Effects Of Microwaves On
Foods And Consumers
Note - The following report was written some years ago. I am working with a copy that is difficult to read so please note that there may be some typographical errors for I am unable to clearly see all the printed material. There is one section missing from the report and as I am unable to locate the author I can not include the omitted section. - Hilary Thomas <standingrock@PAGOSA.NET
Prepared By: William P. Kopp
A. R. E. C. Research Operations.
RESEARCH HISTORY: The microwave radiomissor cooking ovens were originally researched and developed by the Nazis for use by the mobile support operations for the invasion of the Soviet Union. By being able to utilize electronic equipment for preparation of meals on a mass-scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.
After the close of World War II, the Allies discovered the medical research and documentation concerning these apparatuses. These documents and the experimental microwave equipment was transferred to the U. S. War Department, and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices, and proceeded to undertake experimentation on a separate basis.
The Russians have been the most diligent in their research on the biological effects of microwave ovens, and have outlawed their use, and have also issued an international warning concerning the possible biological and environmental damage that can be caused by the use of this and similar-frequency electronic apparatus.
The following are the most significant German and Russian research operations facilities concerning the biological effects of microwaves: the initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolot-Uviversitat zu Berlin (1942-1943): then, beginning in 1957 and up to the present, the Russian research operations are being conducted at the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; also at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.
In most cases, the foods used for research analysis were exposed to microwave propagation at an energy-potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion.
The effects noted by the German and Russian researchers will be presented in three categories:
Category I, Cancer-Causing Effects; Category II, Nutritive Destruction of Foods; and Category III, Biological Effects of Exposure.
[The first two points of Category I are missing. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha-and-beta-particle saturation in foods;
4. Creation of cancer-causing agents within protein-hydrolysate compounds in milk and cereal grains;
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism (breakdown) of foods subjected to microwaves;
6. Due to chemical alternations within food-substances, malfunctions were observed within the lymphatic systems, causing a degeneration of the immune- potentials of the body to protect against certain forms of neoplastics (cancerous growths);
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum (cytomas);
8. Microwave emissions caused alteration in the catabolic (breakdown) behavior of glucoside-and galactoside-elements within frozen fruits when thawed in this manner;
9. Microwave emission caused alteration of the catabolic (breakdown) behavior of plant-alkaloids (elemental substances) when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
10. Cancer-causing free-radicals were formed within certain trace-mineral molecular formations in plant substances, and in particular, raw root-vegetables; and
11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.
Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability (capability of the body to utilize the nutriment) of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital-energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration-process capability of alkaloids (basic plant substances in fruits and vegetables), glucosides and galactosides (basic plant substances), and nitrilosides (basic plant substances);
4. A destruction of the nutritive value of nucleoproteins in meats, and;
5. A marked acceleration of structural disintegration in all foods.
Exposure to microwave emissions had an unpredictably negative effect upon the general biological welfare of humans also. This was not discovered until the Russians experimented with highly sophisticated equipment, and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side-effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage-parallels during the process of using the apparatus, especially in the blood and lymphatic sera;
3. A degeneration and destabilization of the external-energy activated potentials of food-utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal-cellular membrane potentials while transferring catabolic (breakdown) processes into the blood serum form the digestive process;
5. A degeneration and circuital breakdown of electrical nerve-impulses with in the junction-potentials of the cerebrum;
6. A degeneration and breakdown of nerve-electrical circuits and loss of energy-field symmetry in the neuroplexuses (nerve-centers) both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system (the system which controls the function of waking consciousness);
8. A long-term cumulative loss of vital energies within humans, animals and plants which were located within a 500-meter radius of the operational equipment;
9. Long-lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta-wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely no advisable: and with the decision of the Soviet government in 1976 (see Introduction to Category III), present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III, 9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve-centers), longer-term depolarization of tissue-neuroelectronic circuits can results. Because these effects can cause virtually irremissable damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975c), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic-residual effect can render the pyschoneural-receptor components of the brain more subject to influence psychologically by artificially-induced microwave radio frequency fields from transmission stations and TV relay-networks.
The theoretical possibility of psychotelemmetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropshychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.
William P. Kopp
A. R. E. C. Research Operations.
From: Roman <
Date: 21 Jan 99
At you can see pictures of energy
fields of different kinds of food before and after various types of
cooking. On the bottom of the page there are pictures of an apple
showing how microwaves damage the energy field.
I would also like to comment that I think research studies done in
Russia before capitalism reforms deserve attention and more trust
than studies done in other countries where there is competion among
different companies. At that time, Soviet government paid for all
medical expenses of all people, so it was interested in keeping
people healthy. There was no antagonism in this area there.
Manufacturing plants also belonged to the gevernment. This means
that there were no companies or corrupted agencies that would be
benefited by falsely saying that microwaves were bad for health.