Effects of Microwaves

Microwaves and technical radioactivity are scientifically known to be the main causative factors for detrimental “electrosmog”. They destroy the functions of all living systems which are based on natural electromagnetic fields. These radiations affect the living organisms through many different bodily systems. These include the surface area of the skin, the eyes via the retino-hypothalamic pathway, the lungs by inbreathing irradiated air, and as we will see in detail , through the indigestion of irradiated food. Because of exposure through the eyes, electromagnetic vibrations of artificial rays impair the pineal gland and the entire endocrine system including thyroid gland, pancreas, genital glands and the adrenal glands. It can be expected that the results of such effects will be reflected in the blood.

Microwaves can cause the same deformation in the structures and form of molecules of food prepared in the microwave oven as they would directly on a living organism. To prepare food in a microwave oven a frequency range of 2450-50 MHz is used at a power input of about 1000 watts and more. The power output amounts to about 600 watts and corresponds to the output of television transmitter stations or to satellites. This radiation results in destruction and deformation of molecules of food as well as an ongoing formation of new substances unknown to science or to nature. Furthermore, this technically produced hard radiation is also forcefully induced into the food, which thus transforms it into a source of this very radiation. This corresponds to accepted electrical laws. The true impact of this type of radiation-induced process on organic matter is still not known to its full extent. The routine analyses are of little help because known substances like proteins, fats, carbohydrates, vitamins, etc. remain quantitatively measurable despite significant qualitative alterations. Such substances can still be chemically determined. It has been observed that some isomeric structural changes in amino acids have been caused by a microwave induced hydrolysis into toxic form such as cis-3 and cis-4 hydroxyproline.

Whether and to what effect microwaves are hazardous or not hazardous via food can only be determined indirectly-meaning via its effects on a living organism. New and more direct ways may be developed in the future. This study is based upon indirect determinations by measuring the effects of different foods prepared conventionally and in the microwave oven on alterations of various parameters in
the blood of test persons.




The provided information is for educational purposes only and not to be considered medical advice.
Please consult a healthcare professional for medical advice.