The Microwave Oven

Initially in the U.S. and later in Europe microwave ovens have been increasingly used for preparation of food in restaurants and in private households. Over the past decade microwave ovens have been enjoying greater popularity. It was claimed that microwave ovens result in convenience and reduced costs for electricity. Numerous cookbooks were created to support this cooking technique and the sales of such ovens. Scientific recommendations helped its further propagation.

The microwave oven is an upshot of the technical microwaves used during the second world war. It is based on a patent by Spencer in 1945. The hazard of microwaves, especially in its thermic effect on biological systems, has been known since the beginning of its technical application. Therefore, threshold tolerances were also introduced in connection with microwave oven (as it was in the case of radar) to lessen the danger of health hazards from leak radiation.

The quality of food from the microwave oven has not been questioned officially as of yet. It is assumed that food from the microwave oven is not better or worse than food cooked conventionally. The influence of food, defrosted or cooked in the microwave oven, on the state of health of man has still not been scientifically studied and clarified. Considering the current worldwide use of microwave ovens it becomes necessary to scientifically answer whether this food is hazardous or not hazardous to human life.

The spectrum from microwaves, as defined by today’s science, reaches from about 10-9 to 10-11 Hz. Therefore microwaves extend with its long waves far into the range of radio waves and with its short waves into the range of infra-red light. That means, therefore, that microwaves comprise the 4 wave ranges of radio, television, military shooting and guidance systems as well as microwave cooking.

There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. This literature is of such information value that it is astonishing to realize how little effort has been taken to replace this detrimental technique of microwaves by a technology more in accordance with nature. The destructive effects of microwaves include damaging cell membranes, enforced anaerobic breathing, disturbed cell division, hemolysis, leukemia, genetic defects and even full inactivation of the natural cycles.

Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, cells, hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times per second. There are no atoms, molecules and cells of any organic system which are able to withstand such a violent, destructive power for any extended period of time not even in the range of milliwatts. Of all the natural substances–which are polar— the oxygen of water molecules reacts most sensitively. Structures of molecules are torn apart, molecules are forcefully deformed (structural isomerism) and thus become impaired in quality. This type of forced, chaotic movement in molecules and cells produces frictional heat. Contrary to conventional heating of food on a fire or a stove, by which heat transfers convectionally from without to within, heating by microwaves begins within at those places where the radiation energy is absorbed, where water is present and where energy is transformed into frictional heat.

In contrast to the technically produced microwaves, the microwaves from the sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance.

The biological effects of the technical microwaves are, above all, connected with the development of frictional heat. Because biological systems such as plants, animals, and human beings are primarily water (up to 80%) it is easy to understand how biologically hazardous microwaves really are.

In addition to thermic effects, technical microwaves also possess athermic effects. These athermic effects, however, have hardly been taken into account by official science. Perhaps because these effects are not measurable like the thermic effects. But, both the thermic and athermic effects deform the structures of molecules, tear them apart and deprive them of their natural function. Obviously such deformations also have qualitative consequences. The qualitative implications and the weakening of cell membranes by microwaves have been used in the field of gene altering technology. Because of the force involved, the cells are actually broken , thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cells. And impaired cell becomes easy prey for viruses and mycetes (fungi). As a result of prolonged stress influence, such as with microwaves, there is suppression of natural cellular repair mechanism and the cells, therefore are forced to adapt a state of energy emergency. In other words, cells switch from aerobic to an anaerobic breathing . Instead of H20 and C02 (aerobic breathing ) the cell poisons H202 and C0 are produced, exactly like in a cancer cell.


(Editor’s note: Our terms for this very same reversal of the healthy cell processes are from “robust oxidation” to “fermentation”)

This is why leak radiation from microwave ovens is so hazardous. However, in almost every country different threshold tolerances are in use, a situation which clearly shows that the problems involved with microwaves are still not yet fully understood. In addition, all microwave ovens leak to a more or lesser extent, and with age the leakage problem increases.

 

 

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