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Health Effects of Microwave Radiation - Microwave Ovens

Health Effects of Microwave Radiation - Microwave Ovens
by Lita Lee, Ph. D.

Because the body is electrochemical in nature, any force which disrupts or changes human electrochemical phenomena will affect the physiology of the body. This is described in Robert O. Becker's book, The body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

In my book and in two issues of Earthletter (March and September 1991), I have stated that ALL microwave ovens leak electro-magnetic radiation harms food and converts substances in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveals that microwave ovens are far more harmful than I previously imagined.

Microwave ovens were originally developed by the Nazis for use in their mobile support operations. After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents and the microwave ovens were transferred to the United States War Department and classified for reference and scientific investigation. the Soviet Union also retrieved some microwave ovens and has done the most thorough research on their biological effects. As a result, their use us outlawed. The Soviets have issued an international warning on the health hazards (both biological and environmental) of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists reported the harmful effects of microwave radiation and have set strict environmental limits. For reasons not related to health (smile!), the United States has not accepted European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources are increasing at 15% per year.

First let's discuss microwave ovens, because they have effects on the food they heat/cook and on the people who ingest it. Then we can broaden this to include other emitters of magnetic radiation (e.g., any device with an electric current running through it.)

Microwave ovens emit two types of radiation: the microwaves or high frequency radio waves, and the 60 hz magnetic fields common to other home appliances. This comes from the transformers in the back.

The oven door is the most dangerous place for microwave leakage, but magnetic field can occur all around the oven. this is not good news for children, who love to watch the foods bubbling inside.

In addition to oven leakage, microwaving causes adverse effects in food. They include: formation of cancer-causing substances, leakage of toxic chemicals from the packaging into the foods, and destruction of nutrients.

What happens to people who ingest microwaved foods or who are exposed to external sources of microwave radiation?

CARCINOGENIC SUBSTANCES IN MICROWAVED FOOD
The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland Oregon.

Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, e.g., cooking or thawing or heating to insure sanitary ingestion. Here's a summary of some of the results:

a.. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well known carcinogen.
b.. Microwaving milk and cereal grains converted certain of their amino acids into carcinogens.
c.. Thawing frozen fruits converted their glucoside- and galactoside- containing fractions into carcinogenic substances.
d.. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
e.. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

To this list, I will add results reported in the December 9, 1989, Lancet which were discussed in the March, 1991, Earthletter. Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (nervous system) and nephrotoxic (kidneys). It's bad enough that many babies are not nursed, Now they are given faked milk (baby formula) made even more toxic via microwaving.

DECREASE IN NUTRITIVE VALUE OF MICROWAVED FOODS

Russian researchers reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

a.. Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
b.. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
c.. The degradation of mucleoproteins in meats.

From:
http://www.vaccinetruth.org/microwave.htm

 

 

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