Effects of Microwave Appliances on
Food and Humans
By William Koop


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Microwave cooking ovens were originally researched and developed by
German scientists to support mobile operations during the invasion of
th Soviet Union. Had they perfected electronic equipment on a mass
scale, the Nazi's could have eliminated the logistical problems
connected with cooking fuels while producing edible products in far
less time than they could using traditional cooking tools.

After the war, the Allies discovered the medical research and
documentation concerning thoses apparatuses. The papers and
experimental microwave equipment were transferred to the U.S War
Department and classified for reference and scientific
investigation. the Soviet Union also retrieved some of the devices
and began an experiment on them separately.

The Russians - who have done the most diligent research into the
biological effects of microwave ovens - HAVE OUTLAWED THEIR USE, and
issued an international warning about the biological and
environmental damage that can result from the use of these and of
similar frequencies electronic apparatuses.

MEDICAL RESEARCH SUMMARY

The most significant German research concerned the biological effects
of microwaves were done at the Humboldt Universitat zu Berlin in 1942-
43, during the Barbarossa military campaign. Beginning in 1957, and
continuing up to the present, Russian studies in the field have been
conducted at the Institute of Radio Technology.

In most research, foods were exposed to microwave propagation at an
energy potential of 100 kilowatts per cubic centimeter per second to
the point considered acceptable for sanitary normal ingestion.

The observation made by the German and Russian microwave researchers
will be presented here in three categories: cancer causing effects,
destruction of nutritive value and biological effects of direct
exposure of humans to microwave emissions.

EFFECTS ON MICROWAVE FOODS

The following effects have been observed when foods are subjected to
microwave emissions.

Meats

Heating prepared meats sufficiently to insure sanitary ingestion
created nitrosodiethanolamine, a well-known cancer causing agent.

Proteins

Active-protein, biomolecular compounds are destabilized.

Increase in Radioactivity

A "binding effect" between the microwaved food and any atmospheric
radioactivity is created, causing a marked increase in the amount of
alpha and beta particle saturation in the food.

Milk and Cereals

Cancer-causing agents are created in the protein-hydrolysate
compounds in milk and cereal grains.

Frozen Foods

Microwaves used to thaw frozen foods alter the catabolism (breakdown)
of the glucoside and galactoside elements; both are glycosides (sugar
derivatives) and found widely in plants.

Vegetables

Even extremely brief exposure of raw, cooked or frozen to microwaves
alter alkoloid catabolism, which can have a strong toxic effect on
the human system.

RESULTING EFFECT ON THE HUMAN BODY

Digestive System

The unstable catabolism of microwaved foods alters their elemental
food substances, causing disorders in the digestive system.

Lymphatic System

Due to chemical alterations within food substances, malfunctions
occur in the lymphatic system, causing a degeneration of the body's
ability to protect itself against certain forms of neoplastics
(cancerous growths).

Blood

A higher-than-normal percentage of cancerous cells in blood serum
(cytomas) can be seen in subjects ingesting microwaved foods.

Brain

Their residual magnetism effect can render the psychoneural-receptor
components of the brain more subject to influence by artificially
induced, microwave radio frequency fields from transmission stations
and TV relay networks.

Free Radicals

Certain trace mineral molecular formations in plant substances (in
particular, raw-root vegetables) form cancer-causing free radicals.

Increased Incidence of Stomach and Intestinal Cancers

A statistically higher percentage of cancerous growths result in
these organs, plus a generalized breakdown of the peripheral cellular
tissues and a gradual degeneration of digestive and excretory
functions.

MICROWAVES REDUCE FOOD VALUE

Microwave exposure caused significant decreases in the nutritive
value of all foods studied. the following are the most important
findings to date:

Vitamins and Minerals Made Useless

In every food tested, the bioavailability of the following vitamins
decreased: Vitamin B complex, vitaminsC and E, essential minerals and
lipotropics.

Vital Energy Fields Devastated

The vital energy field content of all foods tested dropped 60 to 90
percent.

Digestibility of Fruits and Vegetables Reduced

Microwaving lowers the metabolic behavior and integration process
capability of alkaloids, glucosides, lactosides and nitrolosides.

Meat Protein Worthless

It destroys the nutritive value of nucleoproteins in meats.

All Foods Damaged

It greatly accelerates the structural disintegration of all foods
tested.

BIOLOGICAL EFFECTS OF MICROWAVES

Exposure to microwave emissions also has a negative effect upon the
general biological welfare of humans. This was not discovered until
the Russians experimented with highly sophisticated equipment and
discovered that humans can be adversely affected without even
ingesting the foods that have been subjected to microwave radiation.

Merely entering the energy field of the food causes such harmful side
effects that the Soviets outlawed all such microwave apparatus in
1976.

Here are the effects observed in humans having "direct" exposure to
microwaves, that is, without their having consumed the irradiated
food substances.

Life-Energy Field Breakdown

Persons near microwave ovens in operation experience a breakdown in
their life-energy fields that increases relative to the length of
exposure.

Cellular Energy Decreases

The cellular voltage parallels of individuals using the apparatus
degenerate-especially in their blood and lymphatic serums.

Destabilized Metabolism

The external energy activated potentials of food utilization are both
destabilized and degenerated.

Cell Damage

Internal cellular-membrane potentials during catabolic processes into
the blood serum from the digestive process degenerate and destabilize.

Brain Circuitry

Electrical impulses in the junction potentials of the cerebrum
degenerate and break down.

Nervous System

Nerve/electrical circuits degenerate and break down while energy
field symmetry is lost in the neuro-plexuses (nerve centers) in both
the front and rear of the central and autonomic nervous systems.

Loss of Bioelectric Strength

The bio-electric strengths within the ascending reticular (netlike)
activating system (the system which controls the function of waking
consciousness) go out of balance and lose their proper circuiting.

Loss of Vital Energies

Humans, animals and plants located within a 500-meter radius of the
equipment in operatiuon suffer a long term, cumulative loss of vital
energies.

Nervous and Lymphatic System Damage

Long-lasting residual and magnetic "deposits" become located
throughout the nervous and lymphatic systems.

Hormone Imbalances

The production of hormones and maintenance of hormonal balance in
both males and females becomes destabilized and interrupted.

Brainwave Disruption

Levels of disturbance in alpha, delta and theta wave signal patterns
are markedly higher than normal.

Psychological Disorders

Because of the disarranged brain waves, negative psychological
effects will also result. These include loss of memory and the
ability to concentrate, suppressed emotional threshold, deceleration
of intellective processes and interrupted sleep episodes in a
statistically higher percentage of individuals subjected to continual
range-emission field effects of microwave apparatus, from either
cooking or transmission stations.

Due to the contraindications listed above, the use of microwave
apparatus in any form is definitely ill-advised. Present scientific
opinion in many countries clearly opposes them, as exemplified by the
mentioned Soviet ban.


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This article reprinted from the Gerson Healing Newsletter 16(2) 2001
and originally appeared in The Price-Pottenger Nutrition
Foundation's "The PPNF Journal" in the summer of 2000.