The commercial microwave oven was developed from radar technology after World War II. First marketed as the “Radarange” in 1947, it was too large and expensive for general home use, but when the countertop model was introduced in 1967, microwaving caught on fast. In 1970, 40,000 units were sold in the U.S., growing to one million by 1975. The technology improved, prices came down and soon the microwave became a standard fixture in most American kitchens, and in many other parts of the world. By 1986, about 25% of U.S. households owned one and, according to current estimates, over 90% of Americans households are zapping their foods.
In short, microwaving has become second nature to a population struggling to keep up with our modern speed dialed world. But is this a good thing? Several comprehensive studies, of which the public is largely unaware, reveal a more sinister side to this “modern marvel.”
Case Study 1: The Russians
From 1957 up until very recently Russian research into microwaves was mainly carried out at the Institute of Radio Technology at Klinsk in Byelorussia. According to U.S. researcher William Kopp, Russian forensic teams observed the following key effects:
- People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems.
- Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system’s ability to protect the body against neoplastic (cancerous) growth.
- Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio-availability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal accumulation of fat).
- Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine.
- Cancer-causing free radicals were formed within certain trace mineral, molecular formations in plant substances – particularly in raw root vegetables.
- Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum.
- Microwaving foods alters their elemental food substance, leading to disorder in the digestive system.
The use of microwave ovens was banned in Russia (then Soviet Russia) in 1976. However, the ban was lifted after the fall of the Soviets in 1991 due to pressure by Russian consumers to acquire the modern Western conveniences they had so long been deprived of. Today, cancer mortality rates in Russians are among the highest in the world.
Case Study 2: Dr. Hans Ulrich Hertel
In Switzerland, food scientist Dr. Hans Ulrich Hertel fought for 10 years to have his findings concerning the dangers of microwave ovens acknowledged. His statement that inspired the microwave manufacturers to use the Swiss courts to silence him was: “Food cooked or defrosted in a microwave oven causes changes in the blood indicative of a developing pathological process as is also found in a carcinoma.” Put simply, microwaved food can set the stage for cancer.
In 1989 Hertel teamed up with professor Bernard Blanc of the Swiss Federal Institute of Technology. They proposed to the University of Lausanne a research program to look into the effects of microwaved food on humans. Their application for funding was turned down on the grounds that there was no need for research in this area. Undeterred, the two scientists decided to fund a smaller research program themselves.
They selected eight individuals and fed them on a range of raw, conventionally cooked and microwaved foods. Blood samples were taken from each volunteer before and after eating. Serious irregularities were found both in the structure of the food microwaved and in the blood of those eating the microwaved samples.
The microwave industry reacted to the research by taking Hertel to court. He was convicted under Swiss unfair competition laws. And such was the pressure put on Blanc (he told Hertel that he feared for the safety of his family) that he publicly disassociated himself from the research. But in 1998 the decision was reversed when the European Court of Human Rights decided that the “gag order” issued by the Swiss courts against Hertel, prohibiting him from declaring that microwave ovens are dangerous to health, was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of 40,000 Swiss Francs. This landmark decision effectively put an end in Europe to judicial censorship of persons who drew attention to the health hazards of certain products.
Microwave ovens produce an alternating current that forces a billion or more polarity reversals per second in every food molecule, making production of unnatural molecules inevitable. In simple terms, the ovens, using microwave radiation, change the molecular structure of food. Had the manufacturers called them “radiation ovens,” one wonders, would they ever have sold one?
Source: The Ecologist
Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn’t that a bit odd? They’re more concerned with studies on what happens if the door on a microwave oven doesn’t close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn’t there be concern for how the same decayed molecules will affect our own human biological cell structure?