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Food prepared in the
lead[s] to changes in
Many people find microwave ovens
convenient and fast. But the price we
pay is dear. Microwave radiation strips
food of all its nutritional
value and affects the body adversely due to the
manner in which
microwaves cook food. You may recall from the section in this
on Water that the water molecule is constructed in such a way that
end has a positive charge and the other end has a negative
Water, which is especially sensitive to being imprinted by
is present in high amounts in all life forms of this planet.
subjected to microwave radiation, the water molecules in the
reverse in polarity: the positive ends become negative and the
ends become positive. This happens continually at high speeds back
forth-up to one hundred billion times a second! The molecules
jostled so much that the motion creates friction, and it is
friction caused by these repeated changes that emits the heat
cooks the food.
But the disruption of the water molecules is so
intense that they are
literally torn apart and become structurally deformed.
have a name for this phenomenon: structural "isomerism." The
fields of what we eat-and our own bioelectric energy fields
well-were never meant to go through this kind of incredibly
chaotic polarity switching. Exposure to microwave ovens causes
cells to lose their delicate electrical charge. You may also
from the section on Water in this chapter that when the
charge (carried by the electrolytes) of an organism is damaged,
organism breaks down and malfunctions.
Since "you are what you
eat," the creation of abnormalities in our
food creates abnormalities in us.
In 1989, Dr. Lita Lee noted in the
December issue of the British medical
journal Lancet that microwaved
milk or baby formula not only depletes the
vitamin content but converts
certain amino acids (the constituents of
protein) into related
substances that are biologically inactive. Some of
these altered amino
acids are known poisons to both the nervous system and
"It's bad enough that many babies are not nursed," Lee wrote,
they are given fake milk (baby formula) made even more toxic
microwaving." [Cited in Alexander, Gary. "Throw It In The Microwave"
Chronogram, February 2001, p. 9]
The April 1992 Journal of
reported that researchers at the Stanford University Medical
discovered that the changes in human breast milk that was
just enough to warm it included the
98% of its
immunogloban-A antibodies and
96% of its liposome
inhibits bacterial infections).
According to William P. Kopp,
frequently writes about the deleterious effects of microwaved
research on the biological effects of microwaves was conducted as
as 1942 at Humboldt University in Berlin, Germany, and the
since 1957 extensively studied the effects of microwave ovens at
Institute of Radio Technology- "have outlawed their use and issued
international warning about the biological and environmental
that can result from the use of this and similar-frequency
apparatus." [Kopp, William. "Microwave Madness: The Effects
Microwave Apparatus on Food and Humans" in Perceptions, May/June
p. 30] The governments of other Eastern European countries
set limits for microwave oven usage, he notes in the May/June
issue of Perceptions.
We can distinguish between the effects of
microwaves on the food
itself, the effects of the microwaved food on the body
once the food is
ingested, and the effects of microwaves on the human body
of the ingestion of food. First I will summarize what microwaves
foods and how the body reacts to these unnaturally altered foods.
most research [conducted by the Russians]," Kopp writes, "the
were exposed to microwave propagation at an energy potential of
kilowatts per cubic centimeter per second, to the point
acceptable for sanitary, normal ingestion." [Kopp, William.
Madness: The Effects of Microwave Apparatus on Food and Humans"
Perceptions, May/June 1996, p. 30] Under these
* Microwaved meats contain
d-nitrosodiethanolamine, a well-known
agents are created in the protein-hydrolysate
compounds in milk and
* The molecular composition of proteins and natural sugars
* Even brief exposures of raw, cooked or
frozen vegetables to
microwaves enhance the production of alkaloids (such as
morphine and strychnine) that are harmful to the human
* The availability of vitamin complexes A, B, C and E, and
minerals is vastly reduced.
* The microwaves in the food
bind with atmospheric radioactivity,
creating additional harmful
Simply put, because
microwaved food is
1.) chemically and
2.) its nutrients are
3.) harmful compounds are
1.) exposed to foreign
and dangerous substances and further
2.) deprived of the
nutrients it needs, becomes sick.
especially high in
those eating microwaved food.
"A statistically higher percentage
cancerous growths result in [the stomach and intestines]," Kopp
"plus a generalized breakdown of the peripheral cellular
tissues and a
gradual degeneration of digestive and excretory
William. "Microwave Madness: The Effects of
Microwave Apparatus on Food
and Humans" in Perceptions, May/June 1996, p.
Microwaving has been
to have immediate fatal consequences: in 1991, a woman named
entered an Oklahoma hospital for hip surgery and received
transfusion. A nurse warmed the blood for the transfusion in a
oven, and in an hour and a half Levitt was dead. It wasn't
the surgery or
anesthesia that killed her, but the deformed, lifeless
blood cells in the
Microwaves transform more than our food. The radiation
influences all bodily systems and functions: circulatory,
metabolic, lymphatic, hormonal and nervous.
1.) hormone imbalances,
2.) damage to the electrical
functioning of the nervous
system, 3.) a disruption in the cellular membrane
4.) significant loss of vital energy, and 4.) a
of cancerous cells in their blood serum.
5.) Researchers have even
significant levels of disruption in alpha, delta, and theta
waves. "Because of the disarranged brain waves," Kopp points
6.) "negative psychological effects also result. These include loss
memory and the ability to concentrate, suppressed emotional
deceleration of intellective processes and interrupt[ed]
episodes." [Kopp, William. "Microwave Madness: The Effects
Microwave Apparatus on Food and Humans" in Perceptions, May/June
In short, microwave oven
radiation disrupts the electrical
field of the body, which in turn affects
functioning on biological,
chemical and physiological levels. Being
within just a three foot
range of a microwave oven will expose you to these
After 3 feet, the
radiation levels drop off 80%, but
remain for 15 minutes
after the oven has been turned off.
The story of how
microwave ovens came to be accepted, even eagerly
embraced by the American
public, is similar to how harmful drugs reach
the marketplace: the
suppression of negative evidence. In 1991, Dr.
Hans Ulrich Hertel of the
Swiss Federal Institute of Technology and Dr.
Bernard H. Blanc of the
University Institute for Biochemistry published