Examining World Issues using the King James Bible; and passing the Results on to you.




EDITOR:
Steve Van Nattan

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ARE MICROWAVE OVENS -
A SOURCE OF DANGER?

by Marion Wild

Some modern inventions are dangerous because
Government and Business lie.

If microwave emissions from ovens are harmless,
why is it necessary to post this warning? The human
body is a virtual antenna eager to pick up radio waves.

Microwave ovens, one of the many dubious technical achievements which were brought to Europe from the United States, have become increasingly popular in the last decade.

Clever advertising campaigns of industry and trade have made sure that consumers are well informed of the advantages of microwave ovens. Microwave cooking is time-saving, simple and more convenient as well as energy-saving are the main sales arguments. Children in supermarkets are even offered ice cream with microwaved raspberry topping.

Are these devices really safe, and is microwaved food really harmless?

 

The use of microwave ovens in commercial, domestic and other premises has increased substantially over recent years. The food industry has been using the "quick wave" even since the 60s. In many medical practices patients are informed that microwaved food is practically free of micro-organisms and is therefore recommendable. In a book about cancer and nutrition the Swiss Cancer League states that "gentle cooking" in a microwave oven allows "only little mutagen formation." However, recent findings in research paint quite a different picture. An increasing number of consumers is beginning to suspect that microwaves are any thing but harmless.

 

HOW DO MlCROWAVE OVENS WORK?

The physical principles of the microwave oven is quite simple: in the microwave oven an electronic tube, the so-called magnetron, generates an alternating power field. The molecules within the food – especially the polar water molecules, but also amino acids, lipids and proteins – are forced to align themselves with the rapidly changing alternating electrical field. They oscillate around their axis in response to reversal of the electric field that occurs up to 5 billion times per second. This oscillation creates considerable intermolecular friction that results in the generation of heat. Thus, the food is heated from the inside outwards leaving the dishes and the oven itself cold, because they are not directly heated by microwaves. This is contrary to conventional heating of food, in which heat transfers convectionally from the outer to the inner. In order to avoid interference between different applications of high frequency radio waves a frequency of 2450 MHz, which equals a wavelength of approx. 12 cm, was laid down for industrial and medical use – this includes microwave ovens for household use.

The phenomenon of frictional heat caused by micro waves was discovered accidentally in 1946 (if not earlier) during an experiment with a magnetic field tube. One of the researchers, Percy Spencer, noticed that a piece of chocolate he had been carrying in his jacket pocket had melted although he had not been aware of any heat. The discovery triggered off the development of kitchen appliances in the U.S.A. utilizing this heating effect. As early as 1952 a microwave oven, adapted for domestic use, was placed on the U. S. market – under license to Raytheon Company. Oscillation of a polar molecule in an electric field.

 

 

THRESHOLD VALUES AND MICROWAVE EMISSION

In the western part of the world the detrimental effects of microwaves on biological systems have at least been known since their first application during the last world war. Russian scientists had already conducted research in the 1930s on the effects of microwaves on the nervous systems of humans and animals. Their findings led to very strict safety measures which, however, were not taken seriously by western scientists who in the 1960s still used threshold values a thousand times higher than those of the Russians. In the late 1980s a study on domestic microwave ovens was conducted in Washington D.C. as well as in two other states. It revealed that microwave emission during the thawing, cooking and grilling processes was one quarter higher than the official threshold value of 10 mW/cm2 laid down by the electrical industry. A product test revealed that 24 out of 30 of the tested microwave ovens were considered too dangerous and had to be withdrawn from the market.

Microwave emission of these ovens reached values of up to 20 mW/cm2. A hearing of the American Senate Committee started a controversy between science and the industry on the safety of cooking with microwaves which still continues. The largest manufacturer of microwave appliances, the Raytheon Company, that also supplies industrial enterprises and canteens with cooking and drying appliances, assured the committee that all their devices were fitted with ample safety measures, and furthermore it were "in any case clear that microwaves, unlike X-rays, don't have a cumulative effect." However, a renowned university professor sent the following statement to the committee:

"We have proven beyond doubt that microwaves hitting the eye have the following damaging effect: repeated short microwave radiation which in itself is not painful and shows no ill effects in the beginning, leads in the case of frequently repeated exposure to lasting eye damages. Thus this non-ionizing radiation has a dangerous cumulative effect." [1]

The same also applies to domestic microwave ovens. A housewife unknowingly exposed day by day to microwave emission from an oven installed at eye level may acquire serious eye damage or even go blind. Those areas of the body with low circulation, respectively with a low cooling effect, generally react more sensitively to microwaves because the rise in temperature is greater than in areas with good blood circulation. The most sensitive part of the body is the lens.

A special safety interlock switch stops the generation of microwaves immediately the door is opened. In Switzerland the doors must withstand at least 100 000 open and close operations without damage. All commercial models have to pass this test. There is, however, no guarantee that there is no microwave leakage while the microwave oven is running, especially as far as older devices are concerned, and the consumer has no way of testing. In 1990 during a microwave oven testing program conducted by the Berliner Stiftung Warentest (Berlin Foundation for Product Tests) it was found that all of the tested ovens emitted microwaves while in operation.

However, in 1992 the Swiss Federal Office for Public Health stated: "Microwave leakage from properly run microwave ovens which are in perfect working order is not hazardous to human health, not even to people requiring special protection, e.g. pregnant women and infants. Fire and gas are much more dangerous in comparison." [2]

 

THERMIC AND NON-THERMIC EFFECTS

In addition to thermic effects, i.e. caused by frictional heat, athermic effects of microwave radiation must also be taken into account, meaning interaction between microwave radiation and structures in living organisms not caused by frictional heat. In Russia the non-thermic effects are also taken into consideration when laying down standards, while in other countries, such as Germany for example, only the thermic effects are taken into account. Compared with other countries, Germany is the most liberal as far as exposing its population to radiation is concerned.

Scientists declare that the quantum energy of microwave radiation is some orders of magnitudes less than required to dissociate covalent bonds and to trigger chemical reactions. It is therefore assumed that no chemical effects can be detectable in microwaved nutrients. Thus, according to scientific research, proteins, fatty acids, vitamins, etc. are not changed. Nevertheless, histological studies with micro waved carrots and broccoli have revealed that the molecular structures of nutrients are deformed by high frequency reversal of polarity, even up to the point of destroying the cell walls, whereas in conventional cooking the cell structures remained intact [3]. Microwaving may even result in the development of new, hitherto unknown substances. The microwave induced reversal of the polarity causes the cells of the nutrients to become destructively polarized, thus free radicals can be created. All radicals have a strong tendency to cause reactions. They can interact with enzymes thus causing a disruption of biological processes. Microwave emission (leakage radiation) of 101 tested domestic microwave ovens.

In addition, through induction the food itself becomes a carrier and secondary source of technically generated radiation. Studies regarding the luminous power of luminescent bacteria revealed a highly significant association between the amount of microwave energy in the test foods and the increased energy in the blood serum of test persons who ate that food. The luminous power of luminescent bacteria exposed to serum from these test persons was significantly greater than that exposed to serum of those persons who had eaten conventionally heated food or raw food, respectively. This led the authors to the conclusion that such technically derived energies may be passed along to man inductively via ingestion of microwaved food [4, 5].

In a report published in 1980 by the Institute of Radiation Hygiene of the German Federal Office of PubIic Health (BGA) 16 studies were comparatively evaluated with regard to thermic and non-thermic effects of microwave radiation [6]:

  • Decrease in enzyme activity and influence on enzyme catalyzed processes;

  • Influence on the thyroid gland, suprarenal gland and their hormones;

  • Effect on composition and function of blood components respectively;

  • Influence on cell growth, and structural changes in chromosomes;

  • Cataract;

  • Influence on concentration, blood constituents, and hormones in the brain respectively.

At the end of the 1970s a Forensic Research Document was released in the United States containing alarming findings on the destruction of the nutritive value of foods, development of cancer-causing agents, and direct biological effects of exposure to microwave emissions on humans (Microwave Madness – The Truth Campaign magazine no. 2 p.16-17).

 

CONSEQUENCES OF MICROWAVE RADIATION

The main effect of microwave treatment is, of course, quick heating of food compared to conventional heating methods. This quick heating of food-substances can lead to uneven and non-calculable heat distribution in the food – causing so-called "cold spots" and "hot spots" respectively. Thus germs are often not sufficiently inactivated and eliminated. Short heating periods of microbiologically contaminated food are a serious health hazard [7]. At the Department of Medical Microbiology, Leeds University, England, the uneven heat conduction was also studied: two British scientists reported that the salt content in a defined portion of mashed potatoes influenced the temperature inside – the greater the salt content, the lower the temperature. The authors came to the conclusion that "the poor penetration of microwaves into the test food with high ionic concentrations may result from the induction of electrical/ionic flow in the surface of the food. This would also explain why commercial food heated in microwaves commonly boils on the surface but is cool on the inside" [8]. This may result in salmonelosis and listeriosis through insufficient cooking of, for example, chicken.

The anthroposophist A. Bohmert reported the following discovery in one of her presentations: water samples were heated, some in a microwave oven and others convention ally, and then left to cool down before use. These water samples were used to bring grain to germination. The grain in contact with microwaved water was the only one that did not germinate.

In 1973 two American scientists, P. Czerski and W.M. Leach [9] proved that microwaves cause cancer in animals. The American National Council for Radiation Protection NCRP announced at the end of the 80s that children of mothers exposed to using microwave ovens were found to have an increased rate of malformations.

Early in the 1990s a hospital in Minneapolis, Minnesota, distributed pamphlets warning people against using microwave ovens to heat infant formulas because they altered the food. In 1991 a patient in a hospital in Tulsa, Oklahoma, died of anaphylaxis after receiving a blood transfusion for which the blood had been warmed in a micro wave oven. Apparently the microwave irradiation had altered the blood causing the patient's death. In that very same year the New England Medical Center in Boston stated that the structural and functional integrity of erythrocytes (red blood cells) remained unaltered by microwaving. But then what killed the patient?

 

MILK AS A WARNING EXAMPLE

Established science has yet to prove that no qualitative changes take place in irradiated matter, e.g. impede the characteristic vital-energy field, as was probably the case in the experiment with the germination of grain. An interesting research method was published by Le Laboratoire associatif pour I'application des tests sensibles (LAPATS). A special crystallization method for test-suspensions makes it possible to draw conclusions as to the kind and origin of food-substances, e.g. biological or conventional production, irradiated or not, and the heating method used. The crystallization method reveals that food becomes denatured through irradiation. Microwaved milk was denatured to such a degree that it was not considered fit for consumption.

A group of scientists at the Stanford University School of Medicine in California discovered that microwaving breast milk at high temperatures (72°C to 98°C) caused a marked decrease in activity of all the tested anti-infective factors. E. coli growth at >98°C was 18 times that of control human milk. Microwaving at low temperatures (20°C to 53°C) had not significant effect on total IgA, but did significantly decrease lysozyme. Even at 20°C to 25°C, E. coli growth was five times that of control human milk. Because microwave radiation lead to a significant loss of the immunological properties of milk the authors concluded that microwaving is definitely "not a suitable heat treatment modality." They assumed that non-thermal as well as thermal effects of microwave radiation must play a decisive role because "the adverse effects on anti-infective factors are difficult to explain on the basis of hyperthermia alone." [10]

A further study on milk, conducted in Vienna, showed that microwave treatment induced high razemization rates in food proteins which was not observed after conventional cooking. In particular, D-proline and cis-D-hydroxyproline were reported to have been found in significant amounts in microwave-heated infant milk formulas. Normally, L-proline is found in biological matter. Lusec et al. [11] warned that "the conversion of trans to cis forms could be hazardous because when cis-aminoacids are incorporated into peptides and proteins instead of their trans isomers this can lead to structural, functional, and immunological changes." Moreover, in animal experiments D-proline was found to be neurotoxic. Renowned scientists did their utmost to discredit these findings. Shortly afterwards the Nestle Research Center declared food microwaving "as good as and some times better than the conventional heat treatments." In fact, Lubec himself "revoked" his findings in 1990, yielding to pressure from industry and trade.

 

MAN AND MICROWAVED FOOD

How does microwaved food affect the human organism? Whether it is detrimental and to what extent can, at present, only be observed by its effects on living organisms. In 1992 the Swiss Federal Office for Public Health (BAG) categorically refused to support experiments feeding animals solely on microwaved food to study the effects on health on the following grounds:

"As far as we know today they are not necessary and must be rejected for reasons of animal protection (so-called 'unnecessary' animal experiments)."

1989 the Swiss biologist Dr. H. U. Hertel proposed to the University of Lausanne to conduct extensive research on the effects of microwaved food on human organisms. Together with Prof. Bernard Blanc he developed a program which was submitted to the Swiss National Fund. The over all costs for the research program were estimated to be approx. 150 000 Swiss francs. However, the National Fund was not prepared to support the study, arguing that there was no need for research in this particular field of science. The two scientists were not prepared to give in so easily and decided to scale down their experiment and bear the costs themselves. Their study on the effects of microwaved food on human beings in comparison to conventionally prepared food proved that food which had been cooked in a microwave oven caused significant changes in the blood immediately after incorporation by the test persons [4, 5]. The authors noted that these changes, some of which could be called highly significant, indicated the beginning of a pathological process, e.g. the beginning of cancer.

Examples of microwave application in the food industry:

  • Thawing: meat, fish, butter, fruit, berries

  • Cooking: bacon, potatoes, pies, fish, meat, poultry

  • Drying: pasta, onions, rice cakes, seaweed (kelp)

  • Vacuum-drying: citric juices, grain, seeds

 

CONSUMER PROTECTION

The consumer is led to believe in the safety of these devices, which is based on threshold values and standards laid down by so-called experts. The research findings presented to support their issue do not withstand closer scrutiny and prove, more often than not, to be nothing but eyewash. Firstly these experts are, for the most part, not independent researchers and therefore their decisions are biased by pressure on the part of industry, and secondly in modern science it no longer seems common place to be committed to searching for the truth.

In Germany, for example, the safety standards are laid down by the VDE Committee which is made up of 18 members, 15 are representatives of industry! It is therefore possible that the health of the populace could be sacrificed to economic interests in a flippant and irresponsible manner. It is no easy task to prevail against a lobby, which deceives consumers by claiming that there was no real evidence that microwave ovens are a health hazard, when there were more than enough studies proving the exact opposite, and even stoop so low as to forge expert's opinions in their favor as well as indulging other forms of fraud.

 

REVERSAL OF THE CAUSATION PRINCIPLE

Cases such as these are increasingly becoming the focus of public attention. Scientists as well as the persons affected are coming to the conclusion that:

"These and other problems could be solved by reversal of the causation principle. The affected persons would no longer have to fight against the industry with their hand picked lawyers and experts. The responsible party would have to prove that their products or methods are indeed harmless and can, if necessary, be held liable for damages. Entrepreneurs and experts should at least be prosecuted for deliberate deception and violating their duty of care. Negligent and deliberate damage to people should be treated as a criminal offense."

 

YOU DON'T BITE THE HAND THAT FEEDS YOU

"The measurable effects on man through ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, as also indicative of a beginning cancerous process."

(Excerpt from a letter Prof. Dr. Bernard Blanc sent to Dr Hans U. Hertel.)

On 28 January 1992, during a TV interview in Kassensturz and in front of the press, Prof. Blanc [former member of the University Institute for Biochemistry, Swiss Federal Institute of Technology (ETH) Lausanne] formally disassociated himself from his earlier interpretation of the results of the research he had done together with Dr. Hertel. Although, in February of 1992 he had admitted in an interview with the Basler Zeitung: "This doesn't mean that no further research should be conducted because the changes in the blood do indicate that irradiated food causes a reaction in the body." However, in a private letter to Dr. Hans U. Hertel, the co-author, he admitted that he feared consequences and that the safety of his family was more important to him than anything else. Do we call that freedom of science and research?

 

TRUTH CAUSES A STIR

Seldom has a report caused such a stir as did the Swiss study on the hazards of microwaved food. Journalists, microwave opponents, trade, and industry started a battle which is still in full swing today. The Swiss Association for Electroapparatuses for Households and Industry (FEA) filed a complaint against Dr. Hertel for violating the Law Against Unfair Competition. The court upheld the complaint and sentenced Dr. Hertel. Prof. Michael Teuber, head of the Department of Food Micro biology at the ETH Zurich, who was called as an expert witness by the industry stated that he hadn't even seen Hertel's study, however, he was of the opinion that it was not scientific and would not withstand closer scrutiny. In his comment of 29 February 1992 on the safety of micro wave ovens he wrote: "The publication can, according to the present state of knowledge and considering all known effects of microwaves, at best be described as irresponsible and tendentious panic-making for no verifiable reason."

He told the court of a thesis his institute was preparing for which he as consultant was responsible. This thesis would prove beyond doubt the harmlessness of microwave irradiation, as first results had already shown, he assured the court. The thesis was presented almost unnoticed in 1994. It describes tests on the thermic effects of microwaves on bacteria, focusing especially on possible DNA structural changes and enzyme activity [ 12]. It is not surprising that this study has quietly disappeared from the scene. Prof. Teuber obviously missed the point in court.

Tele 5 and RTL plus (German television) interviewed Dr. Hertel live. The magazine Journal Franz Weber first published a condensed version of his studies which were followed by various other publications. However, an interview Thomas Ohrner of Tele 5 did with Dr. Hertel on 3 January 1992 met with the greatest response. At the end of the show Thomas Ohrner advised viewers to take their microwave ovens and put them in the cellar.

Traders bore the brunt of the reactions: Customers flocked back to the shops to return the microwave ovens they had received as Christmas gifts. The traders in turn stirred up the rebellious feelings of the producers, who then complained to Tele 5 and requested a further – this time objectively conducted – talk show. The following experts were invited to take part in the second round: Prof. Dr. Horst Pichert, head of the Institute for Household and Nutrition, University of Weihenstephan, Dr. Matthes, Institute for Radiation Hygiene, subdivision of the Federal Office for Radiation Protection, Neuherberg, and Mr. Hess, Bosch Company, Department for Development of Microwave Ovens, all from Germany. However, Prof. Pichert did not appear in the show, claiming health problems. The discussion, which was unfortunately not objectively moderated, ended – as most talk shows do with a lot of unanswered questions and no solutions. The viewers were left bewildered which could, however, be the first step to searching for the truth.

 

MICROWAVED FOOD CAUSES CANCER

One single meal heated in a microwave oven does not kill us, but after a prolonged intake such micro waved food will cause so many blockages in the body that it will start to rebel. One day the world will wake up to the fact that microwaves do cause cancer, and are even worse than cigarettes. Microwaved food causes a slow death. In the beginning, superficially, we save a little time in heating up our morning coffee in the microwave oven – but the time we `save' we are cutting off our own lives. There is no cure in the world to prevent or heal it as long as the cause remains in our homes, and we continue to use these devices.

 

References

[1] BRODEUR, P. (1987): MIKROWELLEN – DIE VERHEIMLICHTE GEFAHR. – PFRIEMER, WIESBADEN, BERLIN.
[2] BAG-BULLETIN (1992): GESUNDHEITLICHE RISIKEN DURCH MIKROWELLENKOCHGER.ATE IM HAUSHALT? – I O: 138-47.
[3] SCHRUMPF, E. / CHARLEY, H. (1975): TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE ENERGY. – J. FOOD SCIENCE, 4O: 1 025-29.
[4] BLANC, B. H. / HERTEL, H. U. ( 1992): COMPARATIVE STUDY ABOUT THE INFLUENCE ON MAN BY FOOD PREPARED CONVENTIONALLY AND IN THE MICROWAVE-OVEN.
[5] BLANC, B. H. / HERTEL, H. U. (1992): H.ANDE WEG VOM MIKROWELLENHERD! – RAUM & ZEIT SPECIAL NR. 6, EHLERS, SAUERLACH.
[6] LOTZ, K.-E. (1990): SIND MIKROWELLENHERDE GEFAHRENHERDE? – ULMER, TUNINGEN.
[7] EHRET, W. (1990): GEFAHR DURCH MIKROWELLENHERD? SELECTA 26/27: ~1285.
[8] DEALLER, S. F. / LACEY, R. W. (1990): SUPERFICIAL MICROWAVE HEATING. NATURE 344: 496.
[9] CZERSKI, P. ET AL. ( 1 974): INFLUENCE OF MICROWAVE RADIATION ON THE HAEMATOPOETIC SYSTEM. IN: BIOLOGIC EFFECTS AND HEALTH HAZARDS OF MICRO WAVE RADIATION. – POLISH MEDICAL PUBLISHERS, WARSCHAU.
[10] QUAN, R. ET AL. (1992): EFFECTS OF MICROWAVE RADIATION ON ANTI-INFECTIVE FACTORS IN HUMAN MILK. – PEDIATRICS. 89 (4): 667-69.
[11] LUBEC, G. ET AL. (1989): AMINOACID ISOMERISATION AND MICROWAVE EXPOSURE. – THE LANCET, 9: 1392-93.
[12] GUILLAUME-GENTIL. O. (1994): QUANTITATIVE BESTIMMUNG DER THERMISCHEN EINWIRKUNG VON MIKROWELLEN (2,450 GHz) AUF SENSITIVE MIKROBIOLOGISCHE SVSTEME: LEBENSFAHICKEIT, MUTAGENESE, DNA-REPARATUR, ENZYMAKTIVITATEN UND PLASMIDTRANSFORMATION. – DISSERTATION, ETH, ZURICH.

___________________________________________

 

This article was abandoned by the web site which first published it, and I recovered it courtesy of the Wayback Machine out of Berkeley, California. Copyright status is uncertain.

 

EDITOR: Steve Van Nattan's remarks:

So, I suspect most readers are still skeptical. Let me ask you three questions:

Would you rather keep your microwave if you knew your chances were much greater of ending life pooping into a bag through a hole in your belly?

Would you keep your microwave if you knew you were much more likely to get macular degeneration and go blind?

Do you really believe that the microwave producers are lovingly concerned for you health?

 

ALTERNATIVES

The main characteristic of the convection oven is that it’s used mainly for baking. When you want something roasted, grilled, browned, caramelized and crispy, this type of oven should be your first choice. It uses hot, dry air which is circulated by built-in fans.

We like to start the day with a cup of tea and a Wasa cracker with cheese melted on top. Back when we had a microwave, the thing melted the cheese at once so that it ran off into a puddle. The cracker was hardly even heated at that point. With the convection oven, the cheese is done about the time the Wasa cracker is slightly toasted. There is no comparison.

I also like to buy green coffee beans and roast my own. There is no possible way to roast coffee with a microwave. The convection oven does the job perfectly. Another way is with a popcorn air popper, if you can keep the beans from bouncing out while it is running.

Try to bake a cake in a microwave, and you get boiled cake. The convection oven, because of the circulating air, bakes very well.

Microwaved pop corm tastes like burnt oil, and if you forget it, you can end up with a fire. My parents did that one day in a limited care facility, and they were about to evacuate before my Dad went and told them what he had done.

If you want a cup of water to boil fast, like in a microwave, buy an electric tea kettle. The newer kind boil a cup of water in almost as little time as a microwave. A one cup heater works well also, and it uses much less electricity.

We have worn out two convection ovens and are well into our third. It is not long before you will decide the convection oven browns and bakes better than the microwave. We would not go back to a microwave even if all the health dangers were resolved.

If you are trying to save money over a conventional kitchen stove as to baking, buy a solar oven. On sunny days, you can park it on the back porch, and when you get home you will have the best pot roast you ever had. And, it will cost you nothing in electricity. Furthermore, the solar oven is a preparedness item for any time an emergency leaves you without power. It is also great for camping.

GO HERE TO SEE THE ONE WE GOT
If you buy one, SEND MAIL, and I will tell you how to secure it for wind issues.

For cooking vegetables, roasts, and preserving jams and pickles, a pressure cooker is a great investment. Some safety issues need to be learned, but there is no fear of microwave emissions. And, a pressure cooker greatly reduces the time of cooking.

Finally, a convection oven cannot leak radio waves when the door gets old and develops cracks.

The only thing I miss about the microwave was blowing up a marshmallow the size of a volley ball to give to a kid.

 

 

FROM OTHER SOURCES: More on microwave and other energy sources.


Accompanying article complete


MICROWAVES USE NEARLY THE SAME FREQUENCIES AS OUR WIFI COMPUTER SOURCES
And, this test proves that the level of WIFI is way too high if you stand in the kitchen near a working microwave. The testers you buy which are made exclusively to test microwaves are made to make this deadly situation look benign. This is because they are set to show "safe" at energy levels which can still do great physical harm. The worst is eye damage (macular degeneration and cataracts). This video now puts the responsibility on YOU to decide if your family will be slow cooked into all manner of illnesses.

THIS IS A CREEPY HOME SPUN EXPERIMENT
The question will be raised, was the dead plant caused by root rot? There seems to be no drainage. But, they claimed to use the same amount of water on both plants, so this is unlikely.

I know what you are thinking..... Water cannot be changed. That simply is NOT true. The radio waves used DO heat water molecules, and the molecules have been shown to rearrange themselves at the molecular level, and stay that way for days, by the super heating of the molecule from the inside out. The water is heated far above 212 degrees in this way, and under any other situation, water will stop raising temperature at 212 degrees. Excess heat will blow off as steam ordinarily. So, research has been done to prove that water is changed physically by microwave heating. SECOND EXAMPLE OF PLANT EXPERIMENT

THIS IS THE EXPERIMENT THAT PROVED THE CHANGE IN WATER BY MICROWAVE ENERGY
This experiment, though done with extreme attention to detail, is mocked by the alleged experts who are blowing off their mouths on forums online about water and microwave. One is reminded of Galileo and the Pope long ago. The only safe microwaved water, based on the experiment, would be water left standing for a couple of weeks after microwaving it. Thus, microwaving water destined for storage for emergencies, would be useful if the water was microwaved in a container with exit-only venting of steam during the process. The water would go into storage, and the molecular alterations would reverse over time to normal in the water. But, the same could be done in a pressure cooker and the water used at once with no risks.

REGARDING THE QUESTION, "CAN OUR BODY PICK UP RADIO WAVES AND PROCESS THEM?"
This guy was acting as an antenna, and the computer was acting as a radio wave processor. When the antenna does not deliver the signal to some processor, the radio energy accumulates on the antenna. Your body, if you are sitting in front of a computer right now, is loaded with about 1200 volts. This is at extremely low amperage energy, but you ARE loaded, and not with Budweizer. This is why all techs put on a conductive bracelet and ground it to the ground hole in the wall plug to avoid discharging 1200 volts into the computer while opening and working on it. Your WIFI is loading YOU with radio energy right now, and any leaking radio waves from your microwave are being loaded into you also.

SHOWING THE BODY'S REACTION TO ELECTROMAGNETS
Microwave energy is one frequency band in the total electromagnetic spectrum. This means that your own body's electromagnetic field is interacting with the microwave that leaks from you microwave oven. Your body's electrical energy circuit can thus be disrupted by that microwave.

I wanted to check this for myself. I got my volt/amp meter, and I went outside next to the ground rod to our antenna. I was wearing synthetic soled shoes and was insulated from the earth. I tested the voltage from the top of my head to the ground rod, and I got 1200 volts. I then took one shoe off and put my bare foot on the ground rod for five minutes. I tested my body voltage again, and it had dropped to .4 volts. This would have been how God created Adam, bare footed, naked, and grounded. The human body thus acts as a capacitor, storing up electric energy. This is why you get a spark sometimes when you touch something that is grounded. You are dumping the load of stored electricity to earth. Google "earthing" and "grounding" for "health" online, and you will find that earthing is very helpful to deal with many physical disorders, and in particular, anxiety and depression.

What is the point? Your microwave oven, along with the AC wiring, and your WIFI which surrounds you, can affect your health and mental function. Why add insult to injury. Also, consider buying a grounding bracelet to use while you are browsing online. Just be sure to remove it during a thunder storm.

The alligator clip slips off on the bracelet so that the pin can be pushed into the ground contact of the AC wall plug nearby. To get complete discharge, use a dedicated ground rod outside of the home if possible. The AC ground of the average home does carry some kinds of wave energy. One option is to install a piece of copper tubing where your feet can sit on it while you work online, and ground it to the wall plug. This will let you ground to earth like Adam did. As an option where you cannot get grounded while you work, go outside from time to time, and hold onto a grounded metal post, or kick off you shoes and stand on the lawn. When someone laughs at you, tell them they would understand if they were not loaded.

IF YOU WANT TO GET OUT ON THE EDGE, HERE IS MUSICAL HALLUCINATION DISCUSSED
This happens to quite a few people who have no indication of mental illness. I have noticed that when fans are running, my mind somehow turns the sound into musical patterns. Not always, but it feels a bit creepy. I believe our vision can do the same tricks to us at twilight. My Dad told of a man who could hear a country music station all the time in the US Midwest. Doctors told him he had a mental illness. He finally moved to another town, and the music went away. These tales seem beyond reality, but don't tell that to the people who experience them. There is also a low rumble that many people hear when it is very quiet at night. Doctors pass it off as tinnitus or a mental disorder, but there is even evidence that some people can hear the magnetic harmonics of the earth's magnetic field. Maybe God created Adam to hear a lot more than we do.
Some people hear colors.
My wife knew a lady college professor in Michigan who was blind, but every Sunday morning, when my wife greeted her at church, she complimented my wife on the lovely color dress she was wearing, and she always got the color right. She told my wife she could feel the colors mentally. I have always felt we don't use all the hardware God gave us. Like, the Music of the Stars.

Another issue that is controversial but can be proven physically, is earth ray energy. Kurt Koch, a well known psychologist in Germany in the 1960s, claimed he had a meter that could measure earth rays. He would go to the homes of people who had insomnia, and he would determine where the best place was to sleep based on the earth rays passing through their home.
LEARN MORE ABOUT EARTH RAYS
This may be nothing more than lines of the earth's electromagnetic energy field passing through the earth. If there is a way to get into a positive synchronous relationship with the earth's energy field, it stands to reason that it would be a good idea.

Finally, if you want to detect gamma rays as a warning that radiation has been turned loose around you, here is an article about a new app which could soon be available. It turns your smart phone into a radiation detector. READ THE ARTICLE

 

 

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