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+ Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
+ An increased rate of cancer cell formation was observed in the blood.
+ Increased rates of stomach and intestinal cancers were observed.
+ Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
MICROWAVE RESEARCH CONCLUSIONS
The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves: — The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and, —-From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics. –In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:
Ø CATEGORY I, Cancer-Causing Effects CATEGORY II, Nutritive Destruction of Foods CATEGORY III, Biological Effects of Exposure
Ø CATEGORY I –CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
3. Creation of a “binding effect” to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
 
4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
 
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [* the metabolic breakdown process];
 
6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
 
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas — cell tumors such as sarcoma];
 
8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
 
9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
 
10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
 
11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.
Ø CATEGORY II —DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
 
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
 
5. A marked acceleration of structural disintegration in all foods.
 
Ø CATEGORY III –BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
 
The following are the enumerated effects:
1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
 
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
 
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
 
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
 
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
 
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
 
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
 
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
 
9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
 
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
 
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
 
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
 
Ø FORENSIC RESEARCH CONCLUSIONS
From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence. —Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks. —The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus. —Ø FORENSIC RESEARCH DOCUMENT Prepared By: William P. Kopp A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY: CLASS I ROO1a
 
Ø TEN REASONS TO THROW OUT YOUR MICROWAVE OVEN
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
1). Continually eating food processed from a microwave oven causes long term — permanent — brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
 
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
 
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
 
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
 
5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
 
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
 
7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
 
8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
 
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
 
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
 
The use of artificial microwave transmissions for subliminal psychological control, a.k.a. “brainwashing”, has also been proven. We’re attempting to obtain copies of the 1970’s Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.
Written by Anthony Wayne and Lawrence Newell —Updated on Tuesday, April 04, 2000
Uncensored Media Weekly http://numismaticrareuscoin.com/nbn/weekly.html
 
Microwave Madness
Ø The Effects of Microwave Apparatus On Food and Humans
by William P. Kopp
Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. –After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the US War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to 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 this and similar-frequency electronic apparatus.
Ø Medical research summary
The most significant German research concerned with the biological effects of microwaves was done at the Humbolt-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, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion.
The observations 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.
Ø MICROWAVED FOODS CAUSE TUMORS
The following effects have been observed when foods are subject to microwave emissions. —Effects on the foods themselves
Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent.
Proteins: Active-protein, biomolecular compounds are destabilised.
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.
Ø Resulting effects on the human body:
Digestive system: The unstable catabolism of microwaved food 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).
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 generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.
Ø MICROWAVES REDUCE FOOD VALUE
Microwaves 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 vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals and lipotropics. –Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. —Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. —Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. –All foods damaged: It greatly accelerates the structural disintegration of all foods tested.
Ø 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 food that have been subjected to microwave emissions. Merely entering the energy field of the food causes 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 of their life-energy fields which 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. –Destabilised metabolism: The external-energy activated potentials of food utilisation are both destabilised and degenerated. —Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilise. —Brain circuitry destruction: 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 centres) in both the front and rear of the central and autonomic nervous systems. —Loss of bioelectric strength: The bioelectric strengths within the ascending reticular 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-metre radius of the equipment in operation suffer a long-term, cumulative loss of vital energies. —Nervous and lymphatic systems damage: Long-lasting residual magnetic “deposits” become located throughout the nervous system and lymphatic system. –Hormone imbalances: The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilised and interrupted. –Brainwave disruptions: 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 also result. These include loss of memory and ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations.
Ø POTENTIAL USE IN MIND CONTROL
Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centres), longer-term depolarisation of tissue neuroelectronic circuits can result. –Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwaved foods is clearly contraindicated in all respects. –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. –Soviet neuropsychologists at Uralyera and Novosibirsk have theorised the possibility of psychotelemetric influence (i.e., affecting human behaviour by transmitting radio signals at controlled frequencies), causing subjects to comply – involuntarily and subliminally – with commands received through microwave transmissions acting upon their psychological energy fields. –For this reason, and due to the 28 other 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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