Today marked my second 2 year contract with PCSB... Alhamdulillah
This entry is in response to one of the comment on my last posting. I only download a part of a rather long article that can be read
here (only for those with time to spare). If you do not have time to read the full entry here and just like to browse through you can read the sentences in
bold and in
red fonts.
If you also prefer to read something similar in Bahasa you can read it
here.
Whatever you do please note that numerous researches on the subjects has been conducted and their conclusion can not be all wrong.. Happy reading /browsing!!
Convenience Comes at Significant Toxic Threat to You and Your Family
However, according to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate:
“Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”
New Study Confirms Microwaves Affect Your Heart
Dr. Magda Havas of Trent University says:
“This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States.”
No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels!
Microwaving Also Zaps the Nutrients Right Out of Your Food
The handful of studies that have been done generally agree, for the most part, that microwaving food damages its nutritional value. Your microwave turns your beautiful, organic veggies, for which you’ve paid such a premium in money or labor, into “dead” food that can cause disease!
How Your Microwave Actually Heats Your Food
Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.
Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head.
Microwaves are generated by something called a magnetron (a term derived from the words “magnet” and “electron”), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.
A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz).
Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field.
The water molecules in the food vibrate violently at extremely high frequencies—like millions of times per second—creating molecular friction, which heats up the food.
If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool. Or, as investigative journalist William Thomas
calls it, “electrical whiplash.”
Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.
Contrary to popular belief, microwaved foods don’t cook “from the inside out.” When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.
Since not all areas contain the same amount of water, the heating is uneven.
Additionally,
microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body.
In addition to the violent frictional heat effects, called thermic effects,
there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.8
Another word for these athermic effects is the “microwave effect,” a subject of controversy that I’ll get into a bit later.
Microwave SicknessWhen your tissues are directly exposed to microwaves, the same violent deformations occur and can cause “microwave sickness.”According to Professor Franz Adelkofer, a leading scientist in the area of
biological effects of EMF fields:
"There is real evidence that hyperfrequency electromagnetic fields can have geno-toxic effects. And
this damaged DNA is always the cause of cancer.We’ve found these damaging effects on the genes at levels well below the safety limits. That’s why we think it’s urgent to base our safety limits on the biological effects, not the thermic ones.
They should be based on biology, not on physics.”
Twenty Years of Russian Research Supports Microwave Concerns
The Nazis are credited with inventing the first microwave-cooking device to provide mobile food support to their troops during their invasion of the Soviet Union in World War II. These first microwave ovens were experimental. After the war, the US War Department was assigned the task of researching the safety of microwave ovens.
But it was the Russians who really took the bull by the horns.
After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects.
Alarmed by what they learned, the Russians banned microwave ovens in 1976, later lifting the ban during Perestroika.
Twenty years of Russian research (and German studies as far back as 1942 Berlin) make a strong argument against the safety of microwave cooking.
The Powerwatch article cited above summarizes the Russian research quite well, which I will duplicate below.
·
Russian investigators found that carcinogens were formed from the microwaving of nearly all foods tested.
· The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
· Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
· Thawing frozen fruits by microwave converted their glucoside and galactoside fractions into carcinogenic substances.
· Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
· Carcinogenic free radicals were formed in microwaved plants—especially root vegetables.
· Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).
I might add that this finding is
supported by the 1998 Japanese study by Watanabe about vitamin B12 in milk, cited above.
The Swiss Clinical Study: Hans HertelSome fairly compelling evidence supporting the destructive effects of microwaves comes from a highly cited study by a Swiss food scientist named Hans Hertel. Dr. Hertel was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings.
His small study, coauthored by Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, revealed the degenerative forces produced by microwave ovens on the foods they cooked.
Dr. Hertel concluded that microwave cooking
changed the nutrients in the food, and that changes took place in the blood that could cause negative health effects.
Hertel’s conclusions were that microwaving food resulted in:
·
Increased cholesterol levels
· Decreased numbers of leukocytes (white blood cells), which can suggest poisoning
· Decreased numbers of red blood cells
· Production of radiolytic compounds
· Decreased hemoglobin levels, which could indicate anemiaNot surprisingly, Dr. Hertel's study was met with
great resistance from those with much to lose.
A gag order against Dr. Hertel was issued by a Swiss trade organization in 1992, which was later removed in 1998. But an American journalist, Tom Valentine, published the results of Hertel’s study in Search for Health in the spring of 1992
.
Hertel wrote:
“There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even given the microwave oven’s low power range of milliwatts.”And then there is the issue of biophotons.Possible Microwave Effects on Your Biophotons
Biophotonics is the study, research, and applications of photons in their interactions within and on biological systems. Much of the work in the area of biophotons was done in Germany.
Dr. Dietrich Klinghardt discusses biophotons in our 2008 interview.
Biophotons are the smallest physical units of light that are stored in and used by all biological organisms—including you. Vital sun energy finds its way into your cells via the food you eat, in the form of these biophotons.
Biophotons contain important bio-information and are very important to many vital processes in your body.
They are partly responsible for your feeling of vitality and well-being. You gain biophotons by eating foods rich in them, such as naturally grown fresh vegetables and sun-ripened fruits, which are rich in light energy.
The more light energy a food is able to store, the more nutritious it is.
If the “microwave effect” exists (as you shall see, there is a huge amount of evidence that it does),
then microwaves can potentially destroy biophotons in the same way that it alters other structures, rendering your food dead and lifeless.
It seems quite
plausible that microwaves could disrupt or destroy biophotons, since they are capable of breaking apart DNA bonds!As far as I can find, there haven’t been any studies of the direct effects of microwave radiation on biophotons, but it seems like an important angle of investigation for the future.
Long-Term Effects of Exposure to Non-Ionizing RadiationOne of the basic controversies about the effects of microwaves centers on whether or not microwaves exert some sort of force beyond heat, commonly called “microwave effect” or “athermic effect.”
It is first necessary that you understand the difference between ionizing radiation and non-ionizing radiation.
There are two basic forms of radiation: ionizing and non-ionizing:
1. Ionizing Radiation: Creates charged ions by displacing electrons in atoms, even without heat. Examples are radiation emitted from radioactive substances in rocks and soil, cosmic rays of the sun, and radiation from man-made technology such as x-rays machines, power stations, and nuclear reactors.
2. Non-ionizing Radiation: Can change the position of atoms but not alter their structure, composition, and properties. Examples are visible light, ultraviolet and infrared waves, waves from radio or television, cellular phones, microwaves, and electric blankets.
Despite not being able to break atoms apart, non-ionizing radiation (such as microwaves) CAN cause physical alterations.
For example, sunlight can damage your skin and eyes. Overexposure to radiation can affect tissues by causing molecular damage, DNA mutations, and other changes that can lead to cancer.
The serious concern is, with all of this radiation surrounding us from cell and cordless phones, radio towers, satellites, broadcast antennas, military and aviation radar, home electronic devices, computers and Internet, we are all part of an involuntary mass epidemiological experiment, on a scale never before seen in the history of the human race.
And the truth is that we don’t really KNOW what long term, low-level (but persistent) radiation does to us—even the non-ionizing type.
But here are some of the things we DO KNOW:· Effects at low levels can be more noticeable than at higher levels. There is something called a “window effect,” meaning an effect occurring only at specific frequencies or power densities, but not occurring just above or below them. A number of studies demonstrate effects of microwave radiation on blood cells via this phenomenon.
· For a complete discussion of this, you can read Microwaving Our Planet, written by Arthur Firstenberg, president of the Cellular Phone Taskforce.
· Cindy Sage of Sage Associates, an environmental consulting firm, has compiled a comprehensive list of studies
showing biological effects at radiofrequency exposure levels far below what would be explainable as “thermic effects” and well within the range you are commonly exposed to every day.
· Resonance intensifies biological effect. Resonance occurs when a form of radiation has a similar frequency as a body part. For example, microwave frequencies are similar to the frequencies of your brain!
Have a productive weekend.
