It is strongly recommended that people never consume anything that has been subjected to microwave treatment, but harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested.

Danger

Like the herbicides and fungicides fashioned from WW1 nerve gas (made from oil) which is dumped on food crops, and poison phosphate fertilizer (faulty name, it does not make the soil fertile) spun-off from WW2 munitions (made from natural gas and oil), another common food-related ‘bad idea’, the microwave oven, was also born of war. Interesting.
Inventions often sprout simultaneously from unrelated developers. Back in the mid-1940s the two versions of the microwave oven were conceived on opposite sides of the Atlantic.

Hitler’s Nazis invented the first experimental microwave-cooking units to heat food without fire for their troops on the move.

In 1945 an inventor working for a U.S. defense contractor (war profiteer) noticed that a chocolate bar in his pocket melted while standing in front of an operating magnetron (a magnetron is the heart of radar units and microwave ovens). The creative guy then placed popcorn in the beam and cranked it up… Popped popcorn danced around the room. The pocket fondue observation and popcorn experiment led to the modern microwave oven now standard issue in 95% of U.S. homes and restaurants.

Microwave 60s

In 1947 Raytheon started selling commercial microwave ovens. It took a while, but 25 years later everybody had to have one. As I recall, the 70s were boom years for ‘radiation ovens’, some homes that did not even have indoor privies, did have a microwave.

A microwave oven works by passing microwave radiation, usually at a frequency of 2450 MHz through the food. Water, fat and sugar molecules in the food absorb electro-magnetic energy from the microwave beam in a process called ‘dielectric heating’. Most molecules are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, the food molecules are tossed about violently as they try to align with the alternating electric field induced by the microwave beam (this is very different from conventional cooking). This molecular movement creates heat. Microwave heating is most efficient on liquid water, and much less so on embedded/incorporated water, fats, sugars, and frozen water.

In fact Zappers are not nearly as efficient as the promoters claim.

A microwave oven does not convert all the electrical energy into microwaves. A typical consumer microwave oven could consume 1100 Watts, and deliver 700 Watts or less of microwave power. The remaining 400 or more Watts are dissipated as heat in the magnetron tube, which will not end up in the food but rather in the surrounding cabinetry and the air in the kitchen, just as with a conventional (safe) oven. The less water in the food and/or the less volume of the food in the oven, the more energy is wasted. A microwave oven is anything but a ‘Green’ appliance, it fails on various grounds, some much more serious than the energy inefficiency issue, but the simple math above illustrates that the zapper is not even a particularly energy-efficient tool either.

Close range exposure to powerful microwave radiation is of course harmful to biological organisms (humans, pets etc.) and detrimental to food treated with the radiation.

At the molecular level, the stuff that food is made of is beat-up, torn apart, energetically altered and forcefully deformed. This method is very different than conventional cooking. Microwaving creates un-natural compounds (radiolytic compounds) which no known naturally occurring process would create in food or animals [humans]. Microwave beams have been used as weapons for decades and are now used by genetic engineers to intentionally break the integrity of targeted cells’ walls to allow for the implantation of infectious agents carrying foreign gene bits for gene splicing. The intensity of the radiant energy and its penetrating ability is such that much damage occurs to animal bodies within ‘effective range’, and since the cook does not operate the device from the next room, and certainly not from behind a lead shield, people using zappers are indeed within the ‘effective range’.

people zapper

I don’t know about you, but I would not like the integrity of my cells damaged, allowing for a compromised defense against harmful invaders, and I don’t want to confuse my DNA, Thank You!

If there were a way to microwave your meals remotely then you would only be degrading the food (converting it into something that can’t normally happen in nature and is not fit for consumption), and adding a bit to our overall invisible ‘sea-of-electro-pollution’, and then feeding the family some weird deranged version of food, but at least you would not be dosing yourself, and others in proximity, to anti-therapeutic radiation treatments.

As it is, placing yourself near an operating zapper invites serious assaults on the body and the ‘mind’.

Consider the well established and now common condition known as ‘microwave cataracts‘. This is a particular lens opacification for which EMFs (electro-magnetic fields) are the primary etiological factor. In contrast to other types of cataracts (heredity, metabolic, and senile) which originate in the lens, the microwave cataract originates in the elastic membrane that surrounds the lens (the capsule). Microwave cataracts occur following exposure to either thermal or non-thermal EMFs, both of which are emitted by microwave ovens. Microwave cataracts and have a latency period of months to years, so it may take a while for vision to cloud up after cooking in a microwave-appointed kitchen.

The human body is made of some 65 to 90% electrically conductive water (depending mostly on age).
Think about it, typical household microwave ovens emit electromagnetic energy at a frequency of 2,450 Megahertz (MHz = one million cycles per second).

Materials with high moisture content, like most foods (and mom and the baby and the cat on top of the fridge), absorb microwave energy.

As the electromagnetic waves at a frequency of 2450 million cycles per second enter the water-rich body, the molecules tend to align themselves with the cycling energy. Since the microwaves are changing polarity with every half cycle, the water molecules and associated cellular stuff follow these alternations and thus move rapidly back and forth.
In effect, molecules are changing direction every half cycle, so they are oscillating back and forth 4,900,000,000 times each second (almost five billion times per second).
This high-speed oscillation causes the friction which heats the food, but besides the heat, the aggressive agitation degrades and/or destroys nutrients and other aspects of the food. That’s bad enough, but just imagine how insulting such treatment is to the cells of your body. In particular, for a person situated near the operating zapper, all the watery fluid (which is in intimate contact with every one of your one hundred trillion cells, the sugar-based molecules, the fat and particles of most metallic elements are forced to dance a maddening jig… forced to instantly shake around at a frequency and intensity proven harmful to the body and a frequency which is way out of sync with the healthy, life supporting frequency natural to the cells.

The report ‘Comparative Study of Food Prepared Conventionally and in the Microwave Oven’, published by Raum & Zelt in 1992, at 3(2): 43, states:
“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. [Accommodation at the evolutionary level takes millions of years to make a healthful leap].
Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking since the discovery of fire.

Microwave energy from the sun and other stars is direct current (DC) based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more [about five billion] polarity reversals per second in every food [and body] molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape) as well as transformation into toxic forms, under the impact of microwaves produced in ovens”.

Numerous studies have found significant and disturbing changes in the blood of individuals consuming microwaved milk, fruit, meat and vegetables. In published studies, all foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white blood cell levels and cholesterol levels increased. Lymphocytes decreased. Increased activity of pathogenic bacteria is typically demonstrated in the blood of individuals after consuming zapped food.

Cover-ups, lying, gagging and cheating:
In 1991, Dr. Hans Ulrich Hertel, a food scientist and Dr. Bernard H. Blanc, a Lausanne University professor and member of the Swiss Federal Institute of Technology and the University Institute for Biochemistry published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood.

The well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and that changes took place in the participants’ blood that could cause deterioration in the human system.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, took control. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against the two researchers. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results.
The guy was sharing his well documented information about how unsuspecting people might be killing themselves, and he gets convicted for ‘interfering with commerce‘… ‘Interfering with commerce’. The corporate priorities seem a little backwards. Dr. Hertel fought this decision. He fought for his rights and ours.

This bought-and-paid-for decision was eventually reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. But for those 6-7 years you were not allowed to see the information and the researchers were not allowed to talk about something so critical to the well-being of the people… Microwave sales continued to soar. People, some of whom would have stuck with time-tested fire instead of RADIATON, continued to zap their families.

Nuke-able Trichinella

Besides the obvious problems associated with; uneven heating (In which well hydrated portions of a food may cook thoroughly but drier portions never reach the critical temperature necessary to kill bacteria and parasites in meat and milk), heating contents more than the container (as in the numerous instances in which a baby’s mouth and esophagus have been scalded drinking milk from a bottle which felt comfortably warm), the leaching of plastics into the food (as I understand, most zap-ready convenience foods come in plastic containers, ready to go, and people frequently zap homemade meals in plastic vessels… because they can), and the failure to inactivate bacteria in re-heated leftovers, records are replete with examples of injury and illness resulting from ingesting microwaved stuff, a very small sampling from a huge body of evidence follows;

~ Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

~ In 1991, Norma Levitt, a hip surgery patient in an Oklahoma hospital died from a simple blood transfusion. The nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is still routinely warmed, though not in microwaves. In this case, the microwaving altered the blood and it killed her.

My own experience, testing and just plain common sense leaves me in complete agreement with the following statement from Dr. Lita Lee’s ‘Health Effects of Microwave Radiation – Microwave Ovens’: “Every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products”. Her further research reveals that microwave ovens are far more harmful than previously imagined.

Microwave ovens were banned in Russia in 1976

Certain infectious/disruptive agents only need access to cell interiors to make trouble. Known examples are viruses and prions.

These are not living things in the traditional sense.

A prion is best described as an infectious protein; it is a deranged protein, with no DNA or RNA component. Not living. The ‘Zombie-like’ prion is the microscopic proteinaceous particle implicated in Mad Cow Disease (BSE), and several other lethal neurodegenerative diseases.

A virus is little more than a strand of DNA or RNA covered by a protein coating.

They lack some important characteristics which many biologists consider the requirements of life. Basically, they are not living … And therefore cannot be killed, and may not be deactivated by microwave exposure.

You don’t want such entities becoming too intimate with healthy cells, and such opportunistic entities (viruses etc.) are everywhere, so it seems wise to keep the cells that make up our bodies intact, and not unnecessarily expose ourselves to influences which tear-up cell walls.

Microwave radiation (at the frequency and intensity generated by the standard household appliance) is proven to break the barrier of cell walls allowing for invasion by opportunistic pathogenic agents.

This scenario plays out when zapping meat (pathogens already present in the flesh can invade microwave-damaged cells and proliferate as the food is cooking), and in the living bodies of people in the vicinity of a zapper when the exposure is of sufficient intensity and duration.

And aside from inviting already present infectious agents into microwave-damaged cells, consider that: As prions are deformed proteins, and microwave radiation represents a deranging (deforming) influence, protein molecules and microwaves may be a counter-productive combination… Indeed it has been postulated that deadly prions may be created from ‘normal’ protein structures under the influence of microwave radiation.

We know this:
We know that infectious invaders are all around – all the time, looking for access to living cells.
We know that microwave exposure damages (opens) cell walls… This provides the access.
Why would anyone choose to invite disease into his cells?

Regulating the dangerous weapon instead of outlawing it (for casual use) is insulting to our intelligence and will not prevent or cure the harm to its users. Also, regulating the device (establishing false safety guidelines) is to suggest that it even can be used responsibly. To illustrate the insanity consider that, over the past few decades, allowable radiation leakage maximums have been adjusted, so radiation intensities that our government claimed were perfectly safe some years ago are no longer on the safe side of the cusp, and the last time I checked, the requirements for ‘door seal radiation leakage’ were 1,000 times more strict in Sweden than in the U.S. This by no means suggests that a Swedish zapper is safe; it only exposes the ‘emptiness’ of the arbitrary numbers set by industry and enforced (so to speak) by the regulators.

““““““““““““““““““““““““““““““““““““““““““““`
* Note. An expanded report on the Russian work can be found after this article.

Exposure to the energetic influences emitted by microwave ovens in typical ‘normal use’ situations (almost all of which are elective and unnecessary) present opportunity for harm to humans and other animals DIRECTLY, that is, the operation of microwave ovens is a known (proven) metabolic stressor which is significantly, sometimes profoundly damaging to animals in ‘casual’ proximity to the unit.

It is strongly recommended that people never consume anything that has been subjected to microwave treatment, BUT harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested. Please use the zapper for storage, or for some function which it can satisfy UNPLUGED. Please do not donate it, as that will only place a deadly device in someone else’s home. Do not toss it in the trash as it demands proper recycling and careful dismantling.

Dead Microwave

You can call your local trash disposal company to find out if they recycle microwave ovens. If they don’t, ask if they know a place that does. If your local trash disposal company can’t help, go to Earth911.com. Earth911.com has a search engine that allows you to search for microwave recycling centers in your area. But by all means, unplug the monster immediately. The space that the zapper occupied may be filled to good advantage with a high quality toaster oven, maybe a convection toaster oven. Mini countertop ovens utilizing penetrating infrared radiant heat will likely be showing up at retailers and in the kitchens of health conscious cooks soon… This may be a very healthy trade.

Remember (in simple terms):

~ Continually eating food processed in a microwave oven causes long term – permanent – brain damage by disrupting and ‘confusing’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]. This goes not only for the ‘brain’, located in the scull, but also for the ‘mind’ which is ‘everywhere’ in (and on) the body
~ The human body cannot metabolize (break down) or healthfully process many of the unnatural by-products created in microwaved food.
~ The very complicated (and not well understood) hormonal system is disrupted, and in particular, gender specific hormone production is altered by frequent ingestion of microwaved foods.
~ At least some of the effects of microwaved food by-products and direct microwave exposure are residual (long term, permanent) within the human body.
~ Enzymes, minerals, vitamins, fatty acids, protein configurations and carbohydrate compounds of all tested microwaved foods are reduced and/or altered so that the human body gets fractionated and reduced nutritional benefit, and the body absorbs altered compounds that cannot be broken down healthfully, leading to systemic inflammation which likely predisposes the body to numerous different disease conditions.
~ The profoundly foreign nature of compounds bred of the interaction of food components and microwave radiation can certainly act as the prelude to auto-immune diseases. This is a well proven FACT.
~ Microwaved foods have been linked to stomach and intestinal irritations, and that’s just the tip….
~ The frequent, regular ingestion of microwaved foods causes cancerous cells to increase in human blood.
~ Habitual ingestion of microwaved food causes immune system malfunctions.
~ Eating microwaved food negatively affects cognitive function, concentration, emotional stability.
~ Without a doubt, one manifestation (in the human body) of microwave exposure is the initiation of the inflammatory response. Being in visual proximity of a working zapper regularly, keeps the body in a state of chronic inflammation. Microwave ‘exposure-es’ show chronically elevated levels of Pro-inflammatory hormones.
…Systemic and/or chronic inflammation feeds a domino effect which undermines health in many ways and manifests in various areas and systems of the body. More and more, inflammation is being recognized by the scientific community as the common contributory factor in many serious ill conditions.

Keep in mind that:

Electro-magnetic pollution broadly, and microwave exposure specifically, is a new stressor in our environment (very new relatively speaking, as we now live in an invisible soup of stealthy electromagnetic pollution estimated to be 100 to 200 MILLION times greater than it was just one hundred years ago).

Over 90% of U.S. households now have a device whose specific engineered purpose is to generate and transmit an unquestionably insidious form of electro-magnetic pollution. It’s not a device which keeps the roof from falling in or keeps burglars out; it is in no way necessary for the safety of the structure or the inhabitants. And if that’s not weird enough, designers and homeowners place the device right in the kitchen, the heart of the home, where the health impact of everything within, should be carefully considered, the room from which life-giving nutrition flows. And it is generally situated right there,.. glaring at us somewhere between the brain and belly level. People who operate the device are often only inches from it, and others in the room (or on the other side of the wall) sit comfortably nearby, oblivious to the harm they invite.

Why are they oblivious to the realities of the dark side of Microwave Culinaria?

Because business interests told (tell) the government to release only the spun version of the story, which portrays something deadly (an invention of war) as something ‘convenient’ and ‘modern’ and even ‘indispensible’ to busy people everywhere, people who are told (and come to believe) that they are too busy to prepare a decent meal for the kids. Many parents encourage children to use the device themselves.

There is a whole generation of first-world humans who have not learned the [critical to life] art of cooking (food preparation), a whole generation (or two) of people who cannot conceive of how to eat, without first opening some kind of package or driving up to a greasy window after reciting an order to a clown face outfitted with speakers and a microphone.

In the kitchens of finest of upscale homes there often is no space afforded for the installation of a simple towel bar, yet in the most modest of tiny starter homes or conservative apartments there is always a prominent space dedicated specifically for the weapon marketed as the microwave oven.

Do the family a favor, Remove the zapper. Give the greatest gift, or at least the first installment, give the gift a better health. Remember that people who eat, should know how to cook. That’s not what a microwave does, unless we count frying brains, other vital organs, and electro-poisoning popcorn and pot pies as cooking.

Microwave Free

Unplug the zapper put it in a box and mail it to your representative in Washington with a note asking him/her to “think about it”.

Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)

Love!

Billy

Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)

If you are a sucker for more details keep reading. It may be boring, it may be infuriating.

Microwave ovens were banned in Russia in 1976, just look at a small sampling of what the Russian research revealed;

* Below is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. A summary of some of the results are as follows:
Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside containing 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.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness
The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.
In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states:
“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”
According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:
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 till the 90s 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 are presented in three categories:
Category I, Cancer-Causing Effects
Category II, Nutritive Destruction of Foods
Category III, Biological Effects of Exposure
CATEGORY I
CANCER-CAUSING EFFECTS [in part]

1. 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;
2. 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];
3. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
4. 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];
5. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas – cell tumors such as sarcoma];
6. 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;
7. 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;
8. 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,
9. 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 execrative systems.
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.

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.

Microwave ovens were in fact, banned in Russia in 1976; the ban was lifted after Perestroika. Perestroika translates to “restructuring” (westernizing, Americanizing… power-shifting towards corporate control).