Music: Sigur Ros

Mood: Clove Bud and Cinnamon Bark

Get rid of 'em gang. I can't stress it enough... Well... You decide...

The following article gets a bit technical in parts but unfortunately

there

is no other way to convey the evidence surrounding the apparent dangers

of

microwaves:

"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.

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.



1. 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.

* 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. These are:

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.



2. Microwaves Reduce Food Value

Microwave exposure caused significant decreases in the nutritional

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 nutritional value of nucleoproteins in meats. All foods

damaged: It greatly accelerates the structural disintegration of all

foods

tested.

So... I think I've presented a valid argument here... Paul? I don't go anywhere near a microwave if I don't have to. And I'll NEVER again eat out of one. Proud to say it's been over a year and a half...

Even waterbottles and heat pads/pillows are radioactive once you nuke 'em... Think about that before you cozy up to one next time...

A bit of Yogic wisdom before we part... "When we practice listening, we become intuitive."

You won't need any added HCL or amylase to digest that one... Think about it... Peace, Love, and Kindness from my heart to yours. All of you.