The Effects of Microwave Apparatus on Food and Humans

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 mass 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 those apparatuses. The papers and experimental microwave equipment were transferred to the U.S. War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began an 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 form the use of this and similar-frequency electronic apparatus.

Medical Research Summary

The most significant German research concerned with the biological effects of microwaves was done at the Humboldt 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 centimeter 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.

Effects on Microwaved Foods

The following effects have been observed when foods are subjected to microwave emissions.

Meats: Heating prepared meats sufficiently to insure sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent.

Proteins: Active-protein, biomolecular compounds are destabilized.

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 (see Note 1).

Vegetables: Even extremely brief exposure of raw, cooked or frozen vegetables to microwaves alter alkaloid catabolism (see Note 2).

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