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What do you want to know about breathing? Answered in our newsletter


Never Use a Microwave

Never use a microwave (for yourself, your children or your dogs & cats), because it heats by vibrating molecules at 2.5 million times per second causing serious damage in the breaking up of the molecules, and the body considers them foreign objects; therefore, the pancreas doesn't even recognize the substance as food and does not know what enzymes to produce to digest these microwaved foods. Microwaving has been known to cause anemia, high cholesterol levels, high radiation levels of light-emitting bacteria, and a major decline in lymphocytes, with the body responding as if the food were an infectious agent. Studies have shown that babies have died from consistently having their bottles and/or baby food warmed in a microwave.


Significant German research on biological effects of microwaves was done at the Humbol-Universitat Zu Berlin in 1942-43. Beginning in 1957 and continuing to the present, the Russians have done the most diligent research into the biological effects of microwave ovens. In 1976 they outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of microwave ovens. (from "The Effects of Microwave Apparatus on Food & Humans" by William P. Kopp)

MEATS: Heating prepared meats sufficiently to ensure 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 microwaved food & any atmospheric radio-activity is created, causing a marked increase in the amount of alpha & beta particle saturation in the food.
MILK & CEREALS: Cancer-causing agents are created in die 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.

DIGESTIVE SYSTEM: The unstable breakdown of micro-waved food alters their elemental substances, causing disorders in the digestive system.
LYMPHATIC SYSTEM: Due to chemical alterations within food substances, malfunctions occur in the lymph system, causing 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 & INTESTINAL CANCERS: A statistically higher percentage of cancerous growths result in these organs, plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.

VITAMINS & MINERALS MADE USELESS: in every food tested, the bioavailability of vital nutrients decreased:  vitamin B complex, vitamins C and E, essential minerals & lipotropics.
VITAL ENERGY FIELDS DEVASTATED: all tested foods dropped 60-90%.
DIGESTIBILITY OF FRUITS & VEGETABLES REDUCED: microwaves lower the metabolic behavior and integration-process of alkaloids, glucosides, alactosides & nitrilosides.
MEAT PROTEINS WORTHLESS:  the nutritive value of nucleoproteins in meats is destroyed.
ALL FOODS DAMAGED: microwaves greatly accelerates the structural disintegration of all foods tested.

Merely entering the energy field of microwaved foods causes harmful side-effects. The Soviets outlawed microwaves in 1976!
LIFE ENERGY FIELD BREAKDOWN: increases relative to length of exposure.
Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate - especially in their blood and lymphatic serums.
Destabilized metabolism: The external-energy activated potentials of food utilization are both destabilized and degenerated.
Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilize.
Brain circuitry destruction: Electrical impulses in the cerebrum degenerate and break down.
Nervous system: Nerve / electrical circuits degenerate and breakdown while energy-field symmetry is lost in the nerve centers in both the front and rear of the central and autonomic nervous systems.
Loss of bioelectric strength: The bioelectric strengths within 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 (1,500 ft) of a microwave in operation suffer a long-term, cumulative loss of vital energies.
Nervous and lymphatic Systems damaged 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 destabilized 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.

Random, residual magnetic deposits settle in the nervous and lymphatic systems, which can ultimately affect the brain and nerve centers and depolarize tissue and neuroelectronic circuits.
Because these effects can cause irremissible damage to the nervous system, eating microwaved foods is clearly not advised.
Soviet studies show residual magnetism affects receptor components in the brain, affecting behavior. Transmitting radio signals at controlled frequencies, caused subjects to comply involuntarily and subliminally - to commands received through microwave transmissions - thus prompting their ban.


The following information is from Dr. Hal Huggins: http://www.hugnet.com (look under 2nd Options)

The reader asks: "Recently I heard a speaker say there was danger in using a microwave oven.  He said it destroys vitamins and minerals.  Is this true?"
Dr. Answer replied:  "It is not true.  Microwaved foods retain more of their nutrients than do foods cooked conventionally."
   2nd OPTION  
There is a certain amount of truth in both camps.  Overall, the answer is the same, just for different reasons.  Studies have shown that the vitamin content is the same after microwaving.  However.  There is more than just the presence of a substance to consider.  Absorption and assimilation (preparing and using) nutrients like vitamins, amino acids and carbohydrates requires enzymes.  Enzymes are the tiny proteins that bring two biochemicals together for reactivity in a normal body.  Without them, the proper chemical combinations cannot take place.
Microwaves kill the enzymes.  The vitamins may be there even intact but without the proper enzymes nothing can happen.  A study of 19 year old soldiers fed all foods prepared by microwaves showed that after 2 weeks none of the young men were able to accomplish even the most simple tasks.

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