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 What Doctors Don't Tell You: MICROWAVE OVENS - A RECIPE FOR CANCER 
 
What Doctors Don't Tell You © (Volume 10, Issue 12)

Russians ban microwave ovens

After World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research and was apparently persecuted for doing so (J Nat Sci, 1998; 1: 42-3) the following effects were observed by Russian forensic teams:

Heating prepared meats in a microwave sufficiently for human consumption created:

D-Nitrosodiethanolamine (a well known cancer causing agent)

Destabilisation of active protein biomolecular compounds

Creation of a binding effect to radioactivity in the atmosphere

Creation of cancer causing agents within protein hydrolysate compounds in milk and cereal grains;

Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside and galactoside elements within frozen fruits when thawed in this way;

Microwaves altered catabolic behaviour of plant alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

Cancer causing free radicals were formed within certain trace mineral molecular formations in plant substances, especially in raw root vegetables;

Ingestion of microwaved foods caused a higher percentage of cancerous cells in blood;

Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth;

The unstable catabolism of microwaved foods altered their elemental food substances, leading to disorders in the digestive system;

Those ingesting microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

Microwave exposure caused significant decreases in the nutritional value of all foods studied,

particularly:

A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics

Destruction of the nutritional value of nucleoproteins in meats

Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)

Marked acceleration of structural disintegration in all foods (Perceptions, 1996; May/June:30-3).

As a result, microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

Recent research

While some of the above findings remain to be replicated, other research in Britain and the US has unearthed other possible hazards. In 1990 at the University of Leeds, two scientists in the Department of Medical Microbiology studied the uneven heating that can be caused by microwave ovens. They found that the salt content in a specified portion of mashed potatoes influenced its inside temperature the greater the salt content, the lower the temperature.

The authors concluded that "the poor penetration of microwaves into the test food with high ionic concentrations may result from the induction of electrical/ionic flow in the surface of the food. This would also explain why commercial food heated in microwaves commonly boils on the surface but is cool on the inside" (Nature, 1990; 344: 496).

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What Doctors Don't Tell You What Doctors Don’t Tell You is one of the few publications in the world that can justifiably claim to solve people's health problems - and even save lives. Our monthly newsletter gives you the facts you won't......more
 
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