This is an excerpt from a book written in 1982
....more from this book
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Here's a Swedish study on some similarily observed
effects reported by cellphone users
Here's info on the effect this can have on normal
sleep
More than half a century of observations have shown microwave frequency electromagnetic energy
capable of altering normal mental and physiological
health function and processes.
Here are some sites showing that cellphone emissions can alter normal
electrical activity in the brain.
Effects of
high- frequency electromagnetic fields on human EEG
Effects of electromagnetic
field emitted by cellular phones on the EEG during a memory task
Effects of high-frequency
electromagnetic fields on human EEG: a brain mapping study.
Mobile phone effects on
children's event-related oscillatory EEG during an auditory memory task. |
here is a collection some
in relation to sleep prepared by the wireless industry
here is info on sleep requirements and effects for infants
and teenagers
here's info
on how big the sleeping pill business is
We are now living 24 hours a day in levels comparable
to cellphones or greater at times in hot spots from constructive interference
with everything else that radiates
in our digitally enhanced environment.
Microwaves have wavelengths in human scaled dimensions.You can have one part
of your body at a different electrical potential and magnetic polarity from
another for billionths of a second contiuously and randomly changing 24 hours
a day.Common items such as jewellry,kitchen utensils,tools,etc. can resonate
and focus the energy.Metal surfaces on kitchen appliances,office furniture,cabinetry,store
shelving,machinery,automobiles,buses,planes,elevators,metal sided buildings,etc.
can reflect and set up standing wave resonance patterns.Metal plumbing,ductwork
can act as focusing waveguides and anything metallic of box,cylindrical,disc,spheric
shape (ie.pots.cans.ovens,fridges,etc.)can act as cavity
resonators at certain frequencies resonantly/greatly
amplifying any induced energy
and
wiring,nails,screws,metal trim/structural framing,etc. can be induced to
act as parasitic antennas
and resonate,amplify and focus the energy.
This Japanese research will demonstrate the effect
of standing wave resonances
inside metal enclosures.
.....from this report
in India
this blog has a collection of
reports
Those-(and their associates) -profiting from this technology have been promoting the concept that
there are no "known" adverse health health effects from low level non-ionizing radiation!
.......curiously no one has acknowledged that there are many common ailments
now seen which have followed in step with the use of digital electronics over the last few decades
which have no "known" causes.
The medical establishment is just awakening to the complexity of the electromagnetic nature of life.
Here you'll find much on the known adverse health effects that those profiting from this appear to have ignored -The Bioiniative.org website
Here's what the FDA in the USA has to say
Less is known about what happens to people exposed to low levels of microwaves. Controlled, long-term studies involving large numbers of people have not been conducted to assess the impact of low level microwave energy on humans. Much research has been done with experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans. For one thing, there are differences in the way animals and humans absorb microwaves. For another, experimental conditions can't exactly simulate the conditions under which people use microwave ovens. However, these studies do help us better understand the possible effects of radiation.
The fact
that many scientific questions about exposure to low-levels of microwaves are
not yet answered require FDA to continue to enforcement of radiation protection
requirements. Consumers should take certain common sense precautions.
Here are some sites on electrosensitivity-examples of how this affects some.
http://www.electrosensitivity.org.uk
http://www.magdahavas.com/category/from-zorys-archive/
http://www.electrosensitivesociety.com/2010/04/01/electrosensitivity-uk/
go here for info on the effects others are experiencing
from these towers
http://www.mast-victims.org/
http://www.mastsanity.org
here's info on what the safety
standards do not take into account with these towers
also
- this is how food that has been microwaved affects you -
Evidence from Switzerland
A while later, in 1989, two Swiss researchers decided to investigate the hazards
of microwave ovens, without having any prior knowledge that the German and Russian
studies even existed. To support their research, Professor Bernard Blanc of
the University of Lausanne, and an independent researcher, Dr. Hans U. Hertel,
sought a research grant from the Swiss government. They requested 150,000 Swiss
Francs from the Swiss National Research Fund. But their application was rejected
with the explanation that the interests of the public would not be served by
this type of research.
So Hertel financed the research from his own pocket, as well costs of a similar
magnitude incurred from the ensuing legal proceedings. The Swiss Association
of Manufacturers and Suppliers of Household Electrical Appliances (MHEA) was
anything but pleased with the conclusions from their research, and filed suit
against Hertel under the Federal Unfair Competition Act (UCA). Hertel failed
to win his case within the Swiss judicial system, and was only awarded full
restitution before the International Court of Human Rights. Naturally, you could
understand that microwave oven manufacturers would react to Hertel's studies
as if they were stung by a hornet. But the scientist's basic conclusion, to
put it succinctly, remains the same: "Food, heated by microwaves, causes
pathogenic changes in the blood of individuals who consume such food, similar
to what is seen in the initial stages of cancer."
But how do you measure whether or not technically generated microwaves are hazardous
to your health? The word "microwave" is merely a designation for a
specific frequency range of electromagnetic waves which are also found in normal
sunlight. From a purely physical perspective, natural and manmade microwaves
both have the same frequencies and wave lengths. How does one establish the
qualitative differences between these waves when their physical characteristics
are identical? Quality can only be observed indirectly through its effects on
living beings. Therefore, the only way to determine if microwave food is a health
hazard is to look at how the body reacts to this type of nourishment.
For this reason, Hertel and Blanc concentrated primarily on the immune system,
the most sensitive organ in the body. Its components are blood and lymph. Human
test subjects were given food prepared in various ways, including food that
required no cooking, food prepared with conventional cooking methods, microwave
food and food defrosted with a microwave. Blood samples were taken prior to
and after the food was consumed, and then analyzed in the lab. The basic conclusion:
food that was cooked with the microwave, and food that was "just"
defrosted with the microwave, were both equally harmful. How could this be determined
through blood samples?
Hertel's Research Results
Hematocrit: The hematocrit (also called HCT, Crit, PCV or Packed Cell Volume)
describes a form of viscosity (density) in the blood. Healthy blood is relatively
thin. If blood thickens, i.e., the hematocrit values increase, then the danger
of embolism, thrombosis or infarction - the number one cause of death - likewise
increases.
Hertel's studies indicated that raw foods and conventionally prepared meals
always led to a thinning of the blood. Microwave food, however, led to unhealthy
clumping, or agglutination, in the blood. Each time, the effect would last up
to two hours or longer.
The reason: In a healthy bloodstream, all blood particles have an electrically
negative charge. That means they cannot cluster together, because there is no
attraction between them. But when blood cells, because of stress, become depolarised,
there are also electrically positive charged cells present, which may form clusters
with oppositely charged cells.These clusters are like a stack of coins, which
can clog up miniscule capillaries.
Leukocytes: Any intake of food places stress on the body for a brief period,
thereby stimulating a moderate increase in the number of white blood cells.
Microwave food however generates an unusually high increase in leukocytes. A
further indication of an abnormal stress level.
Hemoglobin: These red blood corpusules, important for delivery of oxygen, decreased
significantly with microwave food - likewise a stress symptom.
Cholesterol: VMicrowave food drastically elevates the cholesterol levels in
the blood. That is a clear stress signal, because the body only increases its
cholesterol levels in emergency situations. Cholesterol helps the cells to maintain
their oxygen exchange, even under stress conditions. Hence it is not advisable
to lower cholesterol artificially through pharmaceutical means - and also not
necessary: by eliminating the cause of stress, the cholesterol level will decrease
on its own. >
The topic of cholesterol was a natural fit for Hertel, as he was once a designated
scientific representative for a large Swiss dairy company: "The industry
has asserted over the last fifty years that butter, cheese, eggs, and meat -
animal products which themselves contain a lot of cholesterol - were the cause
of heart attacks and high cholesterol levels in the blood. But that was a lie
used to promote margarine - derived from vegetable oils - as the ostensible
healthy alternative to butter."
According to Hertel, a study conducted at the Swiss Federal Institute of Technology
in Zürich demonstrated incontrovertibly that margarine did indeed produce
a high cholesterol level in the blood, whereas butter actually lowered cholesterol.
Hertel's own microwave research came up with the same results: even unprocessed
milk, rich in cholesterol, led to a reduction in blood cholesterol levels on
human test subjects, whereas carrots (practically no cholesterol) raised cholesterol
levels when cooked in a microwave.
Blood cholesterol has nothing to do with the cholesterol content of the foods
consumed, but rather with the amount of stress caused by these types of food.
Microwave food places an especially heavy burden on the body, because harmful
microwave energy is inductively transmitted to the blood via the food. Conventional
cooking methods reduce the energy content of food. Microwave food, by contrast,
is enriched with energy. However note: this does not make it automatically healthier,
because at the same time, life-giving vital energy in the food is zapped by
up to ninety percent (a statistic validated by Soviet researchers back in the
1950's).
Using bacterial bioluminescence methods, Hertel and Blanc were successful in
proving that microwave radiation energy is transferred to the irradiated food
fed to human test subjects: The bacteria, fed with blood serum, glowed most
intensely if the subject had eaten microwave food.
The extent to which this microwave heating energy is unhealthy can also be seen
through the microscope: healthy blood will crystallize into fine, beautiful
crystals. Blood from persons who have eaten microwave food, by contrast, crystallizes
into cruciform structures typically seen in patients suffering from cancer.
As Hertel explains, "It is not chemistry, but energy on which we thrive.
It is not the molecules of protein or sugar, for instance, that our bodies require,
but the energy they consist of, which is manifested in the structures of these
molecules. We live from the energy which has built these chemical structures.
So chemically understood are for instance, both natural and artificial vitamin
Cs identical. Nevertheless, while naturally occurring vitamin C is manifested
in beautiful crystalline structures, pharmaceutically produced vitamin C tends
to form amorphous clumps.
...more The PROVEN DANGERS OF MICROWAVE OVENS
go here for new info
www.microwavenews.com
here's
info on how this may affect your musculosleletal system
here's info on how it affects neurological processes
