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formation in the blood of people eating microwave-cooked meals. The Russians also reported increased
rates of stomach and intestinal cancers, as well as digestive and excretive disorders, plus a higher
percentage of cell tumors, including sarcoma.
Microwaves rip apart the molecular bonds that make food to be “food.” Microwave ovens hurl high-
frequency microwaves that boil the moisture within food and its packaging by whipsawing water
molecules dizzyingly back-and-forth at more than a billion reversals per second. This frantic friction
fractures food molecules, rearranging their chemical composition into weird new configurations
unrecognizable as food by human bodies. By destroying the molecular structures of food, the body cannot
help but turn the food into waste, but not harmless waste, rather, “nuclear waste.”

Other side effects of microwaves than just making food useless and “wasteful” include:

ƒ High blood pressure

ƒ Migraine

ƒ Dizziness

ƒ Stomach pain

ƒ Anxiety

ƒ Hair loss

ƒ Appendicitis

ƒ Cataracts

ƒ Reproductive disorders

ƒ Adrenal exhaustion

ƒ Heart disease

ƒ Memory loss

ƒ Attention disorders

ƒ Increased crankiness

ƒ Depression,

ƒ Disconnected thoughts

ƒ Sleep disturbance

ƒ Brain damage

Eating microwave-damaged foods can lead to a considerable stress response in the body, and
thereby, alter the blood chemistry. While eating organic vegetables zapped by microwaves, you will send
your cholesterol soaring. According to Swiss scientist Hertel: “Blood cholesterol levels are less
influenced by cholesterol content of the food than by stress factors.” The Russian government had banned
microwave ovens for over 50 years, but they were recently introduced to the Russian market (for
“economic” reasons). Microwave ovens have taken over the cooking chores in nine out of ten American
homes, and American and Chinese microwave manufacturers hope that the same will happen in Russia.
Reporting for the Forensic Research Document of AREC Research, William P. Kopp now states: “The
effects of microwaved food byproducts are long-term, permanent within the human body. Minerals,
vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or
no benefit, or the human body absorbs altered compounds that cannot be broken down.”
In a classical experiment 2,000 cats were given only food and water that were previously placed in the
microwave oven, even for just one minute. The foods selected were the most nutritious and natural ones
available. Within six weeks, all cats mysteriously died. While investigating the surprising result of the
test, it was discovered that, although the cats looked well fed, the cells in their bodies virtually contained
no trace of nutrient-components. The cats literally starved to death, despite all the nutritious foods.
Microwaves turned their food into deadly poison. Seeing the unprecedented sickness epidemic in the
U.S. and other countries that largely rely on microwaves to cook their foods, it may be wise if we
followed the example of some countries where healthy cooking methods are still mainstream, such as
Russia, Greece, Italy and France, as well as most developing countries.