Berkeley CSUA MOTD:Entry 29807
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2025/07/09 [General] UID:1000 Activity:popular
7/9     

2004/2/17 [Recreation/Food] UID:29807 Activity:nil
2/16    Did anyone else read the article about microwave ovens in the
        ecologist magazine Nov 2003?  Can't decide if I believe it or not...
        http://www.cam.net.uk/home/Nimmann/healing/microwaves.htm
        \_ Interesting.  Actually one has to do a comparison study with
           ordinary cooking method.  And it is well known that pan with
           stainless steel (iron, chromium, nickel overdose), aluminum
           (alzhheimer), and teflon surface generate toxin.  So it comes
           down to which one kills the slowliest.
                \_ Aluminum causing Alzheimer's is just a myth...there's
                   no conclusive evidence to demonstrate that.
        \_ All cooking causes chemical changes in food. You'd have to
           see a comparison to people who grill their food for it to
           be meaningful.
2025/07/09 [General] UID:1000 Activity:popular
7/9     

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www.cam.net.uk/home/Nimmann/healing/microwaves.htm
Isn't it time more research was done into the effects they have on us and the food we put into them? THE RUSSIANS From 1957 up until very recently Russian research into microwaves was mainly carried out at the Institute of Radio Technology at Klinsk in Byelorussia. According to US researcher William Kopp, Russian forensic teams observed the following key effects: 1. People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems. Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system's ability to protect the body against neoplastic (cancerous) growth. Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio-availability of Bcomplex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal accumulation of fat). Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine. Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances -- particularly in raw root vegetables. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum. Microwaving foods alters their elemental food substances, leading to disorders in the digestive system. The use of microwave ovens was banned in Russia in 1976. In 1989 Hertel teamed up with professor Bernard Blanc of the Swiss Federal Institute of Technology. They proposed to the University of Lausanne a research programme to look into the effects of microwaved food on humans. Their application for funding was turned down on the grounds that there was no need for research in this area. Undeterred, the two scientists decided to fund a smaller research programme themselves. They selected eight individuals and fed them on a range of raw, conventionally cooked and microwaved foods. Blood samples were taken from each volunteer before and after eating. Serious irregularities were found both in the structure of the food microwaved and in the blood of those eating the microwaved samples. The microwave industry reacted to the research by taking Hertel to court. And such was the pressure put on Blanc (he told Hertel that he feared for the safety of his family) that he publicly dissociated himself from the research.