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Studies Draw Attention to Potentially Harmful, Toxic Effects of Household Microwave Ovens

  • Are we contaminating our food supply with synthetic components, genetic alterations and various cooking methods? Though the simple act of cooking can alter foods significantly, the following relates an older study that clearly frowns upon the usage of microwave ovens.
By William Knoff

Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, Germans could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires.

After World War II, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the U.S. War department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately.

The Russians, who have done the most diligent research into the biological effects of microwave ovens, have issued warnings about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus.


The most significant German research concerned with the biological effects of microwaves was done at the Hombolt-Universitat zu Berlin in 1942-43, during the Barbarossa military campaign.

Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology.

In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second, to the point considered acceptable for sanitary, normal ingestion.

The observations made by the German and Russian researchers are presented here in three categories: cancer-causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions.


The following effects have been observed when foods are subject to microwave emissions:

  • 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 the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.
  • Milk and cereals: Cancer-causing agents are created in the protein hydrolysate compounds in milk and cereal grains.
  • Frozen foods: Microwaves used to thaw frozen foods alter the breakdown of important sugars, called the glucoside and galactoside elements.


  • Digestive system: The unstable breakdown of microwaved food alters their elemental food substances, which may cause disorders in the digestive system.
  • Lymphatic system: Due to chemical alterations within food, malfunctions can occur in the lymphatic system, causing a 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 -- particular, raw root vegetables -- form cancer-causing free radicals.


  • A statistically-higher percentage of cancerous growths result in these organs, plus a generalized breakdown of peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.


Microwave exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date.

  • In every food tested, the bioavailability of vital nutrients decreased, including vitamin B complex, vitamins C and E, essential minerals and lipotropics.
  • Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly-sophisticated equipment and discovered that humans can be adversely affected without even ingesting the food that has been subjected to microwave emissions.
  • Internal cellular-membrane potentials during the process of breaking down food, called catabolism, into the blood serum from the digestive process degenerate and destabilize.
  • Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum can degenerate and breakdown.
  • Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (the system which controls the function of waking consciousness) go out of balance and lose their proper circuiting.
  • Loss of energy: Humans, animals and plants located within a 500-meter radius of the equipment in operation suffer a long-term, cumulative loss of energy.
  • Nervous and lymphatic systems damage: Long-lasting residual magnetic "deposits" can 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. These may 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 of effects of microwave apparatus, from either cooking apparatus or transmission stations.


Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body and nervous and lymphatic systems damage which can ultimately affect the neurological systems, long-term depolarization of tissue neuro-electronic circuits can result.

The residual magnetism effect can render the components of the brain more subject to influence by artificially induced, microwave-radio-frequency field from transmission stations and TV relay networks.

Soviet psychologist at Uralyera and Novosibirsk have theorized the possibility of psycho telemetric influence (i.e., affecting human behavior by transmitting radio signals at controlled frequencies), causing subjects to comply -- involuntarily and subliminally -- with commands received through microwave transmissions acting upon their psychological energy fields.

For this reason, and due to the other contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised.