Elements Of Health

Alternative Health and Healing Secrets!

News

http://www.macworld.co.uk/digitallifestyle/news/index.cfm?newsid=3249437&pagtype=allchandate


Study finds Wi-Fi makes trees sick

René Schoemake
MacWorld
Fri, 19 Nov 2010 10:28 CST
Print
tree
© na

All deciduous trees in the Western world are affected

Radiation from Wi-Fi networks is harmful to trees, causing significant variations in growth, as well as bleeding and fissures in the bark, according to a recent study in the Netherlands.

All deciduous trees in the Western world are affected, according to the study by a group of institutions, including the TU Delft University and Wageningen University. The city of Alphen aan den Rijn ordered the study five years ago after officials found unexplained abnormalities on trees that couldn't be ascribed to a virus or bacterial infection.

Additional testing found the disease to occur throughout the Western world. In the Netherlands, about 70 percent of all trees in urban areas show the same symptoms, compared with only 10 percent five years ago. Trees in densely forested areas are hardly affected.

Besides the electromagnetic fields created by mobile-phone networks and wireless LANs, ultrafine particles emitted by cars and trucks may also be to blame. These particles are so small they are able to enter the organisms.

The study exposed 20 ash trees to various radiation sources for a period of three months. Trees placed closest to the Wi-Fi radio demonstrated a "lead-like shine" on their leaves that was caused by the dying of the upper and lower epidermis of the leaves. This would eventually result in the death of parts of the leaves. The study also found that Wi-Fi radiation could inhibit the growth of corn cobs.

The researchers urged that further studies were needed to confirm the current results and determine long-term effects of wireless radiation on trees.

------------------------------------------

Is ‘electrosmog’ harming our health?

Electrical pollution from cell phones and WiFi may be hazardous


http://www.msnbc.msn.com/id/34509513/ns/health-cancer/

By Michael Segellupdated 1/18/2010 12:35:07 PM ET
In 1990, the city of La Quinta, CA, proudly opened the doors of its sparkling new                                                         middle school. Gayle Cohen, then a sixth-grade teacher, recalls the sense of                                                                       excitement everyone felt: "We had been in temporary facilities for 2 years,                                                                             and the change was exhilarating."

But the glow soon dimmed.

One teacher developed vague symptoms — weakness, dizziness — and didn't return after the Christmas break. A couple of years later, another developed cancer and died; the teacher who took over his classroom was later diagnosed with throat cancer. More instructors continued to fall ill, and then, in 2003, on her 50th birthday, Cohen received her own bad news: breast cancer.

"That's when I sat down with another teacher, and we remarked on all the cancers we'd seen," she says. "We immediately thought of a dozen colleagues who had either gotten sick or passed away."

By 2005, 16 staffers among the 137 who'd worked at the new school had been diagnosed with 18 cancers, a ratio nearly 3 times the expected number. Nor were the children spared: About a dozen cancers have been detected so far among former students. A couple of them have died.

Prior to undergoing her first chemotherapy treatment, Cohen approached the school principal, who eventually went to district officials for an investigation. A local newspaper article about the possible disease cluster caught the attention of Sam Milham, MD, a widely traveled epidemiologist who has investigated hundreds of environmental and occupational illnesses and published dozens of peer-reviewed papers on his findings. For the past 30 years, he has trained much of his focus on the potential hazards of electromagnetic fields (EMFs) — the radiation that surrounds all electrical appliances and devices, power lines, and home wiring and is emitted by communications devices, including cell phones and radio, TV, and WiFi transmitters.

His work has led him, along with an increasingly alarmed army of international scientists, to a controversial conclusion: The "electrosmog" that first began developing with the rollout of the electrical grid a century ago and now envelops every inhabitant of Earth is responsible for many of the diseases that impair — or kill — us.

Milham was especially interested in measuring the ambient levels of a particular kind of EMF, a relatively new suspected carcinogen known as high-frequency voltage transients, or "dirty electricity." Transients are largely by-products of modern energy-efficient electronics and appliances — from computers, refrigerators, and plasma TVs to compact fluorescent lightbulbs and dimmer switches — which tamp down the electricity they use. This manipulation of current creates a wildly fluctuating and potentially dangerous electromagnetic field that not only radiates into the immediate environment but also can back up along home or office wiring all the way to the utility, infecting every energy customer in between.

With Cohen's help, Milham entered the school after hours one day to take readings. Astonishingly, in some classrooms he found the surges of transient pollution exceeded his meter's ability to gauge them. His preliminary findings prompted the teachers to file a complaint with the Occupational Safety and Health Administration, which in turn ordered a full investigation by the California Department of Health Care Services.

The final analysis, reported by Milham and his colleague, L. Lloyd Morgan, in 2008 in the American Journal of Industrial Medicine: Cumulative exposure to transients in the school increased the likelihood a teacher would develop cancer by 64%. A single year of working in the building raised risk by 21%. The teachers' chances of developing melanoma, thyroid cancer, and uterine cancer were particularly high, as great as 13 times the average. Although not included in the tabulations, the risks for young students were probably even greater.

"In the decades-long debate about whether EMFs are harmful," says Milham, "it looks like transients could be the smoking gun."

The case against EMFs

Cancer and electricity 
Could a disease whose cause has long eluded scientists be linked to perhaps the greatest practical discovery of the modern era? For 50 years, researchers who have tried to tie one to the other have been routinely dismissed by a variety of skeptics, from congressional investigators to powerful interest groups — most prominently electric utilities, cell phone manufacturers, and WiFi providers, which have repeatedly cited their own data showing the linkage to be "weak and inconsistent."

Recently, however, in addition to the stunning new investigations into dirty electricity (which we'll return to), several developments have highlighted the growing hazards of EMF pollution — and the crucial need to address them.

The evidence showing harm is overwhelming 
In 2007, the Bioinitiative Working Group, an international collaboration of prestigious scientists and public health policy experts from the United States, Sweden, Denmark, Austria, and China, released a 650-page report citing more than 2,000 studies (many very recent) that detail the toxic effects of EMFs from all sources. Chronic exposure to even low-level radiation (like that from cell phones), the scientists concluded, can cause a variety of cancers, impair immunity, and contribute to Alzheimer's disease and dementia, heart disease, and many other ailments. "We now have a critical mass of evidence, and it gets stronger every day," says David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and coauthor of the public-health chapters of the Bioinitiative report.

Fears about the hazards of cell phones seem justified 
"Every single study of brain tumors that looks at 10 or more years of use shows an increased risk of brain cancer," says Cindy Sage, MA, coeditor of the report. A recent study from Sweden is particularly frightening, suggesting that if you started using a cell phone as a teen, you have a 5 times greater risk of brain cancer than those who started as an adult. The risk rises even more for people who use the phone on only one side of the head. While defenders of cell phone safety claim no scientist can explain why EMFs may be harmful in humans, a body of reliable and consistent animal research shows that electromagnetic fields, equal to those generated by mobile phones, open the blood-brain barrier, causing blood vessels to leak fluid into the brain and damage neurons. Ironically, that research (by renowned Swedish neuro-oncologist Leif G. Salford, MD, PhD) began with the goal of finding a way to deliver chemotherapy to brain tumors.

Other countries are revising exposure standards 
Members of the European Union, which has led the way on EMF investigations, are moving quickly to protect their citizens, particularly children and pregnant women. In the past 2 years alone, France, Germany, and England have dismantled wireless networks in schools and public libraries, and other countries are pressing to follow suit. Israel has banned the placement of cellular antennae on residences, and Russian officials have advised against cell phone use for children under 18.

Electrical hypersensitivity (EHS) is becoming more widespread 
Symptoms of EHS, a recently identified condition, include fatigue, facial irritation (resembling rosacea), tinnitus, dizziness, and digestive disturbances, which occur after exposure to visual display units, mobile phones, WiFi equipment, and commonplace appliances. Experts say up to 3% of all people are clinically hypersensitive, as many as one-third of us to a lesser degree.

Electrical pollution is increasing dramatically 
"For the first time in our evolutionary history, we have generated an entire secondary, virtual, densely complex environment — an electromagnetic soup — that essentially overlaps the human nervous system," says Michael Persinger, PhD, a neuroscientist at Laurentian University who has studied the effects of EMFs on cancer cells. And it appears that, more than a century after Thomas Edison switched on his first lightbulb, the health consequences of that continual overlap are just now beginning to be documented.

A history of harmful effects
Until Edison's harnessing of electricity, humans' only sources of EMF exposure were the earth's static magnetic field (which causes a compass needle to point north) and cosmic rays from the sun and outer space; over our long evolution, we've adapted to solar EMFs by developing protective pigment. "But we have no protection against other EMF frequencies," says Andrew Marino, PhD, JD, a pioneer in bioelectromagnetics who has done extensive EMF research and a professor in the department of orthopedic surgery at the Louisiana State Health Sciences Center. "How quickly can we adapt our biology to these new exposures? It's the most important environmental health question — and problem — of the 21st century."

Research into the hazards of EMFs has been extensive, controversial — and, at least at the outset, animated by political intrigue. A sampling:

The Russians first noticed during World War II that radar operators (radar operates using radio frequency waves) often came down with symptoms we now attribute to electrical hypersensitivity syndrome. In the 1960s, during the height of the Cold War, they secretly bombarded the US embassy in Moscow with microwave radiation (a higher-frequency RF used to transmit wireless signals), sickening American employees. Radio wave sickness — also called microwave sickness — is now a commonly accepted diagnosis.

When television (also radio wave) was introduced in Australia in 1956, researchers there documented a rapid increase in cancers among people who lived near transmission towers.

In the 1970s, Nancy Wertheimer, PhD, a Denver epidemiologist (since deceased), detected a spike in childhood leukemia (a rare disease) among kids who lived near electric power lines, prompting a rash of studies that arrived at similar conclusions.

In the 1980s, investigators concluded that office workers with high exposure to EMFs from electronics had higher incidences of melanoma — a disease most often associated with sun exposure — than outdoor workers.

 

Ringing in ear, chronic fatigue, depression, headaches, dizziness, nausea +

.Electromagnetic (Electrical) Hypersensitivity (EHS)

 http://www.dirtyelectricity.ca/electrical_hypersensitivity.htm

 

It's estimated that between 3% and 8% of the Canadian population suffer from a sever form of EHS.

 

http://www.dirtyelectricity.ca/electrical_hypersensitivity.htm

Electromagnetic Hypersensitivity (EHS) is a "growing worldwide health concern" according to a December 2005 press release issued by the World Health Organization. EHS can be difficult to understand and even more difficult to diagnose. Many doctors and other health professionals here in North America are not yet aware of the recent scientific evidence surrounding electromagnetic energy (EMF) and its effects on human health. 

Symptoms of Electrical Hypersensitivity may include skin rash, sleep disorders, muscle and joint pain (fibromyalgia), chronic fatigue, depression, headaches, dizziness, nausea, difficulty concentrating, memory loss, irritability, anxiety, weakness, muscle spasms, numbness, tingling, leg and foot pain, "flu-like" symptoms and fever. 

For a complete list of symptoms see "Radio Wave Sickness"

Breaking EHS news:

Electromagnetic load Making Many of Us Sick: Director of leading Swiss Clinic 

February 10th, 2009, Dr. Thomas Rau, Medical Director of the world renowned Paracelsus Clinic in Lustmühle, Switzerland says he is convinced ‘electromagnetic loads’ lead to cancer, concentration problems, ADD, tinnitus, migraines, insomnia, arrhythmia, Parkinson’s and even back pain. At Paracelsus (www.paracelsus.ch), cancer patients are now routinely educated in electromagnetic field remediation strategies and inspectors are sent to patients’ homes to assess electromagnetic field exposures…

Electrical sensitivity—originally known as radio wave sickness—is a sometimes debilitating experience created by these and other disregulating effects of electromagnetic fields. Linked to many acute and chronic illness conditions, electrical sensitivity is a serious emerging public health issue globally and a subject in which most doctors have no training…

It is estimated that 3-8% of populations in developed countries experience serious electrohypersensitivity symptoms today, and 35% experience mild symptoms. With increasing electromagnetic field exposures, these numbers, along with the suffering involved for people who are impacted, and the health care costs involved, are bound to go up. 

Dr. Thomas Rau,  Medical Director, Paracelsus Clinic in Lustmühle, Switzerland 

View the link to this story


The World Health Organisation's definition of EHS:

"EHS is characterized by a variety of non-specific symptoms, which afflicted individuals attribute to exposure to EMF. The symptoms most commonly experienced include dermatological symptoms (redness, tingling, and burning sensations) as well as neurasthenic and vegetative symptoms (fatigue, tiredness, concentration difficulties, dizziness, nausea, heart palpitation and digestive disturbances). The collection of symptoms is not part of any recognized syndrome.

EHS resembles multiple chemical sensitivities (MCS), another disorder associated with low-level environmental exposures to chemicals. Both EHS and MCS are characterized by a range of non-specific symptoms that lack apparent toxicological or physiological basis or independent verification. A more general term for sensitivity to environmental factors is Idiopathic Environmental Intolerance (IEI), which originated from a workshop convened by the international program on chemical sensitivity (IPCS) of the WHO in 1996 in Berlin. IEI is a descriptor without any implication of chemical aetiology, immunological sensitivity or EMF susceptibility. IEI incorporates a number of disorders sharing similar non-specific medically unexplained symptoms that adversely affect people. However, since the term EHS is in common usage it will continue to be used here"

(WHO Fact sheet #296, December 2005).



A host of unexplainable health symptoms 

An individual’s reactions to today's wide array of electrical pollutants can vary widely. EHS manifests itself in a host of unexplainable health symptoms including difficulty sleepingChronic Fatigue Syndrome, depression and headaches. In some cases it may be the cause of chronic pain and other unexplained body aches and pains, or a” foggy-brain” feeling. It also appears to exacerbate the effects of those who suffer with chronic diseases like MS, tinnitus, ALS and diabetes

In reality, each cell in the human body contains positive and negatively charged elements that are kept in a delicate balance inside and outside each cell. Electromagnetic energy from outside the body disrupts this critical balance and plays havoc with the millions of electrical impulses that the body uses to regulate all cellular activity.

Experts believe that a significant percentage of the population unknowingly suffer from the adverse health effects caused by Dirty Electricity and other electromagnetic pollution such as that produced by computers, energy efficient lighting, cell phones, DECT phones and other wireless devices. 

The number of EHS victims continues to rise with the North American medical community and gov't bodies like Health Canada turning a blind-eye to the problem, insisting there "is not enough evidence". Yet in Sweden EHS is a recognized disability with over 3 percent of the population severely affected, that equates to over 1 million people here in Canada and 10 million in the US. In a major report released in November of 2005 The British government recognized EHS as illness for the first time and said at least 3% of the population in that country is severely affected. A recent survey of doctors in Switzerland concluded 5% of the symptoms seen in patients could be attributed to EMF exposure.

 

Many sufferers improve quickly when they are returned to an electro-magnetically clean environment. 

Most people never making the connection between their own symptoms and electromagnetic energy until they spend time in an “electrically clean” environment and notice that certain health problems disappear. Results from several recent case studies have shown that in schools and homes where levels of Dirty Electricity were lowered symptoms of several chronic health disorders were dramatically diminished.

Many with EHS also have allergies and intolerances to chemicals, odors and some foodstuffs. Sensitivity tends to increase and symptoms may aggravate up to the point of severely disabling the patient. Removal of the disturbing EMF sources often alleviates the symptoms.

 

The Dutch Working Group on EHS (2001) 

Data based on 100 respondents from the Dutch Working Group on EHS indicate the following facts: 

1) The average age is 50 years, gender 67% females, 33% male. 

2) Main cause of problems: use of PC, cellular phone, cordless enhanced digital telephone (DECT). 

3) Concurrent environmental diseases: one-third reported suffering from chronic fatigue syndrome, fibromyalgia, multiple chemical sensitivity, burnout, stress. 

Several reported having sought help from alternative practitioners due to lack of help from regular medical services. Fibromyalgia is a condition, where the patient suffers from pain in the muscles and a host of other symptoms, many of which overlap with and Multiple Chemical Sensitivity (MCS). In CFS the main symptom is extreme fatigue, in MCS it is hypersensitivity to chemical exposure. 
 
Many have allergies and intolerances to chemicals, odors and foodstuffs. And tinnitus, nuisance caused by hearing sounds that are not actually there, is frequently reported. Removal of the disturbing EMF sources often alleviates the symptoms. Sensitivity tends to increase and symptoms may aggravate up to the point of severely disabling the patient.


View the Latest EHS Research:

 

"With the ever-increasing impact of EMFs from digital electronics and cordless or mobile communication systems problems are bound to increase rapidly. Let’s hope that our insights lead to a better understanding and general acceptance of the EHS problems and do something about it."

International symposium on Electrohypersensitivity: Working group on EHS, December 8, 2006 

Read the full report

New Study Confirms Microwaves Affect Your Heart

http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx


Why did the Russians Ban an Appliance Found in 90% of American Homes?

Posted By Dr. Mercola | May 18 2010 | 668,410 views

By now, you probably know that what you eat has a profound impact on your health. The mantra, “You are what you eat” is really true.

But you need to consider not only WHAT you buy, buthow you cook it.

Eating most of your food raw is ideal. But most of us are not going to be able to accomplish a completely raw diet, and we’ll end up cooking some percentage of our food.

Smart food preparation starts with high quality foods and food preparation and that means saying sayonara to your microwave oven. Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea if you are interested in preparing healthy food.

Why the no nukes policy?

When it comes to microwave ovens, the price for convenience is to compromise your health. In this article, I will review what we know about the effects microwaves on your food and on your body.

Sad State of Our Soils

Over the past century, the quality of fresh food has declined due to soil depletion, unsustainable farming practices, overproduction of crops, and the use of pesticides and herbicides. You can no longer assume you’re getting all of the vitamins, minerals, enzymes, and phytonutrients you need by eating a multitude of fresh produce—even if you’re eating organically.

Not surprisingly, a calorie today will provide you less nutrition than a calorie from 100, or even 50 years ago.

Three recent studies of historical food composition have shown 5 to 40 percent declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.[1]

So now, more than ever, you must be careful to maximize the “bang for your buck” when it comes to the foods you eat.

Research shows that your microwave oven will NOT help you in these efforts—and in fact will threaten your health by violently ripping the molecules in your food apart, rendering some nutrients inert, at best, and carcinogenic at its worst.

Convenience Comes at Significant Toxic Threat to You and Your Family

Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food’s chemical structure.

There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food’s nutritional value, which will be addressed a bit later.

The first thing you probably noticed when you began microwaving food was how uneven the heating is.

“Hot spots” in microwaved food can be hot enough to cause burns—or build up to a “steam explosion.” This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. [8] [2]

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991 , which resulted in a well-publicized lawsuit.

Microwave Radiation Leakage

You may have heard that there is some danger of microwaves escaping from your microwave while it’s operating. This was more of a risk with earlier models than with recent ones, which undergo more rigorous testing.

Theoretically, there are very small amounts of radiation leakage through the viewing glass, but the FDA reports these levels are “insignificant” and “well below the level known to harm people.”

The FDA has been regulating microwave ovens since 1971 through its electronic product radiation control program, which is mandated by the Electronic Product Radiation Control provisions of the Food Drug and Cosmetic Act[3] .

The FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) per square centimeter at approximately 2 inches from the oven surface. Because microwave energy decreases dramatically as you move away from the source of the radiation, a measurement made 20 inches from your oven would be approximately one-hundredth of the value measured at 2 inches.[2]

The federal standard also requires all ovens to have “two independent interlock systems that stop the production of microwaves the moment the latch is released or the door is opened.”

And a monitoring system is also required, which stops the operation if one or both interlock systems fail.

You would think, with all these tests and regulations, that you’d be safe. However, according to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate:

“Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”

Powerwatch also states that we don’t really know if the current regulations about leakage are truly safe and recommends ovens be checked at least annually, since microwave emissions can change with normal use.

You might also consider purchasing a $20 testing device that allows you to check the radiation in your home.

Make sure that, if you are going to use your microwave for cleaning sponges or for any use at all, regularly examine the door and hinges to make sure they are sealing properly. If the door doesn’t close correctly, or if it’s warped, bent, or otherwise damaged, don’t use it at all!

Since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts), I recommend stepping away from your microwave while it’s in use.

New Study Confirms Microwaves Affect Your Heart

A recent study examining the effects 2.4 GHz radiation (which is the frequency of radiation emitted by Wifi routers and microwave ovens) on the heart was just completed. The study found “unequivocal evidence” that microwave frequency radiation affects the heart at non-thermal levels that are well below federal safety guidelines, according to Dr. Magda Havas of Trent University[4] .

Dr. Havas says:

“This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States.”

No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels!

The study will be appearing in a peer-reviewed journal sometime during the summer of 2010. If you are experiencing rapid or irregular heartbeat, pain or pressure in your chest, you will want to visit your physician and share this video with him or her (second video on this page).

There is also evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes. For details about this, watch the first video below.

 

Microwaving Also Zaps the Nutrients Right Out of Your Food

There has been surprisingly little research on how microwaves affect organic molecules, or how the human body responds to consuming microwaved food.

Wouldn’t you expect that a product that sits in more than 90 percent of kitchens, as well as practically every break room in the country, would have been thoroughly investigated for safety?

The handful of studies that have been done generally agree, for the most part, that microwaving food damages its nutritional value. Your microwave turns your beautiful, organic veggies, for which you’ve paid such a premium in money or labor, into “dead” food that can cause disease!

Heating food, in and of itself, can result in some nutrient loss, but using microwaves to heat food introduces the additional problem of the “microwave effect,” a phenomenon that will be discussed in detail later.

The majority of studies on microwaves and nutrition were conducted prior to 2000, I suspect because the focus of radiation research of late has shifted toward a more ominous threat: environmental radiation from electromagnetic devices, such as cell phones and computers, which has mushroomed into a gigantic cloud of electrosmog worldwide over the past decade.

Nevertheless, some excellent scientific data has been gathered regarding the detrimental effects of microwaves on the nutrients in your food:

  • A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture[5] found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.
  • A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6] .
  • In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer[7] .
  • A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form[8] . This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
  • There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful."
  • A recent Australian study[9] showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
  • Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10] .

Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding: “Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures.

  • Another study about breast milk/infant formula by Lee in 1989[11] found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys. (Numerous authors mention this study, yet I was unable to find the original article/study, so I cannot personally validate.)

    Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.

How Your Microwave Actually Heats Your Food

Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.

Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head.

Microwaves are generated by something called a magnetron (a term derived from the words “magnet” and “electron”), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.

A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz).

Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies—like millions of times per second—creating molecular friction, which heats up the food.

If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool. Or, as investigative journalist William Thomas[12] calls it, “electrical whiplash.”

Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.

Contrary to popular belief, microwaved foods don’t cook “from the inside out.” When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.

Since not all areas contain the same amount of water, the heating is uneven.

Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. [13]

As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.8

Another word for these athermic effects is the “microwave effect,” a subject of controversy that I’ll get into a bit later.

Microwave Sickness

When your tissues are directly exposed to microwaves, the same violent deformations occur and can cause “microwave sickness.”

People who have been exposed to high levels of microwave radiation experience a variety of symptoms, including:

  • Insomnia, night sweats, and various sleep disturbances
  • Headaches and dizziness
  • Swollen lymph nodes and a weakened immune system
  • Impaired cognition
  • Depression and irritability
  • Nausea and appetite loss
  • Vision and eye problems
  • Frequent urination and extreme thirst

There is a good amount of data emerging that people are suffering, to various degrees, these kinds of symptoms from living next to cell phone towers and other high-frequency radiation emitting antennas, which emit microwaves around the clock.

According to Professor Franz Adelkofer, a leading scientist in the area of biological effects of EMF fields:

"There is real evidence that hyperfrequency electromagnetic fields can have geno-toxic effects. And this damaged DNA is always the cause of cancer.

We’ve found these damaging effects on the genes at levels well below the safety limits. That’s why we think it’s urgent to base our safety limits on the biological effects, not the thermic ones.

They should be based on biology, not on physics.”

Twenty Years of Russian Research Supports Microwave Concerns

The Nazis are credited with inventing the first microwave-cooking device to provide mobile food support to their troops during their invasion of the Soviet Union in World War II[14] . These first microwave ovens were experimental. After the war, the US War Department was assigned the task of researching the safety of microwave ovens.

But it was the Russians who really took the bull by the horns.

After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. Alarmed by what they learned, the Russians banned microwave ovens in 1976, later lifting the ban during Perestroika.

Twenty years of Russian research (and German studies as far back as 1942 Berlin) make a strong argument against the safety of microwave cooking.

Their findings led the Russian government to issue an international warning about possible biological and environmental damage associated with the use of microwave ovens and other similar frequency electronic devices (e.g. mobile phones).

I was not able to personally evaluate any of these older bodies of research, since those documents are now difficult to track down, so I can’t attest to their methodology or conclusions. All you can do is weigh their findings appropriately, as best you can.

The Powerwatch article cited above summarizes the Russian research quite well, which I will duplicate below.

  • Russian investigators found that carcinogens were formed from the microwaving of nearly all foods tested.
  • The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
  • Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
  • Thawing frozen fruits by microwave converted their glucoside and galactoside fractions into carcinogenic substances.
  • Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
  • Carcinogenic free radicals were formed in microwaved plants—especially root vegetables.
  • Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).

I might add that this finding is supported by the 1998 Japanese study by Watanabe7 about vitamin B12 in milk, cited above.

The Swiss Clinical Study: Hans Hertel

Some fairly compelling evidence supporting the destructive effects of microwaves comes from a highly cited study by a Swiss food scientist named Hans Hertel. Dr. Hertel was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings.

His small study, coauthored by Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, revealed the degenerative forces produced by microwave ovens on the foods they cooked.

Dr. Hertel concluded that microwave cooking changed the nutrients in the food, and that changes took place in the blood that could cause negative health effects.

Hertel’s conclusions were that microwaving food resulted in:

  • Increased cholesterol levels
  • Decreased numbers of leukocytes (white blood cells), which can suggest poisoning
  • Decreased numbers of red blood cells
  • Production of radiolytic compounds
  • Decreased hemoglobin levels, which could indicate anemia

Not surprisingly, Dr. Hertel's study was met with great resistance from those with much to lose.

A gag order against Dr. Hertel was issued by a Swiss trade organization in 1992, which was later removed in 1998. But an American journalist, Tom Valentine, published the results of Hertel’s study in Search for Health in the spring of 1992[15] .

The study was not without its shortcomings. It involved only eight participants, of which Hertel was one. As compelling as his findings were, his methodology did not stand up to the scientific rigors of the field.

In spite of Hertel’s methodological shortcomings, his findings do raise concerns about what this form of radiation is doing to your food and should be taken as a launching point to larger, more robust studies in the future.

Hertel wrote:

“There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even given the microwave oven’s low power range of milliwatts.”

And then there is the issue of biophotons.

Possible Microwave Effects on Your Biophotons

Biophotonics is the study, research, and applications of photons in their interactions within and on biological systems. Much of the work in the area of biophotons was done in Germany. Dr. Dietrich Klinghardt discusses biophotons in our 2008 interview.

Biophotons are the smallest physical units of light that are stored in and used by all biological organisms—including you. Vital sun energy finds its way into your cells via the food you eat, in the form of these biophotons.

Biophotons contain important bio-information and are very important to many vital processes in your body. They are partly responsible for your feeling of vitality and well-being. You gain biophotons by eating foods rich in them, such as naturally grown fresh vegetables and sun-ripened fruits, which are rich in light energy.

The more light energy a food is able to store, the more nutritious it is.

If the “microwave effect” exists (as you shall see, there is a huge amount of evidence that it does), then microwaves can potentially destroy biophotons in the same way that it alters other structures, rendering your food dead and lifeless.

It seems quite plausible that microwaves could disrupt or destroy biophotons, since they are capable of breaking apart DNA bonds!

As far as I can find, there haven’t been any studies of the direct effects of microwave radiation on biophotons, but it seems like an important angle of investigation for the future.

Long-Term Effects of Exposure to Non-Ionizing Radiation

One of the basic controversies about the effects of microwaves centers on whether or not microwaves exert some sort of force beyond heat, commonly called “microwave effect” or “athermic effect.”

It is first necessary that you understand the difference between ionizing radiation and non-ionizing radiation.

There are two basic forms of radiation: ionizing and non-ionizing[16] :

  1. Ionizing Radiation: Creates charged ions by displacing electrons in atoms, even without heat. Examples are radiation emitted from radioactive substances in rocks and soil, cosmic rays of the sun, and radiation from man-made technology such as x-rays machines, power stations, and nuclear reactors.
  2. Non-ionizing Radiation: Can change the position of atoms but not alter their structure, composition, and properties. Examples are visible light, ultraviolet and infrared waves, waves from radio or television, cellular phones, microwaves, and electric blankets.

Despite not being able to break atoms apart, non-ionizing radiation (such as microwaves) CAN cause physical alterations.

For example, sunlight can damage your skin and eyes. Overexposure to radiation can affect tissues by causing molecular damage, DNA mutations, and other changes that can lead to cancer.

The serious concern is, with all of this radiation surrounding us from cell and cordless phones, radio towers, satellites, broadcast antennas, military and aviation radar, home electronic devices, computers and Internet, we are all part of an involuntary mass epidemiological experiment, on a scale never before seen in the history of the human race.

And the truth is that we don’t really KNOW what long term, low-level (but persistent) radiation does to us—even the non-ionizing type.

But here are some of the things we DO KNOW:[17]

  • Effects at low levels can be more noticeable than at higher levels. There is something called a “window effect,” meaning an effect occurring only at specific frequencies or power densities, but not occurring just above or below them. A number of studies demonstrate effects of microwave radiation on blood cells via this phenomenon.
  • For a complete discussion of this, you can read Microwaving Our Planet, written by Arthur Firstenberg, president of the Cellular Phone Taskforce.
  • Cindy Sage of Sage Associates, an environmental consulting firm, has compiled a comprehensive list of studies[18] showing biological effects at radiofrequency exposure levels far below what would be explainable as “thermic effects” and well within the range you are commonly exposed to every day.
  • Resonance intensifies biological effect. Resonance occurs when a form of radiation has a similar frequency as a body part. For example, microwave frequencies are similar to the frequencies of your brain!
  • Studies are typically done for short exposure periods, at higher intensities. Scientists claim that duration of exposure is equally important to intensity of exposure, but is often NOT studied, and that long-term, low-level exposure can have effects equivalent to short-term, more intense exposure.
  • The effects of radiation are cumulative. Your body becomes more sensitive to it over time.
  • There are no longer any control groups, since human beings are all now exposed to such pervasive radiation. Lack of a control group makes it even more challenging to conduct meaningful studies.

The point is, standing in your kitchen while your microwave is zapping your dinner, night after night, will not make you glow in the dark.But over the months and years, what is the cumulative effect on your body and health?

Why expose yourself to these potential dangers when there are safer alternatives for cooking available?

Is Microwaving Food Any More Dangerous than Heating it with a Conventional Oven?

Some experts claim that the effects microwaves have on molecules can all be explained simply as the “thermic effect” of heating—in other words, microwave cooking is no more detrimental to food than conventional heating.

They argue that, since microwaves are non-ionizing radiation, then it’s impossible for them to damage your blood cells, or eradicate the folic acid in your spinach.

Others have proposed there is some sort of “microwave effect” that causes changes in the molecules in a way that conventional heating does not. For many years, the party line was that “microwave effect” is a myth.

However, study after study has resulted in evidence to the contrary, showing effects that cannot be explained away as simple thermal effects.

In a letter entitled “DNA and the Microwave Effect”[19] (sourced as Penn State University, 2001), the author reviews the history of the controversy surrounding the microwave effect and the research findings to date. He explains that, although fundamentals of thermodynamics and physics would tell you the microwave effect is impossible, studies keep turning up evidence of its existence.

Some of the main points made in the letter are the following:

  • Microwave heating and conventional heating may appear identical on a “macro” level, but the two appear very different on amolecular level.
  • Microwaves are effective for sterilization, which has been studied for several decades. There is controversy, however, is about whether it’s the heat they generate or if it’s something else altogether.
  • One scientist (Kakita 1995[20] ) was successful in demonstrating that microwaves are capable of extensively fragmenting and destroying viral DNA, something that cannot be accomplished by heating alone.
  • Multiple studies offer evidence that there are multiple mechanisms for breaking apart DNA without ionizing radiation, but no theory currently exists to explain this phenomenon.

Some scientists are taking advantage of the microwave effect and using microwaves in the laboratory to greatly accelerate chemical reactions, sometimes by a factor of a thousand, resulting in the completion of reactions in minutes that formerly took days or months and a lot of toxic chemicals[21] .

This newly found interest in “microwave chemistry” has spurred skeptic scientists into taking another look at what microwaves actually do and how they do it.

Sometimes common sense trumps empirical evidence.

The Penn State letter/article said it best:

“...It would seem there is reason to believe that the microwave effect does indeed exist, even if it cannot yet be adequately explained. What we know at present is somewhat limited, but there may be enough information already available to form a viable hypothesis.

The possibility that electromagnetic radiation in the non-ionizing frequency range can cause genetic damage may have profound implications on the current controversy involving EM antennae, power lines, and cell phones.”

Breaking Free of Your Microwave: A Few Basic Tips

Am I asking you to toss your microwave oven into the nearest dumpster?

Not necessarily. It can be a useful tool for cleaning. But if real estate in your kitchen is at a premium, it should probably be the first thing to go.

You really CAN survive sans microwave—people are living quite happily without one, believe it or not. You just have to make a few small lifestyle adjustments, such as:

  • Plan ahead. Take your dinner out of the freezer that morning or the night before so you don’t end up having to scramble to defrost a 5-pound chunk of beef two hours before dinnertime.
  • Make soups and stews in bulk, and then freeze them in gallon-sized freezer bags or other containers. An hour before meal time, just take one out and defrost it in a sink of water until it’s thawed enough to slip into a pot, then reheat it on the stove.
  • A toaster oven makes a GREAT faux-microwave for heating up leftovers! Keep it at a low temperature — like 200-250 degrees F — and gently warm a plate of food over the course of 20-30 minutes. Another great alternative is a convection oven. They can be built in or purchased as a relatively inexpensive and quick safe way to heat foods
  • Prepare your meals in advance so that you always have a good meal available on those days when you’re too busy or too tired to cook.
  • Try eating more organic raw foods. This is the best way to and improve your health over the long run.

New EMF Dangers - - Type 3 Diabetes and Heart Disease

ELECTROSENSITIVTY SERIES: Diabetes Connection with Electrosmog?

http://electromagnetichealth.org/electromagnetic-health-blog/diabetes-connection-with-electrosmog/

If you have diabetes you are not alone. 350 million people globally are projected to have diabetes by 2025. This is up from 30 million in the late 1980s. What is driving it?

The new video by Dr. Magda Havas, PhD of Trent University of Canada (http://www.youtube.com/user/magdahavas#p/u/10/gJcM6RZwyfAoutlines startling insights into the connection between diabetes and the growth in electromagnetic fields.  This video is based on a study published by Dr. Havas in Electromagnetic Biology and Medicine (27: 135–146, 2008) called “Dirty Electricity Elevates Blood Sugar Among Electrically Sensitive Diabetics and May Explain Brittle Diabetes.”

One astonishing finding showed that in diabetic patients who exercised by walking outdoors, blood sugar went down as expected, but in those who exercised on a treadmill, impacted by electromagnetic fields, the blood sugar went up. Dr. Havas suggests there may not just be a Type I Diabetes and a Type II Diabetes, but also a new ‘Type III’ Diabetes related to external environmental factors.

Diabetics who are electrically sensitive get increased blood sugar in the presence of electromagnetic fields. Testing for this on a treadmill in the clinical setting can give clinicians an important new piece of clinical information with which to guide treatment. Diabetics who are electrically sensitive should be advised to minimize exposure to electromagnetic fields.

In the United States alone, there are 24 million people with diabetes, accounting for $113 billion dollars in direct medical costs.

Dr. Elbert Huang of the University of Chicago has projected these costs will triple by 2034, straining the viability of Medicare. Huang says: “Diabetes is a major public health problem right now, but it’s important for the country and for policymakers to have an idea of what will happen in the next couple of decades.” If diabetes costs triple they will be $336 billion annually by 2034.

While much emphasis has been placed on dietary and lifestyle changes for diabetics as a way to stem progression of the disease, the electromagnetic field impact until now has been little known and little investigated.

Experts expect research into this frontier may provide very important new information linking the widespread proliferation of electronic and wireless technologies to the unexplained rapid growth in diabetes—and possibly obesity—over the last 20 years.

Dr. Havas is Associate Professor of Environmental and Resource Studies at Trent University in Canada and a leading expert in electromagnetic fields, including ELF Fields, Dirty Electricity, Radio Frequency Radiation, Microwave Radiation, and Ground Current. She is the Co-author of “Public Health SOS: The Shadow Side of the Wireless Revolution” (http://snurl.com/uztp9) with Camilla Rees, Founder of Electromagnetichealth.org, a primer on electromagnetic fields and health sent to Congress last June. 



—————

Abstract from Electromagnetic Biology and Medicine:

Dirty Electricity Elevates Blood Sugar Among

Electrically Sensitive Diabetics and May Explain

Brittle Diabetes

MAGDA HAVAS

Environmental & Resource Studies, Trent University, Peterborough, Ontario, Canada

Transient electromagnetic fields (dirty electricity), in the kilohertz range on electricalwiring, may be contributing to elevated blood sugar levels among diabetics and prediabetics. By closely following plasma glucose levels in four Type 1 and Type 2 diabetics, we find that they responded directly to the amount of dirty electricity in their environment. In an electromagnetically clean environment, Type 1 diabetics require less insulin and Type 2 diabetics have lower levels of plasma glucose. Dirty electricity, generated by electronic equipment and wireless devices, is ubiquitous in the environment. Exercise on a treadmill, which produces dirty electricity, increases plasma glucose. These findings may explain why brittle diabetics have difficulty regulating blood sugar. Based on estimates of people who suffer from symptoms of electrical hypersensitivity (3–35%), as many as 5–60 million diabetics worldwide may be affected. Exposure to electromagnetic pollution in its various forms may account for higher plasma glucose levels and may contribute to the misdiagnosis of diabetes. Reducing exposure to electromagnetic pollution by avoidance or with specially designed GS filters may enable some diabetics to better regulate their blood sugar with less medication and borderline or pre-diabetics to remain non diabetic longer.

Keywords Radio frequency; Transients; Dirty electricity; Power quality; Plasma glucose; Blood sugar; Insulin; GS filters; Electrohypersensitivity; Brittle diabetes; Type 3 diabetes; Type 2 diabetes; Type 1 diabetes.

Google Translator

Recent Videos

2998 views - 0 comments

Testimonials

  • "THANK YOU VERY MUCH for wonderful information on "THYROID and IODINE" I am a registered Homeopath (UKHMA). The article will assist me in helping to understand many more Molecu..."
    Evelyn Smith
    "THYROID and IODINE"

Super Share

Share on Facebook