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Microwaved Water - See What It Does To Plants

Below is a science fair project. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

(sorry cant post the pic here) (microwave waterd plants are dead in 9 days)

I have known for years that the problem with microwaved anything is not the radiation people used to worry about, It's how it corrupts the DNA in the food so the body can not recognize it. So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast. Think of all the Mothers heating up milk in these "Safe" appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed them when the blood went in dead. But the makers say it's safe. Never mind then, keep using them. Ask your Doctor I am sure they will say it's safe too. Proof is in the pictures of living plants dying. Remember You are also Living. Take Care.

FORENSIC RESEARCH DOCUMENT

Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10- 77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5). 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.
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick.
The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing" , has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

if thats true half of the global population should be dead now.

^ read it.



"Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet? "

Whatever happened to the guy who posted this.

My microwave just flew out my kitchen window

Havent throwen your microwave yet????Here's another update

The effects of microwaving food

Now according to PAB1 microwaving
has a range of effects on food:
The friction causes substantial damage
to the surrounding molecules,
often tearing them apart, or forcefully
deforming them. The scientific
name for this deformation is ‘structural
isomerism’.
Structures of molecules are torn
apart, molecules are forcefully deformed…
and thus become impaired
in quality.
Because of the force involved, the
cells are actually broken, thereby
neutralizing the electrical potentials,
the very life of the cells, between the
outer and inner side of the cell membranes.
Impaired cells become easy
prey for viruses, fungi and other
micro-organisms.
Since people ingest this altered food,
shouldn’t there be concern for how
the same decayed molecules will
affect our own human biological cell
structure?
Cooking, by definition alters foods
whether by microwave or convection.
It breaks down molecules and makes
them easier for the body to consume.
That’s why we cook foods. These
‘deformed’ molecules and the ‘cells
[that] are actually broken’ provide us
with the nutrients that we need to
live. Indeed, our entire digestive
system is set up to destroy cells into
their molecular components, and
break down molecules. PAB1 has set
up a straw argument. Although the
words are emotive — ‘substantial
damage’, ‘tearing apart’, ‘forcefully
deforming’, ‘impaired in quality’,
‘decayed molecules’ — they are simply
a description of the function of
our digestive system.
PAA1 tells us that microwaved
food is toxic:
Naturally occurring amino acids
have been observed to undergo isomeric
changes (changes in shape
morphing) as well as transformation
into toxic forms, under the impact of
microwaves produced in ovens.
As microwave energy only heats
water molecules, that in turn, via
conduction and convection, heat the
food, any changes in molecules
would occur exactly in the same way
that it does in conventional cookery
(up to the boiling point of water).
There is less chemistry occurring in
microwaved food than occurs in conventional
cooking. This can been
seen by the fact that microwaves do
not brown foods. The high temperatures
required to do the browning
(ie, — chemically modify the food
components to char and blacken
them) are not reached in microwave
ovens . Microwaves do less damage
to food than boiling food in water
(nutrients tend to be retained by
food cooked in a microwave owing to
the shorter cooking time).
PAB1 also claims that microwaved
food is like irradiated food:
Radiation as defined by physics
terminology, is ‘the electromagnetic
waves emitted by the atoms and
molecules of a radioactive substance
as a result of nuclear decay.’ Radiation
causes ionization, which is what
occurs when a neutral atom gains or
loses electrons. In simpler terms, a
microwave oven decays and changes
the molecular structure of the food
by the process of radiation.
Anthony Wayne has confused ionizing
radiation with non-ionizing
radiation. Ionizing radiation can
indeed alter molecules by adding or
removing electrons from atoms. Microwaves,
coming from the non-ionizing
part of the electromagnetic spectrum
have no such effect. There is no
radioactive decay of the food.
Microwaving and babies’ milk
Baby formula manufacturers often
warn parents not to warm the formula
in the microwave oven. Some
US agencies, according to Anthony
Wayne, have stated that some nutrients
and other properties of milk (or
formula) may be destroyed or damaged
by microwaving. He uses this
as further evidence for microwave
ovens being dangerous.
Warnings are given to parents for
one fundamental reason. Microwave
ovens do not heat food evenly. That’s
why turntables are used in ovens, to
improve the distribution of the microwaves.
Liquid milk is notorious
for not heating evenly. As a parent I
am well aware that I must shake the
bottle before giving it to my baby, not
to do so risks dreadful burns to the
child’s mouth and tongue. If the bottle
is ‘over heated’ then these hot
spots will destroy nutrients. Just in
the same way that milk heated in a
saucepan, if over cooked, will destroy
nutrients. It has nothing to do with
microwaving; it has everything to do
with heating.
Microwaved blood kills patient
In 1989 an unfortunate woman,
Norma Levitt, underwent a blood
transfusion in Oklahoma, USA. The
nurse, who was in a hurry to ensure
that the blood was at the correct
body temperature, heated it in a
microwave. Ms Levitt died shortly
after the transfusion.
PAB1 states:
This tragedy makes it very apparent
that there’s much more to ‘heating’
with microwaves than we’ve been led
to believe… It’s very obvious that
this form of microwave radiation
‘heating’ does something to the substance
it heats. It’s also becoming
quite apparent that people who process
food in a microwave oven are
also ingesting these ‘unknowns’.
As could be expected in the USA,
the unfortunate case of Ms Levitt
ended up in court. According to the
June 1997 edition of the Risk Management
Foundation, Harvard University
Legal Report, it was alleged
that the “heating of the blood led to
haemolysis (break down of the red
blood cells) and this released a large
amount of potassium into the blood,
which proved fatal.”
Like babies milk, blood heats unevenly
in microwave ovens, and it is
quite likely that patches of blood
overheated and the cells were damaged.
Again, this is not because there
are ‘unknowns’ in the blood, but because
the heating of the blood was
done poorly.

or You can get the whole pdf here

www.skeptics.com.au/journal/2003/2_microwaves.pdf

(right click and save it to your computer)