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   MICROWAVE OVENS POSE SERIOUS HEALTH RISKS

  Notes from The Ecologist, Nov 2003: Russian research into microwaves
> has shown that people who ate microwaved foods had a statistically
> higher incidence of stomach and intestinal cancers, a general
> degeneration of peripheral cellular tissues, and a gradual breakdown
> of the digestive and excretory systems. Due to chemical alterations
> within the food, they had lymphatic malfunctions, causing a
> degeneration of the body's immune system. Microwaved food loses its
> nutritional value, especially for vitamins B, C, E, essential
> minerals, and lipotropics (that prevent the abnormal accumulation of
> fat). The use of microwave ovens was banned in Russia in 1976. In
> 1989, the Swiss food scientist Dr Dans Ulrich Hertel fed eight
> individuals on a range of raw, conventionally cooked, and microwaved
> food. Blood samples, taken from each volunteer after eating, showed
> serious irregularities in the structure of the food microwaved, and
> in the blood of those eating the microwaved samples. The micro wave
> manufacturers used the Swiss courts to silence Dr Hertel, and made
> him fear for his family's safety, so that he publicly disassociated
> himself from the research.