Microwave research conclusions
The following were the most significant German and Russian research operations facilities
concerning the biological effects of microwaves:
The initial research conducted by the Germans during the Barbarossa military campaign,
at the Humbolt-Universitat zu Berlin (1942-1943); and,
From 1957 and up to the present [until the end of the cold war], the Russian research
operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian
Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the
Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.
In most cases, the foods used for research analysis were exposed to microwave propagation at an
energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary,
normal ingestion. The effects noted by both German and Russian researchers is presented in
three categories:
Category I, Cancer-Causing Effects
Category II, Nutritive Destruction of Foods
Category III, Biological Effects of Exposure


CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report copy. The remainder of the
report is intact.]
1. [unreadable]
2. [unreadable]
3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked
increase in the amount of alpha and beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal
grains [*these are natural proteins that are split into unnatural fragments by the addition of
water];
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable
catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions were observed within the
lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the
body to protect against certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood
serum [cytomas - cell tumors such as sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of
glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits
when thawed in this manner;
9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of
plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were
exposed for even extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within
certain trace mineral molecular formations in plant substances, and in particular, raw root-
vegetables; and,
11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal
cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual
breakdown of the function of the digestive and execrative systems.

CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive value of all foods researched.
The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex
vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic
nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.

CATEGORY III
BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative effect upon the general
biological welfare of humans. This was not discovered until the Russians experimented with
highly sophisticated equipment and discovered that a human did not even need to ingest the
material substance of the microwaved food substances: that even exposure to the energy-field
itself was sufficient to cause such adverse side effects that the use of any such microwave
apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens
while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus,
especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food
utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring
catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction
potentials of the cerebrum [the front portion of the brain where thought and higher functions
reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry
in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic
nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular
activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were
located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous
system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of
hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal
patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including
loss of memory, loss of 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 emissive field effects of microwave apparatus, either in
cooking apparatus or in transmission stations.