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Thread: Health Issues

  1. #1
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    Default Health Issues

    LIST OF COMMON TOXIN IN YOUR PERSONAL CARE PRODUCTS
    The toxic ingredients used in a majority of personal care products are unnecessary and outright deceitful. If somebody had come straight up to you and said, "I am selling this product with a lovely lavender extract in it and about lets say a minimum of 5 known carcinogens, hormone disrupters and skin irritants. Do you want some? It is cheap and I have a lot of it! Please just try it!"



    NO WAY! they aren't going to tell you this. In fact they are so scared of the public having awareness of this that they go to great lengths to hide it and dress it up. For example how many of you use 'natural products' thinking it is going to be of some great benefit. Think again, these manufactures are the most cunning of all. They know you want quality, they know you have a bit of an understanding of the harmful effects of synthetic products (generally known as standard products). They want some of that market and they have no ethical morals in achieving it. I particularly love the way they describe hidden dangers as 'derived from coconut'. By the way did they forget to tell you that once they derived it from the coconut they changed the chemical compound so much that it is nothing more than a chemical carcinogen. Please always check out the long chemical word that they are saying is derived from coconut to see the truth. After all heroin is derived from the poppy flower! Hmmmm......does that mean heroin is good for you?


    So how do chemicals that are classified as hazardous get into your personal care?

    There are a number of ways to get dangerous chemicals approved.

    1. Start with importing a small amount in a pre-made solution then gradually increase the dosage after it is already in!
    2. claim it is not for oral consumption (lets hope you don't get any of those bubbles in your ears, eyes, or mouth. Hey, and stop breathing while using that loved hairspray!)
    3.Quantity small amounts are seen as harmless. But lets think about it. Do you only use one product with a small amount 3-4 times a week?
    4. Independent testing of the harmful effects. Do you trust them? After all it is the era of money talks and under the table is such a great way to get things done.



    Below is a list of COMMON CHEMICALS used in your personal care products. I advise you to sit with this list and go through your ingredient list on your products.



    http://healingorganics.com.au/common%20toxins.html

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    Yeah, two years ago my parents discovered a a company called "Neways". it has a lot of products that we buy everyday but without all bad stuff plus you can make a some extra money. All you need are prospects. I think they cost about $15 dollars each. The more they make money the more you make because these people are under you. For more info check this site out.

    http://neways.com/Default.aspx?AspxA...ookieSupport=1

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    READ ON, THIS INFORMATION MAY SAVE YOUR LIFE !

    Ten years ago no one read the labels in the grocery store.Today, just about everyone does. We believe within two years everyone will do the same with their personal care products. If you read the labels on your shampoo, soap, lotions or toothpaste you would find chemicals such assodium laurylsulfate , sodium laureth sulfateandpropylene glycol ,which are harmful ingredients that are absorbedthrough your skin and can cause liver and kidney damage. Sodium Lauryl Sulfate, found in most shampoos including "no tears" baby shampoos, can keep children's eyes from developing properly, cause cataracts in adults, impair hair growth and is actually used in clinical studies as a skin irritant to test other ingredients.
    There are 884 known toxic chemicals that are available for use in personal care products by manufacturers. As people become aware of the widespread use of these toxins, they will start looking for the products that do not contain these harmful ingredients.
    The Product Links
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    Click Links Below
    The New Neways Catalog Is Now Available
    (It is larger and heavier then previous catalogs)
    Only a $1.50 with an order or $5.95 by itself Including Shipping
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    Please Use This New Link To Shop For Neways (Click Here)

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    NEW! Resurrection Bio-Mist™ provides maximum moisture for maximum beauty.


    Even my father saw some results because for a long time he had problems with his feet. So after using these products he no longer suffered Alhamdulillah. Some of the respresentatives made statements about how long human being should live, but since we using these product our lives shorten. They said that Ibrahim (AS) ived to be 180 years old, but I think he lived longer than that, plus he was using anything that contained sodium lauryl sulfate.

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    Plant Experiment:

    http://www.sendspace.com/file/4otgbr


    how much nutritions and how much dead waste are you eating?

    **Note: link will expire after some time

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    There are a lot of products that I've stopped using because of these dangers. And I have warned my family members about them, but it usually falls on deaf ears.

    And I haven't use a microwave in over ten years.
    "The strong is not the one who overcomes the people by strength, but the strong is the one who controls himself while in anger." (Sahih Al Bukhari Vol 8. No.135)

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    Quote Originally Posted by Sis Nur
    There are a lot of products that I've stopped using because of these dangers. And I have warned my family members about them, but it usually falls on deaf ears.

    And I haven't use a microwave in over ten years.
    check out the Plant Experiment link, maybe that might help.

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    Quote Originally Posted by islamirama
    check out the Plant Experiment link, maybe that might help.
    Yes I did, I saved it to my computer. I also printed off the list of common toxins. Thanks
    "The strong is not the one who overcomes the people by strength, but the strong is the one who controls himself while in anger." (Sahih Al Bukhari Vol 8. No.135)

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    Toxins in the Kitchen

    Posted by Dr. Maoshing Ni

    on Fri, May 04, 2007, 5:14 pm PDT



    Eating for longevity begins in the kitchen. You may be eating only organic, antioxidant-rich foods, but if you cooked your food on the toxic surface of your stovetop in a carcinogenic no-stick pan, you just might be doing more harm than good. Find out how to make over your kitchen for health and long life!

    Cut the Grease Without the Toxins

    When you are facing a stovetop with a buildup of baked-on grease, don't turn to commercial oven and stovetop cleaners - that is like cleaning with poison.
    Instead, try baking soda. Just sprinkle baking soda on your stovetop, let it sit for five minutes and then scour the surface with either steel wool or scrubber. For the stubborn spots that refuse to be removed, try spraying this mixture on: mix dishwashing liquid, borax, and warm water together; let it sit for 20 minutes, and then scour it.

    Microwave: Nothing to Rave About

    People in the U. S. think microwaves are an ingenious time-saving device and wonder how anyone ever lived without one. Think again!
    Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible .
    If you must, use the low setting just to heat the foods. Or better yet, get a small toaster oven or steam oven and warm your foods. Take your time and warm up your food in a safe and healthy way.
    Poisonous Pots and Pans

    Are your pots and pans poisoning you? If you are using copper or aluminum cookware, they might be. These metals interact with heat and food, and leach into your diet; gradually these will accumulate in your body, sometimes reaching the point of toxicity.
    Toxic levels of aluminum have been linked to memory loss, headaches, indigestion, and brain disorders, including Alzheimer's disease. High levels of copper can debilitate the immune system and enable cancer cells to proliferate .
    After scouring with abrasives, even stainless steel can release small amounts of toxic metals like chromium and nickel. Nonstick pans - although convenient in the kitchen - contain Teflon, a plastic that in recent years has been linked to immune disorders and possible cancer conditions.
    My suggestion is to use cookware with porcelain enamel coating or made of glass, cast iron, or lead-free, terra-cotta clay.

    Bad News About Canned Goods
    In today's industrialized world, it is more important than ever to search out fresh food, as much for the health benefits of locally grown produce as for the health dangers presented by the alternative.
    Canned foods, though easier to use than cooking from scratch, are a threat to your health. The substance bisphenol A, used to line food cans, is classified as an endocrine disruptor, a compound that can act like a hormone when it enters the human system.
    Scientists have discovered that exposure to these chemicals can contribute to prostate cancer, breast cancer, cystic ovaries, and endometriosis.

    I hope you receive the longevity rewards that come from making over your kitchen! I invite you to visit often and share your own personal health and longevity tips with me.

    May you live long, live strong, and live happy!

    —Dr. Mao


    http://health.yahoo.com/experts/drma...in-the-kitchen

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    Done!
    "The strong is not the one who overcomes the people by strength, but the strong is the one who controls himself while in anger." (Sahih Al Bukhari Vol 8. No.135)

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    Health Tips

    Best time to start using a shaving gel for sensitive skin.
    when those little shaving bumps start appearing.
    What you've got is folliculitis, an inflammation of the hair follicles caused by bacteria entering shaving nicks and cuts. Luckily, a gel for sensitive skin can provide a smoother shave, fewer nicks and fewer places on your face for bacteria to call home.

    Best time to take a nap.
    Between 1 and 3 p.m.
    Your body temperature takes a natural dip during this time, allowing you to nod off quickly.

    Best time to schedule a doctor's appointment.
    Right after lunch.
    Who want to spend time hanging around in waiting rooms?
    Just one demanding patient can back up doctor's entire morning schedule. But, the "clock" typically resets directly after lunch, making the first afternoon appointment a relatively wait-free one. This isn't necessarily so for the first appointment of the morning. Doctors often have pressing matters to deal with in the morning that may effectively delay the day's start.

    Best time to weigh yourself.
    The same time every day.
    People can lose a few pounds of water weight overnight and then gain it back during the day. Weighing at the same time every day ensures accuracy.

    Best time to wear gloves.
    All night
    Constant nighttime warmth loosens up stiff joints by morning, typically the toughest time for arthritis sufferers.

    Best time to exercise.
    In the morning, after a warm shower.
    The shower will loosen up your joints.

    Best time to floss.
    After brushing, but just before rinsing.
    The toothpaste left in your mouth after spitting can act as a lubricant, allowing the dental floss to glide more easily between teeth.

    Best time to buy shoes.
    At end of day.

    best time to ice or heat an injury.
    Ice it immediately, heat it only after 48 hours.

    Best time to shave you underarms.
    At night, right before bed.

    Best time to take a walk after a big meal.
    Al least one hour after eating.

    Best time to stretch for walking.
    Five minutes into the walk.

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    Microwave oven - The Hidden Hazards

    Technology holds great promise when developed, promoted and used by ethical individuals and institutions. Harmful or immorally utilized technologies should spur us to take action to set things right. To that end, we share the information below.

    This excellent article was written by Anthony Wayne and Lawrence Newell. Reprinted with permission of The Christian Law Institute. http://lawgiver.org

    Radiation Ovens
    The Proven Dangers of Microwaves
    Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

    Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

    The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

    How do microwave ovens work?

    Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

    Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.

    In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".

    By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

    Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

    Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.

    Amplitude determines the extent of movement measured from the starting point.

    Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

    Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

    Radiation = spreading energy with electromagnetic waves

    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. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is.

    We've all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be - and are sometimes deliberately - limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgment.

    Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it's currently published that microwaves - purportedly - don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

    Motherly instincts are right

    On a more humorous side, the "sixth sense" every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother's intuition. It's like trying to argue with the arm - appearing out of nowhere - that pinned you to the back of the seat when your mother slammed on the brakes.

    Many of us come from a generation where mothers and grandmothers have distrusted the modern "inside out" cooking they claimed was "not suitable" for most foods. My mother refused to even try baking anything in a microwave. She also didn't like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can't argue either fact. Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods "taste they way they're supposed to". Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

    Many others feel the same way, but they're considered an "old fashioned" minority dating back to before the 1970's when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother's intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it. Chalk one up for mom's perception, because even though she didn't know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn't like the way the texture of the microwaved food changed either.

    Microwaves unsafe for baby's milk

    A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:

    "Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer."

    Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

    "Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."

    Microwaved blood kills patient

    In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

    It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

    Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

    Scientific evidence and facts

    In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

    "A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. 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.

    One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

    Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

    The Swiss clinical study

    Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

    In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

    Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

    In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

    Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

    According to Dr. Hertel,

    "Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

    This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

    Of all the natural substances - which are polar - the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

    In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. 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 microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency - they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."

    The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

    Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. 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?

    Industry's action to hide the truth

    As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

    Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

    Who invented microwave ovens?

    The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

    After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

    Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

    Carcinogens in microwaved food

    In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

    The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:

    Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
    Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
    Thawing frozen fruits converted their glucoside and galactoside containing 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.
    Decrease in nutritional value
    Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
    Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
    Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
    The degradation of nucleo-proteins in meats.

    Microwave sickness is discovered

    The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

    In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:

    "It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."

    According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:


    Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
    An increased rate of cancer cell formation was observed in the blood.
    Increased rates of stomach and intestinal cancers were observed.
    Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
    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.]

    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 excretive 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.

    Forensic Research Conclusions

    From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

    Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.

    The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.

    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.

    8). 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?

    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.

    Written by Anthony Wayne and Lawrence Newell

    International common Law Copyright 2000 by The Christian Law Institute & Fellowship Assembly

    Reprinted with permission of The Christian Law Institute, http://lawgiver.org Contact: info@lawgiver.org


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


    Home



    The Hidden Hazards of Microwave Cooking
    Recent research shows that microwave oven-cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems.
    Not surprisingly, the public has been denied details on these significant health dangers.



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

    MICROWAVE Radiation Leakage


    What is it?

    Microwave radiation is odorless and invisible and therefore hard to detect. Microwave oven radiation is present whenever a microwave oven is turned on. The microwave energy causes the water molecules in the food to vibrate rapidly. This rapid vibration produces heat which, in turn, cooks the food. It can also penetrate through living tissue which is why exposure is harmful to our health. Once you turn off the oven, the microwaves disappear but until then, you may be exposing yourself to dangerous levels of radiation leakage.


    Do Microwaves Leak?

    A survey conducted among the Professional Service Associates, a group of microwave repair servicemen, indicated that over 56% of microwave ovens two years or older leaked levels of radiation 10% higher than the safety standards set by the FDA. More often than not, a simple adjustment was all that was needed to stop the leakage.

    What Causes Microwave Ovens To Leak?

    Slamming the oven door, dirt or food particles caught in the door seals and hinges

  12. #12

  13. #13
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    Mashallah, Those are some great post's Islamirama...

    The health tips sure are interesting!!
    If Allah is with you, then whom do you have to fear,
    If Allah is against you, then what hope do you have.

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    Quote Originally Posted by *mu$Lim*
    Mashallah, Those are some great post's Islamirama...

    The health tips sure are interesting!!
    jazakallah!

    those are great to keep in mind for daily use!

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    Quote Originally Posted by Sis Nur
    And I haven't use a microwave in over ten years.

    You've got to be kidding.......

    Nah, I said that cause I use a Microwave a bit too much and am one of those people who wonder how I Lived wihout one...

    Bad habits, Die hard........
    If Allah is with you, then whom do you have to fear,
    If Allah is against you, then what hope do you have.

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    Quote Originally Posted by *mu$Lim*
    You've got to be kidding.......

    Nah, I said that cause I use a Microwave a bit too much and am one of those people who wonder how I Lived wihout one...

    Bad habits, Die hard........
    Did you read the article he posted on microwaves? You got to ask yourself what's more important fast food or healthy body? Insha Allah my sister, you just have to take it one step at a time.
    "The strong is not the one who overcomes the people by strength, but the strong is the one who controls himself while in anger." (Sahih Al Bukhari Vol 8. No.135)

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    Quote Originally Posted by *mu$Lim*
    You've got to be kidding.......

    Nah, I said that cause I use a Microwave a bit too much and am one of those people who wonder how I Lived wihout one...

    Bad habits, Die hard........

    download the Plant Experiment file, it'll show you and give a good idea of how much of that heated food is giving you nutritions and how much is dead waste

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    ASPARTAME

    THE SILENT KILLER




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

    Aspartame: What You Don’t Know Can Hurt You

    If a product is approved by the Food and Drug Administration (FDA) and composed of natural ingredients, would you assume it is safe to consume?


    If the same product is an artificial sweetener, would you assume it helps control your weight?


    Millions of people use aspartame, the artificial sweetener known as NutraSweet™, with these assumptions in mind.


    See attachment for full article!
    Attached Files

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    Study: Vitamins tied to prostate cancer

    There's more worrisome news about vitamins: Taking too many may increase men's risk of dying from prostate cancer.



    The study, being published Wednesday, doesn't settle the issue. But it is the biggest yet to suggest high-dose multivitamins may harm the prostate, and the latest chapter in the confusing quest to tell whether taking various vitamins really helps a variety of conditions — or is a waste of money, or worse.


    Government scientists turned to a study tracking the diet and health of almost 300,000 men. About a third reported taking a daily multivitamin, and 5 percent were heavy users, swallowing the pills more than seven times a week.


    Within five years of the study's start, 10,241 men had been diagnosed with prostate cancer. Some 1,476 had advanced cancer; 179 died.


    Heavy multivitamin users were almost twice as likely to get fatal prostate cancer as men who never took the pills, concludes the study in Wednesday's Journal of the National Cancer Institute.
    Here's the twist: Overall, the researchers found no link between multivitamin use and early-stage prostate cancer.


    The researchers speculate that perhaps high-dose vitamins had little effect until a tumor appeared, and then could spur its growth.


    While similar but smaller studies have suggested a link, too, more rigorous research is needed, caution the National Cancer Institute scientists. This newest study involves men who voluntarily took vitamins, and those most at risk — perhaps because they had a family history of the disease — may have been more likely to take the pills in hopes of avoiding their fate.


    Still, "the findings lend further credence to the possibility of harm associated with increased use of supplements," Dr. Christian Gluud of Copenhagen University Hospital and Dr. Goran Bjelakovic of Serbia's University of Nis wrote in an accompanying editorial.





 

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