Why were microwave ovens banned in the USSR? add your price to the comment base. Why microwave ovens were banned in the Soviet Union Why microwave ovens were banned in the USSR

Surely everyone has heard that the microwave is harmful. Someone believes this, someone believes that there is no harm in it, someone is simply not interested. Let's try to figure out what is harmful in it and whether it is worth paying attention to it.

How does a microwave oven work

Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299,792 km per second). AT modern technology microwaves are used in the microwave oven, for long-distance and international telephone communications, the transmission of television programs, the operation of the Internet on Earth and via satellites.

Every microwave oven contains a magnetron that converts electrical energy into super-high frequency electric field a frequency of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.

This can be imagined as follows: the water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as a compass needle tends to align itself along magnetic field Earth. However, in the field of a microwave electromagnetic wave, the direction electric field changes at a very high frequency (more than a billion times per second), and the molecule has to constantly rotate. Microwaves "bomb" the water molecules in food, causing them to spin at millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them, creating structural isomerism.

Isomerism (from iso ... and Greek meros - share, part) chemical compounds, a phenomenon consisting in the existence of substances that are identical in composition and molecular weight, but differ in the structure or arrangement of atoms in space and, as a result, in physical and chemical properties. Such substances are called isomers.

Simply put, the microwave causes food to break down and change its molecular structure through radiation.

Who Invented Microwave Ovens

Manufacturers microwave ovens claim that the inventor is an American engineer P. B. Spencer. When studying the operation of a microwave emitter, he found that at a certain radiation frequency, intense heat release is observed. In 1945, Spencer received a patent for the use of microwaves in food preparation, and in 1949, the first microwave ovens were produced in the United States for the rapid defrosting of strategic food stocks. However, it should be noted that Spencer was the first to receive a patent, and microwaves were used for cooking even before he patented this idea.
The Nazis, for their military operations, invented a microwave stove - "radiomissor", for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case was sharply reduced, which made it possible to focus on other tasks.

After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for "further Scientific research". The Russians also received a number of such models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves. Other Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

Microwave is very harmful for children

Some of the amino acids L - proline, which are part of mother's milk, as well as in milk formulas for children, are converted under the influence of microwaves into -d isomers, which are considered neurotoxic (deform the nervous system) and nephrotoxic (poisonous to the kidneys). It's a shame that many children are fed on artificial milk substitutes ( baby food), which become even more toxic with microwaves.

Scientific data and facts

In a comparative study "Microwave cooking" published in 1992 in the USA, it is stated: "With medical point of view, it is believed that the introduction into the human body of molecules exposed to microwaves is much more likely to cause harm than good. Microwaved food contains microwave energy in molecules that is not present in food products prepared in the traditional way.
Microwave waves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. The deformation of molecules in this case is inevitable. It has been noted that amino acids found in food undergo isomeric changes and are also converted to harmful toxic forms when exposed to microwaves produced in a microwave oven. This short-term study raised significant concerns about changes in the blood composition of people who consumed microwaved milk and vegetables. Eight other volunteers ate the same foods but cooked traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. The hemoglobin level has decreased and the cholesterol level has increased, which is undoubtedly harmful to people's health.

Swiss Clinical Research

Dr. Hans Ulrich Hertel, participated in a similar study and worked for many years in one of the major Swiss companies. A few years ago, he was fired from his position for disclosing the results of these experiments. In 1991, he and a professor at the University of Lausanne published a study indicating that food cooked in a microwave oven could be more harmful to health than food cooked in traditional ways. An article was also featured in Franz Weber #19, which stated that the consumption of food cooked in microwave ovens has a malignant effect on the blood.

Dr. Hertel was the first scientist to conduct a clinical study on the effects of microwave food on the blood and physiology of the human body. This small study revealed the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking in a microwave oven alters the nutritional composition of the substances in the food. This study was carried out with Dr. Bernard H. Blanc of the Swiss federal institute Technologies and the Institute of Biochemistry.

At intervals of two to five days, volunteers received one of the following food options on an empty stomach: (1) raw milk; (2) the same milk heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in a microwave oven; (5) fresh vegetables; (6) the same vegetables cooked traditionally; (7) frozen vegetables thawed in the traditional way; and (8) the same microwave-cooked vegetables.
Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and plant products.

Significant changes were found in blood at meal intervals exposed to microwaves. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration.

Radiation leads to the destruction and deformation of food molecules. The microwave creates new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot as a direct consequence of radiation.

Microwave manufacturers claim that microwaved food does not have much of a difference in composition compared to conventionally processed food. The scientific clinical evidence presented here suggests that this is simply a lie. Moreover, it is harmful to human health.

No one State University in the United States has not conducted a single study on the effects of modified food in the microwave on the human body. Isn't this a little strange? But there is a lot of research on what happens if the microwave door is not closed. Again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. It remains only to guess how molecular rot from the microwave will affect your health in the future!

Microwave carcinogens.

In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee, gives some facts about how microwave ovens work. In particular, she stated that all microwave ovens have leaks. electromagnetic radiation, and also worsen the quality of food, converting its substances into toxic and carcinogenic compounds. The summaries of research summarized in this article show that microwave ovens are far more harmful than previously thought.

The following is a summary of Russian Studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products subjected to microwave irradiation. Here is a summary of some of these results:

Cooking meat in a microwave oven causes the formation of a known carcinogen -d Nitrosodienthanolamines
. Some of the amino acids found in milk and grain products have been converted into carcinogens.
. Thawing some frozen fruits converts glucoside galactoside into carcinogens in their composition.
. Already a short exposure to microwaves on fresh, cooked or frozen vegetables will convert the alkaloids in their composition into carcinogens.
. Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value has also been reduced.

Russian scientists have also found a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!

In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health, as many studies were carried out on them. The ban was lifted in the early 90s after Perestroika. Here are some of the research findings.

Microwave:

1. Accelerate the structural breakdown of products.
2. Creation of cancer agents in protein compounds - hydrolysate. In milk and grains, these are natural proteins that, under the influence of a microwave, are torn apart and mixed with water molecules, creating carcinogenic formations.
3. Change the elemental composition of food, causing digestive disorders, provoked by a violation of metabolic processes.
4. Alter Food Chemistry Leading to Lymphatic System Failures Leading to Degeneration immune system and destruction of the body's ability to protect itself from malignant tumors
5. Lead to an increase in the percentage of cancer cells in the blood.
6. Lead to malignant tumors of the stomach and intestines, general degeneration of peripheral fiber, as well as the gradual destruction of the digestive and excretory systems in a statistically high percentage of people.
7. Reduces the body's ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals, and lipotropics.
9. The microwave field next to the oven also causes health problems.
10. Microwave heating of cooked meat causes: * Appearance of d-nitrosodiethanolamine (a well-known carcinogen) * Destabilization of active protein biomolecular compounds * Aggregating effect of radioactivity in the atmosphere * Creation of carcinogens in protein hydrolyzate compounds in milk and cereals.
11. Microwave radiation also causes a change (decomposition) in the catabolic behavior of the glucoside and galactoside elements in frozen fruit when defrosted in a microwave oven.
12. Cause a change in catabolic behavior plant alkaloids in raw, cooked or frozen vegetables that have been exposed to radiation even for a short time.
13. Causing cancer free radicals formed in certain molecular structures of trace elements in substances plant origin, especially in raw root crops.
14. Those who took processed microwave radiation food, showed a higher statistical level of gastrointestinal cancers, as well as a general degeneration of peripheral fiber with a gradual destruction of the functions of the digestive and excretory systems.

According to Russian scientists, food processing in microwave ovens causes the following problems:

Deformation of the composition of the blood and lymphatic areas;
. Degeneration and destabilization of the internal potential of cell membranes;
. Violation of electrical nerve impulses in the brain;
. Degeneration and disintegration of nerve endings and loss of energy in the region of nerve centers both in the anterior and posterior central and vegetative nervous systems;

Growing broad deficit nutrients in the Western world correlates almost perfectly with the advent of microwave ovens. Microwave ovens heat food by creating a process of molecular friction, but it is this very friction that quickly destroys the fragile molecules of vitamins and phytonutrients (vegetable medicines) naturally found in food. One study shows that microwave heating destroys up to 97% of nutritional value (vitamins and other plant nutrients that prevent disease, boost immunity and promote health).”

Friends, for the sake of your health and the health of your children and loved ones, stop using the microwave!

In the 1970s, the production and use of microwave ovens was banned in the Soviet Union. And not at all because the "bourgeois invention" was used in the West. The reason for the ban was the harm that the microwave causes to humans, and in the long term - to the entire genus Homo sapiens. Legacy of Nazi Germany The first microwave oven was invented during the reign of Hitler. It was called "Radiomissor" and was intended for instant cooking. The Nazis planned to spend the time saved in this way on conquering the world and enslaving other peoples. The scientists of the fascist Reich comprehensively studied their invention, but did not manage to bring the research to its logical end. Hitler lost the war. This event allowed Soviet scientists to continue their research. After the war, all the developments of the Nazis fell into the hands of the victorious army. The Soviet Union took great interest in studying an unfamiliar object, as a result of which a ban on the use of microwaves appeared. Exactly the same studies were carried out in the USA and European countries, but in this case the economic benefit confidently prevailed. Despite the results of research, microwave ovens are still sold by the hundreds of thousands almost daily. What's wrong with a microwave? The main stumbling block was microwave radiation. Soviet scientists found that it leads to the breakdown of the molecular structure of products. The main "lethal" properties of the described household appliances are as follows: microwaves destroy the fragile molecules of the most important macro-, microelements and vitamins, completely depriving food of any value; lead to anemia and blockage of blood vessels in people, because they cause the growth of white blood cells and the formation of "bad" cholesterol; form carcinogenic substances even in such harmless products as milk and buckwheat porridge. The waves in the device move at the speed of light (300,000 km per second). Molecular structures, falling under such a cruel "shelling", are seriously deformed. Regular consumption of food prepared in this way quickly starts the process of formation of a malignant tumor.

Research abroad In the 1990s, microwave ovens post-Soviet space were allowed. Just at this time, the first publications about their dangers appeared abroad. In 1992, a comparative study on this topic was published in the USA. At about the same time in one of largest companies Switzerland has completed a large-scale study of microwave ovens and their harm. Scientists have experimentally proved that heating food in the microwave destroys 97% of its value. Members of the experimental group who consumed such foodstuffs were eventually found to have cancer of the digestive and excretory systems. Swiss Hans Ulrich Hertel, one of the scientists who conducted this study, was fired from the company for publishing the results of his work in 1991. The article was published in the 19th issue of the Franz Werber magazine. Similar publications still appear, but this does not particularly affect the growth in sales of microwave ovens around the world.

Scientists Soviet Union held a large number of studies on the operation of microwave ovens and in 1976, as a result of this, and in accordance with the results of the analysis carried out, microwave ovens were officially banned ....

Scientists in the Soviet Union conducted a large number of studies on the operation of microwave ovens and in 1976, as a result of this, and in accordance with the results of the analysis, microwave ovens were officially banned. This taboo was lifted only after Perestroika was completed.
We would like to cite here several conclusions made by Soviet scientists regarding the action of microwaves. Here's what they're capable of:

1. Accelerate the destruction of the structure of food products.
2. In dairy products and grains they form substances with carcinogenic properties.
3. They change the simplest structure of food, as a result of which diseases of the digestive system appear in people.
4. Reduces the ability of the human body to assimilate B vitamins, vitamins C and E, essential minerals and substances that ensure the breakdown of fats in the human body.
5. The field formed around the microwave is also harmful to human well-being.
6. In meat heated in a microwave oven, the carcinogen d-nitrosodiethanolamine appears.
7. Microwave-thawed fruits decompose important trace elements.
8. Contribute to the incorrect reaction of catabolic plant alkaloids in all types of vegetables, even with very short exposure.

As scientists write, the beginning of a sharp shortage of nutrients in Western countries almost coincides in time with the beginning of the widespread use of microwave ovens. Heat it is created in them by friction of molecules, and it is as a result of this process that the molecules of vitamins and herbal medicines that are in food are destroyed. Studies have shown that exposure to microwaves kills almost all 100% nutritional value, that is, they destroy vitamins and phytonutrients that protect the human body from diseases and build its immunity.

To date, there are a large number of studies on microwaves and their effect on the human body. The final studies have not yet been made public, however, and what is already known now, given all of the above, and all the harmful effects on human food, it is easy to guess how much harm they actually bring, giving us little convenience in return, and how detrimentally they affect human health. So if possible, do not resort to using microwave ovens, it is better to do so. Remember that this is how you save everything beneficial features your food and improve your health.