Mobile Phone Ear Tumours Risk

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Using a mobile phone for 10 years or more increases the risk of ear tumours by four times, research suggests.

A 750-people study by Sweden’s Karolinska Institute found the risk of acoustic neuroma rose by 3.9 times on the side of the head the phone is used.
There was no increase in risk on the other side of the head – giving an overall rise in risk of 1.9 times.
Acoustic neuroma is a benign tumour in the auditory nerve, which can cause brain and nerve damage.
It affects one in 100,000 people.
Those who had used mobile phones for less than 10 years were not at a greater risk, the team reported.
Out of the 750 people who took part in the study, 150 had acoustic neuroma and of those one in 11 had used a mobile phone for at least a decade.
Professor Anders Ahlbom, from the Stockholm-based institute, told BBC News Online he was “surprised” by his team’s findings.
“The results show there is a relatively substantial risk and we are hoping others will follow up our research.
“We do not know what is causing it but the risk certainly increases over time.”
He said he would not go as far as warning people not to use mobile phones.
But he added: “If people are concerned the simple way to avoid risk is to use a hands-free kit.
“Our researched showed that the risk is only on the side of the head on which the mobile phone is used.”
At the time of the study only analogue mobile phones had been in use for more than 10 years.
The majority of people now have digital (GSM) phones, which came on to the market in the mid to late 1990s.
Some of the people who took part in the study had used both analogue and digital phones. There was no evidence to suggest solely using digital phones for 10 years increased the risk.
Dr Michael Clarke, a spokesman for the National Radiological Protection Board, the UK’s advisory group, said it was a “good study from a well respected institute”.
He said: “It is suggestive rather than conclusive but we will obviously take it into account when we issue guidance in the future.”
And a spokeswoman for the Mobile Operators Association said: “The mobile phone industry takes very seriously questions relating to the safety of its products and is committed to addressing public concern in an open and transparent manner.”
But she added: “Individual studies must be seen in the light of the total research effort into mobile phone safety. There have been other recent studies that have failed to show any link between mobile phones and tumours.”
Three quarters of adults in the UK own or use a mobile phone.
The mobile phone industry has always maintained there is no scientific evidence of negative effects from mobile phone use.
But over the last few years experts have remained divided over the question of risk.
A study by Finnish scientists in 2002 found electromagnetic radiation, which is emitted from mobile phones, affected human brain tissue.
But the UK government-commissioned Stewart report in 2000 concluded there was no evidence of harm associated with using mobile phones.
However, the report recommended a precautionary approach and said children should only use mobile phones in emergencies.

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Health Risks And Dangers Of Using Microwave Ovens For Food Preparation

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By Kashish Gupta
MICROWAVE OVENS * Eighty per cent of the UK’S Population use them and yet two comprehensive studies have shown that they damage our health. Isn’t it time more research was done into the effects they have on us and the food we put into them?

From 1957 up until very recently Russian research into microwaves was mainly carried out at the Institute of Radio Technology at Klinsk in Byelorussia. According to US researcher William Kopp, Russian forensic teams observed the following key effects:

1. People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems.

2. Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system’s ability to protect the body against neoplastic (cancerous) growth.

3. Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio-availability of Bcomplex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal
accumulation of fat).

4. Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine.

5. Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances – particularly in raw root vegetables.

6. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum.

7. Microwaving foods alters their elemental food substances, leading to disorders in the digestive system.

The use of microwave ovens was banned in Russia in 1976.

Dr Hans Ulrich Hertel
Food scientist Dr Hans Ulrich Hertel fought for 10 years to have his findings concerning the dangers of microwave ovens acknowledged. His statement that inspired the microwave manufacturers to use the Swiss courts to silence him was: ‘Food cooked or defrosted in a microwave oven causes changes in the blood indicative of a developing pathological process as is also found in a carcinoma.’ Put simply, microwaved food causes cancer.

In 1989 Hertel teamed up with professor Bernard Blanc of the Swiss Federal Institute of Technology. They proposed to the University of Lausanne a research programme to look into the effects of microwaved food on humans. Their application for funding was turned down on the grounds that there was no need for research in this area. Undeterred, the two scientists decided to fund a smaller research programme themselves.

They selected eight individuals and fed them on a range of raw, conventionally cooked and microwaved foods. Blood samples were taken from each volunteer before and after eating. Serious irregularities were found both in the structure of the food microwaved and in the blood of those eating the microwaved samples.

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