“What studies exist are all bad news for microwaving – they universally describe some type of damage,” states MD Allan Spreen. [“Micro Management” Jan 27/03]
In May 2001, PhD Lita Lee “observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods”:
* Lymphatic disorders leading to decreased ability to prevent certain types of cancers.
* Increased rates of cancer cell formation in the blood.
* Increased rates of stomach and intestinal cancers.
* Higher rates of digestive disorders and a gradual breakdown of the systems of elimination.
CALL A KOPP
Forensic researcher William Kopp now states: “The effects of microwaved food by-products are long term, permanent within the human body. 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.”
There is no qualifying “maybe” concerning this Kopp’s conclusions: “Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence,” he declared. [A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY: CLASS I ROO1a]
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