1. 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;
2. 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];
3. Alteration of elemental food-substances, causing disorders in the
digestive system by unstable catabolism* of foods subjected to
microwaves [*the metabolic breakdown process];
4. 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];
5. Ingestion of microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas - cell tumors such as
sarcoma];
6. 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;
7. 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;
18. 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,
19. 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.
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