Are you 'allergic' to microwaves?

A recent study by Dr. Magda Havas of Trent University examined the effects of 2.4 GHz radiation on the heart:

"This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States." [1]

2.4 GHz is the frequency of radiation, which is emitted by Wifi routers and microwave ovens. There is also evidence that this same frequency of radiation causes blood sugar levels to spike in some people. This phenomena has been called Type 3 Diabetes.

If you or a loved one has diabetes or blood sugar instabilities, you might be interested in watching this video.

Using microwave ovens has, in addition to radiation as well as greatly diminishing the nutritional value of your food, other health ramifications: Research has shown, that microwaved food increases cholesterol in the body (even if there is no cholesterol in the food to begin with), and decreases white and red blood cells. [2]

Taking a step back from some of these technological advancements might be one of the most healthful things you can do today.

Choosing corded phones and wired technology when ever possible as well as using the speaker on your cell phone (not bluetooth) are easy to implement solutions that cut down the daily exposure to harmful radiation tremendously.

And there is a great way to alleviate stress due to excessive static vibration that builds up in the body because of modern lifestyle: Connect to the Earth!

Simply put your bare feet on a lawn or any other little area of real dirt that you can find for at least 10 minutes every day allowing the excess charge in your body to discharge. If you do this in the evening, you might find yourself sleeping much better, too.

Touch the Earth Every Day ;-)


Jeannette von Johnsbach



2 Dr. H. U. Hertel; Prof. Bernard Blanc of the Swiss Federal Institute of Technology

and the University Institute for Biochemistry: Effects of microwaved foods on

human organisms, 1989