Y. Omura, M.D., demonstrated this harmful effect through his
internationally renowned Bi-Digital O-Ring test. I trust his results.
He also demonstrated that the harmful influence diminishes over time.
The study, which I read long ago, suggested to me that the influence is
NOT a permanent damage to the molecules of the food. All the same, I
stopped using microwave ovens a long time ago.
JBB
On Thursday, Jun 15, 2006, at 23:02 Asia/Tokyo, Ian Roe wrote:
I have dowsed microwaved substances and found that there are harmful
field effects in the heated substances after the heating process that
were not there before. I really have no way of knowing what the harm
is, only that it was introduced into the food through the microwaving
process.
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