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. Whos the hippy now?