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  #1  
Old Friday, November 09, 2007
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Default Factors influencing brain tumour

In most cases,causes of brain tumour are not known.but they are not infectious. You can't 'catch' a brain tumour. There are a few risk factors that is known.

How common are brain tumours?
Brain tumours are relatively rare. In the UK, just over 4,100 people were diagnosed with a brain tumour in 2003. Including tumours of the spinal cord, there were about 4,300 diagnosed in the UK in 2003. That means that about 16 out of every 1,000 cancers diagnosed in the UK are in the brain or spinal cord (or 1.6%).

Brain tumours are slightly more common in men than in women. But one type, meningioma, is slightly more common in women.

Age
People can get brain tumours at any age. Generally speaking they get more common the older you get, as do many other types of cancer. But there are many different types of brain tumours and some are more common in younger adults. Overall, more brain tumours are diagnosed than in the past. But this is mostly because we are living longer and brain tumours are more common in older people.

About 300 children are diagnosed with brain tumours in the UK each year. Because cancer as a whole is so rare in children, brain tumours are still the commonest type of childhood cancer.

Genetic conditions/family history
Up to 5 out of every 100 brain tumours (5%) are related to known genetic conditions. If you have one of these syndromes, you are more likely to get a brain tumour. These syndromes cause a number of different medical problems and you may already know if any one of these runs in your family. Examples are neurofibromatosis type 1 and 2, tuberous sclerosis, Li-Fraumeni or Von Hippel Lindau syndrome. If you have a parent, brother or sister diagnosed with a tumour of the nervous system, your risk is approximately double that of other people. Jewish people have a higher risk of meningiomas than other groups, which may be due to genetic factors.

Radiation
In our environment, the only definite risk we know of is exposure to radioactivity (ionising radiation). Meningiomas and malignant gliomas are more common in people who have had radiotherapy to the head in the past. There is known to be a slightly increased risk of brain tumours in children who have had radiotherapy to the head as a treatment for acute lymphoblastic leukaemia (ALL). The risk is highest if the radiotherapy was given before the age of five. Modern radiotherapy techniques are less likely to cause brain tumours than the old style of giving a single high dose. The risk of a brain tumour is increased if some chemotherapy drugs called 'anti-metabolites' are given at the same time as the radiotherapy to the head. For this reason, chemotherapy and radiotherapy are no longer always given together to children with ALL.

Other medical conditions
Children with cerebral palsy have a slightly increased risk of getting a brain tumour. There is evidence that people with food or respiratory allergies have a slightly reduced risk of brain tumours, although it is not clearly understood why this should be. People with autoimmune conditions such as diabetes may also have a reduced risk.

Weakened immunity
A rare type of brain tumour called primary cerebral lymphoma is more likely to develop in people who have an immune system that does not work properly. They may be taking drugs to dampen their immune systems because they have had an organ transplant. Or they may have AIDS. Even in these groups of people, cerebral lymphoma is still rare.

Other possible causes
Many other possible causes have been investigated, but none of these have been proved. People who work in the following industries may have an increased risk of brain tumour from the chemicals they are exposed to.


Oil refining
Rubber manufacture
Drug manufacture
Chemists
Embalmers
In petrol stations
The textile industry
It is thought that female hormones may affect brain tumour development. Three studies have shown that women whose periods started before the age of 12 have a slightly lower risk of glioma than women whose periods started after the age of 14. More research is needed though to find out the exact role of hormones.

Long-term use of brown permanent hair dye slightly increased the risk of gliomas in one study but more research is needed to confirm this.

Two Chinese studies have shown an increased risk of brain tumours in children of women working in the textiles industry and the electronics industry or either parent working in the agricultural industry. It is not yet known which factors may be responsible for the increased risk, so more research is needed to find out.

Children who have a larger head circumference at birth and higher birth weight have a slightly higher risk of childhood brain tumours.

Certain viruses
Power lines
Or mobile phones
cause brain tumours, but we have included this information because people ask about them. They are all being looked into. But at the moment we just don't know whether they increase the risk or not.


Mobile phones
Mobile phones are being investigated to see how much low level (non ionising) radiation they produce. From the evidence we have so far, we still can't say that mobile phones pose a problem to health. A review conducted by the journal Bandolier found no convincing evidence that mobile phone use was linked to any cancer in the head. But the review concluded that we cannot know what the long term effects are as yet. A large international study is looking into long term use of mobile phones. A large UK study reported in January 2006 that they could find no link between mobile phone use and glioma. The study included information on over 2,500 people. They found no link between the amount of mobile phone use, length of time since first use, lifetime years of use or number of calls made. The study did not include any information on children using mobile phones.

Two other European studies have since reported that the risk of glioma may double in people who have used a mobile for more than 10 years. But these were much smaller studies than the UK research, so the results may not be as reliable. Do remember that brain tumours are rare, so while a potential doubling of the risk may sound frightening, it is still a relatively small risk. Even more recently, in December 2006, a very large Danish study (of over 400,000 people) looked at people in their study who had used a mobile phone for more than 10 years. They found there was no increased risk of brain tumour.

The Government's advisory group advises that we use mobile phones for as short a time as possible and preferably with a hands free kit. The chairman of the Government's advisory group, Sir William Stewart, says that children should only use mobile phones in an emergency. There is no evidence that mobile phones are damaging to children either. But if mobile phone use does turn out to have health risks, children would be more at risk because

They are young
Their nervous systems are still developing
Their skulls are thinner
So, children are advised not to use mobiles regularly if they are under 16. If you are concerned, the Health Protection Agency Radiation Protection Division have some useful information on mobile phones that you may find helpful.

Remember - the most dangerous thing about mobile phones is that people use them when they are driving! You have 4 times the risk of having an accident if you are talking on the phone when driving - and hands free kits don't seem to be any safer as far as driving accidents are concerned. It is against the law to talk on a mobile phone while driving.
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Old Saturday, November 10, 2007
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can u plz guide me wt adverse effects microwave oven radiations cause to us?though its nt related to brain tumors but does it effect in generating some kind of cancers specially skin?explain plz/?
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Old Monday, November 12, 2007
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Microwaves distort the moleclular structure of the foods. They destroy much of the nutrients and cause many other problems with the immune system over a period of time.

The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven.

This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

Carcinogens in microwaved food

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:

a. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

b. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

c. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

e. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

a. Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

b. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

c. The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:

"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.

b. An increased rate of cancer cell formation was observed in the blood.

c. Increased rates of stomach and intestinal cancers were observed.

d. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Cancer
Carcinogens are formed in virtually all foods tested. In scientific tests, no test food was subjected to more microwaving than necessary to accomplish the purpose of cooking, thawing or heating to insure sanitary ingestion. 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. There is a binding effect to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods. There is a creation of cancer-causing agents within protein hydrolysate compounds in milk and cereal grains (unnatural proteins that are split into unnatural fragments by the addition of water). Microwaving prepared meats sufficiently, to insure sanitary ingestion, result in the formation of d-nitrosodienthanolamines, well-known carcinogens. Microwaving milk and cereal grains converted some of their amino acids into carcinogens. Thawing frozen fruits converted their glucoside (hydrolyzed dextrose) and galactoside (hydrolyzed alcohol) containing fractions into carcinogenic substances. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. Carcinogenic free radicals are formed within certain trace mineral molecular substances in microwaved plants, especially root vegetables. Due to chemical alterations within food substances, malfunctions are observed within the lymphatic systems causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics (abnormal growth of tissue). Microwaved foods cause a higher percentage of cancerous cells within the blood serum (cytomas--cell tumors such as sarcoma).




Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:

The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-universitat zu Berlin (1942-1943); and, From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the union of the Soviet Socialist Republics.

In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

CATEGORY I

CANCER-CAUSING EFFECTS



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;

8. 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,

9. 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.

CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

The following are the enumerated effects:

1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Based on these research, the conclusion is:

1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5. 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.

6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
And about skin cancer;
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Old Monday, November 12, 2007
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Development and growth of skin cancer may be affected by various physical and chemical factors present in human environment. Of these factors electromagnetic radiation of radio- and microwave spectra are among the most common.
Radiation Exposure and Cancer

Radiation is the emission (sending out) of energy from any source. The light that comes from the sun is a source of radiation, as is the heat that is constantly coming off our bodies. When talking about radiation, however, most people think of specific kinds of radiation such as that produced by radioactive materials or nuclear reactions. Most forms of radiation have not been linked to cancer. Only high frequency radiation (ionizing radiation and ultraviolet radiation) has been proven to cause genetic damage, which can lead to cancer.

The hazards of exposure to some kinds of radiation were recognized shortly after the discovery of the x-ray in 1895. Skin reactions were observed in many people working with early x-ray generators, and by 1902 the first radiation-caused cancer was reported in a skin sore. Within a few years, a large number of such skin cancers had been observed. The first report of leukemia (a cancer of the bone marrow) in radiation workers appeared in 1911. Marie Curie, the discoverer of radium, and her daughter are believed to have died of radiation-caused leukemia. Since that time, many studies have confirmed the cancer-causing effects of some types of radiation.
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