Viral Alternative News: Adverse Health Effects

Showing posts with label Adverse Health Effects. Show all posts

13 Foods With Hidden Cancer-Causing Titanium Dioxide – Avoid These At All Costs

Walk into any pharmacy, grocery store, or health food store, and the choice of health products and supplements is overwhelming. How can the average consumer figure out what they should and should not get? One of the best ways is to read the ingredient list. Many supplements contain chemical-sounding names as additives and coloring agents. One has to question whether or not these are safe, and also question the motives of a company who is using these unsafe ingredients in its products. One major additive you should be watching out for is titanium dioxide, which may contribute to the development of cancer and other health issues.

Is This Popular Additive Lurking in Your Cupboard?

Titanium dioxide is a common additive in a number of food and cosmetic products. Although titanium dioxide is found in nature, the particle is a metal that is attracted to impurities. Manufacturers process titanium dioxide through a chemical process to remove impurities and create a white powder. Its industrial applications are a result of its whitening effects, lack of odor, good absorbency, and anti-caking properties.

The most significant usage for titanium dioxide is as a pigment to color and thicken paints. It is also found in sunscreen, supplements, and medications, particularly those that come in a white tablet form. Additionally it is used as a coloring agent in foods such as the white powder on donuts and other pastries.

Here are some of the foods that may have titanium dioxide. Be sure to check the ingredient lists of foods in both your pantry and fridge:

Condiments including mayonnaise, mustard, horseradish cream, and vinegar
Nut spreads such as almond and peanut butter
Confectionery sugar
Desserts such as custard, tapioca pudding, sherbet, and sorbet
Sausages
Energy drinks labeled as “sport,” “energy,” or “electrolyte” beverages with a water base
Cottage, cream, and processed cheeses
Processed deli meats
Canned fish products
Dairy drinks including chocolate milk, eggnog, kefir, or whey-based drinks
Prepared foods such as potato and macaroni salad, and foods containing battered fish or poultry
Processed snacks such as Twinkies and powdered donuts
Although not a food, oral supplements can also contain titanium dioxide

The FDA’s Stance on Titanium Dioxide

Many individuals question the regulations and standards that the United States Food and Drug Administration (FDA) sets up when it comes to pharmaceutical medications and food based ingredients. Titanium dioxide is another confusing one as the FDA categorizes it as both a “natural coloring agent,” and a “synthetically prepared” ingredient.

Research supports the idea that microscopic sized particles such as titanium dioxide may be hazardous to human health. Despite this understanding, the FDA regulates titanium dioxide as a Generally Required as Safe (GRAS) substance. The FDA has established concentration guidelines but does not require the ingredients to be listed on labels.

Nanoparticle Exposure Creates Risks

Titanium dioxide is used as nano-particle particulate, which means that it is super small in size. This plays an important role in product manufacturing but it can also be hazardous to human health. This super small size is useful for products such as sunscreen because the larger sized particles will remain visibly white and not blend into the skin barrier.

If you are looking at your phone or computer, you may notice a cluster of dust particles. Each of these dust particles will range in size from 3,000 to 9,000 nanometers (nm). Titanium dioxide and other nanoparticles may be utilized in products at the size of 2-5 nm. At that size the particles can have serious health consequences if digested.

Titanium Dioxide Dangers: Do Nanoparticles Cause Cancer?

Although nano-sized titanium dioxide may be in small concentration, their presence alone may pose a significant carcinogenic hazard to human health. Animal studies using nanoparticles have shown evidence of increased risk of developing cancer both in the lungs when the nano-particles were inhaled, and in the skin when it was applied topically.

The scientific community has yet to do an in depth analysis of nano-particle technology and its effects on human health. Unfortunately, these particles are being used by most individuals in western society on a daily basis despite the lack of scientific analysis on their safety.

Titanium Dioxide Particles Promote Inflammation

Titanium dioxide particles have been linked to increased oxidative stress. Oxidative stress is a condition characterized by free radical damage within the body that causes cellular instability and chronic inflammation. This state of high oxidative stress stimulates cellular and DNA damage and is a major player in the formation of cancer cells and other chronic disease states.

These nano-sized titanium dioxide particles are able to slip through the gut lining and into the blood stream. They are also able to escape the immune system’s natural defenses and are able to float around in the blood stream and interfere with key biological functions.

A growing body of evidence supports that 500 nm sized titanium dioxide particles (at least 5 times larger than the size of nano-particles also found in food) can be absorbed through the gastrointestinal tract and stored in organs such as the liver and spleen. Smaller particles (ranging from 80 nm to 155 nm) had detectable damage to not only neighboring organs of the digestive tract, but also to the brain.

Findings have shown that titanium dioxide exposure increases free radical stress, reactive oxygen species formation, and chronic inflammation throughout the body. This process may promote cell proliferation and deactivate normal cell apoptosis processes that control cancer cell development.

The presence of a protein known as PAD (peptidylarginine deiminase) appears to be induced when in the presence of titanium dioxide particles. PAD is present in cellular conditions exhibiting increased oxidative stress and inflammation.

Where Do You Go From Here?

Titanium dioxide is a widely used additive in food, cosmetics, medication, and supplement products that are commonly used in the western world. Based on the scientific literature and lack of proper safety analysis, you should take caution when seeing this compound listed on a product.

As always, it is important to read ingredient lists even in so called health foods, supplements and drugs to ensure your products don’t contain this potential cancer causing additive.

Manufacturers do respond to public pressure. Earlier this year the giant food chain Dunkin’ Donuts announced that it was eliminating nano-titanium dioxide from its powdered sugar donuts.1 This shows that some manufacturers are aware of titanium dioxide dangers and are willing to eliminate this ingredient when pushed to do so.

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Top 10 Shocking Reasons to Avoid Soy Milk

Despite mounting evidence to the contrary, mainstream nutritional guidelines have instructed Americans to eat soy and drink soy milk. BUT soy milk is not a healthy choice. By drinking soy milk you are not doing yourself a favor, you are destroying your health. Please, take a look at these reasons why you should avoid soy milk.

Soymilk Ingredients

Soymilk (Filtered Water, Whole Soybeans), Cane Sugar, Sea Salt, Carrageenan, Natural Flavor, Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.

TOP TEN REASONS TO AVOID SOY MILK

Soybeans contain large quantities of natural toxins or “antinutrients”. Drinking just two glasses of soy milk daily can significantly alter a woman’s menstrual cycle.
Soy has been found to increase the body’s need for vitamin B12 and vitamin D.
Soybeans also contain haemagglutinin, a clot-promoting substance that causes your red blood cells to clump.
99% of soy is genetically modified. It contains one of the highest contamination by pesticides of any of our foods.
Soybeans and soy products contain high levels of phytic acid, which inhibits assimilation of calcium, magnesium, copper, iron, and zinc.
Soy foods contain high levels of toxic aluminum, which negatively effects the nervous system the kidneys and has been linked to the onset of Alzheimer’s.
Soy contains a compound resembling vitamin B12 that cannot be processed by your body. Thus, soy foods can contribute to B12 deficiency.
Fragile soy proteins are exposed to high temperatures during processing in order to make soy protein isolate and textured vegetable protein, making them dangerous for human digestion.
Soy contains toxic isoflavones.The soy isoflavones genistein and daidzein can stimulate existing breast cancer growth showing risk in consuming soy products if a woman has breast cancer. (Annals of Pharmacotherapy 2001 Sep;35(9):118-21).
Soy contains plant estrogens, called phytoestrogens, which disrupt endocrine function and lead to infertility and breast cancer in women.

Carrageenan in Soy Milk

Many scientific, peer-reviewed studies found that food-grade carrageenan can cause gastrointestinal inflammation, ulcerations, lesions and even colon cancer in laboratory animals. Additionally, recent studies funded by the American Diabetes Association have linked the consumption of food-grade carrageenan to insulin resistance and glucose intolerance in mice.

Studies Showing the Toxicity of Soy in the US Food & Drug Administration’s Poisonous Plant Database

Studies Showing Adverse Effects of Dietary Soy, 1939-2008

Top 5 Phones With The Highest Radiation

Most people are so excited when they first open their new phone that the instruction manual and literature get ignored and thrown out or buried in a miscellaneous drawer. If you took the time to read what it says you likely wouldn’t use your phone the same way. For instance, the safety and regulatory guide that came with my phone states (in fine print):
“To comply with RF exposure requirements [Radiofrequency Radiation], a minimum separation distance of 1.5 cm must be maintained between the user’s body and the the handset, including antenna.”
Epidemiologist Devra Davis of the University of Pittsburgh told the NY Times that she recommends keeping a phone out of close proximity to the head or body, by using wired headsets or the phone’s speaker. Children should text rather than call, she said, and pregnant women should keep phones away from the abdomen.

Watch the video below to learn about the top 5 phones that produce the highest amount of radiation:

What Happens To Your Body When You Eat A McDonald’s Hamburger?

When talking about fast food giants, nothing can be bigger – and more infamous – than McDonald’s. Those two “golden arches” sign are so abundant and so well-known all over the world, that some toddlers can even recognize it even before they are able to speak full sentences.

In 2014, over 36,258 McDonald’s restaurants operate worldwide,1 serving over 69 million people every day. From its humble beginnings in the 1940s, the brand has now grown to be a multi-billion dollar company with an estimated value of over $85 billion.

And the fast food’s most popular menu item? The burgers.

According to The Fiscal Times, McDonald’s sells 75 burgers every second.2 That amounts to over 2.36 billion burgers per year – roughly the equivalent of eating a million cows.3

For many people, nothing seems wrong with eating a McDonald’s hamburger. After all, it looks and tastes the same as other burger patties, and the added convenience makes it a much sought-after meal for busy people, those who are on-the-go, or those who simply do not have time to cook food at home.

But considering just how much burger patties are sold per day, haven’t you ever wondered just how McDonald’s hamburgers are made and, more importantly, what they’re made of?

Even more disturbing are the reports of McDonald’s burgers that do not decompose or rot for weeks, months, or even years after they’ve been cooked.

McDonald’s Hamburger Shows No Signs of Decomposition – Even After a Decade

There have been multiple stories going viral about McDonald’s hamburgers that show no signs of rotting or molding. One example is that of David Whipple, a man from Utah, who came forward in 2013, claiming that he had a McDonald’s hamburger that dates back to 1999 – but is yet to show any sign of decomposition.4

Whipple initially bought the burger to keep for two weeks and show to his friends, but then forgot about it. Two years later, he found it in his coat pocket, with the original receipt, with no signs of rotting or mold. He decided to keep it to see how long it will disintegrate. According to ABC News website:5

“‘The patty feels like concrete,’ Whipple said of the burger he has held onto for 14 years, first on purpose, then by accident, and then for a good laugh. Whipple… was living in Logan, Utah, and trying to lose weight when he first purchased the hamburger to prove to his friends that fast food was not real food.

‘It was nothing real scientific,’ Whipple said. ‘We were talking about enzymes and we knew what a good food like a banana would do but weren’t sure what a hamburger would do.’

Two weeks later, Whipple got his answer. The burger’s pickles and onion toppings had begun to shrink but the bun and hamburger ‘looked exactly the same,’ he said.

Whipple was invited to guest on the TV show The Doctors to talk about his experience. He said he uses the burger to encourage his grandkids to eat healthy and avoid fast food.

I’ve featured stories about these “everlasting McDonald’s burgers” on my site many years ago, like that of Manhattan artist Sally Davies’ “The Happy Meal Project,” where she photographed a McDonald’s Happy Meal every day for six months. (You can view the full photostream6 on her website.)

Karen Hanrahan, a wellness educator and nutrition consultant, also claimed to have kept a McDonald’s hamburger since 1996. It still looks as fresh as a newly bought one.

A Closer Look at a McDonald’s Hamburger Ingredients

According to McDonald’s website,7 the only ingredient in its hamburger is 100 percent pure USDA-Inspected beef, prepared with grill seasoning (salt and black pepper) and without fillers and extenders.

The fast food chain also refutes speculations that an “unknown” preservative is among their McDonald’s hamburger ingredients, and says that their burgers and buns do not decompose simply because they “become very dry in the cooking and toasting process.” According to a Business Insider article:8

“…the patty loses water in the form of steam during the cooking process. The bun, of course, is made out of bread. Toasting it reduces the amount of moisture. This means that after preparation, the hamburger is fairly dry. When left out open in the room, there is further water loss as the humidity within most buildings is around 40%. So in the absence of moisture or high humidity, the hamburger simply dries out, rather than rot.”

Indeed, part of the embalmed-like feature of the meat patty can be because of its high-sodium content. Salt is a natural preservative that has been used throughout history.

But you have to admit that something that does not decompose, or even show signs of decomposing after days, months, or years seems very, very suspicious. After all, the hallmark of live food is that it wilts and decomposes – something that, apparently, does not occur in these burgers.

In 2014, McDonald’s attempted to clear its name by releasing a video,9 which starred former MythBusters co-host Grant Imahara and filmed in a Cargill facility in Fresno, California, that shows just how McDonald’s hamburger patties are made.10 It aims to debunk the myth that McDonald’s uses fillers, additives, and preservatives in their meat – showing instead large beef chunks on a conveyor belt going through a machine that forms them into patties.

They also asserted that they do not use pink slime in their meat. Pink slime is a sludge-like ingredient made of ground-up beef “trimmings” – various beef scraps and cow connective tissues – and ammonium hydroxide, which gives the mixture its pink hue. McDonald’s has admitted to using pink slime in their hamburgers before, but had discontinued it in 2011.

McDonald’s Plans to Make the ‘Big Switch’ to Antibiotic-Free Chicken

In March 2015, McDonald’s announced that they are going to be buying only chicken raised without antibiotics important to human medicine – a change that would take place in over the next two years. They also claimed that they would begin using milk from cows that have not been treated with the artificial growth hormone rBST.

While this is positive news, I believe that McDonald’s only made the decision to help improve their slumping US sales. Many restaurants like Panera Bread, Chipotle, and Shake Shack have already switched to antibiotic-free poultry and meat, causing their former customers to flock to these competitors.

This change means that not only will suppliers be scrambling to meet the demand, but other fastfood chains will also be considering a similar move.

But although going antibiotic-free on their poultry is a step in the right direction, I don’t think we should be celebrating any time soon, because McDonald’s is yet to make any changes to its meat – which is actually loaded with a whole different host of problems…

McDonald’s Beef Comes from Factory Farms

Even if it is true that McDonald’s burgers do not contain preservatives or additives (which I seriously doubt), this does not excuse the fact that McDonald’s meat actually comes from confined animal feeding operations (CAFOs).

Not only are cows and other livestock in these factory farms made to live in unsanitary and inhumane conditions, but they are also given antibiotics and growth hormones to make them grow faster and more resistant to disease. In fact, nearly 25 million pounds of antibiotics are administered to livestock in the US every year.

These antibiotics, along with antibiotic-resistant bacteria, are transferred to you every time you eat CAFO meat – and sometimes even through the animal manure used as crop fertilizer. Two million Americans become infected with antibiotic-resistant bacteria every year, causing at least 23,000 deaths.11

What’s worse, antibiotic-resistant disease is not the only danger brought on by CAFOs. Excessive exposure to antibiotics and regularly eating antibiotic-laced CAFO meats also harms your gastrointestinal health, predisposing you to virtually any disease.

But it’s not just the hamburger meat that’s really problematic…

Here’s Why McDonald’s Bun Stays Mold-Free for Years

McDonald’s patty’s long life may be because of its sodium content, but what about the bun? Bread typically stays fresh for several days, but have you ever heard of one that stays mold-free for years? Yet that’s exactly what happened with the McDonald’s bun.

I believe that this is because McDonald’s bun is lightyears away from freshly baked bread you make at home – in fact, it is a “bread-like” concoction that bears no actual resemblance to natural bread (except for its appearance, obviously). Just take a look at the ingredients used in McDonald’s buns:

“Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Contains 2% or Less: Salt, Wheat Gluten, Leavening (Calcium Sulfate, Ammonium Sulfate), May Contain One or More Dough Conditioners (Sodium Stearoyl Lactylate, DATEM, Ascorbic Acid, Azodicarbonamide, Mono and Diglycerides, Monocalcium Phosphate, Enzymes, Calcium Peroxide), Calcium Propionate (Preservative).”

These ingredients should clearly offer clues as to why the burgers stay blemish-free and “fresh” for years. But what’s more alarming is that they can also open your eyes to the potential health ramifications you may experience if you eat a McDonald’s hamburger. For example, calcium sulfate, also known as plaster of Paris, can possibly cause digestive problems. Meanwhile, ammonium sulfate is known to cause nausea, vomiting, and diarrhea due to gastrointestinal irritation.

Watch Out for These McDonald’s Menu Items, Too

Just like its hamburgers, McDonald’s Chicken McNuggets also came under fire after it was found that only 50 percent of the nuggets is actually chicken. The other 50 percent is a mixture of corn derivatives, leavening agents, sugars, and completely synthetic ingredients that no sane person would ever think of cooking with.

Its seasonal offering, the McRib pork sandwich, was also closely scrutinized. Apparently, one of its ingredients is azodicarbonamide, a chemical used to bleach the flour bread… but is also used in making gym shoes and yoga mats. And underneath the “tasty, tangy barbecue sauce,” the researchers found that the pork was nothing more than restructured meat product – made from all the cheap innards and cast-offs of a pig. Not so appetizing anymore, is it?

Even their fries, particularly those sold in the US, was also found to contain toxic ingredients. While French fries in the UK only are simply potatoes fried in sunflower or rapeseed oil, the fries that Americans get contain TBHQ; antifoaming agents, color stabilizers, and preservatives. They also contain beef flavor that’s made with wheat and milk derivatives. This is why they carry an allergy warning for those with wheat and dairy sensitivities.

What Happens When You Eat an All-McDonald’s Diet?

You’ve probably heard of “SuperSize Me,” a documentary where filmmaker Morgan Spurlock documented the consequences of eating a strictly McDonald’s diet. After just four weeks of eating nothing but fast food, Spurlock’s health had badly deteriorated to the point that his physician warned him to stop the experiment or he’ll be putting his life in grave danger.

Just recently, Tim Spector, a professor of genetic epidemiology at King’s College, London, wanted to learn what happens to your gut if you ate only McDonald’s for 10 straight days. His son, Tom, agreed to do the experiment and sent stool samples to different labs throughout the 10-day period.

The results were astounding. After just 10 days of eating fast food, his stool samples revealed that his gut microbes were “devastated” – about 40 percent of his bacteria species, amounting to over 1,400 different types, were lost. This severe loss of microbial diversity is a risk factor to obesity and diabetes.

Your gut is your second brain, and it is actually where 80 percent of your immune system lies. There are nearly 100 trillion bacteria, fungi, viruses, and other microorganisms, good and bad, that compose your body’s microflora. These organisms play a crucial role in your mental and physical health, and if you upset this delicate balance, you become predisposed to a wide range of health problems.

Processed Foods Are a Bane to Your Health

As I’ve often stressed in my articles, processed foods and fast foods can absolutely wreak havoc on your health. Yes, they may be cheaper and more convenient, but they are excessively high in sugars, grains, and factory farmed meats – a recipe for chronic diseases, such as obesity, diabetes, and heart disease.

I advise you to stop glorifying processed foods and fast foods because of their taste and convenience. Instead, keep in mind ALL of the cons that they bring to your health, such as:

Loads your body with extra calories that do nothing for your body
Expose you to a toxic concoction of foreign chemicals and artificial flavors
Are a waste of money – in fact, they may even lead to increased healthcare bills for you and your loved ones
Can severely harm your children, whose bodies are still developing and are in greater need of nutrients

I also recommend your diet to be composed of at least 90 percent non-processed, organic whole foods. Not only will you enjoy the health benefits, but you’ll also be at peace as you know exactly what you’re putting in your body.

Eat Healthy, Homemade Foods and Watch Your Health Soar

I honestly believe that if you fail to plan, then you are planning to fail. Indeed, the secret to following a wholesome diet is learning to prepare your grocery list so you can plan your meals. Make it an essential part of your lifestyle. This would ideally involve scouting local farmers markets or food co-ops to buy in-season produce. Find a trustworthy source of grass-fed meats, raw dairy, and free-range chicken and eggs.

Finally, appoint a person in your family to cook the meals. This should be someone who is willing to invest time in the kitchen.

If you need help finding healthful recipes, I suggest you visit Mercola Healthy Recipes. This site offers a diverse collection of mouthwatering and healthy food recipes based on my optimized nutrition plan. All of these recipes use healthful, all-natural ingredients that are sure to uplift your wellbeing.

34 Scientific Studies Showing Adverse Health Effects From Wi-Fi

Activist Post

Here is an excellent collection of scientific papers finding adverse biological effects or damage to health from Wi-Fi signals, Wi-Fi-enabled devices or Wi-Fi frequencies (2.4 or 5 GHz), complied by campaign group WiFi In Schools.

The papers listed are only those where exposures were 16V/m or below. Someone using a Wi-Fi-enabled tablet computer can be exposed to electromagnetic fields up to 16V/m. Papers are in alphabetical order. A file of first pages, for printing, can be found here.

If you feel like sending a copy of this collection to the local schools in your area, you can search for them here and either print out this article to post or email the link.

Wi-Fi papers

1. Atasoy H.I. et al., 2013. Immunohistopathologic demonstration of deleterious effects on growing rat testes of radiofrequency waves emitted from conventional Wi-Fi devices. Journal of Pediatric Urology 9(2): 223-229. http://www.ncbi.nlm.nih.gov/pubmed/22465825

2. Avendaño C. et al., 2012. Use of laptop computers connected to internet through Wi-Fi decreases human sperm motility and increases sperm DNA fragmentation. Fertility and Sterility 97(1): 39-45. http://www.ncbi.nlm.nih.gov/pubmed/22112647

3. Avendaño C. et al., 2010. Laptop expositions affect motility and induce DNA fragmentation in human spermatozoa in vitro by a non-thermal effect: a preliminary report. American Society for Reproductive Medicine 66th Annual Meeting: O-249 http://wifiinschools.org.uk/resources/laptops+and+sperm.pdf)

4. Aynali G. et al., 2013. Modulation of wireless (2.45 GHz)-induced oxidative toxicity in laryngotracheal mucosa of rat by melatonin. Eur Arch Otorhinolaryngol 270(5): 1695-1700. http://www.ncbi.nlm.nih.gov/pubmed/23479077

5. Gumral N. et al., 2009. Effects of selenium and L-carnitine on oxidative stress in blood of rat induced by 2.45-GHz radiation from wireless devices. Biol Trace Elem Res. 132(1-3): 153-163. http://www.ncbi.nlm.nih.gov/pubmed/19396408

6. Havas M. et al., 2010. Provocation study using heart rate variability shows microwave radiation from 2.4GHz cordless phone affects autonomic nervous system. European Journal of Oncology Library Vol. 5: 273-300. http://www.icems.eu/papers.htm?f=/c/a/2009/12/15/MNHJ1B49KH.DTL part 2.

7. Havas M. and Marrongelle J. 2013. Replication of heart rate variability provocation study with 2.45GHz cordless phone confirms original findings. Electromagn Biol Med 32(2): 253-266. https://www.ncbi.nlm.nih.gov/pubmed/23675629

8. Maganioti A. E. et al., 2010. Wi-Fi electromagnetic fields exert gender related alterations on EEG. 6th International Workshop on Biological Effects of Electromagnetic fields. http://www.istanbul.edu.tr/6internatwshopbioeffemf/cd/pdf/poster/WI-FI%20ELECTROMAGNETIC%20FIELDS%20EXERT%20GENDER.pdf

9. Margaritis L.H. et al., 2013. Drosophila oogenesis as a bio-marker responding to EMF sources.
Electromagn Biol Med., Epub ahead of print. http://www.ncbi.nlm.nih.gov/pubmed/23915130

10. Naziroğlu M. and Gumral 2009. Modulator effects of L-carnitine and selenium on wireless devices (2.45 GHz)-induced oxidative stress and electroencephalography records in brain of rat. Int J Radiat Biol. 85(8): 680-689. http://www.ncbi.nlm.nih.gov/pubmed/19637079

11. Nazıroğlu M. et al., 2012. 2.45-Gz wireless devices induce oxidative stress and proliferation through cytosolic Ca2+ influx in human leukemia cancer cells. International Journal of Radiation Biology 88(6): 449–456. http://www.ncbi.nlm.nih.gov/pubmed/22489926

12. Nazıroğlu M. et al., 2012b. Melatonin modulates wireless (2.45 GHz)-induced oxidative injury through TRPM2 and voltage gated Ca(2+) channels in brain and dorsal root ganglion in rat. Physiol Behav. 105(3): 683-92. http://www.ncbi.nlm.nih.gov/pubmed/22019785

13. Oksay T. et al., 2012. Protective effects of melatonin against oxidative injury in rat testis induced by wireless (2.45 GHz) devices. Andrologia doi: 10.1111/and.12044, Epub ahead of print. http://www.ncbi.nlm.nih.gov/pubmed/23145464

14. Papageorgiou C. C. et al., 2011. Effects of Wi-Fi signals on the p300 component of event-related potentials during an auditory hayling task. Journal of Integrative Neuroscience 10(2): 189-202. http://www.ncbi.nlm.nih.gov/pubmed/21714138 (Wi-Fi alters brain activity in young adults: http://wifiinschools.org.uk/resources/wifi+brain+July+2011.pdf)

15. Shahin S. et al., 2013. 2.45 GHz Microwave Irradiation-Induced Oxidative Stress Affects Implantation or Pregnancy in Mice, Mus musculus. Appl Biochem Biotechnol 169: 1727–1751. http://www.ncbi.nlm.nih.gov/pubmed/23334843

16. Türker Y. et al., 2011. Selenium and L-carnitine reduce oxidative stress in the heart of rat induced by 2.45-GHz radiation from wireless devices. Biol Trace Elem Res. 143(3): 1640-1650. http://www.ncbi.nlm.nih.gov/pubmed/21360060

And here are a few more studies of similar microwave frequencies at low exposures (6V/m or below) (this is not comprehensive):

17. Balmori A. 2010. Mobile phone mast effects on common frog (Rana temporaria) tadpoles: the city turned into a laboratory. Electromagn. Biol. Med. 29(1-2):31-35. http://www.ncbi.nlm.nih.gov/pubmed/20560769

18. Erdinc O. O. et al., 2003. Electromagnetic waves of 900MHz in acute pentylenetetrazole model in ontogenesis in mice. Neurol. Sci. 24:111-116 http://www.ncbi.nlm.nih.gov/pubmed/14600821

19. Fesenko E. E. et al., 1999. Stimulation of murine natural killer cells by weak electromagnetic waves in the centimeter range. Biofizika 44:737–741 http://www.ncbi.nlm.nih.gov/pubmed/10544828

20. Fesenko E. E. et al., 1999. Microwaves and cellular immunity. I. Effect of whole body microwave irradiation on tumor necrosis factor production in mouse cells, Bioelectrochem. Bioenerg. 49:29–35 http://www.ncbi.nlm.nih.gov/pubmed/10619445

21. Havas M. et al., 2010. Provocation study using heart rate variability shows microwave radiation from 2.4GHz cordless phone affects autonomic nervous system. European Journal of Oncology Library Vol. 5: 273-300 http://www.icems.eu/papers.htm?f=/c/a/2009/12/15/MNHJ1B49KH.DTL part 2.

22. Kesari K. K. and Behari J., 2009. Microwave exposure affecting reproductive system in male rats. Appl. Biochem. Biotechnol. 162(2):416-428 http://www.ncbi.nlm.nih.gov/pubmed/19768389

23. Kesari K. K. and Behari J., 2009. Fifty-gigahertz microwave exposure effect of radiations on rat brain. Appl. Biochem. Biotechnol. 158:126-139 http://www.ncbi.nlm.nih.gov/pubmed/19089649

24. Khurana V. G. et al., 2010. Epidemiological Evidence for a Health Risk from Mobile Phone Base Stations. Int. J. Occup. Environ. Health 16:263–267 http://www.ncbi.nlm.nih.gov/pubmed/20662418

25. Maier R. et al., 2004. Effects of pulsed electromagnetic fields on cognitive processes – a pilot study on pulsed field interference with cognitive regeneration. Acta Neurologica Scandinavica 110: 46-52 http://www.ncbi.nlm.nih.gov/pubmed/15180806

26. Nittby H. et al., 2008. Cognitive impairment in rats after long-term exposure to GSM-900 mobile phone radiation. Bioelectromagnetics 29: 219-232 http://www.ncbi.nlm.nih.gov/pubmed/18044737

27. Novoselova E. G. et al., 1998. Stimulation of production of tumor necrosis factor by murine macrophages when exposed in vivo and in vitro to weak electromagnetic waves in the centimeter range Bofizika 43:1132–1333.

28. Novoselova E. G. et al., 1999. Microwaves and cellular immunity. II. Immunostimulating effects of microwaves and naturally occurring antioxidant nutrients. Bioelectrochem. Bioenerg. 49:37–41 http://www.ncbi.nlm.nih.gov/pubmed/10619446

29. Otitoloju A. A. et al., 2010. Preliminary study on the induction of sperm head abnormalities in mice, Mus musculus, exposed to radiofrequency radiations from Global System for Mobile Communication Base Stations. Bull. Environ. Contam. Toxicol. 84(1):51-4. http://www.ncbi.nlm.nih.gov/pubmed/19816647

30. Panagopoulos D. J.et al., 2010. Bioeffects of mobile telephony radiation in relation to its intensity or distance from the antenna. Int. J. Radiat. Biol. Vol 86(5):345-357. http://www.ncbi.nlm.nih.gov/pubmed/20397839

31. Persson B. R. R. et al., 1997. Blood-brain barrier permeability in rats exposed to electromagnetic fields used in wireless communication. Wireless Networks 3: 455-461.

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