WORLD
WIDE Hidden Hazards of Microwave Cooking
Recent research shows that microwave oven-cooked food suffers severe molecular
damage. When eaten, it causes abnormal changes in human blood and immune
systems.
Not surprisingly, the public has been denied details on these significant
health dangers.
Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota,
he heard on the car radio a short announcement that bolted him upright
in the driver's seat. The announcement was sponsored by Young Families,
the Minnesota Extension Service of the University of Minnesota:
"Although microwaves heat food quickly, they are not recommended
for heating a baby's bottle," the announcement said. The bottle may
seem cool to the touch, but the liquid inside may become extremely hot
and could burn the baby's mouth and throat. Also, the buildup of steam
in a closed container such as a baby's bottle could cause it to explode.
"Heating the bottle in a microwave can cause slight changes in the
milk. In infant formulas, there may be a loss of some vitamins. In expressed
breast milk, some protective properties may be destroyed." The report
went on. "Warming a bottle by holding it under tap water or by setting
it in a bowl of warm water, then testing it on your wrist before feeding,
may take a few minutes longer, but it is much safer."
Valentine asked himself: If an established institution like the University
of Minnesota can warn about the loss of particular nutrient qualities
in microwaved baby formula or mother's milk, then somebody must know something
about microwaving they are not telling everybody.
A LAWSUIT
In early 1991, word leaked out about a lawsuit in Oklahoma. A woman named
Norma Levitt had hip surgery, only to be killed by a simple blood transfusion
when a nurse "warmed the blood for the transfusion in a microwave
oven"!
Logic suggests that if heating or cooking is all there is to it, then
it doesn't matter what mode of heating technology one uses. However, it
is quite apparent that there is 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.
Does it not therefore follow that this form of heating does, indeed, do
'something different' to the substances being heated? Is it not prudent
to determine what that 'something different' might do?
A funny thing happened on the way to the bank with all that microwave
oven revenue: nobody thought about the obvious. Only 'health nuts' who
are constantly aware of the value of quality nutrition discerned a problem
with the widespread 'denaturing' of our food. Enter Hans Hertel.
HANS HERTEL
In the tiny town of Wattenwil, near Basel in Switzerland, there lives
a scientist who is alarmed at the lack of purity and naturalness in the
many pursuits of modern mankind. He worked as a food scientist for several
years with one of the many major Swiss food companies that do business
on a global scale. A few years ago, he was fired from his job for questioning
procedures in processing food because they denatured it.
"The world needs our help," Hans Hertel told Tom Valentine as
they shared a fine meal at a resort hotel in Todtmoss, Germany.
"We, the scientists, carry the main responsibility
for the present unacceptable conditions. It is therefore our job to correct
the situation and bring the remedy to the world. I am striving to bring
man and techniques back into harmony with nature. We can have wonderful
technologies without violating nature."
Hans is an intense man, driven by personal knowledge of violations of
nature by corporate man and his state-supported monopolies in science,
technology and education. At the same time, as the two talked, his intensity
shattered into a warm smile and he spoke of the way things could be if
mankind's immense talent were to work with nature and not against her.
Hans Hertel is the first scientist to conceive of and carry out a quality
study on the effects of microwaved nutrients on the blood and physiology
of human beings. This small but well-controlled study pointed the firm
finger at a degenerative force of microwave ovens and the food produced
in them. The conclusion was clear: microwave cooking changed the nutrients
so that changes took place in the participants' blood; these were not
healthy changes but were changes that could cause deterioration in the
human systems.
Working with Bernard H. Blanc of the Swiss Federal Institute of Technology
and the University Institute for Biochemistry, Hertel not only conceived
of the study and carried it out, he was one of eight participants.
"To control as many variables as possible, we selected eight individuals
who were strict macrobiotic diet participants from the Macrobiotic Institute
at Kientel, Switzerland," Hertel explained. "We were all housed
in the same hotel environment for eight weeks. There was no smoking, no
alcohol and no sex."
One can readily see that this protocol makes sense. After all, how could
you tell about subtle changes in a human's blood from eating microwaved
food if smoking, booze, junk food, pollution, pesticides, hormones, antibiotics
and everything else in the common environment were also present?
"We had one American, one Canadian and six Europeans in the group.
I was the oldest at 64 years, the others were in their 20s and 30s,"
Hertel added.
Valentine published the results of this study in
Search for Health in the Spring of 1992. But the follow-up information
is available only in a later edition, and also in Acres, USA.
In intervals of two to five days, the volunteers in the study received
one of the food variants on an empty stomach. The food variants were:
raw milk from a biofarm (no. 1); the same milk conventionally cooked (no.
2); pasteurised milk from Intermilk Berne (no. 3); the same raw milk cooked
in a microwave oven (no. 4); raw vegetables from an organic farm (no.
5); the same vegetables cooked conventionally (no. 6); the same vegetables
frozen and defrosted in the microwave oven (no. 7); and the same vegetables
cooked in the microwave oven (no. 8). The overall experiment had some
of the earmarks of the Pottenger cat studies, except that now human beings
were test objects, the experiment's time-frame was shorter, and a new
heat form was tested.
Once the volunteers were isolated at the resort
hotel, the test began. Blood samples were taken from every volunteer immediately
before eating. Then blood samples were taken at defined intervals after
eating from the above-numbered milk or vegetable preparations.
Significant changes were discovered in the blood of the volunteers who
consumed foods cooked in the microwave oven. These changes included a
decrease in all haemoglobin values and cholesterol values, especially
the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio.
Lymphocytes (white blood cells) showed a more distinct short-term decrease
following the intake of microwaved food than after the intake of all the
other variants. Each of these indicators point in a direction away
from robust health and toward degeneration. Additionally, there was a
highly significant association between the amount of microwave energy
in the test foods and the luminous power of luminescent bacteria exposed
to serum from test persons who ate that food. This led Hertel to the conclusion
that such technically derived energies may, indeed, be passed along to
man inductively via consumption of microwaved food.
"This process is based on physical principles and has already been
confirmed in the literature," Hertel explained. The apparent additional
energy exhibited by the luminescent bacteria was merely extra confirmation.
"There is extensive scientific literature concerning
the hazardous effects of direct microwave radiation on living systems,"
Hertel continued. "It is astonishing, therefore, to realise how little
effort has been made to replace this detrimental technique of microwaves
with technology more in accordance with nature.
"Technically produced microwaves are based on the principle of alternating
current. Atoms, molecules and cells hit by this hard electromagnetic radiation
are forced to reverse polarity 1 to 100 billion times a second. There
are no atoms, molecules or cells of any organic system able to withstand
such a violent, destructive power for any extended period of time, not
even in the low energy range of milliwatts.
"Of all the natural substances-which are polar-the oxygen of water
molecules reacts most sensitively. This is how microwave cooking heat
is generated-friction from this violence in water molecules. Structures
of molecules are torn apart, molecules are forcefully deformed (called
structural isomerism) and thus become impaired in quality.
HEATING FOOD
"This is contrary to conventional heating of food, in which heat
transfers convectionally from without to within. Cooking by microwaves
begins within the cells and molecules where water is present and where
the energy is transformed into frictional heat."
The question naturally arises: What about microwaves from the sun? Aren't
they harmful?
Hertel responded: "The microwaves from the Sun are based on principles
of pulsed direct current. These rays create no frictional heat in organic
substance."
In addition to violent frictional heat effects (called thermic effects),
there are also athermic effects which have hardly ever been taken into
account, Hertel added.
"These athermic effects are not presently measurable, but they can
also deform the structures of molecules and have qualitative consequences.
For example, the weakening of cell membranes by microwaves is used in
the field of gene altering technology. Because of the force involved,
the cells are actually broken, thereby neutralising the electrical potentials-the
very life of the cells-between the outer and inner sides of the cell membranes.
Impaired cells become easy prey for viruses, fungi and other micro-organisms.
The natural repair mechanisms are suppressed, and cells are forced to
adapt to a state of energy emergency: they switch from aerobic to anaerobic
respiration. Instead of water and carbon dioxide, hydrogen peroxide and
carbon monoxide are produced."
It has long been pointed out in the literature that any reversal of healthy
cell processes may occur because of a number of reasons, and
our cells then revert from a "robust oxidation" to an unhealthy
"fermentation".
The same violent friction and athermic deformations that can occur in
our bodies when we are subjected to radar or microwaves, happens to the
molecules in the food cooked in a microwave oven. In fact, when anyone
microwaves food, the oven exerts a power input of about 1,000 watts or
more. This radiation results in destruction and deformation of molecules
of food, and in the formation of new compounds (called radiolytic compounds)
unknown to man and nature.
Today's established science and technology argues forcefully that microwaved
food and irradiated foods do not have any significantly higher "radiolytic
compounds" than do broiled, baked or other conventionally cooked
foods-but microwaving does produce more of these critters. Curiously,
neither established science nor our ever-protective government has conducted
tests-on the blood of the eaters-of the effects of eating various kinds
of cooked foods. Hertel and his group did test it, and the indication
is clear that something is amiss and that larger studies should be funded.
The apparently toxic effects of microwave cooking is another in a long
list of unnatural additives in our daily diets. However, the establishment
has not taken kindly to this work.
"The first drawing of blood samples took place on an empty stomach
at 7.45 each morning," Hertel explained. "The second drawing
of blood took place 15 minutes after the food intake. The third drawing
was two hours later."
From each sample, 50 millilitres of blood was used for the chemistry and
five millimetres for the haematology and the luminescence. The haematological
examinations took place immediately after drawing the samples. Erythrocytes,
haemoglobin, mean haemoglobin concentration, mean haemoglobin content,
leukocytes and lymphocytes were measured. The chemical analysis consisted
of iron, total cholesterol, HDL cholesterol and LDL cholesterol.
The results of erythrocyte, haemoglobin, haematocrit
and leukocyte determinations were at the "lower limits of normal"
in those tested following the eating of the microwaved samples.
"These results show anaemic tendencies.
The situation became even more pronounced during the second month of the
study," Hertel added. "And with those decreasing values, there
was a corresponding increase of cholesterol values."
Hertel admits that stress factors, from getting punctured for the blood
samples so often each day, for example, cannot be ruled out, but the established
baseline for each individual became the "zero values" marker,
and only changes from the zero values were statistically determined.
With only one round of test substances completed, the different effects
between conventionally prepared food and microwaved food were marginal-although
noticed as definite "tendencies". As the test continued, the
differences in the blood markers became "statistically significant".
The changes are generally considered to be signs of stress on the body.
For example, erythrocytes tended to increase after eating vegetables from
the microwave oven. Haemoglobin and both of the mean concentration and
content haemoglobin markers also tended to decrease significantly after
eating the microwaved substances.
LEUKOCYTOSIS
"Leukocytosis," Hertel explained, "which cannot be accounted
for by normal daily deviations such as following the intake of food, is
taken seriously by haematologists. Leukocyte response is especially sensitive
to stress. They are often signs of pathogenic effects on the living system,
such as poisoning and cell damage. The increase of leukocytes with the
microwaved foods was more pronounced than with all the other variants.
It appears that these marked increases were caused entirely by ingesting
the microwaved substances."
The cholesterol markers were very interesting, Hertel stressed:
"Common scientific belief states that cholesterol values usually
alter slowly over longer periods of time. In this study, the markers increased
rapidly after the consumption of the microwaved vegetables. However, with
milk, the cholesterol values remained the same and even decreased with
the raw milk significantly."
Hertel believes his study tends to confirm newer scientific data that
suggest cholesterol may rapidly increase in the blood secondary to acute
stress. "Also," he added, "blood cholesterol levels are
less influenced by cholesterol content of food than by stress factors.
Such stress-causing factors can apparently consist of foods which contain
virtually no cholesterol-the microwaved vegetables."
It is plain to see that this individually financed and conducted study
has enough meat in it to make anyone with a modicum of common sense sit
up and take notice. Food from the microwave oven caused abnormal changes,
representing stress, to occur in the blood of all the test individuals.
Biological individuality, a key variable that makes a mockery of many
allegedly scientific studies, was well accounted for by the established
baselines.
So, how has the brilliant world of modern technology, medicine and 'protect
the public' government reacted to this impressive effort?
A GAG ORDER
As soon as Hertel and Blanc announced their results,
the hammer of authority slammed down on them. A powerful
trade organisation, the Swiss Association of Dealers for Electroapparatuses
for Households and Industry, known simply as FEA, struck swiftly. They
forced the President of the Court of Seftigen, Kanton Bern, to issue a
'gag order' against Hertel and Blanc. The attack was so ferocious that
Blanc quickly recanted his support-but it was too late. He had already
put into writing his views on the validity of the studies where he concurred
with the opinion that microwaved food caused the blood abnormalities.
Hertel stood his ground, and today is steadfastly demanding his rights
to a trial. Preliminary hearings on the matter have been appealed to higher
courts, and it's quite obvious the powers that be do not want a 'show
trial' to erupt on this issue.
In March 1993, the court handed down this decision based upon the complaint
of the FEA:
"Consideration.
1. Request from the plaintiff (FEA) to prohibit the defendant (Dr Ing.
Hans Hertel) from declaring that food prepared in the microwave oven shall
be dangerous to health and lead to changes in the blood of consumers,
giving reference to pathologic troubles as also indicative for the beginning
of a cancerous process. The defendant shall be prohibited from repeating
such a statement in publications and in public talks by punishment laid
down in the law.
2. The jurisdiction of the judge is given according to law.
3. The active legitimacy of the plaintiff is given according to the law.
4. The passive legitimacy of the defendant is given by the fact that he
is the author of the polemic [published study] in question, especially
since the present new and revised law allows to exclude the necessity
of a competitive situation, therefore delinquents may also be persons
who are not co-competitors, but may damage the competing position of others
by mere declarations.
[Apparently, Swiss corporations have lobbied in a law that nails "delinquents"
who disparage products and might do damage to commerce by such remarks.
So far, the US Constitution still preserves freedom of the press.]
5. Considering the relevant situation it is referred to three publications:
the public renunciation [sic] of the so-called co-author Professor Bernard
Blanc, the expertise of Professor Teuber [expert witness from the FEA]
about the above-mentioned publication, the opinion of the public health
authorities with regard to the present stage of research with microwave
ovens as well as to repeated statements from the side of the defendant
about the danger of such ovens.
6. It is not considered of importance whether or not the polemic of the
defendant meets the approval of the public, because all that is necessary
is that a possibility exists that such a statement could find approval
with people not being experts themselves. Also, advertising involving
fear is not allowed and is always disqualified by the law. The necessity
for a fast interference is in no case more advised than in the processes
of competition. Basically, the defendant has the right to defend himself
against such accusations. This right, however, can be denied in cases
of pressing danger with regard to impairing the rights of the plaintiff
when this is requested.
Conclusion
On grounds of this pending request of the plaintiff, the court arrives
at the conclusion that because of special presuppositions as in this case,
a definite disadvantage for the plaintiff does exist, which may not easily
be repaired, and therefore must be considered to be of immediate danger.
The case thus warrants the request of the plaintiff to be justified, even
without hearing the defendant. Also, because it is not known when the
defendant will bring further statements into the public.
The judge is also of the opinion that because the publications are made
up to appear as scientific, and therefore especially reliable-looking,
they may cause additional bad disadvantages. It must be added that there
does obviously not exist a just reason for this publication because there
is no public interest for pseudo-scientific unproved declarations. Finally,
these ordered measures do not prove to be disproportionate.
The defendant is prohibited, under punishment of up to F5,000, or up to
one year in prison, to declare that food prepared in microwave ovens is
dangerous to health and leads to pathologic troubles as also indicative
for the beginning of a cancerous process.
The plaintiff pays the costs.
(Signed) President of the Court of Seftigen Kraemer."
If you cannot imagine this kind of decision coming from a court in the
United States, you have not been paying attention to the advances of administrative
law.
Hertel defied the court and
has loudly demanded a fair hearing on the truth of his claims. The court
has continued to delay, dodge, appeal and avoid any media-catching confrontation.
As of this writing, Hans is still waiting for a hearing with media coverage-and
he's still talking and publishing his findings.
"They have not been able to intimidate me into silence, and I will
not accept their conditions," Hertel declared. "I have appeared
at large seminars in Germany, and the study results have been well-received.
Also, I think the authorities are aware that scientists at Ciba-Geigy
[the world's largest pharmaceutical company, headquartered in Switzerland]
have vowed to support me in court."
As those powerful special interests in Switzerland
who desire to sell microwave ovens by the millions continued to suppress
open debate on this vital issue for modern civilisation, new microwave
developments blossomed in the United States.
(THE
MEDIA IN AUSTRALIA after showing on TV several times the dangers to health
and the Immune System when foods are constantly consumed from Micro-Wave
ovens were effectivley "gagged" and this information is now
hidden from the public)
INFANT DANGER
In the journal Pediatrics (vol. 89, no. 4, April 1992), there appeared
an article titled, "Effects of Microwave Radiation on Anti-infective
Factors in Human Milk". Richard Quan, M.D. from Dallas, Texas, was
the lead name of the study team. John A. Kerner, M.D., from Stanford University,
was also on the research team, and he was quoted in a summary article
on the research that appeared in the 25 April 1992 issue of Science News.
To get the full flavour of what may lie ahead for microwaving, here is
that summary article:
"Women who work outside the home can express and store breast milk
for feedings when they are away. But parents and caregivers should be
careful how they warm this milk. A new study shows that microwaving human
milk-even at a low setting-can destroy some of its important disease-fighting
capabilities.
"Breast milk can be refrigerated safely for a few days or frozen
for up to a month; however, studies have shown that heating the milk well
above body temperature-37°C-can break down not only its antibodies
to infectious agents, but also its lysozymes or bacteria-digesting enzymes.
So, when paediatrician John A. Kerner, Jr, witnessed neonatal nurses routinely
thawing or reheating breast milk with the microwave oven in their lounge,
he became concerned.
"In the April 1992 issue of Pediatrics (Part I), he and his Stanford
University co-workers reported finding that unheated breast milk that
was microwaved lost lysozyme activity, antibodies and fostered the growth
of more potentially pathogenic bacteria. Milk heated at a high setting
(72 degrees Celsius to 98 degrees C) lost 96 per cent of its immunoglobulin-A
antibodies, agents that fend off invading microbes.
"What really surprised him, Kerner said, was finding some loss of
anti-infective properties in the milk microwaved at a low setting-and
to a mean of just 33.5 degrees C. Adverse changes at such low temperatures
suggest 'microwaving itself may in fact cause some injury to the milk
above and beyond the heating'.
"But Randall M. Goldblum of the University of Texas Medical Branch
in Galveston disagrees, saying: 'I don't see any compelling evidence that
the microwaves did any harm. It was the heating.' Lysozyme and antibody
degradation in the coolest samples may simply reflect the development
of small hot spots-potentially 60 degrees C or above-during microwaving,
noted Madeleine Sigman-Grant of Pennsylvania State University, University
Park. And that's to be expected, she said, because microwave heating is
inherently uneven-and quite unpredictable when volumes less than four
millilitres are involved, as was the case in the Kerner's study.
"Goldblum
considers use of a microwave to thaw milk an especially bad idea, since
it is likely to boil some of the milk before all has even liquefied. Stanford
University Medical Center no longer microwaves breast milk, Kerner notes.
And that's appropriate, Sigman-Grant believes, because of the small volumes
of milk that hospitals typically serve newborns-especially premature infants."
Dear
Readers, Click
here for the full article.
Many of you are very concerned about the impact of technology on health
and longevity.
All too often, technology separates us from Nature or violates sound principles
of living resulting in bad effects.
We believe technology holds great promise when developed, promoted and
used by ethical individuals and institutions. Harmful or
immorally utilized technologies should spur us to take action to set things
right. To that end, we share the information below.
This excellent article was written by Anthony Wayne and Lawrence Newell.
Reprinted with permission of The Christian Law
Institute.
Radiation Ovens
The Proven Dangers of Microwaves
Is it possible that millions of people are ignorantly sacrificing their
health in exchange for the convenience of microwave ovens? Why did the
Soviet Union ban the use of microwave ovens in 1976? Who invented microwave
ovens, and why? The answers to these questions may shock you into throwing
your microwave oven in the trash. Over 90% of American homes have microwave
ovens used for meal preparation. Because microwave ovens are so convenient
and energy efficient, as compared to conventional ovens, very few homes
or restaurants are without them. In general, people believe that whatever
a microwave oven does to foods cooked in it doesn't have any negative
effect on either the food or them. Of course, if microwave ovens were
really harmful, our government would never allow them on the market, would
they? Would they? Regardless of what has been "officially" released
concerning microwave ovens, we have personally stopped using ours based
on the research facts outlined in this article.
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.
___________________________________________________________________________________________
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:
• Lymphatic disorders were observed, leading to decreased ability
to prevent certain types of cancers.
• An increased rate of cancer cell formation was observed in the
blood.
• Increased rates of stomach and intestinal cancers were observed.
• Higher rates of digestive disorders and a gradual breakdown of
the systems of elimination were observed. 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
see
the full article Click here. <http://www.laleva.cc/environment/microwave.html#Anchor-33869>
|
Daniel
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