Measurable effects on humans after consuming food treated in microwaves

[Guest guest]

Microwave Cooking Research

http://mosquito.homeip.net/drupal/book/print/23

 

I tried to find any definitive research carried out in 2003 on

microwave cooking, but none surfaced. I did, however, find a whole

bunch of news article links, some referring to (though the original

scientific publications are harder to track down) German and Russian

research on microwave as far back as the 40s, Russian banning of

microwave oven in the 70s, microwave study in 1988, and a controversial

Swiss study in 1991 by a food scientist named Hans Ulrich Hertel that

led to a lawsuit (Hertel v. Switzerland) with a gag order that wasn't

lifted until 1998...

 

 

Lift

of Gag Order on Hertel v Switzerland (court judgement abridged version)

 

Don't be alarmed by the foreign language on the cover, you'll want

to skip to page 4 (p 10 in the document) on the "Case of Hertel" where

the document is presented in English-Romansch(?) halves.

 

 

Notable summary of the conclusion drawn by Hertel & Blanc's 1991

study:

 

"... a significant relation was established between the

absorption of microwave energy by the food and its transfer to the

volunteers? blood. Thus this energy could be inductively transmitted to

human beings by means of the food, a phenomenon governed by the laws of

physics and confirmed in the literature [references to: Alfred Pitz,

Zellphysiologie des Krebses, Akademie f?r Naturheilkunde, Munich, 1975;

G?nter Helmdach, Die heutige Technik zerst?rt sich selbst,

Forschungsstelle f?r Dendro?kologie, Auf der Brede 49, D-5608

Radevormwald, 1989]. The measurable effects on human beings of food

treated with microwaves, as opposed to food not so treated, include

changes in the blood which appear to indicate the initial stage of a

pathological process such as occurs at the start of a cancerous

condition."

 

Articles that have a lot to say about what microwave oven does to your

food, and what that ingested food does to your body.

 

 

http://www.health-n-energy.com/microwav.htm

(Research)

 

Throw

away your microwave? (similar article to above)

 

Article: The Hidden

Hazards Of Microwave Cooking

 

This "re-e-print" article contains interview with Hans

Hertel and

talks about how Hertel set up the small 8-person study in secluded

living to test the direct effect on blood after ingesting microwaved

food.

 

Similar

article with nicer layout, plus some microwave research conclusion

at end on three categories of effect:

 

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

 

 

Follow-up

article on gag order removal

 

 

 

Danger

of Microwave to Food and Water

 

Except chapter from The Handbook on Rife Frequency Healing

(don't

know what that is). She distinguishes three categories of microwave

effect: microwave on food, ingested microwaved food on body, and

microwave on body.

 

 

 

World

Foundation for Natural Sciences

 

 

 

A good word about microwave cooking:

 

 

EUFIC:

Vitamins and Minerals not lost in microwave?

 

 

Summary of microwave effects on food, taken from Dr. Nenah Sylver's

site, which summarizes from the report of a William P. Kopp in the

May/June 1966 issue of Perceptions:

 

"In most research [conducted by the Russians], the

foods were exposed to microwave propagation at an energy potential of

100 kilowatts per cubic centimeter per second, to the point

considered acceptable for sanitary, normal ingestion [emphasis

added]." Under these "acceptable" conditions,

 

Microwaved meats contain d-nitrosodiethanolamine, a well-known

carcinogen.

 

Cancer-causing agents are created in the protein-hydrolysate

compounds in milk and grains.

 

The molecular composition of proteins and natural sugars is

unnaturally altered.

 

Even brief exposures of raw, cooked or frozen vegetables to

microwaves enhance the production of alkaloids (such as caffeine,

morphine and strychnine) that are harmful to the human body. (hmmm,

maybe I don't need coffee after all...)

 

The availability of vitamin complexes A, B, C and E, and

essential minerals, is vastly reduced.

 

The microwaves in the food bind with atmospheric

radioactivity, creating additional harmful radiation.

 

 

 

 

 

 

Evidently, it's up to you to decide whether you want to believe in

these reports and articles, as there is no definitive conclusion

(objectively speaking) on the causality of microwave to cancer

development in humans.

 

 

As for me, personal circumstances are prompting me to settle for a

lesser evil: the versatile toaster oven!

Just got one from Costco and will be using that from now on if I can

help it. It's got a "warming" feature I could probably use to warm

milk. *chuckle*