Microwave Dangers

[Guest guest]

Microwave Dangers

 

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, and no alcohol. "

 

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

whoconsumed 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

exibited 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 electromagneticradiation

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 thenrevert 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

andfive 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

bloods amples 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

effectsbetween 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.

Forexample, 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.

 

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 andtake 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 organization, the

Swiss Associationof Dealers for Electroapparatuses for Households

and Industry, known simplyas 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 wherehe concurred with the opinion that

microwaved food caused the blood abnormalities.

 

Hertel stood his ground, and today is steadfastly demanding his

rights to atrial. Preliminary hearings on the matter have been

appealed to highercourts, 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. HansHertel) 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 thelaw.

 

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 isthe 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 notco-competitors, but may damage the competing position of others

by meredeclarations.

 

[Apparently, Swiss corporations have lobbied in a law that nails

" delinquents " who disparage products and might do damage to commerce

by suchremarks. 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

BernardBlanc, 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

thedefendant meets the approval of the public, because all that is

necessary isthat 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 atthe 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 upto 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 nopublic 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 forthe 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 truthof his claims.

The court has continued to delay, dodge, appeal and avoid

anymedia-catching confrontation. As of this writing, Hans is still

waiting fora hearing with media coverage-and he's still talking and

publishing hisfindings.

 

" They have not been able to intimidate me into silence, and I will

notaccept 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'slargest pharmaceutical company, headquartered in Switzerland]

have vowed tosupport 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

thisvital issue for modern civilisation, new microwave developments

blossomed inthe United States.

 

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 theresearch 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 flavourof what may lie ahead for microwaving, here is that

summary article:

" Women who work outside the home can express and store breast milk

forfeedings when they are away.

But parents and caregivers should be careful how they warm this milk. A

new study shows that microwaving human milk-evenat 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 amonth; however, studies have shown that heating the milk well

above

body temperature-37°ree;C-can break down not only its antibodies to

infectiousagents, 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 wasmicrowaved lost lysozyme activity, antibodies and fostered the

growth ofmore potentially pathogenic bacteria.

 

Milk heated at a high setting

(72°ree;C to 98°ree;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 amean of just 33.5°ree;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 themicrowaves 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°ree;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

inherentlyuneven-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,

Kernernotes.

And that's appropriate, Sigman-Grant believes, because of the

smallvolumes of milk that hospitals typically serve newborns-especially

premature infants. "

 

CHASING A STORY

Journalist Tom Valentine, after chasing this story, found it

interesting that 'scientists' have so many 'beliefs' to express rather

than prove fact.

Yet facts eventually snuff out credential-based conjecture.

Researcher Quan, in a phone interview, said that he believed the

results ofresearch so far warranted further detailed study of the

effects of

microwave cooking on nutrients. The summary sentence in an abstract of

the

research paper is very clear:

 

" Microwaving appears to be contra-indicated at high temperatures, and

questions regarding its safety exist even at low temperatures. "

 

The final statement of the study conclusion reads:

" This preliminary study suggests that microwaving human milk could be

detrimental. Further studies are needed to determine whether and how

microwaving could safely be done. "

 

Unfortunately, further studies are not scheduled at this time.

If there are so many indications that the effects of microwaves on

foods can

degrade the foods far above the known breakdowns of standard

cooking,

is itnot reasonable to conduct exhaustive studies on living, breathing

humanbeings to determine if it's possible that eating microwaved foods

continuously, as many people do, can be significantly detrimental to

individual health?

 

If you wanted to introduce a herbal supplement into the American

mainstream

and make any health claims for it, you would be subjected to

exhaustivedocumentation and costly research.

 

Yet the microwave-oven industry

had onlyto prove that the dangerous microwaves could, indeed, be

contained withinthe oven and not escape into the surrounding area where

the radiation coulddo damage to people.

 

The industry must admit that some microwaves

escapeeven in the best-made ovens. So far, not one thought has been

given by theindustry to the possibility that the nutrients could be so

altered as to bedeleterious to health.

 

Well, this makes sense in a land that encourages farmers to poison

crops and

soils with massive amounts of synthesised chemicals, and encourages

foodprocessors to use additives that enhance shelf-life of foods

regardless ofthe potential for degrading the health of the consumer.

 

How many hundreds of pounds of microwaved food per capita is

consumed inAmerica each year?

 

Are we going to continue to take it from established authority, without

question, on the premise that they know best?

 

--- End forwarded message ---

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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