Microwave Cooking Research

[Guest guest]

Microwave Cooking Researchhttp://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.

[Guest guest]

At 05:28 AM 4/12/2008, you wrote:

Note: I sent the exact same response to another group, who posted this

article and links. I say, at the end, which may have been what I should

have said before - it is precisely because I do believe in natural

methods and that certain things are bad for you, that I believe that

people need to be as accurate as possible when relaying this information,

or sharing it with someone else. Perhaps you know someone who lies all

the time - I do. And, she lies for no good reason. She just lies - about

all kinds of things. Consequently, now that I know she lies so much, I

don't believe anything she says.I just don't trust her. And, with good

reason.

It's not exactly the same, but the principle is the same - if one tells

another things that aren't true, then everything they say is suspect -

even when they do tell the truth. How are you supposed to know when

they're telling the truth versus not? It's like (for those of you who

have or have had children), when you find out your kid has been lying to

you about something, you don't trust them until they've proved

themselves. If I have to check everything someone says, because I know at

least part of what they're saying may not be true, then I'm usually not

going to bother with what they say........

Response to article below:

But, the Russinas rescinded that ban - if you look at the

political situation in Russia, much of what they did during certain

periods were politically motivated. I was unable to find any new stuff

either, except for the recent study done by Cornell University, which

showed that vitamin C was not denigrated during microwaving. That, in

fact, it had more to do with the amount of time things were in water,

versus how they were actually cooked.

Thanks for posting the information - some of it suggests what I already

believed - that some process goes on while microwaving, which may affect

things on a molecular level. But, much of what is currently on the net,

refers to information from some people I no longer consider reliable

sources, because if part of what they say is inaccurate, I have

difficulty believing the rest.

The first four links don't get you anywhere. Tried to go to the

site in the second link, but access was restricted. The fifth link, is

not only an old article, but refers to the death of Ms. Levitt. She did

not die from blood that was heated in the microwave. She died of a blood

clot. Here are two links which speak to that - the first to an

explanation of incident, the second, to the disposition of the court. I

copied them a previous post - you may have to cut and paste.

..

 

http://www.museumofhoaxes.com/hoax/weblog/comments/3142/

 

 

 

http://wyomcases.courts.state.wy.us/applications/oscn/DeliverDocument.asp?citeID=4387

 

I tried to go to all of the links you provided - most didn't work. But,

the couple of articles I was able to read, either used outdated or faulty

information - often both, at least in part. Some of what they say may be

true - some of it rings true to me. But, I have a problem with anyone who

uses bogus or faulty information to support their thesis........IMO, if

what they have to say is real enough, valid enough, they should stick to

the known facts. Not bring in something like what Russia did (the ban),

but neglect to say it was lifted Or, the case of Ms. Levitt - who was

shown to not have died from bad blood, but from a blood clot. If I KNOW

some things are false, how I can believe the rest, even if they're

true?

I'm not trying to sow hate and discontent here - although that may be the

way it appears. Think of this for a sec - what if you were trying to get

someone to see that microwaving their food was bad? And, during this

process, you brought up Russia and the Martha Levitt case? And, what if,

by some small chance,that person knew that Russia had rescinded it's ban?

And that Martha Levitt didn't die from microwaved blood, but by a blood

clot? In all probability, that person would not only disregard what you

were saying about microwaves, but also doubt anything else you said

regarding natural methods and how certain things are bad for you -

because they would know, that you used non-facts, or faulty information

to prove your point. Using information that is known to be faulty, always

puts everything one says in doubt.

That's why issues like this are so important to me - it's precisely

because I DO believe in natural methods, and that certain things are bad

for you that I believe people need to be as accurate as possible when

talking about things like this.

Lynn

 

 

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.