The Swiss clinical study
Dr. Hans ulrich Hertel, who is now retired, worked as a food
scientist for many years with one of the major Swiss food companies that
do business on a global scale. A few years ago, he was fired from his
job for questioning certain processing procedures that denatured the
food.
In 1991, he and a Lausanne university professor published a research
paper indicating that food cooked in microwave ovens could pose a
greater risk to health than food cooked by conventional means. An
article also appeared in issue 19 of the Journal Franz Weber in which it
was stated that the consumption of food cooked in microwave ovens had
cancerous effects on the blood. The research paper itself followed the
article. On the cover of the magazine there was a picture of the Grim
Reaper holding a microwave oven in one of his hands.
Dr. Hertel was the first scientist to conceive and carry out a
quality clinical study on the effects microwaved nutrients have on the
blood and physiology of the human body. His small, but well controlled,
study showed the degenerative force produced in microwave ovens and the
food processed in them.
The scientific conclusion showed that microwave
cooking changed the nutrients in the food; and, changes took place in
the participants' blood that could cause deterioration in the human
system. Hertel's scientific study was done along with Dr. Bernard H.
Blanc of the Swiss Federal Institute of Technology and the university
Institute for Biochemistry.
In intervals of two to five days, the volunteers in the study
received one of the following food variants on an empty stomach: (1) raw
milk; (2) the same milk conventionally cooked; (3) pasteurized milk;
(4) the same raw milks cooked in a microwave oven; (5) raw vegetables
from an organic farm; (6) the same vegetables cooked conventionally; (7)
the same vegetables frozen and defrosted in a microwave oven; and (8)
the same vegetables cooked in the microwave oven. Once the volunteers
were isolated, blood samples were taken from every volunteer immediately
before eating. Then, blood samples were taken at defined intervals
after eating from the above milk or vegetable preparations.
Significant changes were discovered in the blood samples from the
intervals following the foods cooked in the microwave oven. These
changes included a decrease in all hemoglobin and cholesterol values,
especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol)
values. 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 pointed
to 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 Dr. Hertel to the conclusion that such technically derived
energies may, indeed, be passed along to man inductively via eating
microwaved food. According to Dr. Hertel, "Leukocytosis, which cannot be
accounted for by normal daily deviations, is taken very seriously by
hemotologists. Leukocytes are often signs of pathogenic effects on the
living system, such as poisoning and cell damage. The increase of
leukocytes with the microwaved foods were more pronounced than with all
the other variants. It appears that these marked increases were caused
entirely by ingesting the microwaved substances.
"This process is based on physical principles and has already been
confirmed in the literature. The apparent additional energy exhibited by
the luminescent bacteria was merely an extra confirmation. There is
extensive scientific literature concerning the hazardous effects of
direct microwave radiation on living systems. It is astonishing,
therefore, to realize how little effort has been taken 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 1-100 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. This is contrary to conventional heating of food where 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.
In addition to the violent frictional heat effects, called thermic
effects, there are also athermic effects which have hardly ever been
taken into account. 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 neutralizing
the electrical potentials, the very life of the cells, between the
outer and inner side of the cell membranes. Impaired cells become easy
prey for viruses, fungi and other microorganisms. 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, the cell poisons hydrogen peroxide and carbon monoxide are produced."
The same violent deformations that occur in our bodies, when we are
directly exposed to radar or microwaves, also occur in the molecules of
foods cooked in a microwave oven. This radiation results in the
destruction and deformation of food molecules. Microwaving also creates
new compounds, called radiolytic compounds, which are unknown fusions
not found in nature. Radiolytic compounds are created by molecular
decomposition - decay - as a direct result of radiation.
Microwave oven manufacturers insist that microwaved and irradiated
foods do not have any significantly higher radiolytic compounds than do
broiled, baked or other conventionally cooked foods. The scientific
clinical evidence presented here has shown that this is simply a lie. In
America, neither universities nor the federal government have conducted
any tests concerning the effects on our bodies from eating microwaved
foods. Isn't that a bit odd? They're more concerned with studies on what
happens if the door on a microwave oven doesn't close properly. Once
again, common sense tells us that their attention should be centered on
what happens to food cooked inside a microwave oven. Since people ingest
this altered food, shouldn't there be concern for how the same decayed
molecules will affect our own human biological cell structure?
