Microwaving Hazards Hidden Hazards of Microwave Cooking
It is uncharacteristic for us to have an article on our site by anyone
other than our own staff. However, microwaving is a concern and some
people will not believe an opinion from Traditional Herbal point of
view on Microwaving. This article came to us in an email. We found it
to be quite complete and informative. If you would like to copy it -
please do. We hope you enjoy it.
by
Anthony Wayne and Lawrence Newell
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.
How do microwave ovens work?
Microwaves are a form of electromagnetic energy, like light waves or
radio waves, and occupy a part of the electromagnetic spectrum of
power, or energy. In our modern technological age, microwaves are used
to relay long distance telephone signals, television programs, and
computer information across the earth or to a satellite in space. But
the microwave is most familiar to us as an energy source for cooking
food.
Every microwave oven contains a magnetron, a tube in which electrons
are affected by magnetic and electric fields in such a way as to
produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or
2.45 Giga Hertz (GHz). This microwave radiation interacts with the
molecules in food.
All wave energy changes polarity from positive to negative with each
cycle of the wave. In microwaves, these polarity changes happen
millions of times every second. Food molecules - especially the
molecules of water - have a positive and negative end in the same way a
magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts of
alternating current. As these microwaves generated from the magnetron
bombard the food, they cause the polar molecules to rotate at the same
frequency millions of times a second.
All this agitation creates molecular "friction", which heats up the
food. This unusual type of heating also causes substantial damage to
the surrounding molecules, often tearing them apart or forcefully
deforming them.
By comparison, microwaves from the sun are based on principles of
pulsed direct current (DC) that don't create frictional heat; microwave
ovens use alternating current (AC) creating frictional heat.
A microwave oven produces a spiked wavelength of energy with all the
power going into only one narrow frequency of the energy spectrum.
Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as
wavelength, amplitude, cycle and frequency:
Wavelength determines the type of radiation, i.e. radio, X-ray,
ultraviolet, visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting
point.
Cycle determines the unit of frequency, such as cycles per second,
Hertz, Hz, or cycles/second.
Frequency determines the number of occurrences within a given time
period (usually 1 second); The number of occurrences of a recurring
process per unit of time, i.e. the number of repetitions of cycles per
second.
Radiation = spreading energy with electromagnetic waves
We've all been told that microwaving food is not the same as
irradiating it (radiation "treatment"). The two processes are supposed
to use completely different waves of energy and at different
intensities.
No FDA or officially released government studies have proven current
microwaving usage to be harmful, but we all know that the validity of
studies can be - and are sometimes deliberately - limiting. Many of
these studies are later proven to be inaccurate. As consumers, we're
supposed to have a certain degree of common sense to use in judgment.
Take the example of eggs and how they were "proven" to be so harmful to
our health in the late 1960's. This brought about imitation egg
products and big profits for the manufacturers, while egg farms went
broke.
Now, recent government sponsored studies are saying that eggs are not
bad for us after all. So, whom should we believe and what criteria
should we use to decide matters concerning our health?
Since it's currently published that microwaves - purportedly - don't
leak into the environment, when properly used and with approved design,
the decision lies with each consumer as to whether or not you choose to
eat food heated by a microwave oven or even purchase one in the first
place.
Motherly instincts are right
On a more humorous side, the "sixth sense" every mother has is
impossible to argue with. Have you ever tried it? Children will never
win against a mother's intuition. It's like trying to argue with the
arm - appearing out of nowhere - that pinned you to the back of the
seat when your mother slammed on the brakes.
Many of us come from a generation where mothers and grandmothers have
distrusted the modern "inside out" cooking they claimed was "not
suitable" for most foods. My mother refused to even try baking anything
in a microwave.
She also didn't like the way a cup of coffee tasted when heated in a
microwave oven. I have to fully agree and can't argue either fact. Her
own common sense and instincts told her that there was no way microwave
cooking could be natural nor make foods "taste they way they're
supposed to".
Reluctantly, even my mother succumbed to re-heating leftovers in a
microwave due to her work schedule before she retired.
Many others feel the same way, but they're considered an "old
fashioned" minority dating back to before the 1970's when microwaves
first overwhelmed the market.
Like most young adults at the time, as microwave ovens became
commonplace, I chose to ignore my mother's intuitive wisdom and joined
the majority who believed microwave cooking was far too convenient to
ever believe anything could be wrong with it.
Chalk one up for mom's perception, because even though she didn't know
the scientific, technical, or health reasons why, she just knew that
microwave ovens were not good based on how foods tasted when they were
cooked in them. She didn't like the way the texture of the microwaved
food changed either.
Microwaves unsafe for baby's milk
A number of warnings have been made public, but have been barely
noticed. For example, Young Families, the Minnesota Extension Service
of the University of Minnesota, published the following in 1989:
"Although microwaves heat food quickly, they are not recommended for
heating a baby's bottle. 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
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.
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."
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into
their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids
or trans-fatty acids, are not biologically active.
Further, one of the amino acids, L-proline, was converted to its
d-isomer, which is known to be neurotoxic (poisonous to the nervous
system) and nephrotoxic (poisonous to the kidneys). It's bad enough
that many babies are not nursed, but now they are given fake milk (baby
formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of
a microwave oven to warm blood needed in a transfusion. The case
involved a hip surgery patient, Norma Levitt, who died from a simple
blood transfusion.
It seems the nurse had warmed the blood in a microwave oven. This
tragedy makes it very apparent that there's much 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.
It's very obvious that this form of microwave radiation "heating" does
something to the substances it heats. It's also becoming quite apparent
that people who process food in a microwave oven are also ingesting
these "unknowns".
Because the body is electrochemical in nature, any force that disrupts
or changes human electrochemical events will affect the physiology of
the body. This is further described in Robert O. Becker's book, The
Body Electric, and in Ellen Sugarman's book, Warning, the Electricity
Around You May Be Hazardous to Your Health.
Scientific evidence and facts
In Comparative Study of Food Prepared Conventionally and in the
Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it
states
"A basic hypothesis of natural medicine states that the introduction
into the human body of molecules and energies, to which it is not
accustomed, is much more likely to cause harm than good.
Microwaved food contains both molecules and energies not present in
food cooked in the way humans have been cooking food since the
discovery of fire. Microwave energy from the sun and other stars is
direct current based.
Artificially produced microwaves, including those in ovens, are
produced from alternating current and force a billion or more polarity
reversals per second in every food molecule they hit.
Production of unnatural molecules is inevitable. Naturally occurring
amino acids have been observed to undergo isomeric changes (changes in
shape morphing) as well as transformation into toxic forms, under the
impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in the
blood of individuals consuming microwaved milk and vegetables. Eight
volunteers ate various combinations of the same foods cooked different
ways.
All foods that were processed through the microwave ovens caused
changes in the blood of the volunteers. Hemoglobin levels decreased and
over all white cell levels and cholesterol levels increased.
Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect energetic
changes in the blood. Significant increases were found in the
luminescence of these bacteria when exposed to blood serum obtained
after the consumption of microwaved food."
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?
Industry's action to hide the truth
As soon as Doctors Hertel and Blanc published their results, the
authorities reacted. A powerful trade organization, the Swiss
Association of Dealers for Electro-apparatuses for Households and
Industry, known as FEA, struck swiftly in 1992.
They forced the President of the Court of Seftigen, Canton of Bern, to
issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr.
Hertel was convicted for "interfering with commerce" and prohibited
from further publishing his results. However, Dr. Hertel stood his
ground and fought this decision over the years.
Not long ago, this decision was reversed in a judgment delivered in
Strasbourg, Austria, on August 25, 1998. The European Court of Human
Rights held that there had been a violation of Hertel's rights in the
1993 decision.
The European Court of Human Rights also ruled that the "gag order"
issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him
from declaring that microwave ovens are dangerous to human health, was
contrary to the right to freedom of expression. In addition,
Switzerland was ordered to pay Dr. Hertel compensation.
Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave Radiation -
Microwave Ovens, and in the March and September 1991 issues of
Earthletter, she stated that every microwave oven leaks
electro-magnetic radiation, harms food, and converts substances cooked
in it to dangerous organ-toxic and carcinogenic products.
Further research summarized in this article reveal that microwave ovens
are far more harmful than previously imagined.
The following is a summary of the Russian investigations published by
the Atlantis Raising Educational Center in Portland, Oregon.
Carcinogens were formed in virtually all foods tested.
No test food was subjected to more microwaving than necessary to
accomplish the purpose, i.e., cooking, thawing, or heating to insure
sanitary ingestion. Here's a summary of some of the results:
Microwaving prepared meats sufficiently to insure sanitary ingestion
caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids
into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside
containing fractions into carcinogenic substances.
Extremely short exposure of raw, cooked or frozen vegetables converted
their plant alkaloids into carcinogens.
Carcinogenic free radicals were formed in microwaved plants, especially
root vegetables.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural
degradation leading to a decreased food value of 60 to 90% in all foods
tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E,
essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids,
glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.
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
CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report
copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the atmosphere,
thus causing a marked increase in the amount of alpha and beta particle
saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate
compounds* in milk and cereal grains [*these are natural proteins that
are split into unnatural fragments by the addition of water];
5. Alteration of elemental food-substances, causing disorders in the
digestive system by unstable catabolism* of foods subjected to
microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions
were observed within the lymphatic systems [absorbent vessels], causing
a degeneration of the immune potentials of the body to protect against
certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas - cell tumors such as
sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic
breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside
[oxidized alcohol] elements within frozen fruits when thawed in this
manner;
9. Microwave emission caused alteration of the catabolic [metabolic
breakdown] behavior of plant alkaloids [organic nitrogen based
elements] when raw, cooked, or frozen vegetables were exposed for even
extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete molecules]
were formed within certain trace mineral molecular formations in plant
substances, and in particular, raw root-vegetables; and,
11. In a statistically high percentage of persons, microwaved foods
caused stomach and intestinal cancerous growths, as well as a general
degeneration of peripheral cellular tissues, with a gradual breakdown
of the function of the digestive and excretive systems.
CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive value
of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize
the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential
minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested
foods;
3. A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements], glucosides
and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
CATEGORY III
BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative
effect upon the general biological welfare of humans.
This was not discovered until the Russians experimented with highly
sophisticated equipment and discovered that a human did not even need
to ingest the material substance of the microwaved food substances:
that even exposure to the energy-field itself was sufficient to cause
such adverse side effects that the use of any such microwave apparatus
was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were
exposed to microwave ovens while in operation, with side-effects to the
human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process
of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated
potentials of food utilization within the processes of human
metabolism;
4. A degeneration and destabilization of internal cellular membrane
potentials while transferring catabolic [metabolic breakdown] processes
into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses
within the junction potentials of the cerebrum [the front portion of
the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss
of energy field symmetry in the neuroplexuses [nerve centers] both in
the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within
the ascending reticular activating system [the system which controls
the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals
and plants that were located within a 500-meter radius of the
operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located
throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones
and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha,
theta, and delta wave signal patterns of persons exposed to microwave
emission fields, and;
12. Because of this brainwave disturbance, negative psychological
effects were noted, including loss of memory, loss of ability to
concentrate, suppressed emotional threshold, deceleration of
intellective processes, and interruptive sleep episodes in a
statistically higher percentage of individuals subjected to continual
range emissive field effects of microwave apparatus, either in cooking
apparatus or in transmission stations.
Forensic Research Conclusions
From the twenty-eight above enumerated indications, the use of
microwave apparatus is definitely not advisable; and, with the decision
of the Soviet government in 1976, present scientific opinion in many
countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding within
the biological systems of the body (Category III:9), which can
ultimately effect the neurological systems, primarily the brain and
neuroplexuses (nerve centers), long term depolarization of tissue
neuroelectric circuits can result.
Because these effects can cause virtually irreversible damage to the
neuroelectrical integrity of the various components of the nervous
system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods
is clearly contraindicated in all respects.
Their magnetic residual effect can render the pyschoneural receptor
components of the brain more subject to influence psychologically by
artificially induced microwave radio frequency fields from transmission
stations and TV relay-networks.
The theoretical possibility of psycho telemetric influence (the
capability of affecting human behavior by transmitted radio signals at
controlled frequencies) has been suggested by Soviet neuropsychological
investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a,
1975c, 1976a), which can cause involuntary subliminal psychological
energy field compliance to operative microwave apparatus.
FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific
clinical studies, we can no longer ignore the microwave oven sitting in
our kitchens. Based on this research, we will conclude this article
with the following:
1). Continually eating food processed from a microwave oven causes long
term - permanent - brain damage by "shorting out" electrical impulses
in the brain [de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown
by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by
continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term,
permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is reduced
or altered so that the human body gets little or no benefit, or the
human body absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free radicals
when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths
[tumors]. This may explain the rapidly increased rate of colon cancer
in America.
8). The prolonged eating of microwaved foods causes cancerous cells to
increase in human blood.
9). Continual ingestion of microwaved food causes immune system
deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration,
emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
After you throw out your microwave you can use a toaster oven as a
replacement. It works well for most and is nearly as quick.
The use of artificial microwave transmissions for subliminal
psychological control, a.k.a. "brainwashing", has also been proven.
We're attempting to obtain copies of the 1970's Russian research
documents and results written by Drs. Luria and Perov specifying their
clinical experiments in this area.
The Proven Dangers of Microwaves
Extracted from NEXUS Magazine, Volume 2, #25 (April-May '95).
Originally printed from the April 1994 edition of Acres, USA.
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.
he 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 LAW SUIT
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
the same milk conventionally cooked
pasteurized milk from Intermilk Berne
the same raw milk cooked in a microwave oven
raw vegetables from an organic farm
the same vegetables cooked conventionally
the same vegetables frozen and defrosted in the microwave oven
and the same vegetables cooked in the microwave oven
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
hemoglobin 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 realize 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 neutralizing 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 ml of blood was used for the chemistry and five
millimeters for the hematology and the luminescence. The hematological
examinations took place immediately after drawing the samples.
Erythrocytes, hemoglobin, mean hemoglobin concentration, mean
hemoglobin content, leukocytes and lymphocytes were measured. The
chemical analysis consisted of iron, total cholesterol, HDL cholesterol
and LDL cholesterol. The results of erythrocyte, hemoglobin, hematocrit
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 (an increase in white blood cells)," 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 organization, the
Swiss Association of Dealers for Electro-apparatuses 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, 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 civilization, new microwave developments
blossomed in the 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 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-37degree;C-can break down not only its
antibodies to infectious agents, but also its lysozymes or
bacteria-digesting enzymes.
So, when pediatrician 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 degree;C to 98 degree;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 33.5degree;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 60degree; 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
milliliters 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."
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 of research 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 it not reasonable to conduct exhaustive studies on living, breathing
human beings 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 exhaustive documentation and costly research.
Yet the microwave-oven industry had only to prove that the dangerous
microwaves could, indeed, be contained within the oven and not escape
into the surrounding area where the radiation could do damage to
people. The industry must admit that some microwaves escape even in the
best-made ovens. So far, not one thought has been given by the industry
to the possibility that the nutrients could be so altered as to be
deleterious to health.
Well, this makes sense in a land that encourages farmers to poison
crops and soils with massive amounts of synthesized chemicals, and
encourages food processors to use additives that enhance shelf-life of
foods regardless of the potential for degrading the health of the
consumer. How many hundreds of pounds of microwaved food per capita is
consumed in America each year? Are we going to continue to take it from
established authority, without question, on the premise that they know
best?