Microwave Dangers

[Guest guest]

For Gabe's friends, for Dawn's hubby, for anyone else who still

doubts the dangers of ingesting microwaved food:

Dr. 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. "

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 " .

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.

http://www.laleva.cc/environment/microwave.html

http://www.jrussellshealth.com/microwaves.html