This information was received
in an email - The best excerpts are here but it was shortened because it
was really, really long. I have no idea who wrote it. I thought
this was interesting enough to post on my website in the Healthy Body section.
research shows that microwave oven-cooked food suffers severe molecular
damage. When eaten, it causes abnormal changes in human blood and immune
systems. Not surprisingly, the public has been denied details on these
significant health dangers.
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:
microwaves heat food quickly, they are not recommended for heating a baby's
bottle," the announcement said. 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's bottle could cause it to explode.
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.'1 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."
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.
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"!
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
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?
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.
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.
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."
is an intense man, driven by personal knowledge of violations of nature
by corporate man and his tate-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
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.
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, Switzedand," Hertel explained. "We were all housed in the same
hotel environment for eight weeks. There was no smoking, no alcohol and
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?
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.
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.
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
tim~frame was shorter, and a new heat form was tested.
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.
changes were discovered in the blood of the volunteers who consumed 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.
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.
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
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.
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.
is contrary to conventional heating of food, in which heat transfers convection
ally 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."
question naturally arises: What about microwaves from the sun? Aren't
responded: "The microwaves from the Sun are based on principles of pulsed
direct current. These rays create no frictional heat in organic substance."
addition to violent frictional heat effects (called thermic effects), there
are also athemic effects which have hardly ever been taken into account,
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
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".
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.
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
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."
each sample, 50 millilitres of blood was used for the chemistry and five
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.
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.
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."
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.
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.
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."
cholesterol markers were very interesting, Hertel stressed:
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."
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
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.
how has the brilliant world of modern technology, medicine and 'protect
the public' government reacted to this impressive effort?
soon as Hertel and Blanc announced their results, the hammer of authority
slammed down on them. A powerful trade organ isation, the Swiss Association
of Dealers for Electroapparatuses 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.
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.
March 1993, the court handed down this decision based upon the complaint
of the FEA:
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.
The jurisdiction of the judge is given according to law.
The active legitimacy of the plaintiff is given according to the law.
The passive legitimacy of the defendant is given by the fact that he is
the author of the polemic [published studyj 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.
Swiss corporations have lobbied in a law that nails "delinquents'1 who
disparage products and might do damage to commerce by such remarks. So
far, the US Constitution still preserves freedom of the press.I
Considering the relevant situation it is referred to three publications:
the public renunciation [sici of the so-called co-author Professor Bernard
Blanc, the expertise of Professor Teuber [expert witness from the FEAJ
about the abov~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.
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, can be denied in cases of pressing danger with regard
to impairing the rights of the plaintiff when this is requested.
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.
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.
defendant is prohibited, under punishment of up to F5,O0O, 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.
plaintiff pays the costs.
President of the Court of Seftigen Kraemer."
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
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
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."
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?
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.
this makes sense in a land that encourages farmers to poison crops and
soils with massive amounts of synthesised 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.
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?