Monday, May 4, 2009

Microwaved Food = Radiation, Stress, Increased Risk of Disease

The most significant study on microwaved food was done in Switzerland in 1992 by Dr. Hans Hertel, a Swiss food scientist. He was also a participant in the study, which included 7 others. All of whom stayed within the same hotel on the same macrobiotic diet for 8 weeks with no smoking, drinking or other consumption of food. The blood of the participants was tested before consuming anything and after consuming each type of food tested: raw food, cooked food and microwaved food.

Food from the microwave oven caused abnormal changes, representing stress, to occur in the blood of all the test individuals. But the same foods cooked conventionally did not generate abnormal changes. Hertel pointed out that these changes were typical of the beginnings of such chronic metabolic diseases as cancer and heart disease. In particular, Hertel discovered that microwaving food:

  • Increased bad cholesterol levels,
  • Decreased the numbers of red blood cells carrying oxygen,
  • Decreased the amount of hemoglobin, the substance in the blood that carried oxygen, and
  • Produced compounds created by radiation unknown in nature.

Hertel believes his study suggests that cholesterol may rapidly increase in the blood due to stress. He added, "Blood cholesterol levels are less influenced by the cholesterol content of food than by stress factors. Such stress-causing factors can occur in foods which contain no cholesterol — the microwaved vegetables." In other words, eating good raw butter may not raise cholesterol levels in a healthy person as much as eating organic vegetables cooked in a microwave.

Test results were consistently on the lower range of normal in those who were tested following the eating of the microwaved samples showing anemic tendencies. The situation became even more pronounced during the second month of the study. And along with the decreasing blood values was an increase in bad cholesterol. "We can only imagine the pronounced negative changes that might occur in the bloodstreams of people who consume various microwaved foods day in and day out," Hertel said.

This is not so surprising considering that the way microwaves heat food. Electromagnetic force is used to alternate the magnetic orientation of the water molecules one billion times per second or more. It is this furious action that causes the water to heat up. It also changes the nature of the substances involved.

In an October 1994 letter about the ill effects of microwaving food, Hertel said:

"I always marvel at people who know that microwaves are hazardous to life, but still use them. That goes for you, too. So why do you ask this question [about whether your illness was created or worsened by microwaved food]? Is it because you are still looking for arguments to continue using the microwave? [The study results on microwaved food] are hard facts, aren't they? But I have already answered dozens of such letters from mothers using microwave ovens to heat baby food for their babies, which had already contracted leukemia, but the mothers were still not prepared to refrain from using these deadly ovens because they are so practical and convenient, as they claim.

"If you, dear friend, love your body and your life, then stop it...."

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