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“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.
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.
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.
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.
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.
Originally posted by Krystian
I try to avoid a microwave whenever possible...even having a microwave in close proximity running constantly can be a danger down the line..combine this with smoking, fukishima leaving carcinogens in food, water & air, cell phones, power lines, all just unnatural vibrations and mutations that we are having our bodies fight daily..
Originally posted by User8911
After I start my microwave, which is rarely, after I run away from it literally. After it's done I wait a long time before opening the door and I don't eat before at least 2 minutes.
I've heard that one of the collaborators that created microwaves refuses to have one at home, goes to show!
Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration. Irradiated food does not become radioactive, but in some cases there may be subtle chemical changes.
Most reports indicated that microwave cooking resulted in higher moisture losses compared with conventional methods. Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.
But how could microwaving actually preserve more nutrients in many cases? Not only do we generally use less liquid when cooking in the microwave, cooking times are typically shorter than those for conventional cooking.
Originally posted by againuntodust
Interesting find but I can't buy into it, not enough supporting evidence. From most available data sources, only water is affected by the resonant frequency of the microwaves, and then only affected by vibrating. I'd like to see more studies on the energies produced.
Plus please realize that these are citations from actual documentation created by scientists with degrees. This is not just mumbo jumbo coming from a guy down the street...
Probably the most flagrant error that the Microwave Militia propagates is that microwaved food or water contains what they call "radiolytic compounds" — new chemicals created by the tearing apart of molecules in a microwave. These new chemicals are said to be dangerous, cancerous, radioactive, unnatural, or otherwise harmful. This is a demonstrably false claim. Radiolysis, which is a real process and which the Militia believes creates these radiolytic compounds, is the process by which molecules are dissociated under ionizing radiation. Water can be dissociated under ionizing alpha particle bombardment, which is a natural process. Microwave radiation, as mentioned earlier, is not ionizing radiation. It is thus scientifically incapable of causing radiolysis. The differences between microwave radiation and alpha radiation are huge. With the claim that microwaves cause dissociation of water molecules, the Microwave Militia is either deliberately lying, or they are grossly ignorant of the very subject on which they claim superior expertise.
Microwaves do, make no mistake, emit radiation, and the FDA has established what it considers “safe” levels for microwaves: over the machine’s “lifetime” the allowable level is “5 milliwatts of microwave radiation per square centimeter…approximately 2 inches from the oven surface.” Guidelines from the International Radiation Protection Association (IRPA) suggest overall radiation limits of 1 milliwatt per square centimeter “averaged over 6 minutes (0.1 h) period.”
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 article is 20 years old. if there was significant side effects then they would have been banned by now.
Are there any long term health studies carried out on this? Microwaves have been commercially available for 64 years.
One clue that might encourage you to regard these claims with some skepticism is that fact that ever since microwave ovens came on the market in 1954, not one person has ever exhibited a single symptom of any illness resulting from having eaten microwaved food, or from having used water that had been microwaved. Burns are the exception, but burns are caused by heat from any source; that's not unique to microwaves. But if you believe the claims by the anti-microwave fringe, whom I call the Microwave Militia, practically everyone on the planet should be gravely ill with cancer, radiation poisoning, malnutrition, and mental retardation.
The same chain email, and many of these web sites, also state that giving a plant water that has been microwaved will kill it. There is even a series of unsourced photographs of two plants, one of which withers and dies while its sibling flourishes. The awesome web site Snopes.com tested this particular claim. They took three plants of each of several types, and watered one with tap water, one with water that had been boiled over a stove, and the third with water that had been boiled in a microwave. Unlike whoever took the pictures that often accompany the chain email, Snopes actually controlled for other variables. I'm sure you won't have to stretch your imagination very far to guess how the plants did. They all did exactly the same. Snopes has complete details and photographs on their web site. Somehow these plants managed to escape the guaranteed death sentence that believers say microwaved water carries.
Originally posted by Chadwickus
reply to post by muzzleflash
Are there any long term health studies carried out on this?
Microwaves have been commercially available for 64 years.
Plenty of time to see a trend.