Die faster with the microwave

A now thirty-year-old study, the publication of which was prevented by a Swiss court, found that microwaved food causes worrying changes in human blood. Further studies have provided even more evidence that microwave ovens pose a major risk to human health.

by Günther Strauß

Back in 1989, Swiss nutritionist Dr Hans-Ulrich Hertel made disturbing discoveries about microwave ovens. He has been fighting for the publication of his studies for more than a decade. His opponents were able to silence him with the help of the Swiss courts. In March 1993, the Cantonal Court of Berne banned Dr Hertel from publishing his research findings. Failure to comply would have cost him SFR 5000 or a year in prison.

The Federal Court in Lausanne confirmed this judgement in 1994. The court based this judgement on the Swiss law against unfair competition, which criminalises discrimination, false, deceptive and unnecessarily damaging claims against the manufacturer and its products. This law exclusively represents the interests of trade and industry. This law also silenced the Swiss press, so that any criticism of microwaves represented a litigation risk.

The European Court of Human Rights intervened

In August 1998, the European Court of Human Rights declared that the judgement of the Swiss court against Dr Hertel was invalid. It had violated the right to freedom of expression. As a result of this judgement, Switzerland had to pay compensation of SF 40,000. In the meantime, Dr Hertel’s discoveries have been confirmed by a wide range of research findings.

Alarming results

Frightening changes in the blood were found in the participants who had eaten food from the microwave: A decrease in all haemoglobin and cholesterol levels was found. Both high-density cholesterol (HDL, “good” cholesterol) and low-density cholesterol (LDL, “bad” cholesterol) showed marked changes. After the microwave meal, a noticeable decrease in lymphocytes (white blood cells) was observed. This was not the case with normally prepared food.

Dr Hertel also pointed out non-thermal effects that change the permeability of the cell membrane between the inside and outside of the cell due to the electrical potentials of the microwave. Damaged cells thus become easy prey for viruses, moulds and other microorganisms.

Damage right into the cells

The natural repair mechanisms of the cells in the food are also destroyed. This in turn forces the cell to switch to an emergency energy supply. The cells switch from aerobic (based on oxygen) to anaerobic(without oxygen).

Instead of producing water and carbon dioxide, the cells then produce hydrogen peroxide and carbon monoxide. This means that the affected cells switch from a healthy combustion process to an unhealthy fermentation process. The resulting destruction or alteration of food molecules produces new radiolytic chemical compounds that are unknown to nature and therefore to the body.

Conspicuously poor blood values

Blood tests of participants in the study confirmed the deterioration in blood values after eating microwave food. The participants who had eaten food from the microwave oven showed worsened erythrocyte, haemoglobin, haematocritand leucocyte values just 15 minutes after eating.

These results are similar to the values diagnosed for anaemia. Despite this, Dr Hertel was taken to court by the Swiss authorities and the industry and sued for unfair competition. Due to pressure from the industry, Professor Blanc withdrew from the study and its publication in order to avoid further damage. He is said to have feared for the safety of his family.

Side effects without end

The following effects of experimental microwave radiation on food were identified by the forensic teams:

• Production of d-nitrosodiethanolamine (a known carcinogen) in prepared meat dishes that have been heated sufficiently to ensure hygienic food intake.
• Destabilisation of active biomolecular protein compounds.
• Creation of a “binding effect” of radioactivity in the atmosphere, which leads to a marked increase in the alpha and beta particle saturation of foodstuffs.
• Production of carcinogens in the protein-hydrolysate compounds of milk and cereals.
• Changes in elementary nutrients that subsequently cause functional disorders in the digestive tract.
• Due to the chemical changes in the food, dysfunctions in the lymphatic system have been observed. This degenerates the body’s immune potential, which protects against certain forms of neoplasms (cancerous growths).
• The consumption of microwave-irradiated food produced an increased number of cancer cells in the blood serum (cytomas).
• Microwave radiation causes a change in the breakdown of glucoside and galactoside elements in frozen fruits when they are thawed with microwaves.
• Microwave radiation causes a change in the degradation of plant alkaloids as soon as raw, cooked or frozen vegetables are exposed to microwave radiation, even for extremely short periods of time.
• Carcinogenic free radicals were formed in certain molecular formations of trace elements in plant substances, especially in raw root vegetables.
• In a statistically relevant number of people, food irradiated with microwaves causes cancerous tumours in the stomach and digestive tract, as well as a general degeneration of peripheral cell tissue, combined with a gradual breakdown of the functions of the digestive and excretory systems.

Destruction of the nutritional value of food

Microwave irradiation caused a significant decrease in the nutritional value of all foods analysed. Here are the most important findings:

• Decrease in bioavailability (the body’s ability to absorb and utilise a nutrient), B-complex vitamins, vitamins C and E, essential minerals and fat-like substances in all foods.
• Loss of 60 to 90% of vital energy in all foods tested.
• Reduction in the metabolic behaviour and in the ability to integrate basic plant substances such as alkaloids (found in fruits and vegetables), glucosides and galactosides and nitrilosides.
• Destruction of the nutritional value of protein in meat.
• Marked acceleration of the structural decay of all food.
• Biological effects of microwaves
• Degradation of the “life energy field” in people exposed to switched-on microwave ovens, with long-lasting side effects on the human energy field.
• Degeneration of cellular potentials during use of the device, especially in the blood and lymph sera.
• Degeneration and destabilisation of the ability to utilise nutrients activated by light energy.
• Degeneration and destabilisation of intracellular membrane potentials, triggered by the transfer of degradation processes from the digestive process into the blood serum.
• Degeneration and breakdown of the circuits of electrical nerve impulses within the connection potential in the cerebrum.
• Degeneration and breakdown of electrical nerve circuits and loss of energy field symmetry in the nerve centres both anteriorly and posteriorly in the central and autonomic nervous system.
• Loss of harmony and circulation of bioelectric forces in the ascending reticular activating system (which controls the functions of the waking consciousness).
• Accumulating long-term loss of vital energies of humans, animals and plants if they are closer than 500 metres from the activated device.
• Long-lasting deposition of magnetic “deposits” throughout the nervous and lymphatic system.
• Destabilisation and disruption of hormone production and maintenance of hormone balance in men and women.Markedly higher levels of brain wave disruption in the alpha, theta and delta signal patterns in people exposed to microwave fields.
• Negative psychological effects such as memory loss, lack of concentration, suppressed emotional threshold, slowing of thought processes and sleep disorders have been observed due to the disruption of brain waves. In the United States, research has shown that the adverse health effects of reheating leftover food in a microwave oven are considerable. Reheated food from the microwave can lead to salmonella poisoning. The researchers concluded that, unlike conventional reheating of food, microwave food offers no preventive protection against disease(American Journal of Epidemiology, 1994: 139: 903-9).

Do not heat milk in the microwave oven

Warming or thawing breast milk in a microwave oven causes a decrease in the antibodies present in the milk, even at very low temperatures between 20 and 53°C (Pediatrics, 1992; 89:667-9.). In a study at Stanford University/California, it was found that heating food resulted in a demonstrable decrease in all the defence factors tested. The researchers therefore rejected the use of microwaves even at low temperatures. Other research has shown that heating milk for babies in a microwave oven causes molecular changes in the amino acids of the milk protein. This reduces the nutritional value of the milk (Lancet, 1989; 2:1392-3.)