Microwaving & Irradiation Dangers – A Collection of Articles
Working 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, Switzerland," Hertel explained.
"We were all housed in the same hotel environment for eight weeks. There was no smoking, no alcohol and no sex." One 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?
"We 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. Valentine 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.
In 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 time-frame was shorter, and a new heat form was tested.
Once 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.
Significant 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. "This 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.
"There 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 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 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. "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.
Heating Food versus Microwaving
"This is contrary to conventional heating of food, in which 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."
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 work. "The 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." >From 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.
The 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. "These 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."
Hertel 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.
With 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.
Leukocytosis (abnormally high number of white blood cells)
"Leukocytosis," Hertel explained, "which cannot be accounted for by normal daily deviations such as following the intake of food," is taken seriously by haematologists. Leukocyte [white blood cells] 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."
The cholesterol markers were very interesting, Hertel stressed: "Common 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." Hertel 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 microwaved vegetables." It 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. So, how has the brilliant world of modern technology, medicine and ‘protect the public’ government reacted to this impressive effort?
A Gag Order
As soon as Hertel and Blanc announced their results, the hammer of authority slammed down on them. A powerful trade organisation, 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.
Hertel 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. In March 1993, the court handed down this decision based upon the complaint of the FEA:"Consideration.
- 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. he 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 study] 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. [Apparently, Swiss corporations have lobbied in a law that nails "delinquents" who disparage products and might do damage to commerce by such remarks. So far, the US Constitution still preserves freedom of the press.]
- Considering the relevant situation it is referred to three publications: the public renunciation [sic] of the so-called co-author Professor Bernard Blanc, the expertise of Professor Teuber [expert witness from the FEA] about the above-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, in cases of pressing danger with regard to impairing the rights of the plaintiff when this is requested.
On 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. The 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.
The defendant is prohibited, under punishment of up to F5,000, 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. The plaintiff pays the costs. (Signed) President of the Court of Seftigen Kraemer."
If 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 law. Hertel 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 his findings.
"They 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." As those powerful special interests in Switzerland who desire to sell microwave ovens by the millions continued to suppress open debate on this vital issue for modern civilisation, new microwave developments blossomed in the United States.
In the journal Pediatrics (vol. 89, no. 4, April 1992), there appeared an article titled, "Effects of Microwave Radiation on Anti-infective Factors in Human Milk". Richard Quan, M.D. from Dallas, Texas, was the lead name of the study team.
John A. Kerner, M.D., from Stanford University, was also on the research team, and he was quoted in a summary article on the research that appeared in the 25 April 1992 issue of Science News. To get the full flavour of what may lie ahead for microwaving, here is that summary article:
"Women who work outside the home can express and store breast milk for feedings when they are away. But parents and caregivers should be careful how they warm this milk. A new study shows that microwaving human milk-even at a low setting-can destroy some of its important disease-fighting capabilities.
"Breast milk can be refrigerated safely for a few days or frozen for up to a month; however, studies have shown that heating the milk well above body temperature-37°C-can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes.
So, when paediatrician John A. Kerner, Jr, witnessed neonatal nurses routinely thawing or reheating breast milk with the microwave oven in their lounge, he became concerned. "In the April 1992 issue of Pediatrics (Part I), he and his Stanford University co-workers reported finding that unheated breast milk that was microwaved lost lysozyme activity, antibodies and fostered the growth of more potentially pathogenic bacteria.
Milk heated at a high setting (72°C to 98°C) lost 96 per cent of its immunoglobulin-A antibodies, agents that fend off invading microbes. "What really surprised him, Kerner said, was finding some loss of anti-infective properties in the milk microwaved at a low setting-and to a mean of just 33.5°C. Adverse changes at such low temperatures suggest ‘microwaving itself may in fact cause some injury to the milk above and beyond the heating’.
"But Randall M. Goldblum of the University of Texas Medical Branch in Galveston disagrees, saying: ‘I don’t see any compelling evidence that the microwaves did any harm. It was the heating.’
Lysozyme and antibody degradation in the coolest samples may simply reflect the development of small hot spots-potentially 60°C or above-during microwaving, noted Madeleine Sigman-Grant of Pennsylvania State University, University Park. And that’s to be expected, she said, because microwave heating is inherently uneven-and quite unpredictable when volumes less than four millilitres are involved, as was the case in the Kerner’s study.
"Goldblum considers use of a microwave to thaw milk an especially bad idea, since it is likely to boil some of the milk before all has even liquefied. Stanford University Medical Center no longer microwaves breast milk, Kerner notes. And that’s appropriate, Sigman-Grant believes, because of the small volumes of milk that hospitals typically serve newborns-especially premature infants."
Chasing A Story
Journalist Tom Valentine, after chasing this story, found it interesting that ‘scientists’ have so many ‘beliefs’ to express rather than prove fact. Yet facts eventually snuff out credential-based conjecture.
Researcher Quan, in a phone interview, said that he believed the results of research so far warranted further detailed study of the effects of microwave cooking on nutrients.
Microwave Cooking is Killing You!
Source By Stephanie Relfe B.Sc. (Syd.)
Microwave cooking is one of the most important causes of ill health. It is certainly one of the most ignored.
There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!"
Logic suggests that if heating is all there is to microwave cooking, then it doesn’t matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?
A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:
"Microwaves … are not recommended for heating a baby’s bottle. 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… Heating 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…. 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".
There have been very few scientific studies done on the effect of eating food microwaved food. This is rather surprising when you think about the fact that microwaves have been with us for only a few decades – and that in that time the incidence of many diseases has continued to increase.
Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies.
He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.
They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".
Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?
The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world.
Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.
In addition, they found that the number of leucocytes increases after eating microwaved food – something which haematologists take very seriously, because this is often a sign of highly harmful effects, such as poisoning.
Also, after eating microwaved food, cholesterol levels increased. Hertel said "Common 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." He believes his study tends to confirm new 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 microwaved vegetables."
The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order’.
Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.
FINALLY, in 1998 the Court `Gag Order’ was removed. In a judgment delivered at Strasbourg on 25 August 1998 in the case of Hertel v. Switzerland, the European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision.
The Court decided that the `gag order’ prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F40,000.
In Summary: Blanc and Hertel found that eating microwaved food:
- Increases cholesterol
- Increases white blood cell numbers
- Decreases red blood cell numbers
- Causes production of radiolytic compounds (compounds unknown in nature)
Russians Ban Microwave Ovens
After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research – and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) – the following effects were observed by Russian forensic teams:
- Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
- Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside – and galactoside – elements within frozen fruits when thawed in this way;
- Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
- Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
- Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
- Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system’s capacity to protect itself against cancerous growth;
- The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
- Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
- Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
- A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
- Destruction of the nutritional value of nucleoproteins in meats
- Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
- Marked acceleration of structural disintegration in all foods.
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.
Standing in front of a microwave is also highly damaging to your health. Perhaps you have already felt this intuitively? We know that cells explode in the microwave – just fry an egg in your microwave. We are made up of trillions of cells. So work out how many are getting damaged if you stand in front of your microwave for 5-10 minutes.
In the past I had been told that it was important for people to stop eating microwaved food, but I did not pay too much attention to this because I had been microwave cooking for years. I never thought much about it but I suppose that I figured that if something was so bad for us, then there wouldn’t be so many people using it. Little did I know.
When I first began seeing clients for sessions of kinesiology, I did not worry too much about telling them to give up eating microwaved food. However, I kept a record of all of the corrections that were needed for each client when they came in.
Now, once a correction is made, it is to be hoped that the correction will stay in place for a long time to come, hopefully months if not years. People often ask me "How long will it last?" May answer to them is "That depends on your lifestyle".
Most of my clients came back to see me after about two weeks. In the early days I found that many who came back were not much better.
I found that they were again `out of balance’. That is, their electrical circuits were not working correctly (which is common for many people). It was therefore not surprising that they were not much better, because the body does not begin to fully fix itself until the electrical circuits are in balance.
The question was, why did their electrical circuits go out of balance? The answer had to be something that was highly stressful, to effect the body in such a short space of time. Once that answer was remedied, the client would begin to get better.
Using muscle testing, I went through the process of testing if the cause was electrical, chemical/nutritional, emotional or structural. Again and again the same answer would come up – electrical. When I then went through a range of possible electrical causes, the same answer again came up again and again – the person had eaten microwaved food! Incidentally, this answer never came up when a person had NOT eaten microwaved food.
I began to tell all of my clients on the first visit that under NO circumstances were they ever to do microwaved cooking again. I gave this a higher priority than any of things that are normally considered as health risks, such as cigarettes or alcohol. Immediately I began to get a marked improvement in the results I was getting. Long term problems such as headaches, back aches and emotional instability went away within a few weeks.
Other kinesiologists can confirm these results. David Bridgman, who has years of experience as a kinesiologist, said "Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food".
I experienced the effect of eating microwaved food for myself one time. I had been doing quite a lot of kinesiology and feeling on top of the world when for no apparent reason I began to feel rather `grey’ and rather low. I realised that I needed a balance from a kinesiologist.
Sure enough, I was out of balance. When the kinesiologist used muscle testing to see why my body had gone out of balance, the answer came up … microwaved food! The trouble was, I couldn’t remember eating any. Until I remembered a particular vegetarian restaurant I had been to. When I went back to the restaurant and asked them if they microwaved their food, they told me that they did.
So be warned! Many restaurants use microwaved cooking, even `health’ restaurants. Ask if the "steamed vegetables" are in fact steamed – or are they microwaved? I have sent meals back when they have not been what they were described on the menu, much to the surprise of the restaurant owners.
Microwaved Plastic Wrap has 10,000,000 times FDA Limits of Carcinogens!
Sent to me by a reader: Hello Folks. Hopefully all of you are already well enough informed so as to avoid the use of a microwave oven due to the many detrimental effects consuming microwaved food has upon our health, but "just in case", here is some interesting info sent to me by Ron Scanlon — many thanks, Ron! Cheers, Doug
University of California, Davis Medical Center 2315 Stockton Boulevard, Sacramento, California 95817
As a seventh grade student, Claire Nelson learned that di(ethylhexyl)adepate (DEHA), considered a carcinogen, is found in plastic wrap.
She also learned that the FDA had never studied the effect of microwave cooking on plastic-wrapped food. Three years later, with encouragement from her high school science teacher, Claire set out to test what the FDA had not.
Although she had an idea for studying the effect of microwave radiation on plastic wrapped food, she did not have the equipment. Eventually, Dr. Jon Wilkes at the National Center for Toxicological Research agreed to help her. The research center, which is affiliated with the FDA, let her use its facilities to perform her experiments, which involved microwaving plastic wrap in virgin olive oil.
Claire tested four different plastic wraps and "found not just the carcinogens but also xenoestrogen was migrating [into the oil]…." Xenoestrogens are linked to low sperm counts in men and to breast cancer in women.
Throughout her junior and senior years, Claire made a couple of trips each week to the research center, which was 25 miles from her home, to work on her experiment. An article in Options reported "her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion."
Her summarized results have been published in science journals. Claire Nelson received the American Chemical Society’s top science prize for students during her junior year and fourth place at the International Science and Engineering Fair (Fort Worth,Texas) as a senior. "Carcinogens –At 10,000,000 Times FDA Limits" Options, May 2000. Published by People Against Cancer, 515-972-4444
Irradiation of Food: (Note: Irradiation is not the same as microwaving, but they are similar in that both use unnatural frequencies to alter food).
The Cornell University in 1977 irradiated some sugar and fed it to rats. The type of cell damage shown on post mortem was the same as if the rats themselves had been irradiated!
Irradiation of Food: Public Citizen has released the English translation of a recent German study revealing that a chemical formed in irradiated food can damage DNA.
The study confirms what safe-food advocates have known for more than thirty years: that exposing food to ionising radiation can lead to the formation of bizarre new chemicals called "unique radiolytic products" that can cause serious health problems.
One such chemical, known as 2-DCB, caused "significant DNA damage" in the colons of rats that ate the substance. The chemical – which, ironically is a well-known "marker" for determining whether food has been irradiated" – has never been found naturally in any food on earth.
The study was conducted in 1998 under the auspices of two prominent pro-irradiation organizations. IT was performed at one of the most prestigious food irradiation labs in the world: the Federal Research Centre for Nutrition in Karlsruhe, Germany. Public Citizen released an English translation of the study at a meeting on 13 February at the US Food and Drug Administration in Washington DC.
So, it’s up to you. One point to bear in mind is that our society runs pretty much on money. The multinational companies who make microwave ovens make a lot from the sale of them. There is no money in telling people to stop microwave cooking.
There is, however, the satisfaction of knowing that you are saving people’s lives and future happiness by spreading the word to stop eating microwaved food.
You can heat food quickly in a convection oven. You can also easily heat up food by using a saucepan. If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate.
Put the plate of food on a simmering saucepan of water. It will stay warm without drying up. If you want to cook food, do it the old fashioned ways – it tastes much better that way!
Much of this information is from an article in the 1994 edition of Acres Magazine, USA, by Tom Valentine.
PO Box 8800,
Metairie, Louisiana 70011, USA
Phone: (504) 889 2100
Fax: (504) 889 2777
Information on Irradiated Food and Labelling Laws:
How Do Microwave Ovens Work?
Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second).
In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.
Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food.
All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules – especially the molecules of water – have a positive and negative end in the same way a magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second.
All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".
By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:
Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting point.
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.
Radiation = spreading energy with electromagnetic waves
Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons.
In simpler terms, >a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.
We’ve all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities.
No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be – and are sometimes deliberately – limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment.
Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960’s. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all.
So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it’s currently published that microwaves – purportedly – don’t leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.
Motherly Instincts are Right
On a more humorous side, the "sixth sense" every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother’s intuition.
It’s like trying to argue with the arm – appearing out of nowhere – that pinned you to the back of the seat when your mother slammed on the brakes.
Many of us come from a generation where mothers and grandmothers have distrusted the modern "inside out" cooking they claimed was "not suitable" for most foods. My mother refused to even try baking anything in a microwave.
She also didn’t like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can’t argue either fact. Her own common sense and instincts told her that there was no way microwave cooking could be natural, nor make foods "taste they way they’re supposed to". Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.
Many others feel the same way, but they’re considered an "old fashioned" minority dating back to before the 1970’s when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother’s intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it.
Chalk one up for mom’s perception, because even though she didn’t know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn’t like the way the texture of the microwaved food changed either.