MICROWAVED FOODS ARE
UNSAFE TO EAT
Editor's Note: The following is taken, with permission, from Search For Health, P.O. Box 75545, St. Paul, Mn. 55175.
The authors of this important information are Bernard H. Blanc, Swiss Federal Institute of Technology and University Institute for Biochemistry and Hans U. Hertel, Environmental Biological Research and Consultation.
The original article was extensively footnoted and the references, most in foreign languages are available from Search For Health. Listed below are just portions of the original article.
Since prior to WWII (1939-45) it has been known that microwaves are hazardous to biological systems. Therefore, threshold tolerances are in use which may differ from country to country according to the differing views and technical needs.
Al food, which was heated, defrosted or cooked in the microwave oven caused significant changes in the blood of the test persons. These changes included: decrease of all hemoglobin values and cholesterol values, especially the HDL and LDL. Lymphocytes showed a more distinct short term decrease after the intake of food from the microwave oven than after the intake of all the other variants.
There was a highly significant association between the amount of microwave energy in irradiated food and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This leads to the conclusion that technical energies, such as microwave energy, may indeed be passed to man inductively via irradiated food. This process is based on physical principles and has already been confirmed in the literature. The measured effects of microwave irradiated food on man, as opposed to non-irradiated food, show changes in the blood of test persons indicative of an early pathogenic process similar to the actual start of cancer.
The spectrum from microwave, as defined by today's science, reaches from about 10" to 10" Hz. Therefore, microwaves extend with their long waves far into the range of radio waves, and with their short waves into the range of infrared light. That means, therefore, that microwaves comprise the 4 wave ranges of radio, television, military shooting and guidance systems as well as microwave cooking.
There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. This literature is of such informative value that it is astonishing to realize how little effort has been taken to replace this detrimental technique of microwaves by a technology more in accordance with nature. The destructive effects of microwaves include damaging cell membranes, enforced anaerobic breathing, disturbed cell division, hemolysis, leukemia, genetic defects, and even full inactivation of the natural cycles.
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 per second. There are no atoms, molecules or cells of any organic system which are able to withstand such a violent, destructive power for any extended period of time not even in the range of milliwats. Of all natural substances – which are polar - the oxygen of water molecules reacts most sensitively. Structures of molecules are torn apart, molecules are forceful y deformed (structural isomerism) and thus become impaired in quality. This type of forced, chaotic movement in molecules and cells produces frictional heat. Contrary to conventional heating of food on a fire or a stove, by which heat transfers conventionally from without to within, heating by microwaves begins within at those places where the radiation energy is absorbed, where water is present, and where energy is transformed into frictional heat.
Taking all results into account, it can be seen that food prepared in the microwave oven - in contrast to all the other variants - causes abnormal changes in the blood of test persons indicating disorder. These early and subtle changes, which can also be found in a cancerous process, deserve attention. The results correspond to the chemical physiological changes as well as damages to living cells caused by direct irradiation of microwaves.
The luminous power of bacteria in contact with serum from test persons who consumed food prepared in the microwave oven is significantly higher than that with serum from test persons after the intake of the other food variants. Therefore, an inductive transfer of radiation energy, such as microwave energy, via ingesting irradiated food into living organisms, must be taken into consideration. Such physical processes are well grounded in science. Thus, the obvious destructive properties of microwaves, supported by the above data and literature, are not only hazardous to man by direct radiation, but also indirectly via irradiated food.
(Editor's Note: Throw your microwave out. I have been looking for information on the harmful effects of microwaves for sometime now, but there is very little in print. I'm thankful to Search For Health for letting me reprint this article.)