Blood Values

The results of erythrocyte, hemoglobin, hematocrit and leukocyte determinations are at the lower limits of normal. These results show anemic tendencies. This situation is even more pronounced in the second trial month, whereby with these decreasing values, increasing values of cholesterol can be observed.

It cannot be ruled out that such blood values may be caused by environmental stress factors. In any case, the achieved results show clearly that the drawings of blood samples did not act as such a stress causing factor. Because of biological individuality and environmental factors, even with such a highly controlled group of people with a similar style of living , zero values will differ considerably. Therefore, only changes from the zero values were statistically determined.

With only one administration of test substances the different effects between conventionally prepared food and food from the microwave oven on a human organism are often marginal. In spite of this fact, tendencies were observed which in some essential points are, according to “Rank” statistically significant.

Erythrocytes tend to increase with vegetables defrosted in the microwave oven. Along with other blood factors, erythrocytes can be mobilized under stress, probably from the spleen, and to thereby temporarily increase in the blood. However, prolonged stressful situations can have the opposite effect and result in and anemic condition.

Hemoglobin tends to decrease with raw milk and with milk cooked in the microwave oven. It decreases significantly with vegetables cooked in the microwave oven. Decreases of hemoglobin are commonly considered as signs of an existing stress situation. The three mentioned food variants obviously are such stress causing factors for the human organism. However, digestion of raw milk differs fundamentally from that of heated milk. Because coagulation and decomposition of raw milk takes place primarily in the stomach its passage through the stomach takes a relatively longer time and causes stress for the organism. This process is natural, normal and nontoxic. In heated milk the proteins are already deformed and denatured to such a degree that it coagulates faster and mushier. Therefore heated milk passes through the stomach and digestive tract more quickly, but also less completely digested than raw milk. Thus it way well be less stressful for the organism, but at the same time it is also of less value. The observed stress causing situation of milk heated in the microwave oven is , therefore, uncommon and not normal for heated milk. This stress can obviously not be compared with the normal stress caused by raw milk digestion.

The MCHC and the MHC show identical changes as the hemoglobin. The values decrease most of all in the food prepared in the microwave oven, at times reaching statistical significance. Again the tendency toward anemia is observed. Such reductions are being connected with microcytosis, toxic reactions such as by chemicals and radiations that may lead in time to rheumatism, fever, pituitary insufficiency, etc. Hematocrit values increased with vegetables prepared in the microwave oven, some of which were statistically significant. This is an indication of acute toxicity compared to low hematocrit values which can be indicative of chronic conditions.

Leukocytosis, which cannot be accounted for by normal daily deviations-such as following the intake of food-are taken seriously by hematologists. Leukocyte response is especially sensitive to stress. They are often signs of pathogenic effects on the living system, such as poisoning and non-infectious tissue (cell) damage. The increase of leukocycetes with food in the microwave oven are more pronounced than with all other variants. These marked increases could just be the stress situation caused by the microwave irradiated food.

Lymphocytes react on outer stress (poisons) usually opposite the leukocytes. They tend to decrease. Their reaction is similar to that of hemoglobin. A stress situation was observed, above all with raw milk and with vegetables prepared in the microwave oven. The decrease was temporary, but more pronounced than with all other variants.

Common scientific belief states that cholesterol values usually alter slowly over longer periods of time. In this study, cholesterol and especially HDL and LDL increased rather rapidly after the consumption of vegetables prepared in the microwave oven. However with mil the cholesterol values remained the same and even decreased with raw milk significantly. This highly interesting observation seems to also confirm newer scientific information which states that cholesterol may rapidly increase in the blood secondary to acute stress. Also, blood cholesterol levels are less influenced by cholesterol content of food than by stress causing factors. Such stress causing factors can apparently consist of foods which contain practically no cholesterol.

Cholesterol increasing factors include technical radiation and toxic substances. Cholesterol may also change is crystalline structure in the electromagnetic field and move out of the blood into tissue depots. Cancer patients seem to always show pronounced increases of cholesterol levels in the blood. This could, therefore, be an indication of a beginning or already existing cancerous process.

Contrary to all other variants, iron values show the tendency to increase with vegetables from the microwave oven. This increase could be caused by hemolysis as a consequence of damaged membranes of red blood cells. However, this theory cannot be confirmed on grounds of this study.




The provided information is for educational purposes only and not to be considered medical advice.
Please consult a healthcare professional for medical advice.