Microwave Dangers

Study of Blood After Eating Microwaved Vegetables, Milk Tells Tale of Danger

(Editor’s note: The following is taken, with permission, from Raum & Zeit magazine, P.O. Box 1508, Mt. Vernon, Wa. 98273. The original article was extensively footnoted and the references, most in foreign language, are available from Raum & Zeit. 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.)

Since prior to WW II (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.

Thus, the threshold tolerances also exist for microwave ovens with the intention to limit the risk of exposure to leaking radiation. Microwave ovens have been used for decades. Their number is still expanding. In spite of these facts, the indirect effects of technical microwaves via irradiated food on man have hardly ever been discussed.

This study shall serve to clarify such indirect effects. Eight test persons–all on a macrobiotic diet–volunteered for this study. They committed themselves to a very strict regime. In intervals of two to five days they received one of the variants on an empty stomach. These food variants were:

  1. raw milk from a biofarm
  2. the same milk conventionally cooked
  3. pasteurized milk from Intermilk Berne
  4. the same raw milk cooked in a microwave oven
  5. raw vegetables from a biofarm
  6. the same vegetables conventionally cooked
  7. the same vegetables frozen and defrosted in the microwave oven

Immediately before, and in defined intervals after the intake of the food blood samples were taken from the test persons and analyzed for certain parameters.

All food, which was heated , defrosted or cooked in the microwave oven caused significant changes in the blood of the test persons. These changes includes: decrease of all hemoglobin values and cholesterol values, especially the HDL and the LDL. Lymphocytes showed a more distinct short term decrease after the intake of food from the microwave oven than after the intake of all 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.

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