microwaved food

Is Microwaved Food Bad for You? We Answer this 26 Year-Old Question.

by Circkles.com

In January of this year, Harvard Medical School once again raised the the almost 30 year question we have all been asking: "Is microwaved food bad for us?"

Well, if you go back to the first person who asked that question way back in 1989, Hans Hertel, the answer is a resounding "yes."

A great many consumers are not even completely clear on how a microwave works, and that is because they have been kept in the dark about it until Hertel's study, which was squelched by…you guessed it…the microwave manufacturers who issued a gag order to stop him and his colleague from publishing their findings way back in the early 1990s. Anyway, let's start with how a microwave actually works then describe why it was discovered by Hertel to be bad for our health.

A microwave (and incidentally the sun produces microwaves too, but Hertel addressed why they are different) is a wave of intense energy similar to a radio wave only shorter. Microwaves are more selective, primarily only affecting water and other molecules that are electrically asymmetrical, meaning one end is positively charged and the other negatively charged. Microwaves cause these molecules to vibrate or become agitated which quickly builds up thermal (heat) energy.

The Law Suit that Begged the Question to Hans Hertel:

In early 1991, word leaked out about a lawsuit in Oklahoma involving a woman named Norma Levitt who went into the hospital for simple hip surgery, only to be killed by a blood transfusion when a nurse warmed the blood for her transfusion in a microwave oven. Many people have deduced for years that heating or cooking is all the same and it doesn't matter what mode of heat technology one uses. However, it is quite apparent that there is more to 'heating' with microwaves than we've been led to believe.

Blood for transfusions is routinely warmed-but not in microwave ovens! In the case of Mrs Levitt, the microwaving altered the blood and it killed her, which prompted a whole bunch of questions that were quickly hushed up and swept under the public's rug.

take out or t.v dinnerEnter Hans Hertel:

In the tiny town of Wattenwil, Switzerland there was a man who worked as a food scientist for several years with one of the many major global Swiss food companies. A few years later, he was fired from his job for questioning procedures in processing food because they denatured it. "The world needs our help, he stated.

"We, the scientists, carry the main responsibility for the present unacceptable conditions. It is therefore our job to correct the situation and bring the remedy to the world. I am striving to bring man and techniques back into harmony with nature. We can have wonderful technologies without violating nature."

The concern was clear: microwave cooking had changed the components so that changes took place in Norma Levitt's blood; these were not healthy changes but were changes that could cause deterioration in the human systems. Working with Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, Hertel not only carried out the study, 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."

Once the volunteers were isolated at a resort hotel, the test began. Blood samples were taken from every volunteer immediately before eating and then again after consuming milk or vegetables that had been heated in a microwave versus conventional heating methods such as on a stove top.

Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of stove-top cooked 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 realize 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.
"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 question naturally arises: What about microwaves from the sun? Aren't they harmful? Hertel responded: "The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance." In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into account, Hertel added. "These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences.

What Does this Mean in Layman's Terms?

The weakening of cell membranes by microwaves is used in the field of gene altering technology (GMOs). Because of the force involved, the cells are actually broken, thereby altering the very structure of the cells between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi, stress and other micro-organisms. In other words, altering cells in this way makes them very susceptible to immune diseases, carcinogens and viruses.

The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, they producde hydrogen peroxide and carbon monoxide." It has long been pointed out in literature that any reversal of healthy cell processes causes our cells to revert from a "robust oxidation" to an unhealthy "fermentation".
The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more. This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds) unknown to man and nature. Some scientists and doctors over the years have stated that microwaves cause carcinogens in the food they heat. It also can cause, at the very least, an anemic tendency in anyone who eats them in large volume.

Hertel's conclusions became even more pronounced during the second month of the study, " there was a corresponding increase of cholesterol values." 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 (an increase in white blood cells)," Hertel explained, "which cannot be accounted for by normal daily deviations such as following the intake of food, is taken seriously by haematologists. Leukocyte 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 in the study.
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."

construction worker with portable microwaveThe Gag Order:

As soon as Hertel and his associate in the study, Blanc, announced their results, a powerful trade organization, the Swiss Association of Dealers for Electroapparatuses for Households and Industry, forced the President of the Court of Seftigen, Kanton Bern, to issue a 'gag order' against Hertel and Blanc.
The attack was so threatening that Blanc quickly recanted his support for the study-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 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.

Microwaving Breast Milk:

Heating baby bottles (worse yet, plastic baby bottles) has become a favorite pastime of over-tired parents trying to cut corners and save some sleepless hours, but this practice is now being proven to be just about the worst thing you could ever do to your child. Why are so many kids these days riddled with food allergies, immune disorders, hyper-activity etc.? A look at microwaved baby milk and formula should be one of our number one priorities.

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 can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes. 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. Even more questionable are the findings that a some loss of anti-infective properties occurs in milk microwaved at a low setting- to just 33.5°C

And...What About Radiation Leaks from Microwave Ovens?

The FDA discontinued field testing them in the early 1980s, in part because of budget cutbacks and in part because few ovens didn’t meet federal safety standards,” says George Kraus of the agency’s Center for Devices and Radiological Health. In 2000, Health Canada (the Canadian equivalent of the Department of Health and Human Services) tested 60 new microwave ovens and 103 used ovens. None of the new ones, and only one of the used ones, exceeded Canada’s stringent leakage limits, which are similar to the U.S. limits. The one oven that failed was 23 years old.

Conclusion?

While microwaving foods doesn't appear to immediately kill a person, scientific research (that is being kept from the public) has proven that long-term ingestion of microwaved foods could indeed lead to the death of a person. That even short term-immediate damage has been detected to blood cells from microwaving and that the consumption of such altered foods does have health ramifications such as anemia and immune system failure, which will indeed cause long term health problems which could in time lead to serious disease and malfunction of the body's normal immune responses, ability to heal itself and a general weakened state of cells and the structure of blood.

 

Foods That Heal: Kohlrabi.

by Circkles.com.

purple and green kohlrabiTherapeutic Properties: Being a member of the cabbage family, it has some of the same cancer-fighting properties as well as the ability to reduce harmful chemical estrogens from foods wrapped in plastics. Eaten raw, it's good for roughage. There are now purple kohlrabi as well which will be slightly higher in vitamin A.

Acid or Alkaline: Alkaline

Significant Nutrients: Vitamin C, potassium and phosphorus.

How to Use: Kohlrabi tastes best eaten raw with a little sprinkle of salt. Peel and slice it and sprinkle a little salt on each slice before you eat it. It can also be cooked in stews or soups where it will taste just like a rutabaga or turnip.

How to Grow: This cruciferous vegetable prefers cooler temps like most members of the cabbage family, so start it from seed outdoors early in spring as soon as the ground can be worked and heavy frost is done by the time the young seedings sprout.

 

 

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About Health Circkles:

We are so far removed from what it is that we need to be healthy, that we are not healthy in the least as a general society To make matters worse, we are so used to functioning at an inferior health level, we are not even aware how much better we could feel, how much healthier we could be, how much more energy we should have, how much younger we could look, until we take the steps in the right direction and give them a chance so we have a comparison. The only way to experience this is to try something different; because what we've been doing obviously isn't working. But we don't, for all the wrong reasons: money, willpower, time, lack of knowledge as to exactly what we need to get there.
Getting back to basics, back to nutrition over convenience and making our own choices rather than advertising and corporations making our decisions for us, and back to logic are the only things that will restore our health, energy and vitality. There is no reason a healthy lifestyle has to be one of denying ourselves or inconvenience.
Health Circkles is structured to give people the tools and information to be healthier within the social, medical, economic and time restraints of our modern world.

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dark chocolate

HOME REMEDIES: Another use for dark chocolate.

Who needs an excuse to eat chocolate? Virtually nobody. However, here is another benefit of dark chocolate that many of you may not know about.

Researchers found that chocolate's theobromine compound is more effective than codeine at suppressing persistent coughs without the side effects of drowsiness and constipation. 

grapefruit essential oil

BODY CARE au naturel: Easily Make Your Own Facial Toner.

Natural and Organic alternative body care products. What you put on your body is absorbed by the skin directly into your bloodstream, so it is just as important as what you eat. We will discuss products on the market here as well as products you can make yourself at home.

About twice a week, it's a good idea to give your pores a good cleaning. Everyday dirt and grime and makeup clog pores quickly and even soap does not always get rid of it all. So here's a simple and healthy toner that your face will love, you can make yourself for half the cost of buying it already made in the store.

1-2 drops of grapefruit essential oil or orange essential oil

Witch hazel - a good natural astringent and antibacterial disinfectant.

Small, empty used bottle.

Pour enough witch hazel into the small bottle to almost fill it, then add a couple drops of the essential oil. This will clean your skin very well of any residue from soaps, makeup and grime as well as tighten pores, and the vitamin C in the citrus essential oil is a good antioxidant to help heal skin from sun damage.

 

licorice root

HERBS:

How to use herbs for maximum benefit. Short and sweet descriptions and uses written by our on-staff Nutritional Herbalist. Always remember that herbs should be treated as a medicine. Almost all of our modern-day medicines are derived from chemical compounds found in herbs and plants. If you have not used a particular herb before, try a half dose at first to make sure you do not have an unfavorable reaction to it.

Licorice Root Glycyrrhiza glabra.

Medicinal Properties: Licorice has been used as a sweetener, but medicinally it is much more than that. It stimulates the secretion of aldosterone, an adrenal hormone, induces menstruation, relieves rheumatism and arthritis and has been used to treat ulcers. However, this root should be used with caution because it can cause headaches, potassium secretion, raise blood pressure and even cause cardiac arrest. Its ability to stimulate the adrenal cortex has made it useful in treating Addison's disease and adrenal weakness.


How to Use: Extracts or infusion made by boiling 1 Tbsp root in 3 C water for 20-30 minutes. Then use 1 Tbsp of this infusion 1-2 times daily for no more than a week.


Parts Used: Root

Warning: The cortisone-like action of glycyrrhizn increases salt retention and water which can lead to abnormal heart function, kidney failure and potassium deficiency. Licorice should be avoided by cardiac patients and those with hypertension, kidney problems, obesity and pregnant women. Allergic reactions have been caused by even small amounts of this herb and can cause electrolyte imbalances, shortness of breath, paralysis of limbs and high blood pressure.

Some Herb Basics: Most herbs work better on an empty stomach. A few exceptions are garlic, goldenseal and cayenne due to stomach upset. Herbs work in a cumulative fashion meaning they are not a "one dose wonder." They need to build up in the system a little, usually within 2-3 doses, before any real affect can be noticed. Fresh herbs always work better than old herbs and science is always proving the fact that a whole herb usually is more effective than one isolated compound of that herb.

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June 2015

Health
and Nutrition Circkles

"The Doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease."
~Thomas Edison
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