The Proven Dangers Of Microwaves

24/1/17

Where would you be without your microwave oven? Aren’t they just a huge time-saver? You can cook a meal in seconds. Even frozen food can be defrosted and ready to eat in a matter of minutes.

But have you ever wondered… are microwaves safe? Are there any dangers to using them? How could there be any dangers? If there were, the government would have taken microwave ovens off the market, right? These are the questions we’re going to explore in this article.

Microwave Ovens Use Microwaves – a Form of EMF

As the name suggests, “microwave ovens” use microwaves. These microwaves, which are a form of electromagnetic field (EMF) generated by a magnetron, vibrate at a speed of 2.4 billion times per second. This causes the water molecules in the food to resonate at very high frequencies and generate heat.

Conventional heating of food is a different, much more gentler process altogether. Heat is transferred by convection from the outside to the inside.

Cooking with microwaves begins in the cells and molecules where water is present. This energy is transformed into frictional heat. These are called thermic effects. Added to this are athermic effects which are not currently measurable but are thought to deform the structures of molecules and have qualitative consequences.

Microwave Ovens Microwave Your Home

Few people realize that when you use a microwave oven, the microwaves do not stay within the confines of the oven.

Microwave ovens have to meet safety standards set by the FDA. These standards “limit the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) of microwave radiation per square centimeter at approximately 2 inches from the oven surface.” This might sound quite rigorous, but it’s not.

My tests with an EMF meter show that even brand new microwave ovens emit significant levels of microwave energy, otherwise known as radio frequency radiation.

What this means is that when you switch your microwave oven on these EMFs permeate into your home… traveling through walls, ceilings, and you. These EMFs, though being in the non-ionizing range of the EMF spectrum, are not negligible.

In May 2011 the World Health Organization officially classified this type of EMF exposure as a class 2B possible carcinogen.

Added to this, a microwave ovens’ cables and motor also give off high magnetic fields, often over 10 milligauss. Exposures of just 4 milligauss have been firmly linked to leukemia. Not surprisingly these magnetic fields have also been categorized as carcinogenic.

Over 70 Years of German and Russian Research Point to Microwave Dangers

Twenty years of Russian research, and German studies dating back to 1942 in Berlin, make a strong case against the safety of microwave cooking.

The Nazis are thought to have invented the first microwave ovens to provide mobile food support to their troops during their invasion of the Soviet Union in World War II. After the war the United States War Department was given the task of researching the safety of microwave ovens. But it’s the Russians who are credited with having performed the most thorough research.

After the war the Russians set about researching the biological effects of microwave ovens. This led to microwave ovens being banned in Russia in 1976. The ban was later lifted during Perestroika to promote free trade with the west.

Their findings led the Russian government to issue an international warning about possible biological and environmental damage associated with the use of microwave ovens and other similar frequency electronic devices such as cell phones.

Are Microwaves Safe? What the Research Tells Us

The research on microwave ovens reveals the following…

  • Microwaving prepared meats to ensure sanitary ingestion was found to provoke the formation of d-Nitrosodienthanolamines, a well-known carcinogen.
  • Microwaving milk and cereal grains was found to convert some of their amino acids into carcinogenic substances.
  • Swiss clinical trials have found that microwaving food increases cholesterol levels. It was also found to decrease red and white blood cell counts while decreasing hemoglobin and producing radiolytic compounds.
  • Thawing frozen fruits was found to convert their glucoside and galactoside containing fractions into carcinogens.
  • Even very short exposure of raw, cooked, or frozen vegetables to microwaves was found to convert their plant alkaloids into carcinogens.
  • Russian and Japanese studies have shown how food can lose nearly 60% to 90% of its food value when cooked or heated in a microwave oven. Significant portions of Vitamins B, C, E, and essential minerals have been found to be lost.
  • Food cooked in a microwave oven with a little water can lose up to 97% of its beneficial antioxidants.
  • Another issue with microwave ovens is that many people cook food in plastic and paper containers. Carcinogenic toxins can leach out of this packaging into your food. Studies have shown that chemicals such as polyethylene terpthalate (PET), benzene, toluene, and xylene can leach from the packaging of common microwavable foods such as pizzas, fries, and popcorn.
    are microwarves safe? 4 reasons to get rid of your microwave

In the light of the above I take a firm line with microwave ovens. I cleared my microwave oven out of my kitchen a long time ago.

Here’s how to survive without a microwave oven:

  1. Invest in a turbo oven or steamer instead. These are much healthier alternatives to microwaving.
  2. Plan your meals. Take your dinner out of the freezer that morning or the night before so you don’t end up having to speed-defrost food.
  3. Frozen soups and stews can be taken out the freezer an hour before mealtime and partially defrosted in a sink of water then when sufficiently thawed put in a pan to heat on the stove.
  4. If you do insist on keeping your microwave oven, don’t allow children, pregnant women, and people with low immunity in your kitchen (or in the adjacent rooms) when your microwave oven is on.
  5. Keep as far away as you can from your microwave oven when it is working. Your risk of EMF exposure will be reduced significantly.

Your Quality of Food = Your Quality of Life

There’s no doubt the food we eat affects our health. But already the foods we eat contain more toxins and are nutritionally poorer than they were only a few decades ago. If you use a microwave oven, not only are you diminishing the nutritional value of food which is already less nutritional than it was previously, you are also exposing yourself to potential harmful electromagnetic fields which are known carcinogens.

Are microwaves safe? The resounding answer is NO. Do yourself and your family a favor and remove them from your home and take steps to limit your exposure at work and other areas where they’re used.

https://thetruthaboutcancer.com/are-microwaves-safe/

 

Microwave Oven Alert: The Dangers Of Microwaves Revealed

By Dr. Veronique Desaulniers

When I first thought of writing about the dangers of microwave ovens, I hesitated. By now, most health-conscious individuals are at least somewhat aware of the dangers of microwaves or EMFs (electromagnetic frequencies) in general, I thought. Surely, even more must know about the dangers of microwaving food for human (or pet) consumption?

Then I read some startling statistics. Still today, 90% of American homes have microwave ovens that are used for meal preparation. That’s 9 out of 10 households in the U.S! Based on this fact alone, I was convinced that another review of the dangers of microwaving was certainly worth the effort.

The ugly truth about heating up food with microwaves

Microwaves use electromagnetic energy (similar to radio waves) set to a specific frequency in order to agitate water molecules in food. As these molecules get increasingly agitated, they begin to vibrate atomically and eventually generate heat. The increasing levels of agitation that occur when the microwave is on is why microwaves can heat food so quickly and why they do so from the “inside out.”

Sounds pretty benign so far, right? The problem begins at the very basic level. The friction that heats the food also causes substantial damage to the surrounding molecules, tearing them apart and deforming them. Unfortunately, over time, as a person eats food from a microwave – the consequences can be devastating.

What does science say about the dangers of microwaves?

The former USSR banned use of microwave ovens in their country in 1976 and studies as to the questionable nature of microwave ovens began in the late 1980s. These studies have gone largely unknown and at times they have been suppressed by gag orders and big business lobbying efforts.

One of the most significant studies was conducted in 1991 by Swiss researcher Dr. Hans Ulrich Hertel in partnership with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute of Biochemistry.

Hertel and Blanc gave volunteers various preparations of milk and vegetables, some served raw, some served after being heated conventionally and some after being heated in a microwave oven. Blood samples were taken right before consuming the food and at various points after consumption. Significant changes were discovered in the blood of the individuals who consumed microwaved food, including a decrease in hemoglobin and cholesterol values and higher white blood cell counts (Leukocytosis) – which is often a sign of an inflammatory response caused by infection or other factors.

”Leukocytosis which cannot be accounted for by normal daily deviations is taken very seriously by hematologists,” Hertel said. “Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.”

Eating food from a microwave increases your risk of cancer

Other reports have discovered that microwaving fatty foods leads to the release of dioxins (known carcinogens) as well as polyethylene terpthalate (PET). Dishes made specifically for microwave oven use have been found to leak BPA, or biphenol A, a xenoestrogen that has been linked to breast cancer.

A 2010 study conducted by Trent University concluded with “unequivocal evidence” that “microwave frequency radiation effects the heart at non-thermal levels that are well below federal safety guidelines.”

If all this science isn’t evidence enough as to the harmful effects of microwaving, common sense might do the trick. Have you ever tasted an egg after it has been “nuked?” What about some broccoli or a cup of coffee?

You have to admit, food just doesn’t smell (nor taste) right when it comes out of the microwave.

Raum and Zelt, in their “Comparative Study of Food Prepared Conventionally and in the Microwave Oven,” sum it up nicely in terms that are in alignment with “The 7 Essentials System ™” for healing (and feeding) the body naturally:

“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies to which it is not accustomed is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable.”

So, play it safe, not sorry. Ditch your microwave today and go back to cooking the way nature intended. Your body – and the planet – will thank you.

About the Author: Dr. Veronique Desaulniers (“Dr. V”) is a best-selling author and specialist in Chiropractic, Bio-Energetics, Meridian Stress Analysis, Homeopathy and Digital Thermography. After 30 years in active practice, she decided to “retire” and devote her time to sharing her personal, non-toxic Breast Cancer healing journey with others. Her years of experience and research have culminated in “The 7 Essentials™ “, a step-by-step coaching program that unravels the mystery of healing the body. Her website and personal healing journey have touched the lives of thousands of women around the globe. To get your F.R.E.E. 7-day mini e-course and to receive her weekly inspiring articles on the power of natural medicine – visit: BreastCancerConqueror.com

http://www.naturalhealth365.com/dangers-of-microwaves-emfs-electromagnetic-energy-1373.html

References:

http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
http://scitech.web.cern.ch/scitech/TopTech/01/MicrowaveOven/microwave_2.shtml
http://www.health-science.com/microwave_hazards.html
http://m.huffpost.com/us/entry/684662

 

The Proven Dangers Of Microwaves

Extracted from NEXUS Magazine, Volume 2, #25 (April-May '95).

Originally printed from the April 1994 edition of Acres, USA.

Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he heard on the car radio a short announcement that bolted him upright in the driver's seat. The announcement was sponsored by Young Families, the Minnesota Extension Service of the University of Minnesota: "Although microwaves heat food quickly, they are not recommended for heating a baby's bottle," the announcement said.

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. Also, the buildup of steam in a closed container such as a baby's bottle could cause it to explode. "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."

The report went on. "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." Valentine asked himself: If an established institution like the University of Minnesota can warn about the loss of particular nutrient qualities in microwaved baby formula or mother's milk, then somebody must know something about microwaving they are not telling everybody.

A LAW SUIT

In early 1991, word leaked out about a lawsuit in Oklahoma. A woman named Norma Levitt had hip surgery, only to be killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven"! Logic suggests that if heating or cooking is all there is to it, then it doesn't matter what mode of heating 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. Does it not therefore follow that this form of heating does, indeed, do 'something different' to the substances being heated? Is it not prudent to determine what that 'something different' might do? A funny thing happened on the way to the bank with all that microwave oven revenue: nobody thought about the obvious. Only 'health nuts' who are constantly aware of the value of quality nutrition discerned a problem with the widespread 'denaturing' of our food. Enter Hans Hertel.

HANS HERTEL

In the tiny town of Wattenwil, near Basel in Switzerland, there lives a scientist who is alarmed at the lack of purity and naturalness in the many pursuits of modern mankind. He worked as a food scientist for several years with one of the many major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning procedures in processing food because they denatured it. "The world needs our help,"

Hans Hertel told Tom Valentine as they shared a fine meal at a resort hotel in Todtmoss, Germany. "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." Hans is an intense man, driven by personal knowledge of violations of nature by corporate man and his state-supported monopolies in science, technology and education.

At the same time, as the two talked, his intensity shattered into a warm smile and he spoke of the way things could be if mankind's immense talent were to work with nature and not against her. Hans Hertel is the first scientist to conceive of and carry out a quality study on the effects of microwaved nutrients on the blood and physiology of human beings. This small but well-controlled study pointed the firm finger at a degenerative force of microwave ovens and the food produced in them.

The conclusion was clear: microwave cooking changed the nutrients so that changes took place in the participants' 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 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:

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 hemoglobin 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

"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.

For example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi and other micro-organisms.

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, hydrogen peroxide and carbon monoxide are produced." It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then 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.

Today's established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher "radiolytic compounds" than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously, neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded.

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 ml of blood was used for the chemistry and five millimetres for the hematology and the luminescence. The hematological examinations took place immediately after drawing the samples.

Erythrocytes, hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol. The results of erythrocyte, hemoglobin, hematocrit 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

"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.

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 organization, 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.

  1. 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. The defendant shall be prohibited from repeating such a statement in publications and in public talks by punishment laid down in the law.
  2. The jurisdiction of the judge is given according to law.
  3. The active legitimacy of the plaintiff is given according to the law.
  4. 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.]
  5. 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.
  6. 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.

Conclusion

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.

he 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.

INFANT DANGER

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&degree;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.

The summary sentence in an abstract of the research paper is very clear: "Microwaving appears to be contra-indicated at high temperatures, and questions regarding its safety exist even at low temperatures." The final statement of the study conclusion reads:"This preliminary study suggests that microwaving human milk could be detrimental. Further studies are needed to determine whether and how microwaving could safely be done."

Unfortunately, further studies are not scheduled at this time. If there are so many indications that the effects of microwaves on foods can degrade the foods far above the known breakdowns of standard cooking, is it not reasonable to conduct exhaustive studies on living, breathing human beings to determine if it's possible that eating microwaved foods continuously, as many people do, can be significantly detrimental to individual health? If you wanted to introduce a herbal supplement into the American mainstream and make any health claims for it, you would be subjected to exhaustive documentation and costly research.

Yet the microwave-oven industry had only to prove that the dangerous microwaves could, indeed, be contained within the oven and not escape into the surrounding area where the radiation could do damage to people. The industry must admit that some microwaves escape even in the best-made ovens. So far, not one thought has been given by the industry to the possibility that the nutrients could be so altered as to be deleterious to health.

Well, this makes sense in a land that encourages farmers to poison crops and soils with massive amounts of synthesised chemicals, and encourages food processors to use additives that enhance shelf-life of foods regardless of the potential for degrading the health of the consumer. How many hundreds of pounds of microwaved food per capita is consumed in America each year? Are we going to continue to take it from established authority, without question, on the premise that they know best?

https://www.mercola.com/article/microwave/hazards2.htm

 

Why Did the Russians Ban an Appliance Found in 90% of American Homes?

May 18, 2010

By now, you probably know that what you eat has a profound impact on your health. The mantra, "You are what you eat" is really true. But you need to consider not only WHAT you buy, but how you cook it.

Eating most of your food raw is ideal. But most of us are not going to be able to accomplish a completely raw diet, and we'll end up cooking some percentage of our food.

Smart food preparation starts with high quality foods and food preparation and that means saying sayonara to your microwave oven. Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea if you are interested in preparing healthy food.

Why the no nukes policy? When it comes to microwave ovens, the price for convenience is to compromise your health. In this article, I will review what we know about the effects of microwaves on your food and on your body.

Sad State of Our Soils

Over the past century, the quality of fresh food has declined due to soil depletion, unsustainable farming practices, overproduction of crops, and the use of pesticides and herbicides. You can no longer assume you're getting all of the vitamins, minerals, enzymes, and phytonutrients you need by eating a multitude of fresh produce – even if you're eating organically.

Not surprisingly, a calorie today will provide you less nutrition than a calorie from 100, or even 50 years ago.

Three recent studies of historical food composition have shown 5 to 40 percent declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.1

So now, more than ever, you must be careful to maximize the "bang for your buck" when it comes to the foods you eat.

Research shows that your microwave oven will NOT help you in these efforts – and in fact will threaten your health by violently ripping the molecules in your food apart, rendering some nutrients inert, at best, and carcinogenic at its worst.

Convenience Comes at Significant Toxic Threat to You and Your Family

Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food's chemical structure.

There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food's nutritional value, which will be addressed a bit later.

The first thing you probably noticed when you began microwaving food was how uneven the heating is.

"Hot spots" in microwaved food can be hot enough to cause burns—or build up to a "steam explosion." This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. 8 2

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991, which resulted in a well-publicized lawsuit.

Microwave Radiation Leakage

You may have heard that there is some danger of microwaves escaping from your microwave while it's operating. This was more of a risk with earlier models than with recent ones, which undergo more rigorous testing.

Theoretically, there are very small amounts of radiation leakage through the viewing glass, but the FDA reports these levels are "insignificant" and "well below the level known to harm people."

The FDA has been regulating microwave ovens since 1971 through its electronic product radiation control program, which is mandated by the Electronic Product Radiation Control provisions of the Food Drug and Cosmetic Act3.

The FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) per square centimeter at approximately 2 inches from the oven surface. Because microwave energy decreases dramatically as you move away from the source of the radiation, a measurement made 20 inches from your oven would be approximately one-hundredth of the value measured at 2 inches.2

The federal standard also requires all ovens to have "two independent interlock systems that stop the production of microwaves the moment the latch is released or the door is opened." And a monitoring system is also required, which stops the operation if one or both interlock systems fail.

You would think, with all these tests and regulations, that you'd be safe. However, according to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate:

"Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall."

Powerwatch also states that we don't really know if the current regulations about leakage are truly safe and recommends ovens be checked at least annually, since microwave emissions can change with normal use.

You might also consider purchasing a $20 testing device that allows you to check the radiation in your home.

Make sure that, if you are going to use your microwave for cleaning sponges or for any use at all, regularly examine the door and hinges to make sure they are sealing properly. If the door doesn't close correctly, or if it's warped, bent, or otherwise damaged, don't use it at all!

But even if there's nothing wrong with your microwave, keep in mind that standing a foot away from it while it's running can expose you to upwards of 400 milliGauss, and a mere 4 milliGauss has been firmly linked to leukemia. It would certainly be wise to avoid letting your children stand near the microwave when it's running, and avoid it yourself as much as possible—especially if you're pregnant. Also, since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts), I recommend stepping away from your microwave while it's in use.

New Study Confirms Microwaves Affect Your Heart

A recent study examining the effects 2.4 GHz radiation (which is the frequency of radiation emitted by Wifi routers and microwave ovens) on the heart was just completed. The study found "unequivocal evidence" that microwave frequency radiation affects the heart at non-thermal levels that are well below federal safety guidelines, according to Dr. Magda Havas of Trent University4. Dr. Havas says:

"This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States."

No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels! The study will be appearing in a peer-reviewed journal sometime during the summer of 2010. If you are experiencing rapid or irregular heartbeat, pain or pressure in your chest, you will want to visit your physician and share this video with him or her (second video on this page). There is also evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes.

Microwaving Also Zaps the Nutrients Right Out of Your Food

There has been surprisingly little research on how microwaves affect organic molecules, or how the human body responds to consuming microwaved food. Wouldn't you expect that a product that sits in more than 90 percent of kitchens, as well as practically every break room in the country, would have been thoroughly investigated for safety?

The handful of studies that have been done generally agree, for the most part, that microwaving food damages its nutritional value. Your microwave turns your beautiful, organic veggies, for which you've paid such a premium in money or labor, into "dead" food that can cause disease! Heating food, in and of itself, can result in some nutrient loss, but using microwaves to heat food introduces the additional problem of the "microwave effect," a phenomenon that will be discussed in detail later.

The majority of studies on microwaves and nutrition were conducted prior to 2000, I suspect because the focus of radiation research of late has shifted toward a more ominous threat: environmental radiation from electromagnetic devices, such as cell phones and computers, which has mushroomed into a gigantic cloud of electrosmog worldwide over the past decade.

Nevertheless, some excellent scientific data has been gathered regarding the detrimental effects of microwaves on the nutrients in your food:

Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.

How Your Microwave Actually Heats Your Food

Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum. Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head. Microwaves are generated by something called a magnetron (a term derived from the words "magnet" and "electron"), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.

A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz). Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies – like millions of times per second – creating molecular friction, which heats up the food.

If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool. Or, as investigative journalist William Thomas12 calls it, "electrical whiplash." Structures of the water molecules are torn apart and forcefully deformed. This is different from conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.

Contrary to popular belief, microwaved foods don't cook "from the inside out." When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.

Since not all areas contain the same amount of water, the heating is uneven. Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don't yet know what these compounds are doing to your body. In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. 13

As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms. Another word for these athermic effects is the "microwave effect," a subject of controversy that I'll get into a bit later.

Microwave Sickness

When your tissues are directly exposed to microwaves, the same violent deformations occur and can cause "microwave sickness." People who have been exposed to high levels of microwave radiation experience a variety of symptoms, including:


There is a good amount of data emerging that people are suffering, to various degrees, these kinds of symptoms from living next to cell phone towers and other high-frequency radiation emitting antennas, which emit microwaves around the clock. According to Professor Franz Adelkofer, a leading scientist in the area of biological effects of EMF fields:

"There is real evidence that hyperfrequency electromagnetic fields can have geno-toxic effects. And this damaged DNA is always the cause of cancer. We've found these damaging effects on the genes at levels well below the safety limits. That's why we think it's urgent to base our safety limits on the biological effects, not the thermic ones. They should be based on biology, not on physics."

Twenty Years of Russian Research Supports Microwave Concerns

The Nazis are credited with inventing the first microwave-cooking device to provide mobile food support to their troops during their invasion of the Soviet Union in World War II14. These first microwave ovens were experimental. After the war, the US War Department was assigned the task of researching the safety of microwave ovens. But it was the Russians who really took the bull by the horns.

After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. Alarmed by what they learned, the Russians banned microwave ovens in 1976, later lifting the ban during Perestroika. Twenty years of Russian research (and German studies as far back as 1942 in Berlin) make a strong argument against the safety of microwave cooking.

Their findings led the Russian government to issue an international warning about possible biological and environmental damage associated with the use of microwave ovens and other similar frequency electronic devices (e.g. mobile phones). I was not able to personally evaluate any of these older bodies of research, since those documents are now difficult to track down, so I can't attest to their methodology or conclusions. All you can do is weigh their findings appropriately, as best you can. The Powerwatch article cited above summarizes the Russian research quite well, which I will duplicate below.

I might add that this finding is supported by the 1998 Japanese study by Watanabe about vitamin B12 in milk, cited above.

The Swiss Clinical Study: Hans Hertel

Some fairly compelling evidence supporting the destructive effects of microwaves comes from a highly cited study by a Swiss food scientist named Hans Hertel. Dr. Hertel was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings. His small study, coauthored by Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, revealed the degenerative forces produced by microwave ovens on the foods they cooked. Dr. Hertel concluded that microwave cooking changed the nutrients in the food, and that changes that could cause negative health effects took place in the blood. Hertel's conclusions were that microwaving food resulted in:

Not surprisingly, Dr. Hertel's study was met with great resistance from those with much to lose. A gag order against Dr. Hertel was issued by a Swiss trade organization in 1992, which was later removed in 1998. But an American journalist, Tom Valentine, published the results of Hertel's study in Search for Health in the spring of 199215. The study was not without its shortcomings. It involved only eight participants, of which Hertel was one. As compelling as his findings were, his methodology did not stand up to the scientific rigors of the field.

In spite of Hertel's methodological shortcomings, his findings do raise concerns about what this form of radiation is doing to your food and should be taken as a launching point to larger, more robust studies in the future. Hertel wrote:

"There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even given the microwave oven's low power range of milliwatts."

And then there is the issue of biophotons.

Possible Microwave Effects on Your Biophotons

Biophotonics is the study, research, and applications of photons in their interactions within and on biological systems. Much of the work in the area of biophotons was done in Germany. Dr. Dietrich Klinghardt discusses biophotons in our 2008 interview.

Biophotons are the smallest physical units of light that are stored in and used by all biological organisms—including you. Vital sun energy finds its way into your cells via the food you eat, in the form of these biophotons.

Biophotons contain important bio-information and are very important to many vital processes in your body. They are partly responsible for your feeling of vitality and well-being. You gain biophotons by eating foods rich in them, such as naturally grown fresh vegetables and sun-ripened fruits, which are rich in light energy. The more light energy a food is able to store, the more nutritious it is.

If the "microwave effect" exists (as you shall see, there is a huge amount of evidence that it does), then microwaves can potentially destroy biophotons in the same way that it alters other structures, rendering your food dead and lifeless. It seems quite plausible that microwaves could disrupt or destroy biophotons, since they are capable of breaking apart DNA bonds!

As far as I can find, there haven't been any studies of the direct effects of microwave radiation on biophotons, but it seems like an important angle of investigation for the future.

Long-Term Effects of Exposure to Non-Ionizing Radiation

One of the basic controversies about the effects of microwaves centers on whether or not microwaves exert some sort of force beyond heat, commonly called "microwave effect" or "athermic effect." It is first necessary that you understand the difference between ionizing radiation and non-ionizing radiation. There are two basic forms of radiation: ionizing and non-ionizing16:

Despite not being able to break atoms apart, non-ionizing radiation (such as microwaves) CAN cause physical alterations. For example, sunlight can damage your skin and eyes. Overexposure to radiation can affect tissues by causing molecular damage, DNA mutations, and other changes that can lead to cancer. The serious concern is, with all of this radiation surrounding us from cell and cordless phones, radio towers, satellites, broadcast antennas, military and aviation radar, home electronic devices, computers and Internet, we are all part of an involuntary mass epidemiological experiment, on a scale never before seen in the history of the human race. And the truth is that we don't really KNOW what long term, low-level (but persistent) radiation does to us—even the non-ionizing type. But here are some of the things we DO KNOW:17

  • Studies are typically done for short exposure periods, at higher intensities. Scientists claim that duration of exposure is equally important to intensity of exposure, but is often NOT studied, and that long-term, low-level exposure can have effects equivalent to short-term, more intense exposure.
  • The effects of radiation are cumulative. Your body becomes more sensitive to it over time.
  • There are no longer any control groups, since human beings are all now exposed to such pervasive radiation. Lack of a control group makes it even more challenging to conduct meaningful studies.

The point is, standing in your kitchen while your microwave is zapping your dinner, night after night, will not make you glow in the dark. But over the months and years, what is the cumulative effect on your body and health?

Why expose yourself to these potential dangers when there are safer alternatives for cooking available?

Is Microwaving Food Any More Dangerous than Heating It with a Conventional Oven?

Some experts claim that the effects microwaves have on molecules can all be explained simply as the "thermic effect" of heating—in other words, microwave cooking is no more detrimental to food than conventional heating. They argue that, since microwaves are non-ionizing radiation, then it's impossible for them to damage your blood cells, or eradicate the folic acid in your spinach. Others have proposed there is some sort of "microwave effect" that causes changes in the molecules in a way that conventional heating does not. For many years, the party line was that "microwave effect" is a myth.

However, study after study has resulted in evidence to the contrary, showing effects that cannot be explained away as simple thermal effects. In a letter titled "DNA and the Microwave Effect"19 (sourced as Penn State University, 2001), the author reviews the history of the controversy surrounding the microwave effect and the research findings to date. He explains that, although fundamentals of thermodynamics and physics would tell you the microwave effect is impossible, studies keep turning up evidence of its existence. Some of the main points made in the letter are the following:

  • Microwave heating and conventional heating may appear identical on a "macro" level, but the two appear very different on a molecular level.
  • Microwaves are effective for sterilization, which has been studied for several decades. There is controversy, however, is about whether it's the heat they generate or if it's something else altogether.
  • One scientist (Kakita 199520) was successful in demonstrating that microwaves are capable of extensively fragmenting and destroying viral DNA, something that cannot be accomplished by heating alone.
  • Multiple studies offer evidence that there are multiple mechanisms for breaking apart DNA without ionizing radiation, but no theory currently exists to explain this phenomenon.

Some scientists are taking advantage of the microwave effect and using microwaves in the laboratory to greatly accelerate chemical reactions, sometimes by a factor of a thousand, resulting in the completion of reactions in minutes that formerly took days or months and a lot of toxic chemicals21. This newly found interest in "microwave chemistry" has spurred skeptical scientists into taking another look at what microwaves actually do and how they do it. Sometimes common sense trumps empirical evidence. The Penn State letter/article said it best:

 

"...It would seem there is reason to believe that the microwave effect does indeed exist, even if it cannot yet be adequately explained. What we know at present is somewhat limited, but there may be enough information already available to form a viable hypothesis. The possibility that electromagnetic radiation in the non-ionizing frequency range can cause genetic damage may have profound implications on the current controversy involving EM antennae, power lines, and cell phones."

http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx

 

Other articles on microwaves: http://www.greenmedinfo.com/anti-therapeutic-action/microwave-cooking

 

.....

From Dusk 'til Dawn
An Insider's View of the Growth of the Animal Liberation Movement

© Keith Mann
puppypincher@yahoo.co.uk