Dr George J Georgiou, Ph.D..
THE HIDDEN HAZARDS OF MICROWAVE COOKING
RUSSIANS BAN MICROWAVE OVENS
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.
Recent research shows that microwave oven-cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. Not surprisingly, the public has been denied details on these significant health dangers.
I have often been asked by my patients whether cooking with microwave ovens is healthy or not. I did not really have an objective, scientific answer to give, as I had not really researched the matter. Well, recently I decided to do some useful research into the question of microwave cooking. I had a hunch that it was NOT healthy, and this was confirmed by my research! I will share with you in summary some of the interesting facts that I dug up from my research.
MICROWAVED BLOOD KILLS!
Blood for transfusions is routinely warmed-but not in microwave ovens! In the case of Mrs. Levitt, the micro-waving altered the blood and it killed her.
DR. HANS HERTZEL AND MICROWAVE RESEARCH
The point that he was desperately trying to make to the public is vital to consumer interests: Any food eaten that has been cooked or defrosted in a microwave oven can cause changes in the blood indicative of a developing pathological process that is also found in cancer.
Nevertheless, for all this time, Hertel has been effectively gagged by the manufacturers of microwave ovens who have effectively used trade laws and the Swiss court to muzzle him - even to threaten him with personal ruin, an all too known tactic used by those threatened by natural medicine and the truth!
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 micro-waved 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: raw milk from a bio-farm (no. 1); the same milk conventionally cooked (no. 2); pasteurized milk from Intermilk Berne (no. 3); the same raw milk cooked in a microwave oven (no. 4); raw vegetables from an organic farm (no. 5); the same vegetables cooked conventionally (no. 6); the same vegetables frozen and defrosted in the microwave oven (no. 7); and the same vegetables cooked in the microwave oven (no. 8).
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 micro-waved 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 micro-waved food.
"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 IN MICROWAVES
"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."
"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 degree centigrade - can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes. So, when pediatrician 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 degrees Celsius to 98 degrees 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 micro-waved at a low setting-and to a mean of just 33.5 degrees C. Adverse changes at such low temperatures suggest 'micro-waving itself may in fact cause some injury to the milk above and beyond the heating'.
There are many more disadvantages in using microwave ovens - Listeria and other potentially fatal bacteria can survive in a microwave oven, toxic chemicals released by the packaging used for microwave use, and more.
The message seems clear. Don't cook food in a microwave oven.