TOTAL HEALTH Newsletter  June 1998 Vol. I No. 4
MICROWAVE COOKING - Zapping Our Food
Tom Harrelson
Revised 11/29/09
I suspect that we Americans have a REAL problem with doing our own thinking, since most of us believe and accept just about everything, that we see and hear without questioning or even confirming the information, that we've received by means of TV, Radio and the printed page, and also rarely ever use our own instincts and intuition.
We were told for many years, that Microwaves vibrated the water molecules only, causing friction that produced heat, thus cooking the food from the inside out. NOT particularly the Natural way to cook, but definitely a more convenient and quick way to cook, thus we've accepted and used it! Also in the past, the so-called authorities have told us, that it's really quite apparent, that whatever the Microwaves do to our food, they can't really hurt us, Right? Especially, since we can't see, hear, taste, smell or even feel Microwaves, we should safely assume that they're really NOT harmful, Right? WRONG would be the correct response to both of these questions and we're now going to see why this answer is the correct one. We'll get to see, what really does happen to the foods, that are cooked with Microwaves! The research into Microwave Cooking, that we're going to look at, has been done here in the U.S. and in Switzerland.
In the September/October 1992 issue of the magazine, Search For Health, investigative reporter Tom Valentine, writes about an announcement, that was made by the Minnesota Extension Service of the University of Minnesota. He writes, "Although Microwaves heat food quickly, they are NOT recommended for heating a baby's bottle. 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 build-up of steam in a closed container such as a baby bottle could cause it to EXPLODE! Heating the bottle in a Microwave Oven can cause slight changes in the milk. In infant formulations, there may be a loss of some vitamins. In expressed breast milk, some protective properties may even be DESTROYED!" Tom Valentine concludes, "..., if an established institution such as the University of Minnesota can warn us about the loss of particular nutrient qualities in Microwaved baby formula, then somebody (i.e. - the F.D.A.) must know something about Microwaving, that they're NOT telling everybody!"
Another example of the dangers of Microwaving, occurred in 1991. A nurse in a hospital in Oklahoma could not use the blood warmer to warm-up whole blood for a transfusion, and so she decided to try to warm-up this living fluid in a Microwave Oven, where she had warmed up partial blood with NO problems before. A woman named Norma Levitt, who had a recent hip surgery, was injected with this warmed-up blood and shortly thereafter DIED! The pathologists determined that the proteins in the blood were somehow changed into poisonous substances! So that if heating was all there was to cooking, then it would seem, that it doesn't matter what form of heating, that we are using, Right? WRONG, because we know now, it really does MATTER!
Now, we'll take a close look at some solid clinical research, that was done by a Swiss scientist, Dr. Hans Hertel, as reported again by Tom Valentine in the magazine, Search For Health. Dr. Hertel, along with seven other participants, who were on a strict Macrobiotic diet at the Macrobiotic Institute in Kientel, Switzerland, participated in this study. They were all housed in the same hotel environment for 8 weeks, where there was NO smoking, NO alcohol, and NO sex. In intervals of 2-5 days, the volunteers in this study received one of the following food variants on an empty stomach: 1) Raw milk from a biofarm; 2) Same raw milk conventionally cooked; 3) Same raw milk cooked in a Microwave Oven; 4) Pasteurized milk; 5) Raw Organic vegetables; 6) Same vegetables conventionally cooked; 7) Same vegetables frozen and defrosted in a Microwave Oven; 8) Same vegetables cooked in a Microwave Oven.
Blood samples were taken before and after eating. Anytime, that the participants drank the raw milk or ate the raw vegetables, that were cooked in the Microwave Oven, there were very significant changes discovered in their blood samples! These changes included a decrease in ALL hemoglobin levels and the HDL ("good" cholesterol) and LDL ("bad cholesterol) ratio! White blood cells also showed a more distinct short term decrease. These indicators definitely point in a direction away from SUPER Health and towards degenerative conditions!
Microwaves violently vibrate the water molecules in food, thus creating internal friction and heating the food from the inside out, while other forms of heat, including the sun do NOT create friction heat in Organic substances. The radiation, created by Microwaves, results in the destruction and deformation of food molecules, plus the formation of NEW Radiolytic compounds, which are substances, that are formed through the subjection to radiation and these particular compounds have NEVER been seen before the advent of Microwave Cooking. These compounds occur much more, when food is cooked with Microwaves, than food, that is cooked by conventional means! Researchers are still trying to determine the long-term effects of these Radiolytic compounds.
Is it possible, that we are ignorantly sacrificing SUPER Health on the altar of convenience? Most of us are now opposed to the irradiation of our foods, that are sold to us at the Grocery, Health Food Store or Coop! And we are cognizant of the fact, that even a small amount of toxic chemicals, that are usually used in the growing of our foods, can be very HARMFUL to us in the long run and also to our planet as well!
So now that we've just read the facts presented to us, we should be ready to make a decision for ourselves, whether or NOT to use Microwave Cooking! They say, "Ignorance is bliss", but now we can see that in this case, if we don't heed this research, that "Ignorance could truly be SUICIDE"!

P.S. In spite of the political pressure, Hans Hertel has continued his studies and won the support of many other scientists in Europe for his findings and methodology. Hertel concluded that microwaved food alters the blood chemistry of people, who eat it. The manufacturing companies are trying to keep this information suppressed through court orders.

REFERENCES:
Search For Health/Sept.-Oct.'92/pgs.2-13/Tom Valentine.
Acres, U.S.A./April'94.
NEXUS Magazine/April-May'95.

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