Think twice when using your microwave oven
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:
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.
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
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
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
A few years ago, he was fired from his job for questioning procedures
in processing food because they denatured it...
...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.
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,"
Valentine published the results of this study in Search for Health
in the Spring of 1992.
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 biofarm (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);
The same vegetables cooked in the microwave oven (no. 8).
....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
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
"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. 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.
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 microorganisms.
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
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 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
"From each sample, 50 millilitres of blood was used for the chemistry
and five millimeters 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 anemic 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
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. Hemoglobin and both of the mean concentration and
content hemoglobin markers also tended to decrease significantly after
eating the microwaved substances.
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
To get the full flavor 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 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 coworkers 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
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°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
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