Inconvenience Me

My Mortal Motto for 2011: Inconvenience Me
I am strengthened by inconvenience. A burger is more convenient than retrieving fresh veggies and preparing a meal using iron skillets/pans with metal/wooden spatulas, infused with patience and joy. The burger will kill.....the inconvenience will strengthen.

My Spiritual Motto for 2011:  
The Mastery of Life is Service to Humanity


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Scientists declare that the quantum energy of microwave radiation is some orders of magnitudes less than required to dissociate covalent bonds and to trigger chemical reactions. It is therefore assumed that no chemical effects can be detectable in microwaved nutrients. Thus, according to scientific research, proteins, fatty acids, vitamins, etc. are not changed. Nevertheless, histological studies with micro waved carrots and broccoli have revealed that the molecular structures of nutrients are deformed by high frequency reversal of polarity, even up to the point of destroying the cell walls, whereas in conventional cooking the cell structures remained intact [3]. Microwaving may even result in the development of new, hitherto unknown substances. The microwave induced reversal of the polarity causes the cells of the nutrients to become destructively polarized, thus free radicals can be created. All radicals have a strong tendency to cause reactions. They can interact with enzymes thus causing a disruption of biological processes. Microwave emission (leakage radiation) of 101 tested domestic microwave ovens.


In addition, through induction the food itself becomes a carrier and secondary source of technically generated radiation. Studies regarding the luminous power of luminescent bacteria revealed a highly significant association between the amount of microwave energy in the test foods and the increased energy in the blood serum of test persons who ate that food. The luminous power of luminescent bacteria exposed to serum from these test persons was significantly greater than that exposed to serum of those persons who had eaten conventionally heated food or raw food, respectively. This led the authors to the conclusion that such technically derived energies may be passed along to man inductively via ingestion of microwaved food[4, 5].

In a report published in 1980 by the Institute of Radiation Hygiene of the German Federal Office of PubIic Health (BGA) 16 studies were comparatively evaluated with regard to thermic and non-thermic effects of microwave radiation [6]:

Decrease in enzyme activity and influence on enzyme catalyzed processes;
Influence on the thyroid gland, suprarenal gland and their hormones;
Effect on composition and function of blood components respectively;
Influence on cell growth, and structural changes in chromosomes;
Cataract;

Influence on concentration, blood constituents, and hormones in the brain respectively.
At the end of the 1970s a Forensic Research Document was released in the United States containing alarming findings on the destruction of the nutritive value of foods, development of cancer-causing agents, and direct biological effects of exposure to microwave emissions on humans (Microwave Madness - The Truth Campaign magazine no. 2 p.16-17). 


As far back as 1979, Soviet Union banned the use of Microwaves.
There are reports that have been published stating that consumption of food cooked in microwave ovens could cause c*nc^r. They say that microwave cooking changes the basic nutrient structure of food.
And when we consume that, it can cause deterioration in the human system. This school of thought also maintains that besides changing the molecular nature of food through frictional heat, microwave cooking can also deform the structure of molecules. The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. This can create Carcinogens in foods. 



The anthroposophist A. Bohmert reported the following discovery in one of her presentations: water samples were heated, some in a microwave oven and others convention ally, and then left to cool down before use. These water samples were used to bring grain to germination. The grain in contact with microwaved water was the only one that did not germinate.

In 1973 two American scientists, P. Czerski and W.M. Leach [9] proved that microwaves cause cancer in animals. The American National Council for Radiation Protection NCRP announced at the end of the 80s that children of mothers exposed to using microwave ovens were found to have an increased rate of malformations.

Early in the 1990s a hospital in Minneapolis, Minnesota, distributed pamphlets warning people against using microwave ovens to heat infant formulas because they altered the food. In 1991 a patient in a hospital in Tulsa, Oklahoma, died of anaphylaxis after receiving a blood transfusion for which the blood had been warmed in a micro wave oven. Apparently the microwave irradiation had altered the blood causing the patient´s death. In that very same year the New England Medical Center in Boston stated that the structural and functional integrity of erythrocytes (red blood cells) remained unaltered by microwaving. But then what killed the patient?
A group of scientists at the Stanford University School of Medicine in California discovered that microwaving breast milk at high temperatures (72°C to 98°C) caused a marked decrease in activity of all the tested anti-infective factors. E. coli growth at >98°C was 18 times that of control human milk. Microwaving at low temperatures (20°C to 53°C) had not significant effect on total IgA, but did significantly decrease lysozyme. Even at 20°C to 25°C, E. coli growth was five times that of control human milk. Because microwave radiation lead to a significant loss of the immunological properties of milk the authors concluded that microwaving is definitely "not a suitable heat treatment modality." They assumed that non-thermal as well as thermal effects of microwave radiation must play a decisive role because "the adverse effects on anti-infective factors are difficult to explain on the basis of hyperthermia alone."


In 1992 the Swiss Federal Office for Public Health (BAG) categorically refused to support experiments feeding animals solely on microwaved food to study the effects on health on the following grounds:

"As far as we know today they are not necessary and must be rejected for reasons of animal protection (so-called ´unnecessary´ animal experiments)."
1989 the Swiss biologist Dr. H. U. Hertel proposed to the University of Lausanne to conduct extensive research on the effects of microwaved food on human organisms. Together with Prof. Bernard Blanc he developed a program which was submitted to the Swiss National Fund. The over all costs for the research program were estimated to be approx. 150 000 Swiss francs. However, the National Fund was not prepared to support the study, arguing that there was no need for research in this particular field of science. The two scientists were not prepared to give in so easily and decided to scale down their experiment and bear the costs themselves. Their study on the effects of microwaved food on human beings in comparison to conventionally prepared food proved that food which had been cooked in a microwave oven caused significant changes in the blood immediately after incorporation by the test persons [4, 5]. The authors noted that these changes, some of which could be called highly significant, indicated the beginning of a pathological process, e.g. the beginning of cancer.
Examples of microwave application in the food industry:
Thawing: meat, fish, butter, fruit, berries
Cooking: bacon, potatoes, pies, fish, meat, poultry
Drying: pasta, onions, rice cakes, seaweed (kelp)
Vacuum-drying: citric juices, grain, seeds 


"The measurable effects on man through ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, as also indicative of a beginning cancerous process."

(Excerpt from a letter Prof. Dr. Bernard Blanc sent to Dr Hans U. Hertel.)


On 28 January 1992, during a TV interview in Kassensturz and in front of the press, Prof. Blanc [former member of the University Institute for Biochemistry, Swiss Federal Institute of Technology (ETH) Lausanne] formally disassociated himself from his earlier interpretation of the results of the research he had done together with Dr. Hertel. Although, in February of 1992 he had admitted in an interview with the Basler Zeitung: "This doesn´t mean that no further research should be conducted because the changes in the blood do indicate that irradiated food causes a reaction in the body." However, in a private letter to Dr. Hans U. Hertel, the co-author, he admitted that he feared consequences and that the safety of his family was more important to him than anything else. Do we call that freedom of science and research? 




[1] BRODEUR, P. (1987): MIKROWELLEN - DIE VERHEIMLICHTE GEFAHR. - PFRIEMER, WIESBADEN, BERLIN. [2] BAG-BULLETIN (1992): GESUNDHEITLICHE RISIKEN DURCH MIKROWELLENKOCHGER.ATE IM HAUSHALT? - I O: 138-47.
[3] SCHRUMPF, E. / CHARLEY, H. (1975): TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE ENERGY. - J. FOOD SCIENCE, 4O: 1 025-29.
[4] BLANC, B. H. / HERTEL, H. U. ( 1992): COMPARATIVE STUDY ABOUT THE INFLUENCE ON MAN BY FOOD PREPARED CONVENTIONALLY AND IN THE MICROWAVE-OVEN.
[5] BLANC, B. H. / HERTEL, H. U. (1992): H.ANDE WEG VOM MIKROWELLENHERD! - RAUM & ZEIT SPECIAL NR. 6, EHLERS, SAUERLACH.
[6] LOTZ, K.-E. (1990): SIND MIKROWELLENHERDE GEFAHRENHERDE? - ULMER, TUNINGEN.
[7] EHRET, W. (1990): GEFAHR DURCH MIKROWELLENHERD? SELECTA 26/27: ~1285.
[8] DEALLER, S. F. / LACEY, R. W. (1990): SUPERFICIAL MICROWAVE HEATING. NATURE 344: 496.
[9] CZERSKI, P. ET AL. ( 1 974): INFLUENCE OF MICROWAVE RADIATION ON THE HAEMATOPOETIC SYSTEM. IN: BIOLOGIC EFFECTS AND HEALTH HAZARDS OF MICRO WAVE RADIATION. - POLISH MEDICAL PUBLISHERS, WARSCHAU.
[10] QUAN, R. ET AL. (1992): EFFECTS OF MICROWAVE RADIATION ON ANTI-INFECTIVE FACTORS IN HUMAN MILK. - PEDIATRICS. 89 (4): 667-69.
[11] LUBEC, G. ET AL. (1989): AMINOACID ISOMERISATION AND MICROWAVE EXPOSURE. - THE LANCET, 9: 1392-93.
[12] GUILLAUME-GENTIL. O. (1994): QUANTITATIVE BESTIMMUNG DER THERMISCHEN EINWIRKUNG VON MIKROWELLEN (2,450 GHz) AUF SENSITIVE MIKROBIOLOGISCHE SVSTEME: LEBENSFAHICKEIT, MUTAGENESE, DNA-REPARATUR, ENZYMAKTIVITATEN UND PLASMIDTRANSFORMATION. - DISSERTATION, ETH, ZURICH.