Hidden Hazards of Microwave Cooking
Originally printed from the April 1994 edition of Acres
P.O. Box 91299, Austin, Texas 78709 USA
or (512) 892-4400; Fax: (512) 892-4448 firstname.lastname@example.org
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
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.
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
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.
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
"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
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
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.
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.
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,
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);
pasteurised 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). 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 haemoglobin
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
"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
"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.
"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?
"The microwaves from the Sun are based on principles of pulsed direct current.
These rays create no frictional heat in organic substance."
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
neutralising 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 millilitres of blood was used for the chemistry and
five millimetres for the haematology and the luminescence. The haematological
examinations took place immediately after drawing the samples. Erythrocytes, haemoglobin,
mean haemoglobin concentration, mean haemoglobin content, leukocytes and lymphocytes
were measured. The chemical analysis consisted of iron, total cholesterol, HDL
cholesterol and LDL cholesterol.
The results of erythrocyte, haemoglobin,
haematocrit and leukocyte determinations were at the "lower limits of normal"
in those tested following the eating of the microwaved samples.
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
"Leukocytosis," 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."
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."
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?
As soon as Hertel and Blanc announced their results, the hammer
of authority slammed down on them. A powerful trade organisation, 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.
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
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
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.]
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, can be denied in cases of pressing danger with regard to
impairing the rights of the plaintiff when this is requested.
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.
The 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.
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.
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.
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.
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°ree;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°ree;C to 98°ree;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°ree;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°ree;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.
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."
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:
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
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.
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
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