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by 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 pro- duced." 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 for- mation 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 signifi- cantly higher “radiolytic compounds" than do broiled, baked or other conventionally cooked foods—but microwaving does pro- duce 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 lumi- nescence. The haematological examinations took place immedi- ately after drawing the samples. Erythrocytes, haemoglobin, mean haemoglobin concentration, mean haemoglobin content, leuko- cytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cho- lesterol. The results of erythrocyte, haemoglobin, haematocrit and leuko- cyte determinations were at the “lower limits of normal" in those tested following the eating of the microwaved samples. "These 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 cor- responding 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 statis- tically 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 substances. SOURCES OF RADIATION IONISING Seca of EWR: ELECTROMAGNETIC 300,000,000 metres/second (110° mvsec) Wavelength related to frequency: Wavelengin = 3x 10° Frequency Visible PARTICLE 299082 Alpha Frequency—Cycles/sec. (Hertz) 10 107 10* 108 10° 10" 10"? * 10" 10" ~ 1077 107? 107" a ss ee es oo ae Se See A Pe ee 1 1 ELF BAND ! RF BAND ; uta] cave t Gamma rays Extra-low | Radiowaves Microwaves Infrared *74 violet y 1 y frequencies : N 7 T —T1- T T_T 3310" , 3x10?) 3x10? y 310 3810 ax10?! ax10-* 3x107’| 32107* ' 3107" 3x 107 3x107' 3x 10-*F leutrons 1 Wave lengtn—Metres \ OGD ‘ Co-60 Nuclear medicine 1 1 = ; ay 9 g a > i) a i AM ‘ Li U-Mine LEP L “ Power lines ; Medical f oe a 1 ! FM ' JS diagnosis iNwaes re 4 H we Microwave Ve G3 | XN