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Microwaves Are Harmful

Microwaves Are Harmful – A freshly revealed twenty years old study, which prevented publication of a Swiss court, finds that food from the microwave caused disturbing changes in human blood. In further studies, still more evidence were shown that microwave ovens pose a significant risk to human health.


Microwaves – Disturbing Findings

Already in 1989 the Swiss nutritionist Dr. Hans-Ulrich Hertel made disturbing discoveries about microwave ovens. For more than a decade, he’s fighting for the release of his studies. His opponents could make him silenced using the Swiss courts. In March 1993, forbade the Cantonal Court of Bern Dr. Hertel to publish his findings. An infringement would cost him SF 5000 or one year imprisonment.

The federal Court in Lausanne confirmed in 1994 that judgment. The court justified this decision with Swiss law against unfair competition, which penalizes discrimination, inaccurate, deceptive and unnecessary damage wreaking claims against the manufacturer and its products. This law exclusively represents the interests of trade and industry. This law also made the Swiss press muzzled, so any criticism of the microwave posed a risk of litigation.


The European Court of Human Rights Steps Out

In August 1998, the European Court of Human Rights stated that the judgment of the Swiss court was invalid against Dr. Hertel. It had violated the right to freedom of expression. The Switzerland had to pay a compensation of 40,000 SF because of this judgment. In the meantime, the discoveries of Dr. Hertel were confirmed by a variety of research results.


Frightening results

For the participants who had taken food from the microwave the changes in found in the blood were shocking:

There was a decrease in all hemoglobin and cholesterol. Both the high-density cholesterol (HDL, “good” cholesterol) and the low-density cholesterol (LDL “bad” cholesterol) showed striking changes. After microwave -food a striking decrease in blood (white blood cells) was observed. In normal prepared food, this was not the case.

In addition, Dr. Hertel pointed to non-thermal effects, which change the permeability of the cell membrane by the electric potentials of the microwave oven between the inside and outside of the cell. Damaged cells are thus easy prey for viruses, fungi and other microorganisms.


Damage up into the cells

The natural repair mechanisms of the cell in the foods are also destroyed. This in turn forces the cell to switch to an emergency power supply. The cells switch from aerobic (based on oxygen) to anaerobic (without oxygen).

Rather than produce water and carbon dioxide, the cells then produce hydrogen and carbon monoxide. This means that the affected cells switch from a healthy combustion to an unhealthy fermentation process. The resulting destruction or alteration of food molecules produces new radiolytic chemical compounds that are unknown nature to the body.


Strikingly poor blood values

Blood tests by participants of the study confirmed the deterioration of the blood levels after eating microwaved foods. For the participants who had eaten food from the microwave oven, already showed 15 minutes after food intake deteriorated erythrocyte, hemoglobin, hematocrit and leukocyte values.

These results are similar to values that are diagnosed with anemia. Nevertheless, Dr. Hertel was pulled by the Swiss authorities and industry to court and sued for unfair competition. Because of the pressure from the industry took Professor Blanc of the study and its publication distance to keep from further harm themselves. He is said to have feared for his family’s safety.


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“Side effects” without end

The following effects of microwave radiation on experimental diets were determined by forensic teams:

Production of D-nitrosodiethanolamine (a known carcinogen) in finished meat that has been heated sufficiently to ensure a hygienic food consumption.

Destabilization of active protein biomolecular compounds.

Production of carcinogens in the protein hydrolyzate compounds of milk and cereal.

Modification of elementary nutrients which subsequently cause malfunction in the digestive tract.

Due to the chemical changes in foods dysfunction has been reported in the lymphatic system. As a result, the degenerate immune potential of the body that protects against certain forms of neoplasms (cancerous growths).

The intake of microwaved food generated an increased number of cancer cells in the blood serum (cytomes).

Microwave radiation causes a change in the breakdown of glucoside and galactoside elements in frozen fruits when thawed with microwaves.

Microwave radiation causes a change in the degradation of plant alkaloids when raw, cooked or frozen vegetables are exposed for only very short periods of microwave radiation.

Carcinogenic free radicals were in certain molecular formations of trace elements in plant substances, especially in raw root vegetables formed.

In a statistically relevant number of individuals generated by microwave irradiated food cancerous tumors in the stomach and digestive tract, as well as a general degeneration of peripheral cellular tissues, coupled with a gradual collapse of the functions of the digestive and excretory system.

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