The Powerwatch article cited above summarizes the Russian
research quite well, which I will duplicate below.
• Russian investigators found that carcinogens were formed
from the microwaving of nearly all foods tested.
• The microwaving of milk and grains converted some of the
amino acids into carcinogenic substances.
• Microwaving prepared meats caused the formation of the
cancer-causing agents d-Nitrosodienthanolamines.
• Thawing frozen fruits by microwave converted their
glucoside and galactoside fractions into carcinogenic
• Extremely short exposure of raw, cooked or frozen
vegetables converted their plant alkaloids into carcinogens.
• Carcinogenic free radicals were formed in microwaved
plants—especially root vegetables.
• Structural degradation leading to decreased food value was
found to be 60 to 90 percent overall for all foods tested,
with significant decreases in bioavailability of B complex
vitamins, vitamins C and E, essential minerals, and
lipotropics (substances that prevent abnormal accumulation
I might add that this finding is supported by the 1998
Japanese study by Watanabe7 about vitamin B12 in milk, cited
The Swiss Clinical Study: Hans Hertel
Some fairly compelling evidence supporting the destructive
effects of microwaves comes from a highly cited study by a
Swiss food scientist named Hans Hertel. Dr. Hertel was the
first scientist to study the effects of microwaved foods on
the blood and physiology of human beings.
His small study, coauthored by Dr. Bernard Blanc of the
Swiss Federal Institute of Technology and the University
Institute for Biochemistry, revealed the degenerative forces
produced by microwave ovens on the foods they cooked.
Dr. Hertel concluded that microwave cooking changed the
nutrients in the food, and that changes took place in the
blood that could cause negative health effects.
Hertel’s conclusions were that microwaving food resulted in:
• Increased cholesterol levels
• Decreased numbers of leukocytes (white blood cells), which
can suggest poisoning
• Decreased numbers of red blood cells
• Production of radiolytic compounds
• Decreased hemoglobin levels, which could indicate anemia
Not surprisingly, Dr. Hertel's study was met with great
resistance from those with much to lose.
A gag order against Dr. Hertel was issued by a Swiss trade
organization in 1992, which was later removed in 1998. But
an American journalist, Tom Valentine, published the results
of Hertel’s study in Search for Health in the spring of
The study was not without its shortcomings. It involved only
eight participants, of which Hertel was one. As compelling
as his findings were, his methodology did not stand up to
the scientific rigors of the field.
In spite of Hertel’s methodological shortcomings, his
findings do raise concerns about what this form of radiation
is doing to your food and should be taken as a launching
point to larger, more robust studies in the future.
“There are no atoms, molecules, or cells of any organic
system able to withstand such a violent, destructive power
for any period of time. This will happen even given the
microwave oven’s low power range of milliwatts.”
And then there is the issue of biophotons.
Possible Microwave Effects on Your Biophotons
Biophotonics is the study, research, and applications of
photons in their interactions within and on biological
systems. Much of the work in the area of biophotons was done
in Germany. Dr. Dietrich Klinghardt discusses biophotons in
our 2008 interview.
Biophotons are the smallest physical units of light that are
stored in and used by all biological organisms—including
you. Vital sun energy finds its way into your cells via the
food you eat, in the form of these biophotons.
Biophotons contain important bio-information and are very
important to many vital processes in your body. They are
partly responsible for your feeling of vitality and
well-being. You gain biophotons by eating foods rich in
them, such as naturally grown fresh vegetables and
sun-ripened fruits, which are rich in light energy.
The more light energy a food is able to store, the more
nutritious it is.
If the “microwave effect” exists (as you shall see, there is
a huge amount of evidence that it does), then microwaves can
potentially destroy biophotons in the same way that it
alters other structures, rendering your food dead and
It seems quite plausible that microwaves could disrupt or
destroy biophotons, since they are capable of breaking apart
As far as I can find, there haven’t been any studies of the
direct effects of microwave radiation on biophotons, but it
seems like an important angle of investigation for the
future. Long-Term Effects of Exposure to Non-Ionizing
One of the basic controversies about the effects of
microwaves centers on whether or not microwaves exert some
sort of force beyond heat, commonly called “microwave
effect” or “athermic effect.”
It is first necessary that you understand the difference
between ionizing radiation and non-ionizing radiation.
There are two basic forms of radiation: ionizing and
1. Ionizing Radiation: Creates charged ions by displacing
electrons in atoms, even without heat. Examples are
radiation emitted from radioactive substances in rocks and
soil, cosmic rays of the sun, and radiation from man-made
technology such as x-rays machines, power stations, and
2. Non-ionizing Radiation: Can change the position of atoms
but not alter their structure, composition, and properties.
Examples are visible light, ultraviolet and infrared waves,
waves from radio or television, cellular phones, microwaves,
and electric blankets.
Despite not being able to break atoms apart, non-ionizing
radiation (such as microwaves) CAN cause physical
For example, sunlight can damage your skin and eyes.
Overexposure to radiation can affect tissues by causing
molecular damage, DNA mutations, and other changes that can
lead to cancer.
The serious concern is, with all of this radiation
surrounding us from cell and cordless phones, radio towers,
satellites, broadcast antennas, military and aviation radar,
home electronic devices, computers and Internet, we are all
part of an involuntary mass epidemiological experiment, on a
scale never before seen in the history of the human race.
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