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.” http://www.mercola.com/article/microwave/hazards2.htm
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 safer.” 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.
A LAW SUIT
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 oven”! 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 Todtmoss, Germany. “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 nature.” 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 human systems. 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. “To 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.
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