The Swiss Clinical Study:
Hans Hertel, Bernard Blanc,
Swiss Federal Institute of Technology and the University Institute for Biochemistry
This study can be accessed at: http://nutrition-and-physical-regeneration.com/blog/2607/cooking/microwave-ovens-danger-kitchen/
His study 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.
AMAZON UK The Body Electric
AMAZON USA The Body Electric: Electromagnetism and the Foundation of Life
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