Am mai vorbit despre pericolele cuptoarelor cu microunde pentru sănătatea umană în postarea trecută de aici: Cat de nociv este cuptorul cu microunde? Cum sa incalzesti mancarea?, unde am redat mai multe informatii gasite pe net despre acest subiect. Astazi am dat peste un studiu făcut in 1992 pe indivizi umani (adica pe oameni) pentru a vedea ce efect are mâncarea încălzită la microunde și modificările survenite asupra structurii acesteia, asupra sângelui și corpului omului după ingerare, comparat cu mâncarea încălzită în alt mod. În urma studiului s-a observat că mâncarea încălzită la microunde afectează organismul uman încă din primele 2 ore de la ingerare. Conform autorilor studiului, modificările apărute în calitatea sângelui subiecților după consumarea alimentelor încălzite la microunde conduc la degenerarea organismului uman. ”Concluzia este clară: încălzitul la microunde a modificat nutrienții din alimente iar acele modificări au apărut și în sângele oamenilor care au mâncat acele alimente. Schimbările nu sunt unele benefice, ci unele care pot cauza deteriorarea organismului uman”.
Redau în continuare link către prezentarea studiului (în engleză) și câte pasaje extrase din acel articol destul de lung:
“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.”
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
“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,”
In intervals of two to five days, the volunteers in the study received one of the food variants on an empty stomach. The food variants were:
- raw milk from a biofarm
- the same milk conventionally cooked
- pasteurized milk from Intermilk Berne
- the same raw milk cooked in a microwave oven
- raw vegetables from an organic farm
- the same vegetables cooked conventionally
- the same vegetables frozen and defrosted in the microwave oven
- and the same vegetables cooked in the microwave oven
Blood samples were taken from every volunteer immediately before eating.
Then blood samples were taken at defined intervals after eating from the above-numbered milk or vegetable preparations.
Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food. Each of these indicators point in a direction away from robust health and toward degeneration.
“There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems,” Hertel continued. “It is astonishing, therefore, to realise how little effort has been made to replace this detrimental technique of microwaves with technology more in accordance with nature”.
Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.
The weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing 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 produced.” 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”. (și cancerul tot așa apare, cu celule care-și schimbă respirația din aerobă în fermentare)
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 formation of new compounds (called radiolytic compounds) unknown to man and nature.
Erythrocytes, hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol. The results of erythrocyte, hemoglobin, hematocrit and leukocyte determinations were at the “lower limits of normal” in those tested following the eating of the microwaved samples. “These results show anaemic tendencies”. “And with those decreasing values, there was a corresponding increase of cholesterol values.”
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.
“Leukocytosis (an increase in white blood cells),” Hertel explained, “which cannot be accounted for by normal daily deviations such as following the intake of food, is taken seriously by haematologists. Leukocyte response is especially sensitive to stress. They are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods was more pronounced than with all the other variants.
The cholesterol markers were very interesting, Hertel stressed. The markers increased rapidly after the consumption of the microwaved vegetables. “Blood cholesterol levels are less influenced by cholesterol content of food than by stress factors. Such stress-causing factors can apparently consist of foods which contain virtually no cholesterol-the microwaved vegetables.”
Food from the microwave oven caused abnormal changes, representing stress, to occur in the blood of all the test individuals.
As soon as Hertel and Blanc announced their results, the hammer of authority slammed down on them.
”The defendant is prohibited, under punishment of up to F5,000, or up to one year in prison, to declare that food prepared in microwave ovens is dangerous to health and leads to pathologic troubles as also indicative for the beginning of a cancerous process”
Alte chestii de la același link:
A new study shows that microwaving human milk-even at a low setting-can destroy some of its important disease-fighting capabilities.
“Breast milk can be refrigerated safely for a few days or frozen for up to a month; however, studies have shown that heating the milk well above body temperature-37°C-can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes.
Breast milk that was microwaved lost lysozyme activity, antibodies and fostered the growth of more potentially pathogenic bacteria.
Milk heated at a high setting (72°C to 98°C) lost 96 per cent of its immunoglobulin-A antibodies, agents that fend off invading microbes. “What really surprised him, Kerner said, was finding some loss of anti-infective properties in the milk microwaved at a low setting-and to a mean of just 33.5°C.
The industry must admit that some microwaves escape even in the best-made ovens (si deci afecteaza si DIRECT pe oamenii de langa cuptor în timp ce acesta merge!).
O scurta prezentare în română a studiului și mai multe detalii despre cuptoarele cu microunde găsiți și aici:
Vezi și un experiment cu plante apăsând pe poza de mai jos:
Emilian, 9 oct 2014, ceicunoi.wordpress.com. Facebook: Ce-i cu noi? – un blog educativ despre comportamentul uman