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:
http://www.mercola.com/article/microwave/hazards2.htm
“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. Continue reading