Ionizing radiation shakes things up.
by Tom Valentine
Saturday, June 11th, 2011 | Posted by Tom Valentine
Todtmoos, Germany near Swiss border at Basle; March 1992:
He is 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 many 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 certain processing procedures that denatured the food.
“The world needs our help,” Hertel told me as we shared a fine meal at a resort hotel in the tiny alpine village of Todtmoos, 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.”
Hertel is an intense fellow–driven by personal knowledge of violations of nature by corporate man and his state supported monopolies on science, technology and education. At the same time, as we talked, his intensity shattered and transformed into a warm smile when he spoke of the way things could be if mankind’s immense talent were to work with nature and not against it.
THE SOVIET UNION ONCE BANNED THE USE OF A MICROWAVE DUE TO THE ILL EFFECTS. UNTIL WESTERN CAPITALISM WON THE DAY.
Dr. Hertel is the first scientist to conceive and carry out a quality clinical study on the effects of microwaved nutrients on the blood and physiology of human beings. This small, but well controlled study, pointed a firm finger of degenerative force at 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 that were not healthy changes, but were changes that could cause deterioration in the human systems.
Working with Dr. 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 the eight participants.
“To control as many variables as possible, we selected eight individuals who were strictly 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 use of individuals on a macrobiotic diet protocol makes sense from the perspective of controlling the many variables. 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 20?s and 30?s,” Dr. Hertel added.
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:
(1) raw milk from a biofarm (organic farm);
(2) the same milk conventionally cooked;
(3) the same raw milk cooked in a microwave oven;
(4) pasteurized milk from Intermilk Berne;
(5) raw vegetables from an organic farm;
(6) the same vegetables cooked conventionally;
(7) the same vegetables frozen and defrosted in the microwave oven; and
(8) the same vegetables cooked in the microwave oven.
Once the volunteers were isolated at the resort hotel the test began. Blood samples were taken from every volunteer immediately before eating. Then blood samples were taken in defined intervals after eating from the above numbered milk or vegetable preparations.
Significant changes were discovered in the blood of the volunteers in the sampling from intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and its ratio to LDL (bad cholesterol). Lymphocytes (white blood cells) showed a more distinct short term decrease following the intake of microwaved food than after the intake of all the other variants. Each of the indicators pointed in a direction away from robust health and toward degeneration; a degeneration, Dr. Hertel stressed, that paralleled the kind of physiological degeneration that is typical of the beginnings of chronic and metabolic diseases such as the two biggest killers of all–cancer and heart disease.
“Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 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 milliwatt’s.
“Of all the natural substances–which are polar–the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated–friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. “This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells in molecules where water is present and where the energy is transformed into frictional heat.”
The question naturally arises: what about microwaves from the sun, aren’t they harmful?
Hertel responded: “The microwaves from the sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance.”