By Benjamin
Seiler
It's getting harder and harder - in fact, almost impossible -
to die from natural causes. Coronary diseases and heart attacks are the most common
causes of death in the industrialized world, with cancer coming in a close second.
Which is a completely unnatural phenomenon. A hundred years ago, the incidence
of cancer was 1 in 500; nowadays, it is practically one in two. Breast cancer
has become the most common cause of death in women aged 35 to 54. Back in 1971,
the risk of breast cancer for women was one in 14. Today, the risk is closer to
one in eight.
Why more and more people are dropping like flies from heart
trouble or cancer can be attributed to numerous reasons, not the least of which
includes medical malpractice. Nevertheless, we should be asking ourselves why
these disease statistics are increasing at such an alarming rate. And why hyperactivity,
attention deficit disorder and difficulty with concentration, as well as chronic
fatigue, are emerging in increasingly epidemic proportions. Most of us do not
see the significance of the perhaps most important cause of these diseases, although
the illnesses just mentioned are obvious symptoms of it. "We all live in a global
microwave oven, where the intensity of radiation keeps going up, and which is
slowly but surely cocking us to death."
A
straightforward message from a scientist who has been warning people about the
dangers of modern microwave technology for decades. For many years, the lone voice
of Dr. Hans U. Hertel was like a cry in the wilderness, only to be (almost) sown
shut through the legal powers that be. Meanwhile, many other voices have joined
with him in chorus. Practically no one else is like Hertel, who (an agronomist
by profession, by the way) possesses such a profound understanding of nature,
and who is best suited to connect science with spirituality in simple words -
something he does again and again in his lectures and teachings through the World
Foundation for Natural Science. We all live in a bustling, hectic world. Time
has become our most precious commodity, after good health. But the more time we
save, thanks to our microwave ovens and mobile phones, the higher the increase
to our insurance premiums. A mere coincidence?
True, with microwaves in the
oven and in the cell phone at our ears, we save a lot of time - time, however,
which we subtract from our own life spans. You will certainly agree with me once
you've read this article. And since I know how valuable your lifetime is, I've
already taken care of the work for you: The most important facts and figures are
laid out for you here, short and sweet, so that you really can be well informed.
Please feel free to pass on this information, because it is information that all
people should know. The time that you expend on the following pages is well spent
- and if it means any consolation to you, I needed a much greater amount of time
just to write this article…
A Known
Hazard for Years
Today, young people can hardly imagine that human
society once functioned without cellular phones, and actually quite well. No one
died from overwork either, because cooking everyday, without microwave ovens,
required more time.
This makes the microwave oven used in today's kitchen
seem truly 'modern,' even though its technology is almost 70 years old. The health
risks, too, have been known for just as long. It was the Germans who during the
1930's first developed microwave technology. By the time the Second World War
broke out, German scientists had already developed a radar system based on technically
generated microwaves, in order to detect British bombers in advance of a raid.
In the midst of bitter cold wintertime, the soldiers used gather around the radar
screen to get warm - and wound up getting sick. They developed cancer, which initially
manifested as leukemia, or cancer of the blood. Upon learning this, the Supreme
Command of the 'Wehrmacht' immediately responded by issuing a general order to
abandon the use of radar.
Because it was apparent that human-engineered microwaves
heat tissue, Humboldt University in Berlin was given a grant in the early '40s
to develop microwave ovens. The objective was to provide German soldiers with
a warm meal that could be prepared both fast and with no fuel, for use during
the Barbarossa Campaign against the Soviet Union. However, anyone who consumed
this microwaved food likewise developed cancerous blood, just like the radar technicians.
Obviously, the immune system underwent a severe stress reaction to this type of
food. The use of microwave ovens was subsequently forbidden in the entire Third
Reich.
After the war, East Berlin and Humboldt University fell within the
Soviet Union's sphere of influence. The Russians seized the University archives
and with that, the medical files and research documents on experimental microwave
ovens. After 1957, the research which the Germans had started was continued by
Russians at the Institute for Radio Technology in Kinsk (in what is today Belarus),
among other places. In the end, the Soviet Union promulgated a state law in 1976
banning the use of microwave ovens, and it published an international statement
of warning. The prohibition was lifted during the period of Perestroika, although
today, the threshold levels of acceptable exposure used by the Russian telecommunications
industry are still several thousand times less than in the USA, and at least one
thousand times less as those levels in West Europe.
By reading the research
results, now more than a half-century old, from the German and Russian scientists,
it is evident that government officials and developers could and should have fully
understood the health hazards associated with microwave ovens. (See also the sidebar,
Dangers of Microwave Ovens in our edition no.1)
New
Evidence from Switzerland
A while later, in 1989, two Swiss researchers
decided to investigate the hazards of microwave ovens, without having any prior
knowledge that the German and Russian studies even existed. To support their research,
Professor Bernard Blanc of the University of Lausanne, and an independent
researcher, Dr. Hans U. Hertel, sought a research grant from the Swiss government.
They requested 150,000 Swiss Francs from the Swiss National Research Fund. But
their application was rejected with the explanation that the interests of the
public would not be served by this type of research.
So Hertel financed the
research from his own pocket, as well costs of a similar magnitude incurred from
the ensuing legal proceedings. The Swiss Association of Manufacturers and Suppliers
of Household Electrical Appliances (MHEA) was anything but pleased with the
conclusions from their research, and filed suit against Hertel under the Federal
Unfair Competition Act (UCA). Hertel failed to win his case within the Swiss judicial
system, and was only awarded full restitution before the International Court of
Human Rights. Naturally, you could understand that microwave oven manufacturers
would react to Hertel's studies as if they were stung by a hornet. But the scientist's
basic conclusion, to put it succinctly, remains the same: "Food, heated by microwaves,
causes pathogenic changes in the blood of individuals who consume such food, similar
to what is seen in the initial stages of cancer."
But how do you measure
whether or not technically generated microwaves are hazardous to your health?
The word "microwave" is merely a designation for a specific frequency range of
electromagnetic waves which are also found in normal sunlight. From a purely physical
perspective, natural and manmade microwaves both have the same frequencies and
wave lengths. How does one establish the qualitative differences between these
waves when their physical characteristics are identical? Quality can only be observed
indirectly through its effects on living beings. Therefore, the only way to determine
if microwave food is a health hazard is to look at how the body reacts to this
type of nourishment.
For this reason, Hertel and Blanc concentrated primarily
on the immune system, the most sensitive organ in the body. Its components are
blood and lymph. Human test subjects were given food prepared in various ways,
including food that required no cooking, food prepared with conventional cooking
methods, microwave food and food defrosted with a microwave. Blood samples were
taken prior to and after the food was consumed, and then analyzed in the lab.
The basic conclusion: food that was cooked with the microwave, and food that
was "just" defrosted with the microwave, were both equally harmful. How could
this be determined through blood samples?
Hertel's
Research Results
Hematocrit: The hematocrit (also called
HCT, Crit, PCV or Packed Cell Volume) describes a form of viscosity (density)
in the blood. Healthy blood is relatively thin. If blood thickens, i.e., the hematocrit
values increase, then the danger of embolism, thrombosis or infarction - the
number one cause of death - likewise increases.
Hertel's studies indicated
that raw foods and conventionally prepared meals always led to a thinning of the
blood. Microwave food, however, led to unhealthy clumping, or agglutination, in
the blood. Each time, the effect would last up to two hours or longer.
The
reason: In a healthy bloodstream, all blood particles have an electrically negative
charge. That means they cannot cluster together, because there is no attraction
between them. But when blood cells, because of stress, become depolarised, there
are also electrically positive charged cells present, which may form clusters
with oppositely charged cells.These clusters are like a stack of coins, which
can clog up miniscule capillaries.
Leukocytes: Any intake of food
places stress on the body for a brief period, thereby stimulating a moderate increase
in the number of white blood cells. Microwave food however generates an unusually
high increase in leukocytes. A further indication of an abnormal stress level.
Hemoglobin: These red blood corpusules, important for delivery of
oxygen, decreased significantly with microwave food - likewise a stress symptom.
Cholesterol: VMicrowave food drastically elevates the cholesterol
levels in the blood. That is a clear stress signal, because the body only increases
its cholesterol levels in emergency situations. Cholesterol helps the cells to
maintain their oxygen exchange, even under stress conditions. Hence it is not
advisable to lower cholesterol artificially through pharmaceutical means - and
also not necessary: by eliminating the cause of stress, the cholesterol level
will decrease on its own. >
The topic of cholesterol was a natural fit for
Hertel, as he was once a designated scientific representative for a large Swiss
dairy company: "The industry has asserted over the last fifty years that butter,
cheese, eggs, and meat - animal products which themselves contain a lot of cholesterol
- were the cause of heart attacks and high cholesterol levels in the blood. But
that was a lie used to promote margarine - derived from vegetable oils - as the
ostensible healthy alternative to butter."
According to Hertel, a study conducted
at the Swiss Federal Institute of Technology in Zürich demonstrated incontrovertibly
that margarine did indeed produce a high cholesterol level in the blood, whereas
butter actually lowered cholesterol.
Hertel's own microwave research came
up with the same results: even unprocessed milk, rich in cholesterol, led to a
reduction in blood cholesterol levels on human test subjects, whereas carrots
(practically no cholesterol) raised cholesterol levels when cooked in a microwave.
Blood cholesterol has nothing to do with the cholesterol content of the foods
consumed, but rather with the amount of stress caused by these types of food.
Microwave food places an especially heavy burden on the body, because harmful
microwave energy is inductively transmitted to the blood
via the food. Conventional cooking methods reduce the energy content
of food. Microwave food, by contrast, is enriched with energy. However note: this
does not make it automatically healthier, because at the same time, life-giving
vital energy in the food is zapped by up to ninety percent (a statistic validated
by Soviet researchers back in the 1950's).
Using bacterial bioluminescence
methods, Hertel and Blanc were successful in proving that microwave radiation
energy is transferred to the irradiated food fed to human test subjects: The bacteria,
fed with blood serum, glowed most intensely if the subject had eaten microwave
food.
The extent to which this microwave heating energy is unhealthy can
also be seen through the microscope: healthy blood will crystallize into fine,
beautiful crystals. Blood from persons who have eaten microwave food, by contrast,
crystallizes into cruciform structures typically seen in patients suffering from
cancer.
As Hertel explains, "It is not chemistry, but energy on which we
thrive. It is not the molecules of protein or sugar, for instance, that our bodies
require, but the energy they consist of, which is manifested in the structures
of these molecules. We live from the energy which has built these chemical structures.
So chemically understood are for instance, both natural and artificial vitamin
Cs identical. Nevertheless, while naturally occurring vitamin C is manifested
in beautiful crystalline structures, pharmaceutically produced vitamin C tends
to form amorphous clumps.
(…)
In our printed issue of ZeitenSchrift
you will find much more historical, vital and scientific information concerning
microwaves. For instance, you will also learn the difference between the law of
Paracelsus and the law of Petkau - and why this (not so common) knowledge should
reform all of science.
For more details click here.
Click here for more on danger
of microwaves!
