Why is scientific research on harmful effects of microwaved foods not accepted?

Question

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach:

(1) raw milk;

(2) the same milk conventionally cooked;

(3) pasteurized milk;

(4) the same raw milks cooked in a microwave oven;

(5) raw vegetables from an organic farm;

(6) the same vegetables cooked conventionally;

(7) the same vegetables frozen and defrosted in a microwave oven; and

(8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. 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 these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

Answer 1

People tend to look away from stuff like this because they'd rather live blindly than make real changes. We rarely use the microwave and I refuse to heat plastic in the microwave or dishwasher. We also avoid prepackaged foods. We don't eat anything with artificial sugars, hydrogenated oils, MSG, or sodium nitrites. There is substantial evidence that shows what these things can do to the human body. Yet everyone just shrugs their shoulders and continue to eat their twinkies and swig their diet cokes. It is too much effort to make positive, healthy changes. So people put on their blinders. They'd all rather trade in longer, healthier lives for convenience.

Answer 2

I lived for 2 1/2 years in an apartment without a stove. I learned a lot about microwaving food, because I'm not much of a peanut butter and jelly girl. I do like to eat. It's been probably 15 years since I lived there. My primary cooking method is probably still the microwave. I haven't noticed any ill-effects. I should probably mention that I was 17 when my mom purchaced her first microwave. I did not grow up on microwaved food.

Answer 3

I don't know why it wasn't accepted, but I have heard that it's not good to cook food in the microwave - bacteria are not killed, as in conventional cooking, which is not good. I will sometimes re-heat something in a microwave if I am in a hurry; or make pop-corn (it's convenient, that's true); but I wouldn't dream of trying to cook, or pass everything and anything through the microwave. Actually, since I moved out of my mom's house, I haven't even bought a microwave, and don't miss it all that much.

Answer 4

Maybe it's because Dr Hertel's study contained some significant flaws. For example, Dr Hertel himself was one of the subjects. It therefore seems highly unlikely that the participants were not aware of which type of sample they were eating. Since the so-called effects are all well-known stress effects, if the participants knew what they were eating the results are meaningless.

Also, as a food scientist, Dr Hertel's knowledge of electromagnetic radiation should not be taken as authorative, nor should his medical expertise (his doctorate is not medical).

Answer 5

because although all the bitter facts,microwave is considered a revolutionary invention, I mean it's so easy and quick...Few people would be willing to give it up...And food doesn't taste nearly as good microwaved, but I as well use it, just because, like I said, it's easy and fast...

Answer 6

Cause theres a big microwave market, and ready meal ndustry.

Answer 7

I see where you are going.I personally do not use the microwave a lot but I think people probably find the convenience out ways the bad points.

Answer 8

It all sounds very circumstantial, how can you differentiate "technically derived energies" from other energies?
Microwaves do nothing more than heat the food which is what conventional heating would do.

Answer 9

you seem very passionate about your dislike of microwaves, as you have posted many questions.

Answer 10

Do you drive a car - if so, do you think about the pollution it causes and what affects it has. I know what your Q is about and I'm saying that there are many things that hurt us, but we still use them!!