Research showed that cooking or heating food in microwave ovens could cause severe molecular damage. When the mutated food was eaten, abnormal changes in the blood which would cause deterioration of the immune system were observed.

In this small but well-controlled trial, eight non-smoking, strict macrobiotic diet eaters were given either normally cooked or microwaved food. Blood samples were taken before and at several intervals afterwards. Whereas the blood samples of those eating normally cooked food showed little change, the blood of those who had been given microwaved food showed a drop in haemoglobin and cholesterol levels, especially of HDL (good cholesterol). Levels of lymphocytes (the white blood cells critical to immune system activity) also fell temporarily.

Finally, there was a marked correlation between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum. The researchers concluded that such technically derived energies may be introduced into human blood via consumption of microwaved food.