A small but well controlled study by Drs. Hans Hertel and Bernard H. Blanc (of the Swiss Federal Institute of Technology and the University Institute for Biochemistry) strongly suggested that:

• microwave ovens changed the nature of the nutrients in the food cooked in them
• eating food cooked in a microwave oven caused changes in the eater’s blood

In intervals of two to five days, the volunteers in the study received one of ten food variants on an empty stomach: pasteurised milk; pasteurised milk conventionally warmed; pasteurised milk warmed in a microwave oven; raw milk; pasteurised milk conventionally warmed; raw milk warmed in a microwave oven; raw vegetables from an organic farm; the same vegetables cooked conventionally; the same vegetables cooked in a microwave oven; the same vegetables cooked then frozen and defrosted in a microwave oven. Blood samples were taken from each volunteer immediately before and at defined intervals after eating the milk or vegetable preparations. Significant changes were discovered in the blood of the volunteers who had eaten the microwaved milk or vegetables.

Consuming the microwaved foods led to greater reductions in levels of lymphocytes, the white blood cells key to the immune system, than consuming any of the other variants. These included a decrease in haemoglobin and negative changes in cholesterol values. Lower levels of HDL (good cholesterol) and higher levels of LDL (bad cholesterol) suggested degeneration in the food.

Additionally, the doctors noted a highly significant association between the level of microwave radiation in the microwaved foods and the luminous power of luminescent bacteria exposed to blood serum taken from the volunteers who had eaten that microwaved food. Dr. Hertel raised the possibility that people might be exposed to radiation internally by eating microwaved food.