The Blood of The Eaters

by Tom Valentine

Continued from earlier:

Today’s established (fascist monopoly) science and technology argues forcefully that microwave cooked foods do not have any significantly higher “radiolytic compounds” than do broiled, baked or other conventionally cooked foods. But, despite fascist guarantees, microwaving does produce more of these deformed, unnatural compounds. Curiously, neither established food science nor our ever-protective government have conducted any tests of the effects that eating the various kinds of microwaved foods may have on the blood of the eaters.

This is just another of a long list of “little things” the power brokers enjoy in the sustenances for the rabble (let them eat cake)! Who cares about diabetes, heart disease, cancer and all those juicy money-making health problems nailing the Hoi polloi?

Dr. Hans Hertel and his group did test it, and the indication is clear that something is amiss and larger studies should be funded.  The apparently toxic effects of microwave cooking is another in a long list of unnatural additives to our daily diets. However, the establishment did not take kindly to Dr. Hertel’s important research, as you will see–but first, more on the study:

“The first drawing of blood samples took place on an empty stomach at 7:45 each morning,” Dr. Hertel explained. “The second drawing of blood took place 15 minutes after the food intake and the third drawing, two hours later.” From each sample, 50 milliliters of blood were used for the chemistry and five ml for the hematology and the luminescence. The hematological examinations took place immediately after drawing the samples. Erythrocytes (red blood cells), hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol.

The results of erythrocyte, hemoglobin, hematocrit and leukocyte determinations were consistently at the “lower limits of normal” in those who were tested following the eating of the microwaved samples.

“These results show anemic tendencies. The situation became even more pronounced during the second month of the study,” Hertel added. “And with those decreasing blood values there was a corresponding increase of negative values.”
We can only imagine the pronounced negative changes that might occur in the bloodstreams of people who consume various microwaved junk day in and day out. But, no matter–it isn’t important, our establishment tells us so.

Hertel admits that stress factors, from getting punctured for the blood samples so often each day, for example, cannot be absolutely ruled out, but the established base lines for each individual became the “zero values” marker, and only changes from the zero values were statistically determined.

With only one round of test substances completed, the different effects between conventionally prepared food and microwaved food were marginal–although noticed as definite “tendencies.” But, as the test continued, the differences in the blood markers became “statistically significant.” The changes noted are generally considered to be physiological signs of stress on the body.

For example, red blood cells tended to decrease after eating vegetables from the microwave oven. Hemoglobin and both of the mean concentration and content hemoglobin markers also tended to decrease significantly after eating the microwaved substances.

“Leukocytosis,” Dr. Hertel explained, “which cannot be accounted for by normal daily deviations, such as following the intake of food, is taken seriously by hemotologists. Leukocyte response is especially sensitive to stress. They are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.”

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which have hardly ever been taken into account by microwave cooking proponents, Hertel added.

“These athermic effects are not presently measurable, but we do know that they can also deform the structures of molecules and have qualitative consequences. For example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, which are the very life of the cells between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency–they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1000 watts or more. This results in destruction and deformation of molecules of food and in the formation of new compounds (called radiolytic compounds) unknown to man and nature.

The cholesterol markers were very interesting, Hertel stressed:

“Common scientific belief states that cholesterol values usually alter slowly over longer periods of time. In this study, the markers increased rapidly after the consumption of the microwaved vegetables.”However, with milk, the cholesterol values remained the same and even decreased significantly with the raw milk.” Since we are advocates of drinking only raw milk we appreciated hearing that bit of news.

Hertel believes that his study tends to confirm other recent scientific data that suggests cholesterol may rapidly increase in the blood secondary to acute stress. “Also,” he added, “blood cholesterol levels are less influenced by cholesterol content of food than by stress factors. Such stress-causing factors can apparently arise in foods which contain virtually no cholesterol–the microwaved vegetables.”

Eating good raw butter won’t raise cholesterol levels in a healthy person, but consuming organic vegetables cooked in the microwave will raise cholesterol levels in an unhealthy way.  It is plain to see that this individually financed and conducted study has enough meat in it to make anyone with a modicum of common sense sit up and take notice. Food from the microwave oven caused abnormal changes, representing stress, to occur in the blood of all the test individuals. But the same foods cooked conventionally did not generate abnormal changes. Additionally, in this unique and innovative trial, biological individuality, a key variable that makes a mockery of many allegedly scientific studies, was well accounted for by the established baselines.

So, how has the brilliant world of modern technology, medicine and “protect the public” government reacted to this impressive effort?

Predictably, I’d say. They wanted him in jail.

Final installment coming, stay tuned.

Tom Valentine

Tom Valentine (born August 20, 1935, same day as Ron Paul) is a businessman, writer, commentator and radio host with an anti-establishment perspective. He worked with Radio Free America from 1988 to 2004. He tends to align with issues from left and right ends of the political spectrum, as well as libertarianism. His main journalistic interests have been unorthodox health care methods and conspiracy theories. He is a believer in many alternatives as cancer cures, and believes that soy products are unhealthy for human consumption. All of his views are at odds with the mainstream medical community.