Microwave cooking - (part I of III)

Anemia and lowered immune system

Hans Hertel was the first scientist to conceive of and carry out a quality study on the effects of microwaved nutrients on the blood and physiology of human beings. His research showed that food cooked in a microwave oven suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) ratio. Lymphocytes (white blood cells) showed a more distinct short-term decrease following...