HIV / AIDS is a disease of the human immune system caused by a virus. It is an incredibly devastating disease, both because of its physical manifestations and the lingering social stigma. HIV / AIDS (human immunodeficiency virus infection / acquired immunodeficiency syndrome) is a relatively recent disease that has had an explosive impact on the global community.

The disease was first recognized in 1981, and since then has spread with incredible rapidity throughout the world. According to one health report, approximately 34 million people had HIV in 2010. Of those, approximately 16.8 are women and 3.4 million are younger than fifteen. Since 1981, AIDS has led to nearly 30 million deaths.

Causes and Risk Factors

HIV is transmitted via certain bodily fluids. It is most commonly transmitted via unprotected sex (including oral and anal sex). It can also be transferred from hypodermic needles, contaminated blood transfusions, and from mother to child during pregnancy. Certain bodily fluids such as saliva and tears do not transmit HIV.

Symptoms

There are a few different stages to the disease: acute infection, clinical latency, and then AIDS.

Acute Infection

The period immediately following the contraction is called acute infection. This period tends to last one to two weeks, but varies per individual. Because these symptoms are similar to more common infectious diseases, HIV is frequently misdiagnosed during this time. Symptoms during this period include:

• Influenza-like illness
• Fever
• Large tender lymph nodes
• Throat inflammation
• Rash
• Nausea

Clinical Latency

Without treatment, this period can last anywhere from three years to more than twenty, with an average of about eight years. Generally there are few symptoms at the beginning of the period, but at the end people develop symptoms such as:

• Weight loss
• Fever
• Muscle pains
• Gastrointestinal problems

AIDS

AIDS develops when the CD4+T helper lymphocyte cell numbers drops below 200 cells per uL. At this point, the immune system is so weak that many other diseases such as various cancers (Kaposi’s sarcoma, lymphoma) and pneumonia.

HIV causes AIDS by depleting the CD4+ cell count. T lymphocytes are crucial for the immune system. Without them, the body cannot effectively fight off diseases, which is why there is such a high occurrence of other sicknesses during AIDS.

Treatment

Doctors believe there is no medical cure for Aids and HIV. Dherbs believes the body can heal itself, given the opportunity.

Doctors frequently prescribe “cocktails” or combinations of multiple antiviral drugs to combat the specific symptoms. Unfortunately many of these medications also bring debilitating side effects.

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Hepatitis is swelling of the liver. Hepatitis is characterized by other pathologies such as jaundice, abdominal and gastric discomfort, hepatomegaly, and dark urine (which is a sign of severe acidosis).

There are four types of hepatitis: A, B, C and D.

Causes and Risk Factors

Hepatitis A

Caused by a virus that can be acquired through eating contaminated food or water (e.g., fruits, shellfish, vegetables, ice and water), contact with the stool or blood of someone with the disease. The virus can transfer from one person to another via a surface touched by the patient, especially if they don’t wash their hands after using the restroom. Hepatitis A can also be transferred through anal-oral sexual contact.

Hepatitis B

A specific type of hepatitis caused by the Hepatitis B Virus (HBV). It can be acquired through exposure to blood or blood products of the infected person including blood transfusions, tattooing, sexual contact, sharing needles, sharing personal items (e.g., razors, nail clippers, etc.). People with multiple sex partners are especially at risk.

Hepatitis C

Most commonly acquired through sexual contact, exposure to blood at work (e.g., healthcare workers), sharing needles, tattooing with unsterilized instruments, born to a mother with Hepatitis C.

Hepatitis D

This type of hepatitis is only found in people with Hepatitis B. It affects about 15 million people worldwide, or about 5% of Hepatitis B patients.

Symptoms

Hepatitis symptoms generally include:

• Abdominal swelling
• Fever
• Persistent tiredness or fatigue
• Dark urine
• Jaundice
• Nausea and/or loss of appetite

Healing Hepatitis Naturally

Excellent hepatic or liver herbs include:

• Milk Thistle seeds
• Dandelion Root
• Boldo leaves
• Artichoke
• Turmeric
• Oregon Grape
• Barberry
• Goldenseal root
• Bupleurem
• Gentian
• Fenugreek seed
• Chanca Piedra
• Fringetree bark
• Wahoo bark
• Liverwort
• Blue Flag
• White Peony
• Celadine
• Agrimony, and
• Quassia Chips

By far, the three (3) best herbs for the liver are Milk Thistle seeds, Dandelion root, and Boldo leaves.

Coffee enema

The coffee enema works wonders for the liver. It can be performed once a month. Coffee (organic, of course) makes the liver dump off toxins like a dump trunk. This process is one of the best healing methods for a toxic liver. Worried about caffeine? Well, when coffee is administered through the rectum, caffeine is not absorbed in the body. Caffeine is only absorbed when coffee is drunk via the mouth. Singer Janet Jackson performs coffee enemas. Janet knows something very beneficial about coffee enemas. Also, coffee enemas are great for overcoming hangovers and migraine headaches.

Castor oil pack

The castor oil pack process is one of my favorite liver cleansing methods. You apply castor oil on your liver (externally, of course) and then put a piece of plastic over it (gets very sticky) and then you place a hot pack over it and let it sit for about two (2) hours. This process is performed lying down and under a towel or some newspaper as the oil will slide down on the side of the body. The castor oil pack process can also be performed monthly or every 3-4 months.

Dietary Intervention

Activated Charcoal (Carbon)

Carbon or Activated Charcoal can be helpful with hepatitis because it cleanses the body in general and the liver in particular of toxins. Carbon is some very powerful stuff! It is very alkaline and neutralizes toxins, heavy metals, and harmful gases 2,000 times its own weight.

Olive and Castor Oil

Olive oil lubricates and purifies the liver and helps dissolve hardened calculi (stones) such as kidney, bladder, and gallstones. A tablespoon of olive oil can be consumed daily or as needed. Castor oil performs the same function as olive oil but is also anthelmintic (anti-parasitic) in nature as castor oil suffocates worms and parasite in the colon and liver.

Fasting

Fasting is also a good choice and method for cleansing the liver. Fasting purifies the bloodstream which in turn purifies all the organs in the body, especially the eliminative organs (colon, liver, kidneys, lungs and skin).

A note about Vitamin C

Many people consume synthetic Vitamin C, which provides limited benefit. In fact, most Vitamin C sold commercially is nothing but ascorbic acid. Ascorbic acid is known to toxify and tax your liver. Real Vitamin C is found in Nature (Rose Hip seeds, Hibiscus flower, Acerola cherry, Camu fruit, Alma fruit, Capsicum fruit, etc.).

Dherbs Solutions

Dherbs.com products that can help include:

• Full Body Cleanse
• 10 DAY SUPREME LIVER CLEANSE
• Liver and Gallbladder
• Vitamin C

Thank you for reading!

This article is compliments of Dherbs.com

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Dherbs doesn’t recommend blood transfusions due to their inherent risk to the body’s overall health.

As no two people’s blood is EXACTLY alike, it’s not healthy to take the blood of someone since their blood is formulated exclusively for their body. While blood can be “typed” and “matched” your body may reject it for a variety of reasons.

Blood transfusions are like an organ transplant-even with the most thorough testing, matching and typing, there’s a possibility the transfusion will be rejected, causing severe damage to vital organs, and possibly death.

Risks and Side Effects

Blood transfusions have several known side effects:

Allergic reaction (hives)

Even with an exact blood match, it’s possible to have an allergic reaction to parts of the blood received in the transfusion.

Fever

While a fever itself may not be cause for worry, doctors usually stop transfusions if the patient spikes a fever while receiving the blood as it may indicate a more serious side-effect.

 Acute Immune Hemolytic Reaction

This a rare, but potentially deadly, side effect from receiving a blood transfusion. The reaction is triggered by the body rejecting the transfused blood, usually due to an improper match in blood types.

Delayed Hemolytic Reaction

While the same reaction as the acute immune hemolytic reaction, the delayed reaction takes longer to manifest itself.

Lung Injury

This can happen due to antibodies or other pathogens in the transfused blood that accumulate in the lungs.

Blood Infection

Although a rare side effect, blood infections can be transferred through blood transfusions including:

• HIV/AIDS
• Hepatitis B
• Hepatitis C
• West Nile Virus
• Sepsis (bacterial infection)

Iron Overdose

It’s possible to receive too much iron as a result of a blood transfusion, which can damage internal organs, such as the heart and liver.

Graft-versus-Host Disease

White blood cells attack the red blood cells transfused into the body, essentially treating the infused blood as an infection. While rare, graft-versus-host disease is usually fatal.

Alternatives to Blood Transfusions

There are currently no alternatives to blood transfusions, since the body needs a fixed amount of blood to survive.

If you anticipate needing a blood transfusion (such as needing surgery or giving birth), it’s advised to donate blood to the hospital’s blood bank so your own blood will be transfused back into your body, reducing the likelihood of experiencing the known risks or side effects.

To rebuild, strengthen, fortify, tone, revivify, and nourish the blood, use herbs such as:

• Nettle
• Amla (Indian Gooseberry)
• Burdock Root
• Yellow Dock Root
• Dandelion Root
• Red Clover Tops and
• Alfalfa

Liquid chlorophyll is a great aid to rebuild, fortify, tone, revivify, and nourish the blood.

Eating foods rich in organic iron (Iron Phosphate) will also help rebuild, fortify, tone, revivify, and nourish the blood.

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Recent research shows that microwave oven-cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. Not surprisingly, the public has been denied details on these significant health dangers.

Originally printed from the April 1994 edition of Acres, USA. PO Box 8800, Metairie, Louisiana, 70011 USA Telephone: (504) 889 2100; Fax: (504) 889 2777

Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he heard on the car radio a short announcement that bolted him upright in the driver’s seat. The announcement was sponsored by Young Families, the Minnesota Extension Service of the University of Minnesota:

“Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle,” the announcement said. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container such as a baby’s bottle could cause it to explode. “Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed.” The report went on. “Warming a bottle by holding it under tap water or by setting it in a bowl of warm water, then testing it on your wrist before feeding, may take a few minutes longer, but it is much safer.”

Valentine asked himself: If an established institution like the University of Minnesota can warn about the loss of particular nutrient qualities in microwaved baby formula or mother’s milk, then somebody must know something about microwaving they are not telling everybody.

A LAWSUIT

In early 1991, word leaked out about a lawsuit in Oklahoma. A woman named Norma Levitt had hip surgery, only to be killed by a simple blood transfusion when a nurse “warmed the blood for the transfusion in a microwave oven”!

Logic suggests that if heating or cooking is all there is to it, then it doesn’t matter what mode of heating technology one uses. However, it is quite apparent that there is more to ‘heating’ with microwaves than we’ve been led to believe.

Blood for transfusions is routinely warmed-but not in microwave ovens! In the case of Mrs Levitt, the microwaving altered the blood and it killed her.

Does it not therefore follow that this form of heating does, indeed, do ‘something different’ to the substances being heated? Is it not prudent to determine what that ‘something different’ might do?

A funny thing happened on the way to the bank with all that microwave oven revenue: nobody thought about the obvious. Only ‘health nuts’ who are constantly aware of the value of quality nutrition discerned a problem with the widespread ‘denaturing’ of our food. Enter Hans Hertel.

HANS HERTEL

In the tiny town of Wattenwil, near Basel in Switzerland, there lives a scientist who is alarmed at the lack of purity and naturalness in the many pursuits of modern mankind. He worked as a food scientist for several years with one of the many major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning procedures in processing food because they denatured it.

“The world needs our help,” Hans Hertel told Tom Valentine as they shared a fine meal at a resort hotel in Todtmoss, Germany. “We, the scientists, carry the main responsibility for the present unacceptable conditions. It is therefore our job to correct the situation and bring the remedy to the world. I am striving to bring man and techniques back into harmony with nature. We can have wonderful technologies without violating nature.”

Hans is an intense man, driven by personal knowledge of violations of nature by corporate man and his state-supported monopolies in science, technology and education. At the same time, as the two talked, his intensity shattered into a warm smile and he spoke of the way things could be if mankind’s immense talent were to work with nature and not against her.

Hans Hertel is 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. This small but well-controlled study pointed the firm finger at a degenerative force of microwave ovens and the food produced in them. The conclusion was clear: microwave cooking changed the nutrients so that changes took place in the participants’ blood; these were not healthy changes but were changes that could cause deterioration in the human systems.

Working with Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, Hertel not only conceived of the study and carried it out, he was one of eight participants.

“To control as many variables as possible, we selected eight individuals who were strict macrobiotic diet participants from the Macrobiotic Institute at Kientel, Switzerland,” Hertel explained. “We were all housed in the same hotel environment for eight weeks. There was no smoking, no alcohol and no sex.”

One can readily see that this protocol makes sense. After all, how could you tell about subtle changes in a human’s blood from eating microwaved food if smoking, booze, junk food, pollution, pesticides, hormones, antibiotics and everything else in the common environment were also present?

“We had one American, one Canadian and six Europeans in the group. I was the oldest at 64 years, the others were in their 20s and 30s,” Hertel added.

Valentine published the results of this study in Search for Health in the Spring of 1992. But the follow-up information is available only in a later edition, and also in Acres, USA.

In intervals of two to five days, the volunteers in the study received one of the food variants on an empty stomach. The food variants were: raw milk from a biofarm (no. 1); the same milk conventionally cooked (no. 2); pasteurised milk from Intermilk Berne (no. 3); the same raw milk cooked in a microwave oven (no. 4); raw vegetables from an organic farm (no. 5); the same vegetables cooked conventionally (no. 6); the same vegetables frozen and defrosted in the microwave oven (no. 7); and the same vegetables cooked in the microwave oven (no. 8). The overall experiment had some of the earmarks of the Pottenger cat studies, except that now human beings were test objects, the experiment’s time-frame was shorter, and a new heat form was tested.

Once the volunteers were isolated at the resort hotel, the test began. Blood samples were taken from every volunteer immediately before eating. Then blood samples were taken at defined intervals after eating from the above-numbered milk or vegetable preparations.

Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all haemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. 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 point in a direction away from robust health and toward 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 Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via consumption of microwaved food.

“This process is based on physical principles and has already been confirmed in the literature,” Hertel explained. The apparent additional energy exhibited by the luminescent bacteria was merely extra confirmation.

“There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems,” Hertel continued. “It is astonishing, therefore, to realise how little effort has been made to replace this detrimental technique of microwaves with technology more in accordance with nature.

“Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

“Of all the natural substances-which are polar-the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated-friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”

HEATING FOOD

“This is contrary to conventional heating of food, in which heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.”

The question naturally arises: What about microwaves from the sun? Aren’t they harmful?

Hertel responded: “The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance.”

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into account, Hertel added.

“These athermic effects are not presently measurable, but 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 neutralising the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi and other micro-organisms. 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, hydrogen peroxide and carbon monoxide are produced.”

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a “robust oxidation” to an unhealthy “fermentation”.

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 1,000 watts or more. This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds) unknown to man and nature.

Today’s established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher “radiolytic compounds” than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously, neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded. The apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not taken kindly to this work.

“The first drawing of blood samples took place on an empty stomach at 7.45 each morning,” Hertel explained. “The second drawing of blood took place 15 minutes after the food intake. The third drawing was two hours later.”

From each sample, 50 millilitres of blood was used for the chemistry and five millimetres for the haematology and the luminescence. The haematological examinations took place immediately after drawing the samples. Erythrocytes, haemoglobin, mean haemoglobin concentration, mean haemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol.

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

“These results show anaemic tendencies. The situation became even more pronounced during the second month of the study,” Hertel added. “And with those decreasing values, there was a corresponding increase of cholesterol values.”

Hertel admits that stress factors, from getting punctured for the blood samples so often each day, for example, cannot be ruled out, but the established baseline 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”. As the test continued, the differences in the blood markers became “statistically significant”. The changes are generally considered to be signs of stress on the body. For example, erythrocytes tended to increase after eating vegetables from the microwave oven. Haemoglobin and both of the mean concentration and content haemoglobin markers also tended to decrease significantly after eating the microwaved substances.

LEUKOCYTOSIS

“Leukocytosis,” Hertel explained, “which cannot be accounted for by normal daily deviations such as following the intake of food, is taken seriously by haematologists. 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 was more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.”

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 with the raw milk significantly.”

Hertel believes his study tends to confirm newer scientific data that suggest 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 consist of foods which contain virtually no cholesterol-the microwaved vegetables.”

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. 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?

A GAG ORDER

As soon as Hertel and Blanc announced their results, the hammer of authority slammed down on them. A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry, known simply as FEA, struck swiftly. They forced the President of the Court of Seftigen, Kanton Bern, to issue a ‘gag order’ against Hertel and Blanc. The attack was so ferocious that Blanc quickly recanted his support-but it was too late. He had already put into writing his views on the validity of the studies where he concurred with the opinion that microwaved food caused the blood abnormalities.

Hertel stood his ground, and today is steadfastly demanding his rights to a trial. Preliminary hearings on the matter have been appealed to higher courts, and it’s quite obvious the powers that be do not want a ‘show trial’ to erupt on this issue.

In March 1993, the court handed down this decision based upon the complaint of the FEA:

Consideration

Request from the plaintiff (FEA) to prohibit the defendant (Dr Ing. Hans Hertel) from declaring that food prepared in the microwave oven shall be dangerous to health and lead to changes in the blood of consumers, giving reference to pathologic troubles as also indicative for the beginning of a cancerous process. The defendant shall be prohibited from repeating such a statement in publications and in public talks by punishment laid down in the law.

• The jurisdiction of the judge is given according to law.
• The active legitimacy of the plaintiff is given according to the law.
• The passive legitimacy of the defendant is given by the fact that he is the author of the polemic [published study] in question, especially since the present new and revised law allows to exclude the necessity of a competitive situation, therefore delinquents may also be persons who are not co-competitors, but may damage the competing position of others by mere declarations.

[Apparently, Swiss corporations have lobbied in a law that nails “delinquents” who disparage products and might do damage to commerce by such remarks. So far, the US Constitution still preserves freedom of the press.]

• Considering the relevant situation it is referred to three publications: the public renunciation [sic] of the so-called co-author Professor Bernard Blanc, the expertise of Professor Teuber [expert witness from the FEA] about the above-mentioned publication, the opinion of the public health authorities with regard to the present stage of research with microwave ovens as well as to repeated statements from the side of the defendant about the danger of such ovens.
• It is not considered of importance whether or not the polemic of the defendant meets the approval of the public, because all that is necessary is that a possibility exists that such a statement could find approval with people not being experts themselves. Also, advertising involving fear is not allowed and is always disqualified by the law. The necessity for a fast interference is in no case more advised than in the processes of competition. Basically, the defendant has the right to defend himself against such accusations. This right, however, can be denied in cases of pressing danger with regard to impairing the rights of the plaintiff when this is requested.

Conclusion

On grounds of this pending request of the plaintiff, the court arrives at the conclusion that because of special presuppositions as in this case, a definite disadvantage for the plaintiff does exist, which may not easily be repaired, and therefore must be considered to be of immediate danger. The case thus warrants the request of the plaintiff to be justified, even without hearing the defendant. Also, because it is not known when the defendant will bring further statements into the public.

The judge is also of the opinion that because the publications are made up to appear as scientific, and therefore especially reliable-looking, they may cause additional bad disadvantages. It must be added that there does obviously not exist a just reason for this publication because there is no public interest for pseudo-scientific unproved declarations. Finally, these ordered measures do not prove to be disproportionate.

The defendant is prohibited, under punishment of up to F5,000, or up to one year in prison, to declare that food prepared in microwave ovens is dangerous to health and leads to pathologic troubles as also indicative for the beginning of a cancerous process.

The plaintiff pays the costs.

(Signed) President of the Court of Seftigen Kraemer.”

If you cannot imagine this kind of decision coming from a court in the United States, you have not been paying attention to the advances of administrative law.

Hertel defied the court and has loudly demanded a fair hearing on the truth of his claims. The court has continued to delay, dodge, appeal and avoid any media-catching confrontation. As of this writing, Hans is still waiting for a hearing with media coverage-and he’s still talking and publishing his findings.

“They have not been able to intimidate me into silence, and I will not accept their conditions,” Hertel declared. “I have appeared at large seminars in Germany, and the study results have been well-received. Also, I think the authorities are aware that scientists at Ciba-Geigy [the world’s largest pharmaceutical company, headquartered in Switzerland] have vowed to support me in court.”

As those powerful special interests in Switzerland who desire to sell microwave ovens by the millions continued to suppress open debate on this vital issue for modern civilisation, new microwave developments blossomed in the United States.

INFANT DANGER

In the journal Pediatrics (vol. 89, no. 4, April 1992), there appeared an article titled, “Effects of Microwave Radiation on Anti-infective Factors in Human Milk”. Richard Quan, M.D. from Dallas, Texas, was the lead name of the study team. John A. Kerner, M.D., from Stanford University, was also on the research team, and he was quoted in a summary article on the research that appeared in the 25 April 1992 issue of Science News. To get the full flavour of what may lie ahead for microwaving, here is that summary article:

“Women who work outside the home can express and store breast milk for feedings when they are away. But parents and caregivers should be careful how they warm this milk. A new study shows that microwaving human milk-even at a low setting-can destroy some of its important disease-fighting capabilities.

“Breast milk can be refrigerated safely for a few days or frozen for up to a month; however, studies have shown that heating the milk well above body temperature-37°ree;C-can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes. So, when paediatrician John A. Kerner, Jr, witnessed neonatal nurses routinely thawing or reheating breast milk with the microwave oven in their lounge, he became concerned.

“In the April 1992 issue of Pediatrics (Part I), he and his Stanford University co-workers reported finding that unheated breast milk that was microwaved lost lysozyme activity, antibodies and fostered the growth of more potentially pathogenic bacteria. Milk heated at a high setting (72°ree;C to 98°ree;C) lost 96 per cent of its immunoglobulin-A antibodies, agents that fend off invading microbes.

“What really surprised him, Kerner said, was finding some loss of anti-infective properties in the milk microwaved at a low setting-and to a mean of just 33.5°ree;C. Adverse changes at such low temperatures suggest ‘ microwaving itself may in fact cause some injury to the milk above and beyond the heating’.

“But Randall M. Goldblum of the University of Texas Medical Branch in Galveston disagrees, saying: ‘I don’t see any compelling evidence that the microwaves did any harm. It was the heating.’Lysozyme and antibody degradation in the coolest samples may simply reflect the development of small hot spots-potentially 60°ree;C or above-during microwaving, noted Madeleine Sigman-Grant of Pennsylvania State University, University Park. And that’s to be expected, she said, because microwave heating is inherently uneven-and quite unpredictable when volumes less than four millilitres are involved, as was the case in the Kerner’s study.

“Goldblum considers use of a microwave to thaw milk an especially bad idea, since it is likely to boil some of the milk before all has even liquefied. Stanford University Medical Center no longer microwaves breast milk, Kerner notes. And that’s appropriate, Sigman-Grant believes, because of the small volumes of milk that hospitals typically serve newborns-especially premature infants.”

CHASING A STORY

Journalist Tom Valentine, after chasing this story, found it interesting that ‘scientists’ have so many ‘beliefs’ to express rather than prove fact. Yet facts eventually snuff out credential-based conjecture.

Researcher Quan, in a phone interview, said that he believed the results of research so far warranted further detailed study of the effects of microwave cooking on nutrients. The summary sentence in an abstract of the research paper is very clear:

“Microwaving appears to be contra-indicated at high temperatures, and questions regarding its safety exist even at low temperatures.”

The final statement of the study conclusion reads:

“This preliminary study suggests that microwaving human milk could be detrimental. Further studies are needed to determine whether and how microwaving could safely be done.”

Unfortunately, further studies are not scheduled at this time.

If there are so many indications that the effects of microwaves on foods can degrade the foods far above the known breakdowns of standard cooking, is it not reasonable to conduct exhaustive studies on living, breathing human beings to determine if it’s possible that eating microwaved foods continuously, as many people do, can be significantly detrimental to individual health?

If you wanted to introduce a herbal supplement into the American mainstream and make any health claims for it, you would be subjected to exhaustive documentation and costly research. Yet the microwave-oven industry had only to prove that the dangerous microwaves could, indeed, be contained within the oven and not escape into the surrounding area where the radiation could do damage to people. The industry must admit that some microwaves escape even in the best-made ovens. So far, not one thought has been given by the industry to the possibility that the nutrients could be so altered as to be deleterious to health.

Well, this makes sense in a land that encourages farmers to poison crops and soils with massive amounts of synthesised chemicals, and encourages food processors to use additives that enhance shelf-life of foods regardless of the potential for degrading the health of the consumer.

How many hundreds of pounds of microwaved food per capita is consumed in America each year? Are we going to continue to take it from established authority, without question, on the premise that they know best?

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