以下の情報は、ハーテルらの電子レンジ加熱に関する研究に関して、1994 年にアメリカの Acres 誌に掲載された記事を 1995 年に NEXUS という雑誌に転載され、その情報をとある WEB が掲載していたのを BEMSJ が見つけたものである。
ハーテルらの研究は、「不確実な情報によるもので電子レンジの販売に影響するので、さらなる発表は禁止」というスイスの裁判所の裁決があり、1992 年のハーテルらによる Journal Franz

Weber 誌への投稿以後は、発表できなかった。
しかし、アメリカでは「報道の自由」があり、報道できるとして、アメリカのジャーナリスト Tom
Valentine がまとめた 2 本の記事の中の後半の 1 本である。
一読したが、何か判りにくい英文の箇所もある。
一部に、BEMSJ のコメントや和訳を入れてある。
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊The Proven Dangers of Microwaves
Extracted from NEXUS Magazine, Volume 2, #25 (April-May '95).
Originally printed from the April 1994 edition of Acres, USA
Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he heard on the carradio a short announcement that bolted him upright in the driver's seat. The announcement wassponsored 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," theannouncement 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 themilk. 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 ofwarm water, then testing it on your wrist before feeding, may take a few minutes longer, but it ismuch 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'smilk, then somebody must know something about microwaving they are not telling everybody.
＜注：この部分はミネソタ大学の研究の話で、ミルクの変性に関する記述＞
A LAW SUIT 裁判
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 thetransfusion in a microwave oven"! Logic suggests that if heating or cooking is all there is to it, thenit 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 ofheating does, indeed, do 'something different' to the substances being heated? Is it not prudent todetermine what that 'something different' might do? A funny thing happened on the way to thebank 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.
＜注：ここにあるのは手術時に電子レンジで加熱した血液を輸血されたので、問題が発生として裁判になった案件の話である。この裁判では論拠がないとして、敗訴になっている。＞
HANS HERTEL

ハーテル＜注：以下はジャーナリストがハーテルから聞いた話をまとめてある。＞
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 foodscientist 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 foodbecause 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 istherefore 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 bycorporate 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 theway 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 inthem.

The conclusion was clear: microwave cooking changed the nutrients so that changes took place inthe 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 Instituteof 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 seethat 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 thecommon environment were also present? "We had one American, one Canadian and six Europeansin 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 thefollow-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•the same milk conventionally cooked•pasteurized milk from Intermilk Berne•the same raw milk cooked in a microwave oven•raw vegetables from an organic farm•the same vegetables cooked conventionally•the same vegetables frozen and defrosted in the microwave oven•and the same vegetables cooked in the microwave oven
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 wastested. Once the volunteers were isolated at the resort hotel, the test began. Blood samples weretaken from every volunteer immediately before eating.
Then blood samples were taken at defined intervals after eating from the above-numbered milk orvegetable 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 hemoglobinvalues 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 passedalong to man inductively via consumption of microwaved food. "This process is based on physicalprinciples 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 inaccordance with nature.

"Technically produced microwaves are based on the principle ofalternating 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 towithstand such a violent, destructive power for any extended period of time, not even in the low
energy range of milli-watt. "Of all the natural substances-which are polar-the oxygen of watermolecules reacts most sensitively. This is how microwave cooking heat is generated-friction fromthis 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 fromwithout to within. Cooking by microwaves begins within the cells and molecules where water ispresent 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.
「疑問が出てくる、太陽からのマイクロ波照射の影響は？それらは危険ではないのか？」に対してハーテルは「太陽からのマイクロ波はパルス性の直流電流の原理に基づいている。」と答えた。
＜注：赤字の箇所は意味不明、ハーテルは電磁波のことをきちんと理解しているとは言えない？それともジャーナリストが理解できずに、誤った記述にしている？＞

These rays create no frictional heat in organic 組織の substance." In addition to violent 猛烈な
frictional heat effects (called thermic effects), there are also a-thermic effects which have hardly
ever been taken into account, Hertel added. "These a-thermic effects are not presently measurable,
but they can also deform the structures of molecules and have qualitative consequences 結果.
マイクロ波は組織の物質の中に摩擦熱を発生させる。熱作用と言われる猛烈な摩擦熱に加えて、考えなければならない非熱効果もある、とハーテルは言う。「非熱効果は現在、測定ができないが、分子構造を変化させることができ、定性的な結果をもたらす」と。
＜注：赤字の部分も科学的ではない。ハーテルは電磁波のことが判っていない？＞
For example, the weakening of cell membranes 膜組織 by microwaves is used in the field of genealtering technology. Because of the force involved, the cells are actually broken, thereby
neutralizing 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.
例えば、マイクロ波は細胞の膜組織の弱めるために、遺伝子操作の技術として使用されている。加えられた力によって、細胞は壊され、細胞の膜組織の外部と内部の間の電位は中性化される。傷ついた細胞は容易にウイルス・菌類・微生物の餌食となる。
The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy
emergency: they switch from aerobic 好気性 to anaerobic respiration 呼吸. Instead of water andcarbon 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 ofreasons, and our cells then revert from a "robust oxidation" to an unhealthy "fermentation".
The same violent friction and a-thermic deformations that can occur in our bodies when we aresubjected 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 irradiatedfoods do not have any significantly higher "radiolytic compounds" than do broiled, baked or otherconventionally 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 theeaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and theindication 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 inour daily diets. However, the establishment has not taken kindly to this work. "The first drawing ofblood 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 twohours later." >From each sample, 50 ml of blood was used for the chemistry and five millimetres forthe hematology and the luminescence. The hematological examinations took place immediately
after drawing the samples.
Erythrocytes, 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 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, forexample, cannot be ruled out, but the established baseline for each individual became the "zerovalues" 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 andmicrowaved food were marginal-although noticed as definite "tendencies".
As the test continued, the differences in the blood markers became "statistically significant". Thechanges 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 白血球増加症"Leukocytosis (an increase in white blood cells)," Hertel explained, "which cannot be accounted forby 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 theliving 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 scientificbelief 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, withmilk, 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 lessinfluenced by cholesterol content of food than by stress factors. Such stress-causing factors canapparently 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 makeanyone with a modicum of common sense sit up and take notice. Food from the microwave ovencaused 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 organization, the Swiss Association of Dealers for Electroapparatuses forHouseholds and Industry, known simply as FEA, struck swiftly. They forced the President of the
Court of Seftigen, Kanton Bern, to issue a 'gag 自由な発言の禁止 order' against Hertel and Blanc.
ハーテルとブランクが彼らの結果を発表してからすぐに、権威の鉄槌が彼らを酷評した。スイスの強力な組合組織である FEA（スイス電気・家電製品販売協会）は迅速に攻撃した。彼らはハーテルとブラン
クに対して、ベルン州の裁判所に「自由な発言の禁止命令」を発行させた。
The attack was so ferocious that Blanc quickly recanted his support-but it was too late. He hadalready put into writing his views on the validity of the studies where he concurred with the opinion
that microwaved food caused the blood abnormalities.
この攻撃は残忍で、ブランクはすばやく撤回したが、「時すでに遅し」であった。彼は電子レンジで加熱した食材は血液を異常にするという見解を認める研究が有効であるという彼の意見を記述してしまっていた。
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 thatbe do not want a 'show trial' to erupt on this issue. In March 1993, the court handed down thisdecision based upon the complaint of the FEA: "Consideration.
1. Request from the plaintiff (FEA) to prohibit the defendant (Dr Ing. Hans Hertel) from declaringthat 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 acancerous process. The defendant shall be prohibited from repeating such a statement inpublications and in public talks by punishment laid down in the law.

2. The jurisdiction of the judge is given according to law.
3. The active legitimacy of the plaintiff is given according to the law.
4. 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 notco-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 stillpreserves freedom of the press.]＜注：スイスの裁定によりハーテルらの研究に関してこれ以上の発表は禁止されたが、アメリカの憲法
では報道の自由により、こうした状況を報道することができる。＞
5. 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 healthauthorities with regard to the present stage of research with microwave ovens as well as to repeatedstatements from the side of the defendant about the danger of such ovens.
6. It is not considered of importance whether or not the polemic of the defendant meets the approvalof 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 notallowed and is always disqualified by the law. The necessity for a fast interference is in no case moreadvised than in the processes of competition. Basically, the defendant has the right to defend
himself against such accusations. This right, however 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 becauseof 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 casethus 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, andtherefore 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 notprove to be disproportionate.
The defendant is prohibited, under punishment of up to F5,000, or up to one year in prison, todeclare 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 ofadministrative 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 thiswriting, Hans is still waiting for a hearing with media coverage-and he's still talking andpublishing 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 pharmaceuticalcompany, 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 tosuppress open debate on this vital issue for modern civilisation, new microwave developments
blossomed in the United States.
＜以下はハーテルらの研究とは別の研究を紹介している。＞
INFANT DANGERIn the journal Pediatrics (vol. 89, no. 4, April 1992), there appeared an article titled, "Effects ofMicrowave 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, wasalso 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 areaway. But parents and caregivers should be careful how they warm this milk. A new study showsthat microwaving human milk-even at a low setting-can destroy some of its importantdisease-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°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 thegrowth of more potentially pathogenic bacteria.
Milk heated at a high setting (72°C to 98°C) lost 96 per cent of its immunoglobulin-A antibodies,
agents that fend off invading microbes. "What really surprised him, Kerner said, was finding someloss of anti-infective properties in the milk microwaved at a low setting-and to a mean of just
33.5°C.
Adverse changes at such low temperatures suggest 'microwaving itself may in fact cause someinjury to the milk above and beyond the heating'. "But Randall M. Goldblum of the University ofTexas 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 60degree;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 whenvolumes 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 suggeststhat 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 thatthe effects of microwaves on foods can degrade the foods far above the known breakdowns ofstandard cooking, is it not reasonable to conduct exhaustive studies on living, breathing humanbeings 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 dodamage to people. The industry must admit that some microwaves escape even in the best-madeovens. 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?
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊