| http://www.w3.org/ns/prov#value | - In 1991 two Swiss researchers, Drs. Hans Ulrich and Bernard Blanc, reported that microwaved food has three effects on the blood: It decreases hemoglobin, impairing the blood's ability to carry oxygen to the body's tissues; it increases white blood cells, an indication of poisoning and infections; and it eliminates a kind of white blood cell, lymphocytes, that are necessary for the production of an
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