Is a microwave oven harmful? I want to find out this question once and for all. Perhaps the facts from “experts” are just as much a myth as many others. The controversy over the question: is it harmful or not? began immediately after the appearance of the first microwave ovens. Manufacturers claim that there is no harm (they didn’t expect anything else from them), the population is sure that there is (on the Internet you can even find the “fact” that microwaves have been used to “shoot down planes”). We decided to figure it out for ourselves: is the food from the microwave, which we often use, harmful?

Users, fascinated by the advantages of this device, in response to attacks by opponents of the use of stoves, give the following arguments:

1. Modern microwaves quickly heat food, which is important for people who are short on time.
2. In the device it is difficult to bring food to the point where it runs away. The availability of ready-made programs allows you to select the optimal processing mode for each type of food product.
3. Even a child can heat food in the microwave. This is safer for him than using a gas or electric stove for this purpose.
4. You can heat food without oil, which, according to American researchers, eliminates the cause of cancer.
5. According to research, using a microwave to process food can save maximum amount vitamin C.

Myths that have not been confirmed

Let's try to look at most of the myths about microwaves - how harmful they are to us:

Myth No. 1: When heated in a microwave oven, food loses most of its vitamins and nutrients. Refutation: with any heating of food, be it on the stove or in the oven, in any case, the amount of vitamins and microelements is lost. Cooked or fried food loses more vitamins than food heated in a microwave oven. After all, heating time in a microwave oven is always less than on the stove and in the oven. Consequently, less vitamins are lost.

Myth No. 2: under the influence of microwave radiation, carcinogens are formed; food cooked in the microwave is supposedly dangerous to human health. Refutation: the fact is that carcinogens and trans fats are formed in food after frying it in oil. Rapid heating, on the contrary, kills microorganisms harmful to humans (for example, E. coli), since these microorganisms die during this strong impact. Food after being microwaved receives a sterilization effect.

Myth No. 3: Microwaves cause changes in food at the molecular level. Food becomes deformed. Refutation: It has long been confirmed that microwave energy cannot cause molecular disintegration of molecules.

Microwave chicken is healthier than fried chicken. Since during the cooking process a very small number of heterocyclic amines are formed. It turns out that much more of them are formed in the frying pan.

Myth No. 4: It is dangerous to be near a microwave oven, as you can catch a large dose of radiation. This is not true, if you use a microwave with the door closed (and with the door open it will not work itself), then the radiation dose is the same as from a cell phone.

Myth #5: Microwaves cause gastrointestinal diseases and cancer. Refutation: at present there is not a single fact that a person died because he used a microwave oven. If you believe the opinion of WHO (World Health Organization), then this technique does not provide harmful influence on human health.
There is only one condition that applies to people with artificial pacemakers: they should not be near ovens, since microwaves can disrupt the functioning of the heart stimulator. But this applies to both the phone and the LCD monitor.

There are several simple rules how to use a microwave oven correctly. Follow them, and you won’t have to worry about your health and won’t have to think about whether microwave food is harmful.

• You can cook or heat food in the microwave only in glass or special containers. The use of metal containers and heating food in foil is strictly prohibited. How food can be placed in the chamber is indicated in the instructions for each oven. Plates with metal rims release lead when heated and will also spark.
• Do not heat food in sealed packaging. These include unpeeled eggs, sausages wrapped in film, some kind of soup in a bag, food in foil, etc.
• It is better to avoid semi-finished products sold in stores. It is preferable to prepare them yourself from safe products without using dyes, preservatives, or flavorings.
• Cellophane and polyethylene bags, as well as plastic dishes, are not allowed. These materials, when heated, can not only melt, but also saturate the food with toxins. It is better to heat baby food and mother's milk in a baby food warmer that operates on the principle of a water bath or in a jar of hot water. In the oven chamber, the heating of the volume occurs unevenly, as it heats the water contained in the products.
• Heated food should be covered with a special lid so that the dish is heated evenly. This will ensure that the entire product is heated to 100°C, at which pathogenic microbes are destroyed in the food. In addition, the lid will not allow heated dishes to splash on the walls of the chamber and allow bacteria to get on them.
• The oven chamber must be wiped after each use.
• Once a month you should treat the walls of the chamber with vinegar.
• All plastic packaging and bags from products must be removed.

You cannot heat or cook food in foil, as you will simply start sparking, and then the oven will simply burn out. There is special foil paper with holes, but it’s better not to experiment.

Follow these rules, know how to properly heat food in the microwave - you need to know how to use any equipment.

On the video - harm or benefit to human health:

“Facts” that gullible people believe

For decades now, we have been hearing how harmful it is to heat food in the microwave, but Europe, America, and many other countries cannot imagine their lives without a microwave oven. I can’t believe that in Europe they are so careless about health.

So, what we are used to hearing:

1. Under ultra-high-frequency radiation, the polarity of food molecules changes, accompanied by their deformation. As a result, the structure of amino acids changes, which causes the formation of toxins that are harmful to health.
2. In Switzerland, a study was conducted on two groups of volunteers to find out whether it is possible to heat food in microwave ovens. The subjects of the first group ate food prepared and heated in traditional ways. Members of another consumed microwaved food. After some time, a blood test of the participants showed that the experimental subjects who ate food that had passed through the oven had a decrease in hemoglobin, an increase in cholesterol, and an increase in the number of lymphocytes.
3. After studying the composition of food processed in the microwave, scientists discovered that it contained foreign components (considered dangerous) that were not present in the original products.

Russian scientists also decided to find out why microwaves are so harmful, and after conducting research they found:

• the nutritional value of foods processed in a microwave oven is halved;
• short-term exposure to microwaves is sufficient for the formation of carcinogens in vegetables and fruits, created from the alkaloids contained in these products;
• the carcinogen nitrosodimethylamine is formed in meat after treatment with electromagnetic radiation;
• When defrosting, galactosides and glycosides appear in products;
• microwave processing of dairy and grain products is accompanied by the conversion of amino acids into carcinogens;
• Despite the fact that the conclusions of these studies have not been confirmed by official science, they have not been refuted. Therefore, it should be taken into account (God protects those who are careful) that consumption of products containing carcinogens leads to severe health problems. The functioning of the lymphatic and digestive system, cancer cells form in the blood. Radicals generated during the processing of products with electromagnetic radiation increase the risk of developing cancer. Doctors suggest that the microwave oven has become a provoking factor in the increase in the number of diseases of diabetes, cancer, obesity, heart and blood vessels.

I don't know about you, but we weren't impressed. And above we wrote and debunked many myths about this technique.

On this moment It is very difficult to say who exactly invented the microwave oven. In different sources you can see completely different information. The official creator is usually named P.B. Spencer, an engineer from the United States of America who was involved in research on the emitter of microwave waves - the magnetron. As a result of his experiments, he made very specific conclusions. A certain frequency of radiation causes intense heat generation. On December 6, 1945, scientists received a patent for the use of microwaves for cooking. In 1949, in the USA, using this patent, the production of microwave ovens, which were intended for quickly defrosting strategic food reserves, had already begun. The whole world celebrates the birthday of microwave ovens on December 6th.

Controversy surrounding the invention

Since this device was created, debates about its benefits and harms have not subsided. Until now, many people do not understand the principle of operation of a microwave oven, which is why it is believed that products that have undergone such processing can be dangerous to human health. When on Russian market As soon as this device appeared, many began to hear that food cooked or heated in this way causes cancer. They often talked about the influence of microwaves on the intrauterine development of children and their ability to cause various pathologies. Dishes from such an oven are full of carcinogens.

Recent studies of the household appliances market have demonstrated that every fifth family in Russia has a microwave oven, and in the United States of America only 10% of the population has not yet acquired this unit. When purchasing from sales consultants, you can often hear that this particular model is completely safe for health and shielded from radiation. And then the thought creeps in that there are some harmful factors.

This device uses radio waves similar to a conventional receiver, only they differ in frequency and are characterized by greater power. Every day we experience the effects of radio waves of different frequencies - we are influenced by our mobile phones, computers, televisions and other types of equipment. We should take a closer look at what a microwave oven is. Is there harm or benefit from its use, what is its impact? The cooking process works like this: microwave microwaves “bomb” the water molecules in the food, causing them to rotate at an incredible frequency, which creates molecular friction that heats the food. It is this process that causes severe damage to food molecules, as it leads to their rupture and deformation. It turns out that a microwave oven leads to decay and changes in the structure of products under the influence of radiation.

After the war, medical research was discovered that the Germans were doing with microwaves. All these documents, along with several working models, were transferred to the United States of America for further research. The Russians obtained a number of models with which they conducted many experiments. During the study, it was revealed that exposure to microwaves produces environmental and biological substances that are harmful to health. A regulation was created to strictly limit the use of microwave waves.

The harm and benefits of a microwave oven according to scientists

American researchers say that this device has reduced the incidence of stomach cancer in America. This is due to the fact that there is no need to add oil when cooking in a microwave oven. And in terms of the cooking method, this option is very similar to steam, which is considered the safest. A short cooking time allows you to preserve twice as many nutrients in food: minerals and vitamins. At the Institute of Nutrition of the Russian Academy of Medical Sciences, it was calculated that the process of preparing dishes on the stove leads to the loss of 60% of useful elements, in particular vitamin C. And microwaves destroy only 2-25%. However, scientists from Spain claim that broccoli, which is prepared in this way, loses up to 98% of the minerals and vitamins contained in it, and the microwave oven is to blame for this.

The harm of this method of cooking is becoming more and more confirmed every day. A lot of information has emerged that food prepared in this way causes irreparable harm to human health. Microwaves cause food to break down at the molecular level, causing irreversible changes that cause cancer-causing substances in regular food.

In 1992, a comparative study was published in the United States, which stated that introducing molecules exposed to microwaves into the human body leads to more harm than benefit. In food that has undergone this processing, the molecules contain microwave energy that is not present in foods prepared using traditional methods.

The microwave oven, the dangers of which have been studied for many years, changes the structure of products. A short-term study showed that people who consumed vegetables and milk prepared in this way had changes in their blood composition, increased cholesterol and decreased hemoglobin. At the same time, eating the same products, but prepared traditionally, did not lead to any changes in the body.

Unanswered question

Manufacturers of microwave ovens unanimously claim that food from a microwave oven does not differ in composition from that processed in a traditional way. However, not one State University in the United States of America has not conducted research into how food modified in this way affects the human body. But there is a huge amount of research on what happens if the door of the device is not closed. Common sense dictates that issues related to the food itself are quite important. Therefore, at the moment it is a complete mystery what a microwave oven does to food, whether it brings harm or benefit to them.

Other Important Points

Quite often you can hear that these devices are harmful to children. The composition of mother's milk and infant formula includes amino acids that, when exposed to this radiation, are converted into d-isomers, and they are considered neurotoxic, that is, they lead to deformation nervous systems s, and also nephrotoxic, that is, they are poisonous to the kidneys. Now that many children are fed with artificial formulas, the dangers are increasing, because they are heated in microwaves.

The World Health Organization has issued a verdict that the radiation used in microwaves does not harm food or humans at all. But the intensity of the microwave flux can affect implanted cardiac stimulators. This is why people with pacemakers are advised to give up microwaves and cell phones.

Other Features

However, many people are still targeting the microwave oven. Whether it is harmful or not is not clear. Therefore in this issue the final verdict has not yet been rendered. Many scientists are working to study its effect on the human body. In the meantime, the dangers and benefits of a microwave oven remain a big question; you should use it only for heating and defrosting food, but not for cooking. You should not be near a switched-on stove yourself, especially if you do not allow children near it. A faulty device should not be used. The doors should close as securely as possible and there should be no damage to them. And if you have a microwave oven, the instruction manual will help you use it correctly. You should always have this appliance repaired by qualified personnel rather than doing it yourself.

Unusual use of microwaves

A microwave oven, whose characteristics depend on many factors, can be used for various purposes that are not considered traditional for it. You can use it for drying vegetables, herbs, nuts for the winter, as well as crackers. If you put spices and seasonings in the microwave for 30 seconds, you can refresh their aroma. Bread can be refreshed by wrapping it in a napkin and placing it in the device for 1 minute at the most intense radiation.

You can peel almonds by placing them in boiling water and then heating them in the oven for half a minute at full power. A microwave oven, the harm of which has been intensively studied, is also useful for peeling walnuts. They need to be heated in water at full power for 4-5 minutes. You can easily get rid of the white pulp on lemons or oranges. To do this, citrus fruits should be heated at full power for 30 seconds. After this, the white pulp can be separated from the slices quite simply.

Lemon or orange zest can be dried quite quickly by heating it for two minutes at full power. The same time will be enough to melt the candied honey.

You can save cutting boards from unpleasant odor. To do this, you need to wash them, rub them with lemon juice, and then fry them in the microwave for a couple of minutes. In this case, even the most pungent ingrained odor will disappear.

For squeezing juice from citrus fruits last straw Just warm them up for a few minutes in the microwave and then let them cool.

What is the harm of a microwave?

If you are interested in a microwave oven, the harm of which is confirmed by many studies, then it is worth noting that the operating frequency of this device coincides with the frequency mobile phone. At the moment, there are four main factors that speak in favor of the harm of this unit.

First of all, it should be noted that electromagnetic radiation, or more precisely, its information component, is harmful. In science it is usually called a torsion field. Experiments have demonstrated that electromagnetic radiation has a torsion component. It is precisely such fields, according to most scientists, that pose danger and harm to human health. The torsion field transmits to a person all the negative information, which can cause irritation, headaches and insomnia, as well as other ailments.

It is also important to remember the temperature, but this applies over a long period of time when using the microwave oven constantly.

If we are targeting a microwave oven, the harm or benefits of which we are so interested in, then from the point of view of biology, it is high-frequency radiation in the centimeter range that is most harmful to humans. Since it is from it that the electromagnetic radiation of the highest intensity is obtained.

Microwaves lead to direct heating of the body, and only blood flow can reduce the degree of exposure. But there are organs, for example the lens, in which there is not a single vessel. Therefore, exposure to microwave waves causes clouding of the lens and its destruction. Such changes are irreversible.

Since we do not see or hear electromagnetic radiation, and we do not clearly feel it, we cannot determine whether it was the cause of this or that human disease. The influence of such radiation does not appear immediately, but only when it accumulates, which makes it difficult to blame any device with which a person has been in contact for this.

So, if you are considering a microwave oven, the characteristics of which are completely unimportant in this matter, then you should study its effect on food. Electromagnetic radiation can cause the ionization of molecules of a substance, that is, as a result of this, an atom can gain or lose an electron, which leads to a change in the structure of the substance itself.

Radiation causes the destruction of food molecules and their deformation. The microwave oven (whether its use is harmful to health or not is still being actively studied) creates new compounds that do not exist in nature. They are called radiolytic. And they, in turn, create molecular rot, which is a direct consequence of radiation.

Here are just a few facts to think about if you are interested in using a microwave oven:

Meat that is prepared in this way contains Nitrosodienthanolamines, which is a carcinogen;

In milk and cereals, many acids turn into carcinogens;

When fruits are defrosted in this way, their galactizoids and glucosides turn into carcinogenic substances;

Vegetable alkaloids become carcinogenic even with minor irradiation;

When processing plants, especially root vegetables, in a microwave oven, carcinogenic substances are formed. free radicals;

The value of food is sometimes reduced by 90%;

Many vitamins lose their biological activity.

A microwave oven, reviews of which can be interesting and educational, is capable of weakening the cells of our body with its microwave radiation. There is a method of genetic engineering in which a cell is lightly irradiated with electromagnetic waves to penetrate it, and this leads to a weakening of the membranes. Since the cells, one might say, are broken, the membranes no longer serve as an obstacle to viruses, fungi and other microorganisms, and the natural self-healing mechanism is also suppressed.

The health hazards of microwave ovens are the same as exposure to radiation. In this case, radioactive decay of molecules occurs, after which new alloys unknown to nature are formed.

The influence of microwave radiation on human health

Eating food that is cooked in a microwave oven leads to a gradual decrease in heart rate and blood pressure. After this comes a period of nervousness and high blood pressure, headaches, eye pain, dizziness, irritability, insomnia, stomach pain, hair loss, inability to concentrate, reproductive problems appear. Sometimes they even appear cancerous tumors. With heart disease and stress, all these symptoms worsen.

What does the market offer?

The microwave oven, reviews of which you might like, is designed to provide maximum comfort, convenience and complete safety during use. The Russian market offers devices of different brands and sizes. Thanks to the abundance of design solutions, you can choose the model that best suits your taste preferences. There are both simple solutions and multifunctional large-sized specimens.

Any microwave oven whose characteristics suit you works on the same principle. The product is heated evenly due to irradiation from all sides. Simple models are characterized by the fact that the product is in one place, and a microwave source rotates around it, while more advanced options assume that directed microwave radiation is used, and the product is located on a special rotating tray.

A microwave oven, the design of which may include a grill and forced air circulation, is a more complex device. In this case, the fan is usually located behind the chamber wall. Grills are equipped with tubular heating elements. For steam cooking, the device can be equipped with special utensils. All models have a backlight that allows you to monitor the cooking process.

Subtleties of choice and characteristics

Despite the fact that a microwave oven, the reviews of which you may like, can completely replace a traditional kitchen stove, it is usually purchased as an addition to existing equipment. Before choosing, you should determine your needs and capabilities. You need to decide what tasks you need to perform and how often: prepare first courses, bake meat and poultry, defrost food, reheat it, and so on. Do you need a traditional, inexpensive device or a modern and elegant one? And all this is important if we consider microwaves. How to choose one model or another is entirely up to you.

Many buyers prefer to use this device for defrosting food and heating food. These goals are easily achieved in simple microwave ovens, which use exclusively microwave radiation. Such equipment is usually purchased as an addition to a stove and oven. This way you can satisfy dietary and fast food requirements.

The size and design of the microwave oven affect the number of products and dishes that will be prepared at one time. The greatest demand is for devices that are characterized by medium and small dimensions, as well as the presence of a grill. With this option, food is not only heated, but also brought to perfect condition. Such solutions meet the needs of small families with limited budgets.

An important parameter is the volume of the chamber. Typically, the more functions a device has, the larger it is. Microwave wattage is another thing to keep in mind. This is what affects the cooking speed. The controls should be clear, but at the same time quite functional.

It is advisable that the kit includes a set of necessary accessories. Then working with the device will be much easier. The choice of one brand or another is a personal matter for everyone, and it all depends on preferences.

If we talk about reviews of microwave ovens, then here, as elsewhere, you can find different opinions. But most people agree on the usefulness of such a kitchen device as an assistant if you need to warm up, defrost, or quickly cook something. Models with a grill are more popular, as the food in them turns out to be more appetizing in appearance.

In general, a microwave oven, the photo of which you can take yourself, should be the way you want it. In the sense that the choice of a particular model depends entirely on your preferences.

What harm does a microwave do to human health, and what benefits does this device bring? How to use the device correctly to minimize the negative impact.

Microwave - benefit or harm?

Introduction

IN modern world people often ask themselves the question: “Is a microwave oven harmful to our body?” Opinions on this matter differ. To understand this issue, you need to understand the operating principle of this device. To decide for yourself whether a microwave is harmful or beneficial for humans, you need to rely on scientific evidence.

Operating principle

Operating principle of a microwave oven

A microwave oven emits electromagnetic waves at ultrafrequencies, the length of which ranges from 1 mm to 30 cm. They are also used in mobile communications, radio communications, as well as for the Internet. But why is a microwave so dangerous and scary? It consists of several parts: a high-voltage transformer, a magnetron and a control system (buttons, display, timer, etc.).

The magnetron transforms electricity into microwave rays, which have an effect on food molecules. Microwaves act on the water atoms in food, causing them to spin faster, thereby creating a frictional force that heats the food. Friction between water molecules and other molecules breaks food apart and deforms it from the inside.

This process is called isomerism (that is, isomers appear). It causes particles to decompose and destroys the original molecular structure of food. It is not possible to crush a particle, even such a simple one as a water molecule, at home, even when it turns into a vapor state.

History of creation

The microwave was created during the Second World War, in Nazi Germany. It was intended to speed up the process of feeding soldiers, in other words, to reduce the amount of time spent on preparing and heating food. Soon, German scientists found out that the device they had invented had a negative effect on the human body and they were forced to abandon this development.

In 1943, the development of the furnace fell into the hands of the Russians and Americans. The Americans classified this information as secret, and Russian scientists carefully studied all the data and came to the conclusion that the microwave oven poses a biological threat and has a very harmful effect on the human body. And so they came to the conclusion that this is a device that negatively affects the environment. As a result, its use was banned.

Myths about the first microwave oven

There are many different arguments about whether a microwave oven is harmful or dangerous. You need to be able to distinguish what is the truth, the basis for which is Scientific research. And what is a pseudoscientific myth that is just made up?

Myth one

Since microwave rays affect the molecular structure of food, anything exposed to this device becomes carcinogenic. Carcinogenic - this means that any food product that is heated by the oven becomes the causative agent of a malignant tumor. Accordingly, under no circumstances should you heat food in the appliance.

Bacteria are killed in the microwave

No scientific study has proven this information. Only X-rays and ionizing rays can make a product a carcinogen. Carcinogens are also produced when frying in oil. When quickly heated in a microwave oven, food products are not exposed to long-term heat, and accordingly they contain a minimum of burnt fat, due to which the product becomes carcinogenic.

Moreover, rapid heating, on the contrary, destroys harmful microorganisms, such as E. coli. Therefore, the microwave oven plays the role of a sterilizer.

Is microwaved food harmful? If we rely on the scientific research presented above, then in this case, only benefits come from quick warming up.

Myth two

Food cannot be heated in a microwave because the magnetic radiation emitted by this device is harmful to human life. In fact, the radiation from the furnace is the same as that from WI-FI router or from a cell phone. It’s just stronger during cooking, but scientists have foreseen this. Due to the design of the furnace, during heating, the radiation remains inside the device.

Scientists have discovered that waves do not accumulate in household items or food; they disappear in the open atmosphere. In other words, no threat will arise if the equipment is not used with the door open.

Myth three

The waves emitted by a microwave oven are radioactive. The waves produced by the device are non-ionizing. People who are at least a little familiar with physics know that they do not harm either food or people.

Myth four

An explosion may occur in the device due to metal objects. This is nonsense, everyone knows that the result of an explosion is the rapid expansion of gas. In our case, metal objects will cause sparking, which will have a negative effect on the device itself. That's why reheating food in metal objects Not recommended.

Harm from a microwave oven

It turns out that most of the “horror stories” about microwave ovens turned out to be myths. So why is a microwave actually harmful?

1. Has a negative effect on the brain. Scientists have found that radiation causes damage to the brain. The impulses that neurons send become shorter.
2. Food heated in the oven is not properly recognized by the digestive tract. In other words, food is not regarded as food. Thus, by eating food from a microwave oven, you can leave your body hungry.
3. The body absorbs vitamins and minerals worse. This is due to the fact that the waves change the structure of useful minerals and substances, and the body cannot accept them. In addition, the substances are not only not absorbed, but also do not leave the body, forming blood clots.
4. Many people ask the question: “Is it harmful or not to heat food for a child in the oven?” It is not recommended to put food in the microwave for children. Of course, it will not cause harm, but the nutrients of the heated food will decrease.
5. Negative effect on immunity. It has been clinically proven that eating foods that have been thermally processed in a microwave oven leads to disruption of the lymph nodes and lymph glands. The consequence of this is premature aging of the human body. In addition, blood clotting slows down, which makes wounds take much longer to heal.
6. Negative effects on the hormonal system. Frequent consumption of foods that have been exposed to microwaves leads to disruption of the production of male and female hormones. According to the researchers' conclusions, this is due to the fact that the human body has not adapted to positively perceive food products from microwave ovens. By eating such food, we ourselves disrupt the body’s parameters and complicate the functioning of the digestive system.

Benefits of a microwave oven

We've looked at the damage this can cause. Appliances. But is it possible to benefit from its use? Of course yes.

• as mentioned earlier, the thermal effect of the device kills some harmful organisms;
• You can cook food without fat and oil, which do not have a very good effect on our body;
• It takes much less time to cook;
• You can quickly reheat and defrost food.

Is a microwave useful in everyday life or, on the contrary, harmful? This is all a controversial issue. Whatever you decide for yourself, in any case, use the recommendations for use:

1. Follow all recommendations for proper installation.
2. Leave the vent connector open.
3. Do not turn on the device unless necessary.
4. The mass of the product to be heated must be more than two hundred grams.
5. Do not heat explosive foods such as eggs.
6. Cover the heated food with a lid, place it exactly in the center of the disk and try to stir at least occasionally.
7. Do not stand closer than 50 centimeters from the device.
8. Wipe the oven walls with soapy water after each use.
9. Once every six months, wash the entire oven with vinegar.
10. Do not heat in plastic, metal or chipped containers.
11. Do not use the microwave oven if it is faulty and do not try to repair it yourself. It is best to contact specialists.

Conclusion

You should use the microwave as little as possible

Is a microwave oven harmful to health and to what extent? Is it harmful to heat food in the microwave? Everyone decides for themselves. Despite all the data that proves that microwave ovens are harmful, there are also many refutations of this. Most likely, if you decide whether a microwave oven is beneficial or harmful, opinions will be divided 50 to 50.

Do not forget that electrical equipment affects human organs. But each individual is affected differently. For some it may appear immediately, for others it may take decades. Years go by and it will no longer be possible to determine exactly why this happened. In the history of the microwave oven, there is not a single case where it was proven that a person died due to its exposure.

To ensure the benefit of technology and to minimize its harm, a microwave oven should be used only as needed, as a complement to a gas and electric stove. May her presence be in Everyday life will be kept to a minimum.

Video

Is microwave harmful? How does it work?

Harmful microwave oven. Research

The Institute of Nutrition of the Russian Academy of Sciences conducted an examination of food prepared in a microwave oven. The level of vitamin retention during the preparation of vegetable and meat dishes was checked. And the result exceeded all expectations - even the most valuable vitamin C was preserved after processing in the oven by 75-98%. And with traditional cooking methods, the preservation of this vitamin does not exceed 30-60%.

However, think for yourself, if we cook food in a microwave oven faster than usual and at a temperature no higher than the boiling point of water, then the danger of preserving all kinds of bacteria and chlorine-containing organic matter is not small.
If we simply heat up food or ready-made dishes in a microwave oven at a low temperature, then this is always a loss of the original taste properties, and may also provoke the proliferation of any microflora in long-term or improperly stored products. Well, if we cook food without water or in small quantities of water, then where do all the heavy metals, nitrates and nitrites go?
You just need to imagine what happens when you use one or another method of cooking.
Soviet research on the dangers of microwave ovens
In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health, as many studies had been conducted on them. The ban was lifted in the early 90s after Perestroika.
Here are some of the research results
Microwave:
1. Accelerate the structural breakdown of products.
2. Carcinogenic substances are created in milk and grain crops.
3. They change the elemental composition of food products, causing digestive disorders.
4 . They change the chemistry of food, which can lead to malfunctions of the lymphatic system and the destruction of the body’s ability to protect itself from malignant tumors.
5. Lead to an increase in the percentage of cancer cells in the blood.
6. Lead to malignant tumors of the stomach and intestines, general degeneration of peripheral fiber, as well as the gradual destruction of the digestive and excretory systems in a statistically high percentage of people.
7. Reduces the body's ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that help accelerate the breakdown of fats in the body).
8. Microwaves near the oven also cause health problems.
9. Heating cooked meat in the microwave causes the appearance of d-nitrosodiethanolamine (a widely known carcinogen), destabilization of biomolecular compounds of the active protein,
creation of carcinogenic agents in protein hydrolyzate compounds in milk and cereals.
10. Microwave radiation also causes a change (decay) in the catabolic behavior of glucoside and galactoside elements in frozen fruits if they are thawed in a microwave oven.
11. Cause a change in the behavior of catabolic plant alkaloids in raw, cooked or frozen vegetables that have been exposed to radiation even at short term.
12. Cancer-causing free radicals were formed in certain molecular structures of trace elements in substances plant origin, especially in raw root vegetables.
13. Those who consumed microwaved food showed statistically higher rates of gastrointestinal cancers, as well as general degeneration of peripheral fiber with gradual destruction of digestive and excretory system functions.
"Rising Broad Deficits nutrients in the Western world correlates almost perfectly with the advent of microwave ovens. This is no coincidence. Microwave ovens heat food by creating a process of molecular friction, but it is this same friction that quickly destroys the fragile molecules of vitamins and phytonutrients (herbal remedies) naturally found in food. One study shows that microwave heating destroys up to 97 percent of nutritional value (vitamins and other plant nutrients that prevent disease, boost immunity, and promote health).”
There is a lot of research into microwave ovens and the effects they can have on the human body. Conclusive studies have not yet been published, but if any of the above shows signs of negative effects on food, one can only imagine what effects these effects would have on the human body. So if you can do without using a microwave, do so. Even if it's just to maintain the nutritional value and quality of your food.

How does a microwave oven work?
Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299.79 km per second). In modern technology, microwaves are used in microwave ovens, for long-distance and international telephone communications, transmission of television programs, and operation of the Internet on Earth and via satellites. But microwaves are best known to us as a source of energy for cooking - the microwave oven.
Each microwave oven contains a magnetron, in which electrons are charged by electromagnetic fields to produce microwave radiation equal to 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz). This microwave radiation interacts with food molecules.
The magnetron in a microwave oven is the most important component. It is the source of microwave heating in a microwave oven. Food molecules - especially water molecules - have positively and negatively charged particles, like the southern and north poles Earth.
Microwaves “bomb” food molecules, causing polar molecules to spin at millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, breaking or deforming them. In the scientific world, this process is called structural isomerism.
Simply put, microwaves cause breakdown and changes in the molecular structure of food through the process of radiation.
Who invented microwave ovens
The Nazis, for their military operations, invented a microwave stove - "radiomissor", for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case was sharply reduced, which made it possible to concentrate on other tasks.
After the war, the Allies discovered documents of medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for "further scientific research." The Russians also obtained a number of such models and conducted extensive studies of their biological effects. As a result, the use of microwave ovens in the USSR was strictly prohibited. The Soviets have issued an international warning about harmful substances, biological and environmental, from exposure to microwaves.
Other Eastern European scientists also identified the harmful effects of microwave radiation and created strict environmental restrictions on their use.
Microwaves are not safe for children
Some of the amino acids L - proline, which are part of mother's milk, as well as in infant formula, are converted under the influence of microwaves into d-isomers, which are considered neurotoxic (deform the nervous system) and nephrotoxic (toxic to the kidneys). It is a tragedy that many children are fed on artificial milk substitutes (baby formula), which are made even more toxic by microwave ovens.
Scientific data and facts
A comparative study on Microwave Cooking published in 1992 in the United States states:
“From a medical point of view, it is believed that introducing molecules exposed to microwaves into the human body has a much greater chance of causing harm than benefit. Microwave food contains microwave energy in molecules that is not present in traditionally prepared foods."
Microwave waves created artificially in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. Deformation of molecules in this case is inevitable. It has been noted that amino acids contained in food undergo isomeric changes and are also converted into toxic forms under the influence of microwaves produced in a microwave oven. A short-term study raised significant concerns about changes in the blood composition of people who consumed microwaved milk and vegetables. Eight other volunteers ate the same foods, but prepared in traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. Hemoglobin levels decreased and cholesterol levels increased.

Swiss clinical trials
Dr. Hans Ulrich Hertel, participated in a similar study, and worked for many years in one of the large Swiss companies. Several years ago, she was fired from her position for disclosing the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in microwave ovens may pose a health risk compared to food prepared using traditional methods. An article was also presented in the magazine Franz Weber No. 19, which stated that consumption of food cooked in microwave ovens has a malignant effect on the blood.
Dr. Hertel was the first scientist to conduct a clinical study on the effects of microwaved food on the blood and physiology human body. This small study reveals the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking food in a microwave oven changes the nutritional composition of food. This research was carried out together with Dr. Bernard H. Blanc from the Swiss Federal Institute of Technology and the Institute of Biochemistry.
At intervals of two to five days, volunteers received one of the following meals on an empty stomach: (1) raw milk; (2) the same milk, heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in the microwave; (5) fresh vegetables; (6) the same vegetables prepared traditionally; (7) traditionally thawed frozen vegetables; and (8) the same vegetables cooked in the microwave.
Blood samples were taken from volunteers immediately before each meal. Then blood tests were performed at certain intervals after taking milk and plant products.
Significant changes were found in the blood during the meal intervals exposed to microwave ovens. These changes included a reduction in hemoglobin and changes in cholesterol composition, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, consuming which a person is exposed to microwave radiation.
Radiation leads to the destruction and deformation of food molecules. Microwaves create new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot - how direct consequence radiation.
Microwave manufacturers claim that microwaved food does not have much difference in composition compared to traditionally processed food. The scientific clinical evidence presented here suggests that this is simply false.
Not a single public university in the United States has conducted a single study on the effects of altered microwaved food on the human body. Isn't this a little strange? But there is a lot of research about what happens if the microwave door is not closed. Once again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. We can only guess how molecular rot from the microwave will affect your health in the future!
Microwave carcinogens
In an Earthletter article in March and September 1991, Dr. Lita Lee provides some facts about the operation of microwave ovens. In particular, she stated that all microwave ovens leak electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summary summarized in this article shows that microwave ovens provide significant benefits more harm than previously thought.
The following is a summary of Russian Studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products exposed to microwave irradiation. Here is a summary of some of these results:
Cooking meat in a microwave oven creates the known carcinogen Nitrosodienthanolamines.
Some of the amino acids found in milk and grain products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside to galactoside into carcinogenic substances.
Even a short exposure of fresh, cooked or frozen vegetables to microwaves converts alkaloids into carcinogens.
Carcinogenic free radicals were formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.
Russian scientists also discovered a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!
Consequences of exposure to carcinogens
Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence of the microwave, break down and mix with water molecules, creating carcinogenic formations.
Changes in elementary nutrients result in disorders in the digestive system caused by metabolic disorders.
Due to chemical changes in foods, shifts in the lymphatic system have been noticed, leading to degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and heating vegetables and fruits leads to the oxidation of the alcoholic compounds they contain.
Exposure to microwaves raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds, causing cancer.
As a result of eating foods cooked in a microwave oven, there is a predisposition to the development of cancer of intestinal tissues, as well as general degeneration of peripheral tissues with the gradual destruction of the functions of the digestive system.
Direct proximity to a microwave oven. According to Russian scientists, it causes the following problems:
Deformation of the composition of the blood and lymphatic areas;
Degeneration and destabilization of the internal potential of cell membranes;
Disturbance of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of ​​nerve centers both in the anterior and posterior central and autonomic nervous systems;
In the long term, the cumulative loss of vital energy, animals and plants that are within a radius of 500 meters from the equipment.

Whether or not to cook food in the microwave is something everyone decides for themselves. A microwave oven significantly reduces the time of cooking, heating and defrosting food, which is important in our lives today. One way or another, many of us will cook or eat food cooked in a microwave oven. Perhaps there will be useful tips and recipes for cooking in the microwave.

What we eat greatly affects our health, because it is not for nothing that there is a saying: “You are what you eat.” Many people recommend consuming raw foods, but eating everything raw is not always possible and not always acceptable, so we have to cook the food somehow. For food to be truly healthy, it must be prepared from high-quality ingredients, but at the same time, it seems that you need to forget about using a microwave oven, although it can be very convenient to use. What is the harm from microwaves? And why was the use of microwave ovens banned in the Soviet Union in 1976? In this article, I will review what we know about the health effects of microwaved food.

How to cook food in the microwave

Food in a microwave oven is heated by high-frequency electromagnetic radiation (2.4 GHz), which operates inside the oven and is absorbed by the heated food. Since water molecules are bipolar (they have a pronounced positive and negative pole), electromagnetic vibrations cause resonance in them, transferring energy to them. Molecules rotate very quickly, changing polarity millions of times per second. Molecular friction is created, due to which the food is heated.

If the food or object in the microwave does not contain water, it will not heat up due to this effect. Probably everyone has noticed that food in the microwave heats up unevenly, this is due to the fact that the water in the food is unevenly distributed. There are very hot places that can burn you, so mothers are not recommended to heat baby food bottles in microwaves, as the baby may simply get burned. In addition, heating a plastic bottle in a microwave can actively leach toxic substances into the food. One of the worst pollutants is Bisphenol A, which is very often found in plastic containers.

Contrary to popular belief, microwave ovens do not heat food from the inside. When cooking bulk foods in a microwave, the outer layers are first heated by microwaves, and the inner layers are heated by conduction.

In addition, microwaves create new compounds that are not found in humans or in nature, called radiolytic compounds. However, it is not yet known how these compounds affect the body. In addition to the thermal effect, microwaves also have athermic effects, which are still very poorly understood because they are not so easy to measure. Some scientists suggest that it is the athermic effects of microwaves that account for much of the deformation and degradation of cells and molecules.

As an example, microwaves are used in the field of genetic engineering to weaken cell membranes. In fact, scientists use microwaves to destroy cell defenses. After exposure to microwaves, cells become easy prey for viruses, fungi and other microorganisms.
The blood is usually warmed before the transfusion is given. It is now known that blood heated in a microwave oven is deadly to humans. One woman in 1991 died after receiving a blood transfusion from a microwave oven.

Microwave radiation may escape

In general, there were problems with microwave radiation leaks in older models of microwave ovens. In theory, when properly grounded, a very small amount of radiation passes through the sight glass, which the US Food and Drug Administration states is "below levels that would cause harm to humans." However, according to Powerwatch, a non-profit, independent organization that disputes claims about the safety of microwave ovens:

“Even when the microwave oven is fine and working well, microwave levels within the kitchen are likely to be significantly higher than those from any nearby cell phone stations.”

When using a microwave oven, regularly check the quality of the insulation in the door to prevent radiation leakage through it. If the door does not close properly or is damaged, do not use this oven.

But even if the microwave is fully operational, at a distance of 30 cm from it a magnetic induction of 40 μT is created, but only 0.4 μT associated with the development of leukemia. Therefore, of course, it is better not to stand near a working microwave and not allow children to be near it.

Nutrients are lost in the microwave

There has been surprisingly little research into how microwaves affect organic molecules or how the human body reacts to eating microwaved food. Most of the research was done before 2000, most likely because researchers are now focusing on trendier topics, such as the health effects of cell phones and computers, which are creating a giant cloud of electrosmog around the world.

However, studies have largely confirmed that foods cooked in a microwave oven lose their nutritional value.

The study was published in the journal Food Science and agriculture in 2003, showed that broccoli microwaved in a small amount of water lost up to 97% of its beneficial antioxidants. By comparison, steaming broccoli loses about 11% of its antioxidants. The amount of phenolic compounds and glucosinolates also decreased, but the level minerals remained unchanged.

A study by Japanese scientist Watanabe showed that just 6 minutes of microwave heating of milk is enough to make 30-40% of vitamin B12 inert, i.e. useless.

Recent research by Australian scientists has shown that microwaves cause a higher degree of protein folding than conventional heating.

Microwaves can destroy important disease-fighting antibodies in breast milk, which provide protection for your baby from all sorts of diseases. In 1992, Quan discovered that microwaved breast milk loses lysozyme activity and is more susceptible to pathogenic bacteria.

Quan said microwave oven causes more damage breast milk than other heating methods.

Diseases caused by microwave radiation

When living tissues are directly exposed to microwaves, various unpleasant symptoms may appear as a result. People who have been exposed to microwave radiation high level, experience a variety of symptoms, including:

• Insomnia, night sweats, as well as various sleep disorders;
• Headaches and dizziness;
• Increase lymph nodes and weakening of the immune system;
• Impaired cognitive functions;
• Depression and irritability;
• Nausea and loss of appetite;
• Vision problems;
• Frequent urination and extreme thirst.

There is evidence that people living near sources of high-frequency electromagnetic radiation, such as towers cellular communications, complain of similar symptoms, manifesting themselves to varying degrees. According to Professor Franz Adelkofer, a leading scientist in the field of biological effects of EMF fields:

“There is real evidence that high-frequency electromagnetic radiation can have a genetically toxic effect. And this DNA damage is always the cause of cancer. We found these deleterious effects on genes at levels well below safety limits. This is why we think it is necessary to base safe radiation levels on biological effects rather than thermal ones. They should be based on biology, not physics."

Is there a microwave effect?

Some experts argue that the effect of microwaves is only a "thermal effect", in other words, they argue that cooking food in a microwave oven is no more harmful than conventional heating in an oven. They argue that since microwaves are non-ionizing radiation, these waves simply cannot damage blood cells or reduce blood levels. folic acid in spinach. Other experts suggest that there is some kind of "microwave effect" that causes changes in molecules that normal heating does not. For many years, it was officially believed that the "microwave effect" was a myth.

However, study after study provides evidence that the effects of microwaves on food cannot be explained by the thermal effect alone. In an article entitled "DNA and the Microwave Effect" (published by Pennsylvania State University in 2001), the author examines the history of the controversy surrounding the "Microwave Effect". He explains that although basic thermodynamics and physics say that the “microwave effect” is impossible, research continually shows evidence of its reality. Some of the basic facts listed in the article:

• Microwave heating and conventional heating may be identical at the "macro" level, but they appear different at the molecular level.
• Microwaves are effective for sterilization and have been studied for several decades. Here scientists cannot come to a consensus; some believe that sterilization is carried out due to thermal effect, others argue that it cannot be explained only by the thermal effect.
• Scientist Kakita successfully demonstrated in 1995 that microwave ovens were able to fragment and destroy viral DNA, something that heat without microwaves could not do.
• Numerous studies suggest that there are several mechanisms for DNA destruction without exposure to ionizing radiation, but no theory currently explains this phenomenon.

Some scientists use the "microwave effect" to greatly speed up chemical reactions, sometimes by factors of thousands, resulting in a reaction being completed in minutes that would otherwise take days or months and require the addition of various chemicals.

The article writes:

“...There seems to be reason to believe that the microwave effect does exist, even if it cannot yet be adequately explained. What we know at present is somewhat limited, but there may be enough information available to form a viable hypothesis. The likelihood that electromagnetic radiation in the non-ionizing frequency range may cause genetic disorders could have significant implications for the current debate regarding the safety of microwave antennas, power lines, and cell phones."

I haven't used a microwave for several years now and don't have much difficulty without it. Whether or not to use a microwave oven is up to everyone to decide for themselves. For many, convenience comes first. But think about it, even if there is a potential risk, is the convenience worth it?

The publication used materials from Dr. Mercola’s article “How Your Microwave Oven Damages Your Health in Multiple Ways”

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