The influence of microwave Is a microwave harmful? The history of microwave ovens

Is the microwave harmful and how does it affect food - you probably asked this question more than once. Did you know that microwaved food retains more vitamins and minerals than conventionally cooked food? So, during laboratory studies, vegetables retained about 85% of vitamin C when cooked in a microwave oven, while no more than 30% of the vitamin remains in boiled vegetables. Of course, there is harm from a microwave oven, but how does it manifest itself? Is a microwave oven harmful to human health - we will consider in this article.

How it all began

The harm and benefits of a microwave oven have been the subject of discussion by scientists for more than a dozen years. In order to understand exactly how the microwave oven works, let's look at how and where it was invented. The microwave oven was invented in Germany during World War II. The quick cook and reheat device was designed to optimize the work of the army so that food preparation takes as little time as possible.

Over time, the Nazis found that microwave ovens did not affect health in the best way, and they had to abandon its use. In 1943, research on the construction of a microwave oven fell into the hands of the Americans and Russians. The Americans classified the materials, and Russian scientists at several research institutes in the Urals, as well as at the Radio Technology Institute in Belarus, carefully studied the outlandish invention. In particular, scientists devoted their work to the effect of a microwave oven on human health.

The research of Russian scientists ended with the fact that in the USSR they issued a law prohibiting the use of this kind of furnace, due to the fact that they represented a biological hazard. Also in the Soviet Union, a warning was issued, which was sent to all major countries, that devices made in a similar way to microwave ovens are dangerous not only for the health of living beings, but also for the environment as a whole.

Scientists did not stop there and studied several thousand people who worked near radar installations, which also emitted waves. The results obtained during the study were so serious that special restrictions were set in the Soviet Union on the number of microwatts per person. We will find out the myth or reality of harm from microwaves a little further.

Principle of operation

The microwave oven radiates energy. So, it emits electromagnetic radiation at super frequencies. These radiations consist of both millimeter and centimeter radio waves, the length of which is from 1 mm to 30 cm.

Microwaves are similar to light waves and radio waves in terms of their effects on humans. Microwaves travel at about 300 km/sec. So, if we talk about modern technologies, then microwaves are used not only for microwave ovens, but also for telephone communications, television and radio broadcasting, as well as for the operation of the Internet via satellites.

A microwave oven is made up of some dangerous elements, chief among which is the magnetron, a device that converts electricity into microwave radiation that impacts food molecules. So, microwaves literally "throw" on the water molecules in the food and the water begins to rotate so quickly that the food itself heats up due to the friction created.

The friction between the water molecules and the rest of the molecules in the food tears and deforms the food from the inside out. In scientific language, this process is called structural isometry. In simple terms, then microwave causes changes in food at the molecular level, which has been scientifically confirmed in a variety of laboratory tests.

Why is the microwave harmful?

Surely you have heard about the influence of a mobile phone on the human brain. Just like a microwave oven, it works at micro frequencies. So, why is the microwave so dangerous and is it harmful to warm up food in it?

Information component of microwave ovens

The information component is scientifically called a torsion field. So, the main factor due to which scientists came to the conclusion that microwave ovens are dangerous to human health is precisely the torsion component of radiation. According to experts from France, Russia and Switzerland, it is because of this component that many people begin to have a headache, insomnia, and a tendency to irritability.

Stories from our readers

Vladimir
61 years old

Heat

Among other things, do not forget that the microwave emits super high frequencies. Frequent and prolonged influence of these frequencies adversely affects those human organs in which there are no vessels. So, if the body heats up, then the blood helps to reduce heat by distributing heat throughout the body and cooling it. In some organs, for example, in the lens, there are no vessels, and such heating contributes to a decrease in the functioning of these parts of the body. So, for example, the lens darkens, and this process cannot be reversed.

Effect on food

We have already mentioned that the structure of food molecules changes under the influence of microwave radiation. Atoms gain or lose electrons, due to which they are ionized, and this completely changes the structural composition of food.

A microwave oven can easily be called a "creator" of new food, because it completely destroys food at the cellular level. The microwave oven creates so-called radiolytic compounds, which contribute to the formation of molecular rot. Yes, yes, the same molecular rot that occurs due to increased radiation.

Let's take a look at a few examples of the effects of microwave exposure on food:

meat acquires several new carcinogens;
milk and cereals (for example, oatmeal) are also saturated with carcinogens;
if you defrost vegetables and fruits in the microwave, then be prepared for the fact that instead of useful elements you will get glucosides and galactosides, exactly those particles that contain carcinogenic elements;
When plants are thawed, glucosides, galactosides and nitrilosides disintegrate in them;

Even simple cow or even human milk is negatively affected by microwaves. So, amino acids useful for feeding a child turn into isomers that cause irreparable harm to the nervous system, as well as to some organs of the gastrointestinal tract.

Microwave creates new compounds unknown to science, i.e., has the same effect as radiation.

What is harmful microwave oven for humans

It's time to sort out the harm of microwaves to human health. Just imagine: all your headaches, nervousness, decrease or increase in blood pressure, and even oncology can be the result of an ordinary microwave! What else can cause this invention?

Vision problems. We have already found out that the microwave emits "hot" waves that adversely affect those organs in which there are no vessels. Thus, radiation affects the lens of the eye: it becomes cloudy, and a person develops a cataract. Accordingly, microwave radiation has an extremely negative effect on humans.
Nervous disorders, insomnia, irritability.
Hair loss, deterioration of nails and other "adversities" associated with the loss of the natural beauty of the body. All these problems are the consequences of radiation.
Appendicitis, gastritis, ulcers and other problems with the gastrointestinal tract just because we eat food, the structure of which simply does not exist in a natural, non-radioactive nature.
Reproductive problems due to exposure to radiation.
Foods with a modified structure increase the risk of cancer cells.

Of course, the harm of a microwave oven depends entirely on how often you eat food cooked in it, how often you are near it during work. According to scientists, a person begins to notice the negative impact of this technique only after 12-15 years after daily use. Thus, you can use the microwave without harm for up to 10 years. Accordingly, the harm of a microwave oven for a person who is 20 years old today will manifest itself only when he is 32-35.

Let's give a few more examples in order to demonstrate the harm of microwave ovens.

radiation and hemoglobin

A few years ago, an extensive study was conducted that showed that people who prefer to eat vegetables and fruits that have undergone primary processing in the microwave have a slightly different blood composition than those who do not have a microwave oven at home.

So, first of all, microwave radiation affects the hemoglobin content in the blood: in the experimental group, it was significantly lower than in those people who prefer not to deal with a microwave oven. Also, microwave radiation increases cholesterol, which is fraught with the occurrence of plaques and blood clots.

Proteins and microwave radiation

We all know that proteins are the basis of all living things. Without protein there was nothing in the world. As we have already found out, microwaves change atoms, including atoms in amino acids, which are literally built into proteins when food is eaten. In this way, microwaves indirectly affect every protein that is in our body.

Weakening of the body

Genetics in its development has already reached a fairly high level. To make it easier for the substance to penetrate the cell membrane, it is preliminarily irradiated with wave radiation. The membrane weakens and in some cases even breaks, and the substance we need quietly penetrates inside the cell. Just imagine that all the cells in your body are weakened due to microwave radiation. So, they are easier to pass inside viruses and bacteria, as well as other microorganisms that cause many unpleasant diseases.

How to test a microwave oven for radiation

There are several ways to help you determine how much harm you are doing to your body using a microwave oven. Of course, the effectiveness of some methods is questionable, but you can use several methods sequentially for the purity of the experiment:

For the first method, you will need two ordinary mobile phones. Put one of them inside the microwave, use the second to call the first phone. If it rings, it means that the microwave perfectly transmits waves both in and out, that is, the risk of harm from this device is quite high.
Take a glass of cold water. Set the power in the region of 700-800 W and heat the water for 2 minutes. In theory, the water should boil during this time. If this happens, then everything is in order: the microwave does not let radiation out and you can be near it during its operation. If the water is not warm enough to boil, this means that the waves break out, thereby harming people standing nearby.
Turn off the lights in the kitchen. Turn on an empty microwave and bring a fluorescent lamp to it. If it lights up, then your microwave is emitting too many waves.
If the microwave oven door becomes very hot during its operation, this may indicate that the waves are leaking out.

The most effective way to check if there is a radiation leak is to check with a microwave detector. You need to put a glass of cold water in the microwave and turn it on. Gently move the detector along the perimeter of the device, paying special attention to the corners. So, if there is no leak, then the detector arrow will not move from the green mark. If there is radiation and it propagates strongly enough outside the microwave oven, then the detector arrow will go into its red half. This method is the most reliable, but the most difficult to implement.

Using the microwave correctly

What to do if you are used to a microwave oven and cannot imagine life without it? There are several rules, following which you, if you cannot completely negate the harm caused to you by a microwave oven, but reduce it to an acceptable minimum.

Scientists have officially confirmed that a low dose of radiation is safe enough for humans. Harm to human health will be minimal if the radiation of the microwave oven does not exceed 5 milliwatts 2-3 cm from its front wall. Of course, as you move away from the microwave oven, the radiation should weaken.

In no case do not open the door of a working microwave: in this way, you will release radiation outside and endanger once again. Read the instructions carefully before using this appliance for the first time, and never break its tightness for no apparent reason.

Do not place the appliance near a place where you are accustomed to have lunch or spend a lot of time preparing food. It is best to put the microwave oven where you do not appear unnecessarily.
Never put metal utensils into the oven. Even paint that contains metal elements can harm the operation of the magnetron, and the microwave oven will not work properly, emitting more and more waves harmful to the human body.
Do not use the oven for cooking. The main function of the microwave should be to warm up food, as well as to defrost food.
If you have implanted stimulators in your body (for example, a pacemaker), then you should refrain from using this device.
Keep your microwave clean.

So, if you follow all the above rules, then you will significantly reduce the risk of negative effects of microwave radiation on your body. Try to use this appliance only in extremely rare cases, or better, avoid the microwave altogether. Even if it does not transmit radiation to the outside, microwaves penetrate your food, breaking its structure, and it, in turn, can cause irreversible diseases in your body.

Microwave is in almost every home. And Western experts actively offer it enjoy.

First, it can significantly cut cooking time. So good is not always good. And the less heat treatment, the less useful substances in the products are destroyed. For vegetables, for example, 5 minutes is enough. And sometimes a minute is enough to grab a lethal dose of radio waves near a microwave oven for a person with weak immunity, and if strong immunity a person can stay near him all his life without much harm. More more scary place, located microwave is turning in the GPP - geopathogenic zone, harmful to all living organisms. It's easy to check pendulum or vine.

The microwave is also suitable for disinfecting plastic utensils. Bacteria like salmonella and E. coli are known to multiply easily on cutting boards. And, according to a University of Wisconsin study, microwaving a board for five minutes is enough to get rid of bacteria. The same applies to dirty sponges for washing dishes. Experts advise adding lemon juice with vinegar and sending the sponge in the microwave for a minute.

Another processing in the microwave allows you to "revive" the crystallized honey (30 seconds is enough) and will speed up the raising of the dough. Some suggest using a microwave to rehabilitate decorative cosmetics. For example, expert Jacqueline Mariani advises: place open mascara (without a brush) and a cup of water in the oven. In five seconds, dried mascara will become liquid again. The effect will last for several weeks.
http://meddaily.ru/article/05Jan2015/nasashit

Evidence for harm

During the war in Yugoslavia, on the recommendation of Russian scientists, the inhabitants of Belgrade shot down American cruise missiles with household microwave ovens. At the signal of an air raid, they quickly took out a microwave oven with an extension cord to the balconies, opened it, squeezed out the blocking terminal with their finger and directed the microwave at the cruise missile. (During the day, the cigar of a low-flying rocket is very clearly visible; at night, the flame of its engine is visible). The range of the “shot” of the microwave oven is up to 1.5 kilometers! Hundreds of Yugoslavs directed the generator beam of their microwave ovens at an enemy missile. A failure in the electronics of the rocket - and it fell !!!

Of course, the enemy quickly found a way out - after bombing the power plants. And now, think about it: the slightest microcrack in the soldering of the housing of the microwave oven chamber (and they are definitely there!) And ... a powerful microwave beam “shoots” through the walls of apartments at all living things for 1.5 kilometers ...

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 a microwave oven, for long-distance and international telephone communications, the transmission of television programs, the 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 contains magnetron, which converts electrical energy into a microwave electric field with a frequency of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.

Microwaves "bomb" the water molecules in food, causing them to spin at millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them.
Simply put, the microwave causes food to break down and change its molecular structure through radiation.

Who Invented Microwave Ovens?

The Nazis invented a microwave cooker for their military operations - "radiomissor". The time spent on cooking in this case was sharply reduced, which made it possible to focus on other tasks.

After the war, the Allies discovered medical research being done 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 received a number of such models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves.

Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

Scientific data and facts

A 1992 US comparative study, Microwave Cooking, states:
“From a medical point of view, it is believed that the introduction of microwave-exposed molecules into the human body is much more likely to cause harm than good. Microwaved food contains microwave energy in molecules that is not present in conventionally prepared foods."

Microwaves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. The deformation of molecules in this case is inevitable. It has been noted that amino acids found in food undergo isomeric changes and are also converted to toxic forms when exposed to microwaves produced in a microwave oven. This 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 cooked in traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. The hemoglobin level decreased and the cholesterol level increased.

Swiss Clinical Research

Dr. Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. A few 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 a microwave oven could pose a health risk compared to food cooked in traditional ways. The article was also featured in Franz Weber #19, where it was said that eating 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 microwave food on the blood and physiology of the human body. This small study revealed the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking in a microwave oven alters the nutritional composition of the substances in the food. This study was carried out together with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

At intervals of two to five days, volunteers received one of the following food options 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 a microwave oven; (5) fresh vegetables; (6) the same vegetables cooked traditionally; (7) frozen vegetables thawed in the traditional way; and (8) the same microwave-cooked vegetables.

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and plant products.
Significant changes were found in blood at meal intervals exposed to microwaves. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, 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, using which a person is exposed to microwave radiation.

Radiation leads to the destruction and deformation of food molecules. The microwave creates new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot as a direct consequence of radiation.

Microwave oven manufacturers claim that microwaved food does not have much of a difference in composition compared to conventionally processed food. But not a single public university in the US has conducted a single study on the effects of modified food in the microwave on the human body. But there is a lot of research on what happens if the microwave oven door is not closed. Isn't this a little strange? Common sense dictates that attention should be paid to what happens to microwaved food. One can only guess how molecular rot from microwave oven will affect our health in the future!

Microwave carcinogens

In an article in Earthletter in March and September 1991, Dr. Lita Li gives some facts about how microwave ovens work. In particular, she stated that microwave ovens leak electromagnetic radiation, and also degrade the quality of food by converting its substances into toxic and carcinogenic compounds.

The summaries of research summarized in this article show that microwave ovens do 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 subjected to microwave irradiation. Here is a summary of some of these results:
Cooking meat in a microwave oven causes the formation of the known carcinogen -d Nitrosodienthanolamines.
Some of the amino acids found in milk and grain products have been converted into carcinogens.
Thawing some frozen fruits converts glucoside galactoside into carcinogens in their composition.
Already a short exposure to microwaves on fresh or frozen vegetables will convert the alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value has also been reduced.
Russian scientists have also found 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 grains, these are natural proteins that, under the influence of a microwave, are torn apart and mixed with water molecules, creating carcinogenic formations.
Change in elemental nutrients, resulting in disorders in the digestive system caused by a violation of metabolic processes.
Due to chemical changes in foods, shifts in the lymphatic system have been seen 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 warming up vegetables and fruits leads to the oxidation of the alcohol compounds contained in their composition.
The impact of microwaves on raw vegetables, especially root vegetables, promotes the formation of free radicals in mineral compounds that cause cancer.
Due to eating foods cooked in a microwave oven, there is a predisposition to the development of cancer intestinal tissues, as well as the general degeneration of peripheral tissues with the gradual destruction of the functions of the digestive system.

Direct location
near the microwave

Direct presence near a microwave oven causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic areas;
Degeneration and destabilization of the internal potential of cell membranes;
Violation of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of nerve centers in both 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 500 meters of the equipment.

Damage to health through
food heated in the microwave

The dissemination of such scientific research is still actively delayed by the industry, with the support of the authorities and most of the press. However, it has been proven without a doubt that microwave ovens cause cancer.
Cancer is the result of direct exposure to radiation.. Both directly from the leakage of radiation from microwave ovens, radars, and indirectly - through the consumption of food exposed to microwave radiation.

Technically, a microwave apparatus produces heat through the action of a high-frequency current with a constant change in the polarity of matter (2.5 billion per second). This causes frictional heat, which makes the food unnatural and destroys it. Harmony is disturbed, as is the natural acid-base balance. Nutrients are deformed into unnatural forms.

Our immune system reacts to a broken molecular structure as it would to a toxin. Changes in the blood resemble changes at the beginning of the cancer process. Since cancer can develop over many years until it becomes noticeable. The danger of technical microwaves is often ignored.
In traditional cooking on the stovetop, steamer or oven, food is heated naturally from the outside in. In the microwave oven - from the inside out. You, of course, paid attention to how strangely quickly (minutes!) Food cools down, heated with a microwave oven, devoid of natural energy.

Why are microwave ovens dangerous for children?

Some of the amino acids of L-proline, which are part of mother's milk, as well as in milk formulas for children, are converted under the influence of microwaves into d-isomers, which are considered neurotoxic (deform the nervous system) and nephrotoxic (poisonous to the kidneys). It is a pity that many children are fed on artificial milk substitutes (baby food), which are becoming even more toxic using microwave ovens.

Should I buy a microwave or not?

All human beings are responsible for their own health, except for children who cannot yet decide for themselves. Everyone, therefore, must decide, using common sense, whether - at your own risk- use the microwave or not! This is especially risky. for kids.

Interesting Facts

An experiment conducted by a girl for school. She divided the filtered water into two parts. I boiled one part on the stove, the other in the microwave. Cooled down. And she watered two identical flowers with different water to check if there would be a difference in plant growth. She wanted to test whether the structure or energy of the water changes due to the microwave. Even she was amazed by the result. The flower withered, that flower watered from the microwave.

The problem of microwaves has nothing to do with radiation, which people were so worried about. It damages the DNA of food in such a way that the body cannot recognize it. The body coats such food with fat cells to protect itself from dead food or quickly eliminates it. Now think of all the moms who microwave milk for their babies. Or the Canadian nurse who warmed a patient's blood for a transfusion and accidentally killed him with dead blood.

But the labels say that microwaves are safe. The proof is in the illustrations of dying plants.

10 reasons to throw away the microwave:
Based on the results of Swiss, Russian and German clinical trials, we can no longer tolerate microwaves in our kitchens. Based on the research, we draw the following conclusions:
1) Continuous consumption of food cooked in a microwave causes irreversible changes in the brain due to the "shortening" of the electrical impulses of the brain (depolarization or demagnetization of brain tissue).
2) The human body is unable to metabolize (break down) unknown by-products from microwaved food.
3) The production of male and female hormones stops or changes with the constant consumption of foods after the microwave.
4) The consequences of eating by-products from microwaved food are irreversible.
5) Minerals, vitamins and nutrients in foods are reduced or altered in such a way that the body no longer benefits or consumes altered proteins that cannot be broken down.
6) Minerals in vegetables are converted into carcinogenic free radicals when cooking in microwaves.
7) Products from the microwave cause cancer cells to grow in the stomach and intestines. This explains the rate at which cases of colon cancer are spreading in America.
8) Frequent consumption of such food causes the growth of cancerous blood cells.
9) Constant consumption of such food causes the immune system to malfunction through changes in the lymph glands and blood serum.
10) Consumption of such food leads to memory loss, attention, causes emotional instability and decreased intelligence.

Microwave ovens appeared in the life of a modern person not so long ago. But for many, they have become the most important attribute of the kitchen after the refrigerator. After all, in the microwave you can not only defrost and warm up a portion of grub in a couple of minutes, but also quickly cook almost any dish. But few people think about the reverse side of such a “useful” device, are the products after heat treatment in the microwave useful?

How does a microwave oven work?

Every microwave contains a magnetron that converts electricity into radio waves. These very short electromagnetic waves are also called microwaves, microwaves, or microwave fields. Microwaves with a frequency of 2450 MHz travel at the speed of light - about 300 km per second - and resonate with water molecules, causing them to oscillate randomly. Microwaves can easily penetrate into any food product and bombard water molecules, which are found in all, even the driest, food products. From such an attack, water molecules begin to rotate millions of times per second, creating molecular friction, which leads to heating of the product. Such erratic friction causes significant damage not only to water molecules, tearing and deforming all food at the molecular level.

Microwave causes breakdown and changes in the molecular structure of food in the process of radiation.

The more water, the faster the heating occurs. The longer the microwave exposure time, the hotter the product. Heating in a microwave oven is based on the principle of molecular dipole shift, which occurs under the action of an electric field in substances containing polar molecules. One of these substances is water.

The energy of electromagnetic field oscillations leads to a constant shift of the molecules, lining them up according to the field lines of force, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. When moving, the molecules “swing”, collide, hit each other, transferring energy to neighboring molecules in this material. Since the temperature is directly proportional to the average kinetic energy of the movement of atoms or molecules in the material, it means that such mixing of molecules increases the temperature of the material. Thus, the dipole shift is a mechanism for converting the energy of electromagnetic radiation into thermal energy of the material. According to Wikipedia, microwave radiation leads to the destruction and deformation of food molecules.

The microwave creates new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot as a direct consequence of radiation. One can only guess how molecular rot from the microwave will affect health.

Building a microwave oven?

American engineer Percy Spencer worked for Raytheon, a manufacturer of radar equipment. He drew attention to the ability of microwave radiation to heat surrounding objects, including food. He received a patent for a microwave oven in 1946. And already in Pervaya in 1947, the first Radarange microwave oven from Raytheon was released. It was adapted for defrosting food in military canteens and hospitals. The mass of this microwave oven was 340 kg and was about 2 meters in height. Mass production of these units began 2 years later, and the retail price was about $3,000.

In the USSR, at the end of the 80s, microwave ovens were produced at the ZiL YuzhMASH factories, but they used Japanese-made magnetrons. Medical studies of the biological effects of microwaves have been conducted around the world, and an international warning has been issued on substances harmful to health, biological and environmental, produced by exposure to microwaves. In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health as a result of many studies. The ban was lifted in the early 90s after perestroika.
http://www.pravda-tv.ru

Microwave ovens came into vogue several decades ago, and gained popularity among users of this miracle kitchen technique. Only periodically appearing information that the microwave oven causes irreparable harm to health is alarming. Let's try to figure out what kind of food a microwave oven cooks for us, does the benefit or harm of this food affect our body?
The principle of operation of a microwave oven is based on a powerful magnetron, thanks to which ordinary electricity from the network can be converted into an electric field of ultra-high frequency - 2450 MHz. The special microwaves thus affect the water molecules in the food so that they begin to oscillate at an ultra-high frequency and consequently heat up the food. Microwaves in a microwave oven move at the speed of light, the magnetron changes the frequency of positive and negative charge with each wave, this is the main condition for the interaction of microwaves and food water molecules.

The microwaves bounce off the metal inner casing of the microwave oven and hit the food from all sides, acting very quickly.
Microwaves from the magnetron appear only when the door is closed and the microwave oven is turned on. In a switched off microwave, magnetic waves cannot form, they are absent in it.

When the microwave is running, a person is protected by a sealed door, a special protective mesh on the door and a durable sealed case.

Microwave oven - good or bad?

The energy that enters the food during heating or cooking is completely converted into thermal energy, there can be no remaining energy in the food, this is contrary to all the laws of physics.

But we are talking about safety when a serviceable unit is used for cooking, with a whole door and intact glass. Through damaged microwave parts, even if they are just cracks, microwaves can escape when turned on, it is these microwave ovens that pose a danger to owners.

The microwave oven door is completely sealed and cannot let microwaves through. But the gap around the door can be a small source of radiation. Therefore, when turning on the stove, in no case should you stand at the end of the stove, especially for pregnant women and children.

Buy the best-known brand microwave oven: the largest manufacturers, in the struggle for healthy competition in the market and product improvement, control the level of radiation from all parts of the microwave oven, and ensure that these parameters comply with generally accepted global health standards.

Microwave Safety Test

There is one simple experiment that every microwave oven user can perform to determine if the selected brand of microwave unit is leaking. You need to put the mobile phone on a plate in the microwave, close the oven door, do not turn on the microwave! From another phone at a distance of 1-2 meters from the microwave oven, you need to call your mobile phone. If the oven is reliable and hermetically holds back all microwaves, then on the phone you will hear the operator’s message: “The subscriber is out of reach” ...

If the signal reaches the phone, it is best not to use this microwave oven.

Microwave safe utensils

In the microwave, you can use glassware, ceramic, earthenware, and plastic, which says "Heat-resistant up to 140 degrees."
It is impossible to put crystal dishes, metal, wooden, porcelain dishes with gold plating or a pattern, thin glass non-heat-resistant dishes, cracked and chipped dishes, as well as dishes made of non-heat-resistant plastic into the microwave.

Aluminum foil also does not let microwaves through, but it can be used to wrap, for example, protruding bones from meat so that they do not burn while the meat is cooking.

It is better to choose large and deep dishes for a microwave oven: in the process of cooking, food greatly increases in volume and rises.

To determine the suitability of dishes for a microwave oven, you need to do an experiment: put the product in the dishes and put it for a short cooking time. If the food is hot, but the dishes remain cold around the edges, it can be used in the microwave. If the edges of the dish are heated to the same temperature as the food, this dish cannot be used in the microwave.

Safe Cooking Rules

1. When cooking vegetables, sausages, or roasting fruits with skins, pierce their skins with a fork in several places - this will prevent them "explosion".

2. Never cook or reheat egg in the microwave! The burst of an egg can be so strong that it will tear off the microwave oven door! Even taken out whole, the egg can explode in the hands and cause serious injury.

3. You can not heat one in the microwave oil or fat– it may suddenly boil and explode, causing severe burns.

4. wooden utensils in the microwave catch fire.

5. Do not cook condensed milk in a jar in the microwave - the jar can explode and cause serious injury! Not to mention the complete destruction of the microwave oven.

6. Take out spoons, metal staples, wires, etc. from food and packaging: when the microwave is operating, as a result of interaction with metal, an electric arc is formed, which is dangerous for short circuit and damage to the microwave oven.

7. Keep track of cooking time. Overheating food can cause charring and fire.

Harm from a microwave oven is an abstract concept, not supported by scientific data. But the trouble is that people started using microwave ovens relatively recently, and while there are no time-proven results of studies on the harmfulness of it.

Precautions when working with microwaves must still be observed, especially since they are simple: do not approach a working microwave oven more than 2 meters, do not stand at the end of a working microwave, do not use a damaged microwave, do not repair a damaged oven yourself or from random people.

How does a microwave oven affect the benefits or harms of its use on our body? Scientists do not stop studying the effect of microwaves on human health, but the final verdict of harm to health or the unconditional benefits of microwaves has not yet been made. In the meantime, you need to use a working oven strictly according to the instructions, and do not forget about safety measures for yourself and your loved ones.

Microwave oven benefit or harm

When the first microwave ovens only began to come to the post-Soviet market, they were followed by horror stories, they say, food cooked in a microwave causes cancer, and in general it is full of carcinogens, therefore it is completely unsuitable for consumption. And microwaves, according to the same theory, affect the intrauterine development of the child and provoke future pathological changes. The question "Microwave oven benefit or harm" worries many.

Meanwhile, for example, in neighboring Ukraine, every fifth family uses this terrible device, and in the United States only 10% of the population does not have a microwave at their disposal. The benefits or harms of a home assistant are of little concern to them. When buying a particular stove in a store, you often hear that “this model” is safe for health, as it has an additional system of protection against radio emission. Does this mean that other "unprotected" furnaces still pose a danger?

There is actually a danger in any household appliance. The microwave oven here is nothing special. Of course, if you try to stick your hand in there for the sake of experiment, you will absolutely get a burn, although the danger is exactly the same in the standard, familiar to us, oven. The question is different: it is not known how you will be able to get this burn, because, as all more or less modern stoves have a blocking system during operation. Open the door - and the stove will immediately turn off, whether you like it or not.

To operate the microwave oven uses the same radio waves as in a conventional radio. The difference is only in power (it is much higher in the oven) and frequency. But after all, we already experience the impact of waves of a wide variety of frequencies every day: all equipment, from mobile phones to computers, one way or another, affects our body. Microwaves only bind the protein in the same way as it binds while in boiling water. During operation, food does not accumulate any harmful radiation, that is, the effect of the stove in terms of the degree of “harmfulness” to health is approximately equivalent to an ordinary gas stove or a fire.

And even if microwaves in their pure form can lead to serious burns, a protective screen is installed in all microwave ovens from a special fine metal mesh that does not let radiation out. It has been estimated that a person will experience some harm from a working stove if he stays no more than five centimeters away from it for eight hours a day. Only then will the human skin be able to feel the influence of the waves breaking out of the stove.

According to modern sanitary requirements, the value of the maximum allowable energy flux density from a microwave oven should be within 10 microwatts per square centimeter of area. This value is measured at a distance of 0.5 m from any point on the surface of the furnace body during the time required to heat 1 liter of water. Almost any modern microwave oven ideally fits into these conditional frameworks.

Australian scientists at one time developed a method that allows heating certain parts of the human heart to 55 degrees in a matter of seconds using microwaves. And this is not just an "experiment for the sake of the experiment itself": it has a continuation in practice. High temperature destroys the damaged areas and blocks the paths through which the “wrong” heart impulses are transmitted.

By the same principle, using microwaves, the stove heats any product. The only difference is that the area of action of the waves in the latter case will be wider and, accordingly, more scattered, that is, it will take much more time to heat up.

Naturally, such a slightly ambiguous, but at the same time rapidly gaining popularity home appliance could not go unnoticed by scientists, either chasing fame or wanting to really clarify the situation in some way and help the people who perceive everything new with such difficulty. The benefit or harm of a microwave is one of the "fashionable" modern issues. The first word, as always, belongs to the Americans.

The scientists of this country loudly declare that the trend of decreasing incidence of stomach cancer observed in recent years is due to nothing more than microwaves. In their opinion, everything happens due to the fact that food in a microwave oven is cooked without adding vegetable oil, and the cooking method itself has much in common with steam, which is considered to be the most gentle.

Russian scientists have added to this their own important fact (or at least what they themselves consider a fact). According to calculations carried out at the Institute of Nutrition of the Russian Academy of Sciences, when cooking in a microwave oven, food loses a maximum of up to 25% of vitamin C, while on the stove - up to 60%. Although in Spain, on the contrary, they somehow determined that microwave broccoli contains 98% (or, in other words, 50 times!) Less vitamins and minerals than fresh broccoli.

In other countries, the benefits or harms of microwaves have also riveted the attention of the scientific community. In Switzerland, back in 1989, they set up an experiment on the effects of microwaves on humans. The scientists did not wait for the money for a large-scale study, so they had to limit themselves to one single test subject. He just took turns eating food cooked on the stove, then in the microwave. Having repeatedly analyzed the blood of the experimental subject, the scientists, with surprise, and perhaps to their pleasure, noticed a steady increase in the number of leukocytes after eating food from the microwave oven. The processes that took place in the blood resembled the beginning of a pathology that testified to the development of cancer. But no matter how the researchers tried to shout to the public, nothing came of it.

And this year, by the verdict of the World Health Organization, microwave waves were recognized as absolutely harmless to humans. Thus, in the question "microwave oven: benefit or harm?" modern science has long leaned towards the former. Go to the electrical engineering supermarket - buy this miracle helper!

How the microwave oven affects the quality of food

Our modern world is very difficult to imagine without such an element of technology as a microwave oven. Currently, they began to produce a huge number of models of microwave ovens with a variety of functions. This includes quick heating, steaming, defrosting, convection, grilling, etc. This type of technique is so convenient to use and saves time that people do not even realize how dangerous the microwave oven is for our health, not to mention the food cooked in it.

To begin with, let's figure out what microwaves are, because it was from them that the well-known name of the microwave oven came from. Microwaves are a type of electromagnetic energy, as well as a source of energy for cooking various foods. Microwaves in some way affect the water molecules in the food and make these same molecules rotate at a very high frequency, about several million times per second. In this case, molecular friction occurs, due to which the food heats up.

How the microwave oven affects the quality of food, but many people already know that food that is cooked in a microwave oven is very harmful to our health. A person may have low blood pressure, pulse, headaches and dizziness, and insomnia. The person can be irritable and nervous. Eating food cooked in a microwave oven can also lead to cancer, as microwave radiation promotes the formation of cancer cells.

Scientists have proven that food cooked in a microwave oven and entering the human body causes tumors, which later turn into cancerous ones, and disrupts the functions of the digestive system. Therefore, food treated with microwave rays after some time may lead to to cancer.

Very dangerous electromagnetic radiation contained in such food for pregnant and children. These groups of people should generally forget about any food that has passed through the microwave oven, and eat more properly cooked food. Because electromagnetic fields can cause spontaneous abortions or premature births, which will lead to birth defects in newborns.

Why shouldn't you eat food?
cooked in the microwave?

Microwave-treated molecules entering the human body will do more harm than good. Microwaved food is enriched with microwave energy, which is not the case with food prepared in other ways. The quality of the cooked food leaves much to be desired, although in terms of taste and appearance, it is absolutely no different from that which is prepared in the usual way.

Researchers conducted a study that showed that warmed up in the microwave- oven milk or vegetables cooked in it can change blood composition human, lower hemoglobin and increase cholesterol.

Microwave radiation leads to the destruction of food molecules, deforming them. However, the taste of such food is no different - the only and most important thing is that it is absolutely useless and harmful. Simply put, food cooked in a microwave oven is slag and toxin for our body, which gradually poison the human body. And such a function of the microwave as "defrosting" turns the galactosides and glucosites of frozen fruits into particles rich in carcinogens. And even a short exposure to microwave - rays of the same vegetables, converts useful components into carcinogens. In general, the value of meals cooked in a microwave oven is reduced by 60-90%. At the same time, the biological activity of minerals and vitamins B, C, E disappears.
And yet we will give an answer to the question “How does a microwave oven and food cooked in it affect human health?”
- Causes irreparable damage to the brain.
Frequent consumption of microwaved food can cause brain damage.
- Has a harmful effect on digestion.
The body cannot digest and assimilate foods unknown to it, which are obtained as a result of cooking in a microwave oven.
- Harm to hormonal balance.
The constant inclusion of microwaveable foods in your diet slows down or changes the production of male and female sex hormones.
- Due to the influence of microwave radiation, minerals, vitamins and other useful substances in the human body are not absorbed.
Waves in a microwave oven can destroy or alter minerals, vitamins and other beneficial substances in a way that the body cannot absorb them. Many compounds that enter the body simply do not break down.
- Harm - carcinogenic free radicals. The minerals in vegetables are converted into carcinogenic free radicals when heated in a microwave oven.
- Harm - cancer of the stomach and intestines, cancer of the blood. Prolonged consumption of such food causes the growth of cancerous blood cells.
- Weakens the immune system.
- Negatively affects memory, attention and intelligence.
What is the result of eating foods
passed through the microwave?

1. If you are young, then there is a high risk that by the age of 40 you can stay disabled, and even worse - risk have a disabled child and the saddest thing is that you may not even give birth.
2. And if you are about forty, then you run the risk of not seeing your grandchildren or you painful old age.

Naturally, all this will not happen to you tomorrow, the day after tomorrow or in a week. The effects of microwave radiation can appear after 10 and 15 years. Therefore, already now you need to think about your health, because your future and the future of your children depend on it. It is necessary not to be lazy, but to force to use only healthy and properly prepared food. And avoid the microwave oven.
But again, choose only you- or health for life or disease, acquired because of your own laziness and inattentive attitude towards yourself!

Instruction

Microwave ovens were invented in Nazi Germany. After the end of the war, the Allies found recordings of microwave research and they were transferred to the US for further study and development. In the Soviet Union, the biological effects of microwaves were also studied. The result is a temporary ban on their use. Eastern European partners also imposed a ban on the production and operation of microwave ovens.

Microwaves are a form of electromagnetic energy, just like light or radio waves. They move through space at the speed of light. The microwave oven causes decay and changes in the molecular structure of products during the radiation process. In the modern world, microwaves are used not only in ovens, but also in the transmission of a television signal, ensure the operation of the Internet and telephone communications.

Interesting fact. During the bombing by NATO forces of Yugoslavia, the inhabitants of Belgrade, on the recommendation of Russian scientists, shot down missiles using microwave ovens. During the air raid signal, they carried the included microwaves to the balconies, opened the doors, squeezed out the blocking terminal with their finger and directed it at the rocket. As a result - a failure in the electronics, and the rocket fell. You can imagine what will happen in an apartment where it works even with very small cracks in the body. By the way, the microwave beam shoots for 1.5 km and can pass through the walls of the house.

There are scientific studies that products under the influence of microwaves change their structure at the molecular level and turn food into a powerful carcinogen. Frequent consumption of food from microwave ovens increases the risk of cancer.

In 1989, Swiss biologist Hertel and Professor Blank investigated the effect of microwaved food on. The subject took turns eating food from the microwave oven and cooked on a conventional stove. During the study, it turned out that after a microwave meal, changes began to occur in the blood of this person, which resembled the onset of cancer.

In 1991, Earthletter magazine published an article by Dr. Lita Lee, which stated that absolutely all microwaves have leakage of magnetic radiation, degrade the quality of food and make it unhealthy.

In traditional cooking, food is heated in the usual way - from the outside to the inside. When using a microwave, everything happens unnaturally: the heating process occurs from the inside. As a result, food that has been exposed to microwaves is devoid of natural energy. By the way, and it cools somehow strange.

Another danger when using a microwave occurs when choosing the wrong dishes for the microwave. It must necessarily be made of special heat-resistant glass, which best transmits the radiation of the oven and cooks faster. Under no circumstances should plastic containers be used. Under the influence of waves, plastic begins to release dangerous toxins that can even cause acute food poisoning.

It is better to buy a microwave oven from reputable manufacturers. Large companies strictly monitor safety parameters and control the level of radiation.

The microwave oven is a source of radiation, so when it is turned on, you should not be at the end of the stove, especially pregnant women and people with heart disease.

It is risky to feed babies with breast milk or formula heated in the microwave. Some of the acids that make up milk under the influence of microwaves are converted into compounds that deform the nervous system and are poisonous to the kidneys.

The harm from the microwave oven is not fully confirmed by the scientific community. Massively, people began to use microwave ovens relatively recently, and so far there are no time-proven results.

In order to protect yourself and your loved ones as much as possible, you need to use the microwave oven only in exceptional cases, strictly according to the instructions and do not forget about safety measures.

Useful advice

One simple experiment can be done to check whether a microwave oven transmits harmful radiation. You need to put the mobile phone on a plate inside the turned off microwave. From another phone at a distance of 1-2 meters from the microwave oven, you need to call the phone number that is inside. If the unit is reliable and sealed, a message from the network operator should sound: "The subscriber's device is turned off or is out of network coverage."

Sources:

Food from the microwave: harm or benefit?
The truth about microwaves
food from the microwave

The microwave oven has long been part of the life of modern people, and for many, this electrical appliance is simply irreplaceable. There are even those who use the microwave more often than a conventional stove, and such people hardly think about the possible harm from its use.

Microwave Benefits

First of all, the use of a microwave oven is a significant time saving. With its help, in a matter of minutes, you can defrost meat or fish, warm up a cold soup or boil a cup of coffee.

According to American scientists, thanks to the use of microwaves in the United States, the number of people suffering from stomach cancer has decreased.

The fact is that when cooking in a microwave oven, there is no need to add oil to food. In other words, such food contains less cholesterol and unhealthy fats.

Also, due to the short time allotted for cooking, more vitamins and micro- and macroelements are stored in the products. For example, if you cook food on the stove, then approximately 60% of the vitamin C contained in it will be destroyed, and only from 2% to 25% is subject to destruction under the action of a microwave.

In addition, when working with it is almost impossible to get burned. When the door is opened, it automatically turns off, which cannot be said about a conventional oven.

Microwave harm

Under the influence of microwave oven radiation, the product molecules begin to undergo a process of decay and change in their structure. Thus, carcinogens are formed in food that can cause great harm to human health.

When heated in baby food, it can form neurotoxic substances that cause a disorder in the nervous system of the child, and nephrotoxic substances that are dangerous to the kidneys.

Thus, if you are feeding your baby with artificial mixtures, they should only be cooked on the stove.

On the other hand, according to American scientists, microwave ovens leak electromagnetic radiation. The quality of food is also significantly deteriorating - the decrease in the nutritional value of products reaches from 60% to 90%.

And Swiss scientists conducted an experiment, under the terms of which volunteers had to eat food cooked exclusively in a microwave oven for several days. According to its results, they found that all these people had an increased number of leukocytes, which can later provoke blood cancer.

However, some gastroenterologists believe that carcinogens cannot appear in food under the influence of a microwave oven. Most likely, poisons were originally contained in such products, so you should not blame only electrical appliances for everything.

No good deed goes unpunished, including cooking in a microwave oven.

A common "horror story" - a microwave irradiates a person with harmful rays and "poisons" products. Is this really so, EG.RU understands together with experts.

Rays of good and evil

During the operation of the stove, experts from the testing laboratory of Roskontrol recommend staying at a distance of one and a half meters from it. And remember that wi-fi, which we use during the day much more often than a microwave oven, “broadcasts” as many electromagnetic rays as microwaves. Therefore, the router should not be installed in the bedroom or nursery.

And you don’t have to stand close to the microwave for eight hours in a row. Only in this case, a person may have health problems. Read the instructions and be guided by logic, not superstition.

pixabay.com

Almost everything is useful that got into the microwave

Another opinion is that the molecular structure of products changes in the microwave - they become carcinogenic. In the 90s, Swiss scientists from the University of Lausanne, the Swiss Federal Institute of Technology and the Institute of Biochemistry, after a series of studies, stated that food cooked in microwaves changes its composition, and its use can lead to negative changes in the blood, in particular, increase the number of lymphocytes and change the composition cholesterol, increasing the amount of "bad".

There are a number of studies by scientists proving that carcinogens can form when certain foods are cooked in a microwave oven. However, opponents of microwaves often forget that in a frying pan it is much faster and easier to overcook any dish in oil, turning it into “poison”. Supporters of this culinary device, which has greatly facilitated the life of busy people, rest on the fact that in a microwave oven, on the contrary, it is possible to cook without oil and quickly, practically without subjecting food to prolonged heat treatment. And without water, in which some of the nutrients dissolve.

pixabay.com

It has been scientifically proven that foods cooked in the microwave lose much less nutrients than when cooked on the stovetop. So, the researchers cooked cabbage, carrots and spinach in a microwave, in a double boiler and in a pressure cooker. As a result, vegetables from a pressure cooker lost more dietary fiber, which is good for the intestines, than those cooked in a microwave oven and steamed.

However, not all foods are microwave safe. In just one minute, the useful substances contained in garlic are destroyed in it, since in the oven they “disappear” only after 45 minutes. Even in the microwave oven, almost 100% of the antioxidants found in broccoli are destroyed. It is better to boil it on the stove.

pixabay.com

According to University of Colorado biochemist Dr. Lita Lee, children should not be heated in the microwave either - the structure of amino acids changes in milk mixtures, and substances that provide its immuno-strengthening properties are destroyed in breast milk. However, the scientific world does not have serious and lengthy scientific studies that unambiguously confirm or refute this. But there is another danger for children, which is definitely not in doubt: due to uneven heating, containers with infant formula and food can feel cold to the touch, and their contents can be scalding.

By the way, according to one version, the Nazis invented the microwave when they were looking for an opportunity to reduce the time for cooking during the war. According to another, in 1946 the American inventor Percy Spencer patented the world's first microwave weighing 300 kg. He proved the thermal effect of a magnetron (a device that generates microwaves) on food.

Nothing to blame on the stove

In the early 2000s, nutritionists became seriously concerned about the obesity epidemic. Among the factors that provoked it was the widespread use of microwave ovens. Scientists have started talking about the fact that a change in the molecular composition of food can negatively affect metabolism.

pixabay.com

However, recent research casts doubt on the fact that the root of evil is precisely microwaves. As practice shows, very often, because of saving time, semi-finished products, fast food and other high-calorie foods are heated in them, which in themselves, with their frequent use, lead to the appearance of extra pounds. In addition, as Russian scientists note, microwave ovens have been used in the food industry for several decades for various culinary operations (drying, sterilization, pasteurization, etc.), so even those who fundamentally do not use microwaves are not immune from "molecularly modified" food. at home.

skeet home

Another danger is the dishes in which a person heats up food. Glass, ceramic, silicone dishes are suitable for a microwave oven, but first you need to familiarize yourself with the special markings and make sure that they are suitable for use in a microwave oven. Many do not pay attention to special icons and heat up food in the first plastic dish that comes to hand. And it often contains harmful components (bisphenol-A, benzene, dioxins, toluene, xylene, etc.), which, when heated, can get into food. In this case, the prepared product can instantly become hazardous to health.

Therefore, pay attention to special symbols that will tell you what the dishes are for. For example, today they make heat-resistant plastic containers in which you can cook food in a microwave oven without consequences. Cracked, heavily scratched containers are best thrown away: they have a broken protective layer, which can also contribute to the penetration of harmful substances into food.

pixabay.com

The debate about whether there is harm from the microwave has been going on for years. The media write that the microwave oven has a harmful effect on the body, radiation is dangerous to health. Much can be said, but not every journal can provide scientific evidence and evidence. Surely you have heard dozens of different opinions, but have not come to a conclusion.

We offer you to find out if it is possible to use a microwave oven, is it dangerous for humans, does it contain radiation, etc. The review presents the opinion of experts: we will find out the truth and destroy the myths.

Why is it easy to believe the big headlines that microwaves or mobile phones cause cancer? The point is the frightening word "radiation". We immediately imagine nuclear power plants and radiation, although in reality radiation is different.

There are two types of radiation: ionizing and non-ionizing. An example of the first is gamma rays, they are used in industry, at nuclear power plants. These beams are powerful enough to damage DNA - remove an electron from a molecule - and cause cancer.

Non-ionizing study - microwaves and radio waves, they are emitted during the operation of microwaves and telephones. This radiation is not capable of damaging DNA and leading to cancer.

The American Cancer Society (American Cancer Society) in May 2016 released a summary of research on different types of radiation. It states that microwave ovens do not make food radioactive because they do not change its structure. They make the water molecules vibrate, heating them up.

Don't want consequences? Be careful when choosing dishes. Take a look at the pages "" and ""to make sure what the danger of negligence is and how to avoid it.

security check

Do you want to check for yourself how harmful the technique is? You can check for radiation in simple ways:

At night, start the device in operation, and place a fluorescent lamp nearby. If the lamp flashes or changes in it, then waves are leaking from the housing.

The second option requires two mobile phones. Put one in the camera, turning it on, and from the second, call the first. Did you get through? This means that the isolation of the device is weak, it does not protect well from radiation.

Do this experiment quickly. Don't use an expensive smart phone. Otherwise something bad might happen:

Boil water in a glass beaker. Didn't the water boil in 3 minutes? This is leak proof.

A microwave detector will help to fully confirm the leak. Load a glass of water into the chamber and turn on the appliance. Using the detector, walk along the cracks, inspect the corners, ventilation holes. If there is no danger, the light bulb will not change color. Waves flow out - the detector will work with a red glare.

Be careful when experimenting. Do not do this unless absolutely necessary. If you are concerned about the issue of harm, and you don’t know if microwaves kill vitamins, harm food and you, it’s better not to buy a device, take care of your nerves.

You have a lot of information in front of you, draw your own conclusions: believe the arguments of scientists or play it safe. The harmfulness of heating or cooking in a microwave oven has not been proven, but they do not bring additional benefits either.