Is it true that the microwave is bad for your health? Microwave: harm

Surely everyone has heard that microwave is harmful... Someone believes this, someone believes that there is no harm in it, someone is simply not interested. Let's try to figure out what is harmful in it and whether it is worth paying attention to it.

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 (299,792 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.

Each microwave oven contains a magnetron that converts electrical energy into ultra-high frequency electric field frequency of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.

This can be imagined as follows: a water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as a compass needle tends to establish itself along the earth's magnetic field. However, in the field of a microwave electromagnetic wave, the direction of the electric field changes from a very high frequency(more than a billion times per second), and the molecule has to constantly rotate. Microwaves bombard water molecules in food, causing them to rotate millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them, creating structural isomerism.

Isomerism (from iso ... and Greek meros - share, part) of chemical compounds, a phenomenon consisting in the existence of substances that are the same in composition and molecular weight, but differ in the structure or arrangement of atoms in space and, as a result, in physical and chemical properties. Such substances are called isomers.

Simply put, a microwave oven causes food to break down and change its molecular structure through radiation.

Who Invented Microwave Ovens

Microwave oven manufacturers claim that the inventor is the American engineer P. B. Spencer. When investigating the operation of a microwave emitter, he found that at a certain frequency of radiation, an intense release of heat is observed. In 1945, Spencer received a patent for the use of microwaves in food preparation, and in 1949, he patented the first microwave ovens in the United States for quick defrosting of strategic food stocks. However, it should be noted that Spencer was the first to receive a patent, and they used microwave waves for cooking even before he patented the idea.

The Nazis, for their military operations, invented a microwave oven - "radiomissor", for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks.

After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were submitted 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 banned for some time. The councils have issued an international warning on harmful substances, biological and environmental, resulting from exposure to microwaves.

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

Microwave is harmful to children

Some of the amino acids L - proline, which are found in mother's milk, as well as in infant formula, are converted under the influence of microwaves into -d isomers, which are considered neurotoxic (deforming the nervous system) and nephrotoxic (toxic to the kidneys). It is a problem that many children are fed on artificial milk replacers ( baby food), which are made even more toxic by microwave ovens.

Scientific evidence and facts
A comparative study, Microwave Cooking, published in 1992 in the United States, states: “From a medical point of view, it is believed that the introduction of molecules into the human body exposed to microwaves is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in conventionally prepared foods. "
Microwave waves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. In this case, the deformation of the molecules is inevitable. It has been noted that amino acids in food are isomerically altered and also converted to harmful toxic forms when exposed to microwaves produced in a microwave oven. A short-term study has raised considerable concern about changes in the blood composition of people who ate microwaved milk and vegetables. Eight other volunteers ate the same food but cooked traditional ways... All foods that were processed in microwave ovens led to changes in the volunteers' blood. The hemoglobin level has decreased, and the cholesterol level has increased, which is undoubtedly harmful to human health.

Swiss clinical trials

Dr. Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. Several years ago, she was fired from her position for divulging the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in the microwave can be harmful compared to food cooked in traditional ways. An article also appeared in Franz Weber magazine # 19, in which it was stated that the 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 microwave food on blood and physiology human body... This small study highlighted the degenerative forces that occur in microwave ovens and food processed in them. Scientific evidence has shown that microwave cooking alters the nutrient composition of food. This study was carried out in collaboration with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

Between two and five days, the 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, traditionally cooked; (7) frozen vegetables thawed in the traditional way; and (8) the same vegetables cooked in the microwave.

Blood samples were taken from volunteers just before each meal. Then a blood test was performed at certain intervals after taking milk and herbal products.

Significant changes were found in blood meal intervals exposed to microwave exposure. These changes included a decrease in hemoglobin and a change 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.

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

Microwave oven manufacturers claim that microwave food does not make much difference in composition compared to conventionally processed food. The clinical scientific evidence presented here suggests that this is simply a lie. Moreover, it is harmful to human health.

No one State University in the United States has not conducted a single study on the effects of modified food in the microwave on the human body. Isn't that a little odd? But there is a lot of research on 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 the microwave. 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 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 summaries summarized in this article show that microwaves are far more harmful 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 have been formed in virtually all foods exposed to microwave radiation. Here is a summary of some of these results:

Microwave cooking of meat brings about the formation of the known carcinogen -d Nitrosodienthanolamines
Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside galactoside into carcinogenic substances.
Even a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists also found that food was reduced in nutritional value 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 a microwave oven, break apart and mix with water molecules, creating carcinogenic formations (you can read about food additives, E, etc.).
Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disturbances.
Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to a 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 alcoholic compounds contained in their composition.
The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds, which cause cancer.
As a result of eating foods cooked in a microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.
Direct location near the microwave oven.
Causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic regions;
Degeneration and destabilization of internal potential cell membranes;
Disruption 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;

Who else has left to warm up the soup or cook, knowing that microwave is harmful? For myself, I have already understood whether it is harmful or not harmful to use a microwave in my family. Better, in our opinion, to steam, c.

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74 comments on the article “Microwave is harmful” - see below

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74 responses to “Microwave is harmful”

Comments: 1

MOLECULAR FRICTION warms up food !? Are you kidding or what? Since the 19th century, a completely different process has been recognized as a carrier of heat. READ THERMODYNAMICS! You should at least look into your school physics course ...

Not all frequencies of electromagnetic radiation cause polarization of atoms or molecules, and 2.45 GHz radiation definitely does not cause polarization.
The frequency 2.45 GHz from the entire HUGE RANGE OF MICROWAVE RADIATION was chosen because it acts on water molecules causing HEATING THROUGH AN INCREASE IN THE KINETIC ENERGY OF THESE MOLECULES. (did you hear about the thermal motion of molecules in school?)
That is, as Mother Nature bequeathed according to the laws of thermodynamics.

And microwave radiation affects only water molecules, and if you don’t believe it, try to heat properly cooked uncooked premium spaghetti, where water molecules are bound by “gluten” ... and that’s all - they don’t heat up! But a juicy steak is yes! Thin pancakes do not get warm at all! And all because the water from there in the cooking process all evaporated, and that's it! If it is not there is no heating.

Heating takes place in top layer about 3 cm, and the lower layers are heated by normal heat transfer!

In addition, the microwave ovens are shielded! And reliable! According to international standards, without compliance with which the goods will not be released for export! If you don’t get in there or you don’t start shoving pets into the stove, you will never have problems. And every year international standards are getting stricter, forcing manufacturers to improve production technology.

Carcinogens are always formed when heated, even in a double boiler - the question is in the number of them. After all, a person has a developed defense against them for thousands of years.

If you cook soup in the microwave, then there will be no carcinogens there, since a high heat removal by water will be provided. When cooking meat, vegetables, etc. the microwave oven stands between the frying pan and the steamer, and much closer to the steamer than many people think - very close.

The statement about milk is true, but if you boil it on a fire, the situation will be the same. because it doesn't boil breast milk in the chest and that's it. This is what Mother Nature said, and therefore the substances contained in it are not designed for this. Heat milk in a steam bath to 6-40 degrees and everything will be fine!

And one more thing: HEATING OF THE OVERVIEWING NUMBER OF VITAMINS LEADS TO THEIR DECOMPOSITION It's not in the microwave that matters, but in heating!

The heating rate of food depends on the WEIGHT. The more you put in the oven, the longer it will take to cook or heat up the food. And the more you put on the power, the more surface heating will be and, as a result, the amount of carcinogens will increase, but if you compare it with a frying pan, then in order to compete with it you will need as much power as you will not find in any store. Why? PROHIBITED BY INTERNATIONAL STANDARDS. That is, powerful microwave ovens are only for industrial non-food production

As for the isomers, yes, there are such in nature. Only an isomer from electromagnetic radiation with a frequency of 2.45 GHz cannot be formed in food - for this it is necessary to act on atomic bonds in molecules, which is not a property of this frequency.

In general, the article is typical - copied. If this is a critical article, then it is fake. You need to criticize at least somehow based on facts, after all. Research of course yes, but where are the links?

Comments: 1
The 2.4 GHz frequency is the frequency of water in particular, and in general it is the frequency of the bond between oxygen and hydrogen. And such a combination is found not only in water, but also in various other molecules. This bond can break and the molecule changes its formula. For example, methyl alcohol can become methane. Exaggerating, we can say: sugar becomes soap.

Comments: 1

Completely. agree with Alex. Why stir up concern with groundless accusations towards household microwave ovens? To the author of the accusatory material: and you are not a case of any sect? Without really understanding the nature of the process, you scare people with terrifying statements. Because of such "Ryabinovtsev" people suffer.

Comments: 73
No, not in a sect :). You read our opinion. Thanks for sharing yours. The choice is a personal matter. I don't have a microwave, and I won't.
by the way interesting fact, about mobile phones(speaking of radiation): when MTS came to Belarus (such a telecom operator, before that it was actually only Velcom), it was in 2002 - the harm of radiation was discussed even at the state level. At the advanced training courses for employees of the Sanitary and Epidemiological Stations, or, as they say now, hygiene centers, they even read a lecture and gave out leaflets with recommendations about the time of conversation and how to influence the brain. It said that when talking, the temperature of the brain rises by 1-2 degrees. There were also strict requirements for the installation of repeaters - they could be seen quite high on the roofs, since strong radiation has a negative effect on the human body.
The brochure contained such items for use mobile phone that were especially memorable:
1. Conversation session no more than 30 seconds.
2. Do not put the phone to your head during a call.
3. No more than 30 minutes of calls per day.
4. Under no circumstances should children be allowed to use a cell phone (I don't remember the age from the brochure)
And where are these requirements now? The antennas stand directly on the lampposts. Children walk around with mobile phones all the time (although they shouldn't even carry them in their pockets). A they don't say ANYWHERE about the time of the conversation... The state benefits from the presence of cellular communications, regardless of our health. Cellular companies are a serious source of income.
If you have opened your passport for a microwave oven at least once, then you can clearly find the item there:
For 3-5 minutes, do not eat food after heating (cooking) in the microwave, in order to restore the molecular structure.
Those. v the microwave changes the molecular structure of the food... If you don't care, it's your business. A about harm, manufacturers simply keep silent pressing on what is convenient. Moreover, in the Belarusian microwave ovens (in contrast to the Russian Federation), at least they wrote about the molecular structure.

In general, if you yourself do not take care of your health today, then no one will take care.
States do not need large-scale long-livers, healthy, teetotal and clear-minded, since they need to pay a longer pension, they do not raise the pharmaceutical industry (the most profitable business is drugs, then weapons, drugs, etc.), and do not consume alcohol (500-1000% profitability and 100% profit control) and are not needed, those who think a lot.
So it's up to you to decide what is and what is not. What do you eat and what to love more: going to the pharmacy or to the sports section.
- Comments: 11
  Class! And also in the USSR, lobotomy was not so actively used, preferring to treat dissidents with more "mental" chemistry. However, this does not excuse the inquisitors from lobotomies. So, imbued with love, and not with the desire for dictatorship, a look from Belarus is extremely informative, useful and relevant, for which it frees the author not only from Solovki, but also from the microwave! 😀 * CRAZY *
  
  Comments: 1
  According to the standards (RF), the power flux density should not exceed 10 μW / cm ^ 2 in the microwave range.
  My device shows up to 40 near the door of the microwave, when dialing a mobile up to 100, and in a conversation 30-40!
  
  Comments:
  I fully support the comment by Alexander (admin).
  This opinion is worth a lot.
  Once again I emphasize the important:
  In the First place - Profit, in the Second - Health of citizens. And it's hard to refute, there are too many examples ...
  Here is some of them:
  1.Most believe that there are no other than radio waves better way communication over long distances, but this is not the case, there are ways.
  2. Today is the 21st century, and cars are still powered by ancient gasoline engines. Do you think that the best, the more clean way No? - There is.
  3. Wires of electric lines over the heads, but there is a lighter and safe way power transmission.
  4. Is alcohol (ethyl poison) freely sold in food stores (!)?
  The list goes on and on ...
  Men and women, boys and girls - we are entering an interesting era, where completely new and promising technologies will appear, where they will protect health, and not heal the consequences of a poison, where there will be flights into space, like flights, where people will live, and not reside…
  But it is important to remember that no one will take care of you personally, except for yourself. And the mind is given to us and the opportunity for self-support. And only we ourselves are free to manage ourselves and our lives.
  
  Comments: 7
  "Do not eat food for 3-5 minutes after heating (cooking) in the microwave, in order to restore the molecular structure"
  - I would like to see under a microscope how this molecular structure is restored. Itself. After physical destruction. Straight becomes scary, transformers in the macrocosm, not otherwise. A good topic for a ren-tv channel. About 3-5 minutes: cooked food is recommended not to be consumed so that it cools down and does not burn the user and he does not sue the manufacturer. From about the same opera as "don't put the cat in the microwave"
  - Comments: 1
    It is very harmful if eaten immediately after heating; food continues to cook from friction / vibrations of molecules => getting into the digestive organ, unsettled molecules continue to cook the mucous membrane and walls. Therefore, it is recommended to let the food cook for 5 minutes ... and in general, almost all stomach diseases from burns, due to the intake of hot food and not necessarily from the microwave ...

Comments: 1

Before writing an article, it would not hurt the author to familiarize himself with the physics course. Complete nonsense. Changing the molecular structure requires exposure to ionizing radiation (X-rays, gamma), but not microwave (with frequency characteristics of 2450 MHz - and a wavelength of the order of 120 - 130 mm). Waves with such a frequency can only set in motion polar molecules (water), which leads to an increase in their kinetic energy and, accordingly, to the heating of the substance (the increase in temperature is proportional to the amount of energy). Moreover, such heating occurs only in the surface layer (to a depth of 20 - 30 mm), further heating in depth occurs only due to heat transfer.

Comments: 2

Physics and chemistry are good. But health studies speak volumes! So what is there to argue about? Physics and chemistry data is only an application to health research, as confirmation. I say this as a housewife who is not out of her mind, and not as a scientist.

Comments: 0

I propose to look at the question of the harm of a microwave oven, from the point of view of microbiology. an egg in a microwave oven explodes - accordingly, all microorganisms in a particular product explode. now make a seeding with a product warmed up without a microwave. and you will be convinced of the presence of pathogenic bacteria as well. NOW GENTLEMEN THINK or eat fast with a microwave or subject the product to prolonged heat treatment. those. to stand at the stove for life!

Comments: 1

Let's not talk about multicooker, they have Teflon and similar non-stick coatings, that's definitely not better there.

Comments: 1

Oh, they made me laugh, oh I can't ..
Even if we take into account the study, it was 20 YEARS AGO, even more .. Of course, of course, during this time neither technologies, nor standards, nor anything have changed ..
In general, we live in caves and hunt mammoths

Comments: 1

At the expense of the multicooker, I agree a good thing. there is also a multicooker-pressure cooker - it saves cooking time at times, and the meat is just the most tender and in just 20-25 minutes. at the expense of teflon in a slow cooker ... it was like that, but, gentlemen, the 21st century outside the window - for example, I have a bowl with a ceramic coating. I use more semi years - ideally coverage.

Comments: 1

And in general, cooking is not provided by nature. Any heat treatment changes the product, and not for the better. For those for whom health is paramount, you need to pay attention to the raw food diet and naturopathy, and not think about how to spoil the least harmful food. And I myself cook almost everything in the microwave, I still can't live more than 120 years.

Comments: 2

Alex "And microwave radiation only affects water molecules, and if you don't believe me, try to heat properly cooked uncooked premium spaghetti, where the water molecules are bound by" gluten "... and that's all - they don't heat up!"

But no - put any non-conductive substances in the microwave. For example, a Soviet faceted glass is heated (okay, let's say there is lead in the glass). But - polyvinyl chloride - one of the best dielectrics - melts to char.

Comments: 2

After reading all these comments, I realized that a person who is far from physics and chemistry cannot find out the truth. The scary thing is that there is no desire to understand the problem, but there is sectarian stubbornness to defend their "righteousness."

Comments: 73

It all depends on whether you believe in " living water", That is, that water has its own memory and can change its state from various environmental factors. A phenomenon that scientists with all the physics and chemistry studied to date cannot be explained.
So, the microwave is one of such factors that, influencing water molecules, irreversibly changes the composition of the product at the molecular level, which, unfortunately, is still difficult to confirm theoretically. But in practice ...

Comments: 2

This is where your trouble lies, that you are using religious categories (to believe - not to believe). It is more honest to write - at the present time they do not know whether there is harm from these stoves or not.

Comments: 73

I, personally, do not use, do not intend to buy and do not recommend to others. Although I have a multicooker, a steamer and an induction hob.

Comments: 1

%) Ladies and Gentlemen, I will express my version, it is consistent with the opinion of sane people. Any effect on the protein mass by any kind of energy (heating on fire-heating by exposure to microwave laser ultrasonic radiological electric, etc.) which leads to heating above body temperature 34- 43 degrees is unhealthy - read the Bible. Eat everything raw, you will be healthy, but you will not live to be 120 years old, and if you fry and cook, stew it will lead to the fact that you will not reach 120 years either. And these arguments about the harmful effects of microwaves of Teflon heavy metals from cast iron aluminum galvanized dishes are just rubbish and leads to the side. Microwaves heat the water i.e. make water molecules fuss faster. And the fact that the structure of water changes, so it changes with any influence on it, even thoughts. And talk about the dangers of exposure to microwaves is all either from poverty or from stupidity. Well, do not stick your head in the oven and microwave heat teflon until red hot. In everyday life, as in production, there is a concept of the maximum permissible dose of radiation concentration and the content of heavy metals. Watching TV for 6 hours every day will lead to stupidity much faster than talking on a sotik. Well, if you like to fry in a cast-iron pan- Do not fool the others.

Comments: 1
1. Could you give the number of the verse and the page from the Bible you indicated, where it says that “warming up above a body temperature of 34-43 degrees is harmful to health” ?! It's a bullshit. There are NO such lines in the Bible.
2.About changing the structure of water:
Have you read the article at all ?! This is not what is being said. Let me quote to you: "This friction causes significant damage to food molecules, breaking or deforming them, creating structural isomerism."
3. Now regarding the "harmful effects of microwaves of Teflon heavy metals from cast iron, aluminum, galvanized dishes":
Believe it or not. Health is yours and it is up to you to decide what to spend it on. The purpose of the article is to warn. To all debaters, I wish you were right and microwave ovens were completely safe, but personally I threw mine out a long time ago: health is more expensive.

Comments: 1
The article is nonsense, sucked from a finger. Water in liquid form has no structure. When a water molecule breaks down, oxygen and hydrogen are formed. Well, do not stand near a working microwave! But eating mashed potatoes with microwaves will not work. They will remain in the oven.
And cancer cells existed long before MV, and it is not necessary to write off all human troubles on them (MV).
- Comments: 904
  It is clear that the microwave is convenient, but is it convenient to get sick afterwards? Regarding the facts sucked out of our fingers, unfortunately we are not the only ones talking about them. Are pundits wrong too ?! And, the fact that humanity agrees to say black, that it is white - just to justify the unwillingness to change their life and habits - for a long time known fact... Yes, and people with cancer before, were sick less, just all together, all the harmful factors all this leads to what we now have (

What harm does a microwave oven do to human health, and what benefits does this device bring. How to use the device correctly in order to minimize Negative influence.

Microwave - good or bad?

Introduction

V modern world people often ask themselves the question: "Is the microwave harmful to our body?" Opinions on this matter differ, in order to deal with this issue, you need to understand the principle of operation of this device. In order to decide for yourself, a microwave oven for a person is harm or benefit, you need to rely on scientific evidence.

Operating principle

The principle of operation of the microwave oven

The microwave oven emits electromagnetic waves at superfrequencies, 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 the microwave so dangerous and scary? It consists of several parts: a high-voltage transformer, a magnetron and a control system (buttons, display, timer, etc.).

A magnetron converts electricity into microwave beams that affect food molecules. Microwaves act on the water atoms in food, forcing them to rotate at an accelerated rate, thereby creating a frictional force that heats the food. Friction between water molecules and other molecules tears apart the food and deforms it from the inside.

This process is called isomerism (that is, isomers appear). It leads to the decomposition of particles, 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 the soldiers, in other words, to reduce the amount of time spent on cooking 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 imposed a secrecy stamp on this information, and Russian scientists carefully studied all the data and came to the conclusion that the microwave oven is a biological threat, has a harmful effect on the human body. And so they came to the conclusion that this is a device that negatively affects environment... As a result, its use was banned.

Myths about the first microwave oven

There are many different arguments about whether the microwave is harmful or dangerous. You need to be able to distinguish between what is still the truth, the basis for which is scientific research. And what is a pseudoscientific myth that has been sucked from the thumb.

The first myth

Since microwave rays affect the molecular structure of food, anything that is 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, in no case should you heat food in the device.

Bacteria die in the microwave

No scientific study has proven this information. Only X-rays and ionizing rays can make a carcinogen out of the product. Carcinogens are also produced when frying in oil. When heated quickly in a microwave oven, food is not exposed to prolonged heat exposure, therefore, it contains a minimum of burnt fat, which makes the product 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 microwave food harmful? If you rely on the above presented scientific research, then in this case, only benefit comes from a quick warm-up.

The second myth

Food in the microwave should not be heated because the magnetic radiation that this device emits is harmful to human life. In fact, the radiation from the oven is the same as from a 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 oven, during heating, radiation remains inside the device.

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

The third myth

The waves emitted by the microwave oven are radioactive. The waves generated 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.

The fourth myth

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

Microwave harm

It turns out that most of the "horror stories" about the microwave oven turned out to be myths. So why is the microwave really harmful?

It has a negative effect on the brain. Scientists have found that radiation causes disorders in the brain. The impulses that neurons send get shorter.
Food heated in the oven is not recognized correctly by the digestive tract. In other words, food is not regarded as food. Thus, by eating food from the microwave, you can leave your body hungry.
The body absorbs vitamins and minerals worse. This is due to the fact that waves change the structure of useful minerals and substances, the body cannot accept them. In addition to this, substances are not only not absorbed, but also do not leave the body, forming blood clots.
Many people ask the question: "Is it harmful or not to heat up food for a child in the oven?" It is not recommended to put food for children in the microwave. She certainly won't harm, but nutrients warmed up, decrease.
Negative effect on immunity. Clinically proven that eating foods that have passed heat treatment in a microwave oven, leads to disruption of the lymph nodes and lymph glands. The consequence of this is the premature aging of the human body. In addition, blood clotting slows down, because of this, wounds heal much longer.
Negative effects on the hormonal system. Frequent consumption of foods that have been exposed to microwaves entails a disruption in the production of male and female hormones. According to the findings of the researchers, this is due to the fact that the human body has not adapted to perceive positively food products from the microwave. Eating such food, we ourselves knock down the parameters of the body, complicate the work of the digestive system.

Microwave benefits

We have analyzed what harm this household appliance can cause. But can you benefit from its exploitation? Of course yes.

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

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

Follow all recommendations for proper installation.
Leave the ventilation connector open.
Do not turn on the device unnecessarily.
The mass of the warmed-up should be more than two hundred grams.
Do not heat explosive foods such as eggs.
Cover the reheated food with a lid, place it exactly in the center of the disc and try to stir at least occasionally.
Do not stand closer than 50 centimeters from the device.
Clean the oven walls with soapy water after each use.
Once every half month, wash the oven completely with vinegar.
Do not heat in plastic, metal or chipped containers.
Do not use the microwave oven if it is faulty and do not try to repair it yourself. It is best to consult a specialist.

Conclusion

You need to use the microwave as little as possible

Is a microwave oven harmful to health and how much? Is it harmful to reheat food in the microwave? Everyone decides for himself. Despite all the data that prove that the microwave oven is harmful, there are also many refutations of this. Most likely, if you decide whether the benefits or harms of a microwave oven, opinions will be divided 50 to 50.

Do not forget that electrical equipment affects human organs... But the impact affects each individual in different ways. For some, it may appear immediately, and for others after decades. Years go by and it will be impossible to determine exactly why this happened. In the history of the microwave oven, there is not a single case where it has been proven that a person died due to its impact.

What would be the benefits of the technology and in order to minimize its harm, the microwave should be used only as needed, as a supplement to the gas and electric stove... Let her presence in Everyday life will be minimized.

Video

Is the microwave harmful? How does it work?

This heated article is private opinion of the author.
Briefly, its contents can be summarized as follows:

1. Much has been said about the dangers of food heated in the microwave, but you need to correctly distinguish between what is true in these horror stories, and what are pseudoscientific conclusions sucked out of the finger.

2. If you have doubts about the quality of such food, you can prefer microwave ovens more traditional heating methods... It's easier than puzzling over the opuses of journalists and internet balabolians.

3. In addition to the question of influence on food, there is another question electromagnetic field Microwave ovens. It is intense enough, but there ways to avoid it harmful effects - see the link at the end of the article.

V recent times there have been many reports in the electronic media that food heated in a microwave oven can be hazardous to health. Is it really? Let's try to figure it out.

A microwave oven (or microwave oven) is named according to how it works. Heating occurs due to the effect of microwave radiation on the heated product.

Microwave waves are ultra-high frequency electromagnetic radiation (2450 Megahertz is the frequency allocated by the US FCC in 1945 specifically for household appliances). Frequencies close in range are used for cell phones, Bluetooth, digital television transmission, in other means of communication and information transmission.

The microwave device is pretty simple. Each microwave oven contains a high voltage transformer that produces high voltage. A magnetron that converts electrical energy into a microwave electromagnetic field. Control system (buttons, knobs, timers, display, etc.). These are the basic elements of every modern microwave oven.

Food heating occurs for the following reason. Microwaves act primarily on water, sugar and fat molecules. So, water molecules consist, as everyone knows from school years, of two hydrogen atoms and an oxygen atom. These atoms in their normal state are in absolute rest, since they have the opposite charge. Microwaves act directly on atoms, causing them to spin. As a result, the water heats up.

There is an opinion that as a result of such a movement there is a reorientation of molecules, isomerism (isomers appear). This causes the destruction of molecules, the disintegration of the original molecular structure of the products. Again, one has only to turn to the school chemistry textbook for grade 8 to find out that isomerism is a phenomenon of the existence in nature of compounds (isomers) with an identical composition and molecular weight, but different in structure and properties. This can be represented by the example of different words consisting of the same sounds, for example: bar and slave. But in words, it is easy to swap letters in places, but break the molecule, even as simple as a water molecule, even after warming up, it turns into steam - impossible at home... If there are opposite opinions, write in the comments - only with appropriate justification. (Update as of 12/11/2018, we quote the reader's comment: “An elementary way to destroy a water molecule into HOH gas is electrolysis. If the author has studied the material taught in school, he should know about it. Video on the internet is full. The energy required for electrolysis is small - 2 volts. There is simply no point in comparing it with microwave radiation ”).

It is also worth noting that any cooking method leads to a change and splitting of complex organic compounds into simpler and more convenient for digestion, otherwise a person could eat peacefully, for example, raw meat... In addition, there is evidence that due to rapid heating in a microwave oven, pathogenic microbes die faster and more reliably, but vitamins in food remain slightly less than in raw foods, and much more than in prepared in a different way [G.S. Sapunov, 2007].

Those. we can of course say that the food you take out of the microwave after heating is not what it used to be, for it is ... hot food.

Now let's go deeper into history. On the Internet, there is a similarly brisk story that the Nazis had the first microwave ovens. They were used to warm up food for soldiers. In times of hostilities, this was convenient and gave the soldiers time to focus on other more important tasks. It was also the Nazis who began the first clinical trials of microwave radiation on a heated product. Then the results of these studies came to the USSR, and the studies were continued by Soviet specialists ( the sources of all this information are not specified). As a result, in the USSR, a ban was allegedly imposed on microwave ovens and the results of studies were published, which reported the harm of this radiation. Following us, these ovens were allegedly banned in a number of eastern countries.

For example, other sources claim quite differently: the American engineer Percy Spencer, who worked for the military-industrial company Raytheon, invented the microwave oven, he also registered a patent for his invention on October 8, 1945. After that, his own company began to develop a “peaceful radar for cooking”, which, in fact, was what it needed at the end of the war [Vladimir Tuchkov, 2007].

We do not know how about the ban on microwaves in the USSR, but it clearly did not exist in the 80s, when Soviet factories began to produce microwave ovens, for example, the model "Dnepryanka-1" of the Dneprovsky machine-building plant.

“In the USA, experiments were carried out on volunteers. 16 people were selected. For some time, one group (8 people) was given food cooked in a microwave oven. Others were fed conventionally prepared food. Then blood was taken from the groups for analysis.
All people eating food from the microwave showed changes ( decrease in hemoglobin, increase in cholesterol). In this regard, an unequivocal conclusion was made about the dangers of food heated in a microwave oven.
- Discovered that some of the amino acids in milk and cereals turned into carcinogens.
– Defrosting frozen fruits caused the appearance of carcinogens in their composition.
- Even fast exposure of vegetables to microwaves will transform in their composition alkaloids to carcinogens.
- The general reduction in nutritional value of all products ”.

In any case, if you do not trust the microwave oven, if you do not like the taste of the food cooked in it, if you are afraid for your children and yourself, no one will forbid you to use the microwave oven. But you shouldn't believe everything that ignorant journalists write. Better to take more seriously what microwaves have. Therefore, the oven must be used in compliance with the safety rules set out in its instructions. Timely replacement of the sealing element of the furnace and its repair should only be carried out by a professional who has undergone special training.

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 air raid signal, they quickly endured Microwave oven with an extension cord to the balconies, opened it, squeezed the blocking terminal with your finger and pointed 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). Shot range Microwave ovens up to 1.5 kilometers! Hundreds of Yugoslavs directed the beam of their generator Microwave ovens on an enemy missile. Failure in the rocket electronics - and she fell !!!

Of course, the enemy quickly found a way out - after bombing the power plant. Now, think about it: the slightest microcrack in the soldering of the camera body microwave microwave oven(and they certainly are!) and ... powerful Microwave beam, through the walls of apartments "shoots" at all living things for 1.5 kilometers ...

How does it work microwave?

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 oven, for long-distance and international telephone communications, transmission of television programs, Internet operation on Earth and via satellites. But microwaves are best known to us as a source of energy for cooking - microwave.

Each microwave contains a magnetron that 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 bombard water molecules in food, causing them to rotate 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, microwave causes the disintegration and changes in the molecular structure of food during the process of radiation.

Who invented microwaves?

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

After the war, the Allies discovered medical research conducted by the Germans with microwave ovens... These documents, as well as some working models, were submitted 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, application microwave ovens in the USSR it was forbidden for some time. The councils have issued an international warning on harmful substances, biological and environmental, resulting from exposure to microwaves.

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

Scientific evidence and facts

In the comparative study “Cooking in microwave oven", Published in 1992 in the United States, states:

“From a medical point of view, it is believed that the introduction of molecules exposed to microwaves into the human body is much more likely to cause harm than good. Food from microwave oven contains microwave energy in molecules that is not present in conventionally prepared foods. "

Artificially created in microwave oven Microwave waves, based on alternating current, produce about a billion polarity changes in each molecule per second. In this case, the deformation of the molecules is inevitable. It was noted that amino acids contained in food undergo isomeric changes, and are also converted into toxic forms, under the influence of microwaves produced in microwave oven... A short-term study conducted has caused significant concern about changes in the blood composition of people who consumed warmed in microwave oven milk and vegetables. Eight other volunteers ate the same food prepared in traditional ways. All products that have been processed in microwave ovens led to changes in the blood of the volunteers. The hemoglobin level decreased and the cholesterol level increased.

Swiss clinical trials

Dr. Hertel was the first scientist to conduct a clinical study on the effects of food from microwave oven on the blood and physiology of the human body. This small study has identified degenerative forces arising in microwave ovens and food products processed in them. Scientific evidence has shown that cooking in microwave oven, changes the nutritional composition of substances in food. This study was carried out in collaboration with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

Between two and five days, the 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 microwave oven; (5) fresh vegetables; (6) the same vegetables, traditionally cooked; (7) frozen vegetables thawed in the traditional way; and (8) the same vegetables cooked in microwave oven.

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after taking milk and herbal products.

Significant changes were found in blood at meal times exposed to microwave oven... These changes included a decrease in hemoglobin and a change 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, using which a person is exposed to microwave radiation.

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

Manufacturers microwave ovens declare that food from microwave oven does not differ much in composition compared to conventionally processed food. But no public university in the United States has conducted a single study on the effects of modified food in microwave oven on the human body. But there is a lot of research on what happens if the door microwave oven not closed. Isn't that a little odd? Common sense dictates that attention should be paid to what happens to food cooked in the microwave. One can only guess how molecular rot from microwave oven will affect our health in the future!

Carcinogens from microwave oven

In an Earthletter article in March and September 1991, Dr. Lita Lee provides some facts about the work microwave ovens... In particular, she stated that all microwaves have leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwaves are doing much 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 have been formed in virtually all foods exposed to microwave radiation. Here is a summary of some of these results:

Cooking meat in microwave oven, carries the formation of the known carcinogen -d Nitrosodienthanolamines.
Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside galactoside into carcinogenic substances.
Already a short exposure to microwaves on fresh or frozen vegetables converts alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists also found that food was reduced in nutritional value 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 microwave ovens burst and mix with water molecules, creating carcinogenic formations.

Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disturbances.
Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to a 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 alcoholic compounds contained in their composition.
The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds, which cause cancer.
Due to eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

microwave oven

Direct proximity microwave oven causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic regions;
Degeneration and destabilization of the internal potential of cell membranes;
Disruption 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 from animals and plants that are within a 500 meter radius of the equipment.

Harm to health through food heated in microwave oven

Distribution of similar scientific research is still actively detained by the industry with the support of the authorities and most of the press. However, without a doubt, it has been proven that microwave ovens cause cancer.

Cancer is the result of direct exposure to radiation. How directly from radiation leak from microwave ovens, radars, and indirectly - through the consumption of food exposed to microwave radiation.

Technically, a microwave device produces heat through the action of a high-frequency current with a constant reversal of the polarity of the substance (2.5 billion per second). This creates frictional heat that makes food unnatural and destroys. Harmony is disturbed, as is the natural acid-base balance. Nutrients are deformed into unnatural forms.

Our immune system reacts to a damaged molecular structure as it would to a toxin. The 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 dangers of technical microwaves are often overlooked.

In traditional cooking on the stove, double boiler or oven, food is heated naturally - from the outside to the inside. In a microwave oven - from the inside out. You, of course, noticed how strangely quickly (minutes!) Food cools down, heated from a microwave oven, devoid of natural energy.

Why microwaves dangerous for children?

Some of the amino acids L-proline, which are found in mother's milk, as well as in infant formula, are converted by microwaves into d-isomers, which are considered neurotoxic (deforming the nervous system) and nephrotoxic (toxic to the kidneys). It is a misfortune that many children are fed on artificial milk replacers (baby food), which become even more toxic with the help of microwave ovens.

Buy microwave oven or not?

All human beings are responsible for their own health, except for children, who cannot yet decide for themselves. Each, therefore, must decide, using common sense, whether - on his own own risk- use microwave oven or not! This is especially risky for children.

Interesting Facts

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

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

But the labels say that microwaves are safe. Proof in illustrations with dying plants.

10 reasons to throw away your microwave:

Based on the results of Swiss, Russian and German scientific clinical trials, we can no longer tolerate microwaves in our kitchens. Based on the research, we provide the following conclusions:

1) Continuous consumption of food cooked in the 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 food cooked in the microwave.

3) The production of male and female hormones stops or changes with the constant consumption of foods after the microwave.

4) The consequences of consuming microwave by-products 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) The minerals in vegetables are converted to carcinogenic free radicals when microwaved.

7) Microwaved foods cause cancer cells to grow in the stomach and intestines. This explains the rate at which colon cancer cases are spreading in America.

8) Frequent consumption of such food causes the growth of cancer blood cells.

9) The constant consumption of such food causes malfunctions of the immune system through changes in the lymph glands and blood serum.

10) The consumption of such food leads to loss of memory, attention, emotional instability and a decrease in intelligence.

Microwaves appeared in life modern man not so long ago. But for many, they have become the most important attribute of the kitchen after the refrigerator. Indeed, 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 back side of such a "useful" device, are foods useful after being cooked in the microwave?

How does a microwave oven work?

Each microwave oven contains a magnetron that converts electricity into radio waves. These very short electromagnetic waves are also called microwaves, microwaves, or microwaves. Microwaves with a frequency of 2,450 MHz travel at the speed of light - about 300 km per second, and resonate with water molecules, causing them to vibrate randomly. Microwaves easily penetrate any food product and bombard the water molecules found in all, even the driest, foods. From such an attack, water molecules begin to rotate millions of times per second, creating molecular friction, which leads to heating of the product. This chaotic friction does significant damage not only to water molecules, tearing and deforming all food at the molecular level.

The microwave oven causes the breakdown and changes in the molecular structure of foodstuffs through 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. These substances include water.

The energy of electromagnetic field oscillations leads to a constant shift of molecules, aligning them according to the field lines of force, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. 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, this 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 material. According to Wikipedia, microwave radiation leads to the destruction and deformation of food molecules.

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

Making a microwave oven?

American engineer Percy Spencer worked for Raytheon in the manufacture 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 the First, 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 high. 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 Japanese-made magnetrons were used in them. Medical research on the biological effects of microwave ovens has been carried out around the world, and an international warning has been issued on harmful substances, biological and environmental, resulting from exposure to microwaves. In the USSR, in 1976, microwave ovens were banned due to their harmful effects on health as a result of many studies. 0

You can often hear the question, is a microwave oven harmful to health? To which you will always get a different answer. Let's talk about each point of view separately.

Principle of operation

The myth or not that food from the microwave is harmful can be found out only after considering the principle of operation of the device.

A household appliance heats food using microwaves. Under their influence, the molecules begin to vibrate, and the food heats up. In this case, fluctuations occur in the elements of water, which is contained in all food products. Thanks to such actions, heating occurs. The frequency of microwave radio waves is 2540 MHz.

Radiation in the device is capable of penetrating food to a depth of no more than three centimeters. Further, the heating procedure goes gradually inside. Food with a lot of moisture heats up in the appliance much faster "dry".

Evidence of harm from a microwave

"Microwave: good or bad?" - people argued for a long time. Proponents that the device is harmful and only put forward several evidence:

1. Research by scientists.

Researchers of the USSR at one time spoke of the fact that the stove is directly harmful to the human body.

In 1976, based on their withdrawal, the government even banned the production and use of microwave devices. The harm of the microwave for them was unambiguous. It wasn't until 1990 that the microwave oven permit came into effect.

Scientists of the time cited the following set of evidence:

under microwave influence, the structure of food disintegrates;
when heated, carcinogenic substances appear that are dangerous;
the altered composition causes disturbances in the work of digestion;
after eating microwave food, cancer cells begin to manifest themselves (growth progresses);
microwaves provoke tumors in the gastrointestinal tract;
promote the decomposition of the digestive and excretory systems;
under their influence, the body loses its ability to assimilate minerals, lipotropics, vitamins;
it is unsafe to be near a household microwave appliance;
chemical processes in food under the influence of electromagnetic waves do not proceed correctly. The consumption of such food leads to malignant tumors, to malfunctions in the lymph system and to a decrease in the functions of protection against the occurrence of serious pathologies.

In those years, scientists put an end to the question: is food from the microwave harmful or useful.

2. Radiation emitted from the microwave oven is harmful to human health. They say that it is able to go outside.

Electromagnetic waves penetrate the walls microwave device and negatively affect a person.

3. When heated in the device, food loses its beneficial properties for the body.

Is it harmful to reheat food in the oven for children? Harmful and dangerous. If you give milk to a baby from the device, then his nervous system will be disrupted. Amino acids in milk and infant formula are converted into isomers under the action of microwave radiation. These substances are highly toxic. They cause disturbances in correct work nervous system. Also, isomers become especially dangerous for the kidneys. If children receive milk from artificial mixtures, then after microwave radiation it will necessarily become toxic.

4. The microwave is radioactive.

5. An explosion may occur due to metal objects inside. that will injure the user of the device. It turns out that the device can cause physical harm to humans.

Scientific evidence of harm

1992 - the beginning of research in the United States on cooking in the "enemy" oven. Scientists have tried to find out if the device is harmful or beneficial. The researchers concluded that oven microwaves could do more harm than good. Food “exits” from the device containing microwave energy. This unnecessary energy remains in the molecules. It is absent in foods subject to normal heat reheating. As a result, the conclusion was obtained: in people who ate food from the microwave, cholesterol jumped up and hemoglobin dropped. Microwaves have been proven to be harmful.

A little earlier in 1989, Swiss scientists tried to find out if the microwave is harmful to the body and how, in general, it affects humans. There was no money to conduct large-scale exercises, and the researchers decided to take a person for themselves who would undergo an experiment that was important for people. Its essence was in the sequence of food intake.

The subject had to take the emitted food every other time: first cooked by the heat method on the stove, then in the microwave. After each stage, the scientists carried out the necessary analyzes. As a result, they got the conclusion: food from the microwave is harmful. After such food, the subject showed negative changes in the blood, which could lead to oncology.

Then their opinion was denied by the WHO (World Health Organization), which stated that microwave radiation cannot affect humans and food. But the WHO noticed that pacemakers implanted in a person can react to microwaves. Such people should give up not only household microwave ovens, but also cell phones.

The microwave is not harmful! Destroying myths

Let's try to prove that there is no harm to human health from a microwave oven. Let's refute the above myths. A microwave device has a use or benefit.

Microwaved food is harmful to children

The reality is different. The famous pediatrician O.E. Komarovsky confirms this in his program. The doctor claims that the microwave is absolutely safe for children. Below you can watch a video on the topic:

According to the doctor, a microwave oven can only harm a child in one case: the baby can get burned due to food that is too hot and unevenly heated. To prevent this from happening, adults must reheat food. If, nevertheless, the child heats the food himself, then he must know the rules for using the device and be careful.

Microwave heating causes loss of vitamins and substances necessary for a person.

The second myth did not find any justification either. Rebuttal: heating, as a process, will necessarily lead to a loss of value in products. Therefore, the harm from the microwave in this case is absolutely equal to the harm from the stove and oven.

Formation of carcinogens under the influence of microwave radiation.

It is also a fiction. The reality is that carcinogens and trans fats appear in food after heating it in oil. Rapid heating, on the other hand, kills various microorganisms (for example, E. coli), because they cannot tolerate such rapid heating. The food after the household appliance gets a sterilization effect.

We continue our conversation on the topic “microwave oven: benefit or harm”.

The structure of the products disintegrates

Science has confirmed that microwave energy is simply not capable of making molecular decay of molecules. For this reason, there can be no harm from the microwave either.

It is unsafe to be near a microwave oven due to radiation

Not true! The fraction of radiation from the device is negligible. Its size is equal to radiation from cell phones and medical devices. It cannot do harm. The devices are equipped with good protective screens. There is no danger if the appliance is not used with the door open.

Explosion due to metal objects

This is a false opinion. Because the reason for any explosion is the rapid expansion of the gas. In our case, metal objects in the microwave will only produce sparks. And the resulting sparks will damage the main element of the magnetron device. By the way, it is not recommended to heat food in metal objects.

The device calls various diseases

Until now, there is no evidence of this fact. Not a single person has died due to the microwave oven.

The benefits and harms of a microwave oven are quite a controversial issue. It is impossible to answer unequivocally whether to use it or not.

But if you use it, then adhere to the following recommendations:

Comply with all requirements for correct installation.
Do not block ventilation openings.
Do not run the device at idle.
Try to reheat at least 200 grams of food.
Do not place explosive foods (eg eggs) inside.
Do not put metal utensils inside.
Choose the right utensils for heating: heat-resistant plastic or thick glass.
If there is another heating method (stove, toaster), use them. Minimize the presence of a microwave oven in your daily life.
Do not use the microwave if it is defective.

As we found out, the device cannot bring harm and negative influence. What can? A microwave can be beneficial in that:

you can cook food without fats and oils;
cooking time is much shorter;
you can quickly defrost and reheat food.

Let's summarize. What is characteristic of a microwave oven: benefit or harm? Let everyone decide for himself.

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