Impact of microwave on health. How harmful is the microwave: myths and reality

Microwave harm. Research

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

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

How does a microwave oven work
Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299.79 km per second). In modern technology, microwaves are used in 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 oven contains a magnetron in which electrons are charged by electromagnetic fields in such a way as to produce microwave radiation equal to 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz). This is microwave radiation and interacts with food molecules.
The magnetron in a microwave oven is the most important part. It is he who is the source of microwave heating in a microwave oven. Food molecules - especially water molecules - have positively and negatively charged particles, like the south and north poles of the Earth.
Microwaves "bomb" food molecules, causing the polar molecules to spin at millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them. In the scientific world, this process is called structural isomerism.
Simply put, the microwave causes food to break down and change its molecular structure through radiation.
Who Invented Microwave Ovens
The Nazis, for their military operations, invented a microwave cooker - "radiomissor", for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case was sharply reduced, which made it possible to focus on other tasks.
After the war, the Allies discovered documents of medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were submitted 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 strictly prohibited. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves.
Other Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.
Microwaves are not safe for children
Some of the amino acids L - proline, which are part of mother's milk, as well as in 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 for the kidneys). It's a shame that many children are fed on artificial milk substitutes ( baby food), which become even more toxic with microwaves.
Scientific data and facts
A comparative study on Microwave Cooking published in 1992 in the United States states:
“From a medical point of view, it is believed that 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 food products cooked in the traditional way.
Microwave waves 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 products that have been 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 many years in one of the major Swiss companies. 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. An article was also featured in Franz Weber #19, which stated that the consumption of food cooked in microwave ovens has a malignant effect on the blood.
Dr. Hertel was the first scientist to carry out 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 manufacturers claim that microwaved food does not have much of a difference in composition compared to conventionally processed food. The scientific clinical evidence presented here suggests that this is simply a lie.
No public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body. Isn't this a little strange? But there is a lot of research on what happens if the microwave door is not closed. Again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. It remains only to guess how molecular rot from the microwave will affect your health in the future!
Microwave carcinogens.
In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee, gives some facts about how microwave ovens work. In particular, she stated that all 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.
Below is a summary Russian Studies published by 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, cooked 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.
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 a 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 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.

To cook or not to cook food in the microwave - everyone decides for himself. The microwave oven significantly reduces the time of cooking, heating and defrosting food, which is important in our today's life. One way or another, many of us will cook or eat microwaved food. Perhaps there will be useful tips and microwave recipes.

Nowadays, it is hard to imagine a kitchen that does not have a microwave. And of course, there are many people who speak out in favor of this device, but there are also those who oppose it. Therefore, let's see if the harm of microwaves is a myth or reality, and is there any scientific evidence for them? negative impact on the human body? Should we use such an assistant in the kitchen, or is it still not worth it?

Throughout its existence, humanity has been wary of all the new home appliances that have appeared thanks to useful inventions scientists. So it was when the first refrigerators, telephones, washing machines. First of all, this was negatively perceived by the clergy, who attributed these innovations to infernal machines.

But over time, they all became necessary helpers in everyday life. The harm of microwaves has become the same myth, and in order to debunk it, you need to look at its principle of operation.

Harm or benefit?

If you look at the object from the point of view of the hostess in the kitchen, then the microwave oven is a necessary household appliance, since with its help the food is heated in a matter of minutes, and at the same time it warms up evenly. Due to this, a person reduces the time spent on cooking.

But at the same time, scientists are having a heated debate about whether a microwave oven is harmful to health. The reason for their dispute lies in the effect that microwaves have on the human body during the operation of this device. In order to understand the dangers of the device, you need to consider exactly how it works.

Many people already long time use this household item, and are completely satisfied with its work. It not only heats up food perfectly, but also significantly reduces the time for preparing breakfast or dinner. Even if you just heat up the food on the stove, it takes twice as long, because in this case, the dishes in which the food is heated are heated first, and then the food itself.

In addition, it is also necessary to use oil, without which the food will burn. While in the microwave, the food warms up evenly and does not require the addition of fat. So, after all, what is more from a microwave - benefit or harm?

myths

Many people, having heard the word "wave", begin to picture radiation, cancer in their imagination. There are even a few myths about this. Let's try to figure it out: the harm of microwaves is a myth or reality?

1. The first myth is that microwave waves are radioactive. But this is a big misconception of people. This machine emits non-ionizing waves that in no way affect either food or the human body.
2. The second myth is that a microwave oven changes the structure of cooked food under the influence of waves. That food after heating becomes carcinogenic. But even here there is no scientific confirmation, since such changes can occur only after exposure to radioactive waves on the product. In addition, a carcinogen can be obtained if food is overcooked in an ordinary frying pan, but not when exposed to microwaves of the apparatus. In favor of the microwave is the fact that you do not need to use fat at all to heat food. In addition, food can be cooked for a very short time and does not lose its properties, unlike when it is heated for a long time.
3. The third myth is that microwave radiation is very dangerous for humans. Although in fact, these waves bring exactly the same harm to the body as Wi-Fi or TV. The only difference is that during cooking, the waves are more active. But at the same time, you need to remember that these waves are only inside the furnace. It should also be noted that such waves do not tend to accumulate in objects, they both arise and fade.

Scientifically

So is the microwave oven harmful to human health? And what does science say about it? Many people claim that during the heating of food in this oven, the products lose all the nutrients. But at the same time, they forget that all these processes also take place during other types of heat treatment of products. The change in the useful properties of the product is affected by:

• Processing food at high temperature.
• Time at which food is processed.
• When cooking foods, there are a lot of vitamins and other useful substances takes water.

And during scientific experiments, it has been proven that when cooking in a microwave, nutrients are lost much less than with other types of cooking.

1. Firstly, this is due to the fact that the use of water is not required.
2. Secondly, food is cooked several times faster, which allows many substances not to lose their properties.
3. Thirdly, food is cooked at a temperature not exceeding one hundred degrees, which is much lower than when cooking on a conventional stove.

In this case, the products practically do not lose their properties, but it must be remembered that those substances that are necessary in the treatment of cancerous tumors disappear in the microwave. For example, garlic loses useful qualities, so it is not recommended to add it to dishes when cooking. It's better to do it after.

Furnace device

In order to debunk the myth that a person is harmed by a microwave oven, and also receives microwave radiation, let's look at how the oven itself is arranged.

First of all, consider the body of the furnace itself. It is equipped with a magnetron, which emits electromagnetic waves. The waves themselves are regulated by a certain frequency. At the same time, everything is arranged so as not to interrupt the work of other devices.

It should be taken into account that the modern world is completely saturated with electromagnetic waves and radiation, but, nevertheless, not a single victim has yet been found from them. After examining all these factors, the question arises: is the microwave harmful, or is it not?

Hence the conclusion that not all radiation is dangerous, and besides, food cooked in a microwave oven is absolutely not dangerous for the human body.

The waves that are used for cooking do not penetrate the oven, and therefore cannot cause any harm to a person. It is not hidden that the old models of microwave ovens were imperfect in their design, and this was stipulated in the instructions for use. But more modern products have much more perfect protection, and allow you to be in sufficient proximity to the furnace.

To compare which food is more useful, cooked in the traditional way or in the microwave, consider how the cooking process takes place.

When cooking on a traditional stove, the dishes are heated first, and only after that the food begins to be cooked. And when the products reach high temperature, vitamins, minerals and other useful substances begin to break down in them. And this process is quite normal, because some foods cannot be eaten raw.

When cooking food in the microwave, the following processes occur. Under the influence of microwaves, the food begins to warm up from the middle. Due to the chemical process that takes place in food products, which are affected by waves, the food warms up immediately throughout its entire volume. The temperature at which the products are heated barely reaches one hundred degrees.

This is the reason that everyone's favorite crispy crust does not appear on the products. And, besides this, because the product is heated immediately over its entire volume, the time for its preparation is significantly reduced, which allows you to save a significant amount of vitamins and nutrients.

But like everything else, there are downsides to using microwave ovens. During cooking in such a short time, the products do not lose their properties, but some bacteria do not die. Salmonella is one of those bacteria that survives in these conditions.

Are microwaves harmful to health? Definitely not. But with conventional cooking, you can make it much better than in the microwave. And, having prepared food not on a conventional stove, there is every chance of contracting salmonellosis. In this case, the benefits and harms of a microwave oven are determined only by the skill of the cook, on which the quality of the cooked food depends.

What could be the consequences?

Nevertheless, with the constant exposure of microwaves to the human body, the harm to health of the microwave is still there. As a result of these radiations, the following symptoms occur:

• A person has insomnia, there is profuse sweating during sleep.
• The person begins to have a headache and feel very dizzy.
• Lymph nodes increase in volume, and immunity is greatly weakened.
• Cognitive functions are impaired.
• The person suffers from depression and is constantly in an irritable state.
• Nausea occurs and appetite is lost.
• There are vision problems.
• A person is tormented by constant thirst, and, of course, frequent urination.

Such symptoms occur in most cases in those people who are constantly exposed to microwaves. They receive such exposure from nearby antennas. cellular communication or other similar generator.

Consider what else is dangerous microwave, as well as microwave radiation. If there are any malfunctions in it, then there is a danger to the health of people who are close to the device. But, despite the assurances of manufacturers about the tightness of the case, which ensures protection against microwaves, the danger of a microwave oven is as follows:

1. In a person who is exposed to microwave radiation for a long time, the composition of the blood is deformed.
2. There are disturbances in the cerebral cortex.
3. Violations occur nervous system.
4. There is a high risk of cancer.

Video: how harmful are microwaves?

Microwaves are also harmful in that problems may arise in the digestive system, immunity is weakened. And in order to reduce the harm of a microwave, you must follow the following rules:

• Install the microwave oven in the correct horizontal position. The surface on which the microwave is installed must be one meter from the floor.
• Under no circumstances should ventilation be closed.
• In no case should you cook eggs in the shell in the microwave. They can explode and thereby harm not only a person, but also the device itself.
• The same explosion comes from the use of metal utensils.
• Utensils for use in the microwave should be made of thick glass or special plastic.

In order to correctly determine the harm and benefits of a microwave oven, you need to listen to the recommendations of experts. Namely:

1. Observe the rules for using the device specified in the instructions.
2. Never turn on an empty oven.
3. The food to be reheated should be at least 200 grams.
4. Do not put objects inside the oven that could cause an explosion.
5. Do not use metal utensils.
6. Do not microwave all food. Some foods need to be reheated or cooked on a traditional stove.
7. Do not use a microwave that has a malfunction.

The benefit of using a microwave is that you do not need to use any fat for heating, you do not need to take water. Food cooks much faster than on a traditional stove or oven. And another plus is that this device also allows you to quickly defrost food.

As a result of all of the above, it is up to the user to decide what dominates - the harm or the benefit of a microwave oven.

Is a microwave harmful?

There is a widespread myth among consumers that microwave radiation is dangerous to humans - it allegedly damages the molecular structure of the product, and also emits radiation.

However, in reality, the microwave is harmful only if the algorithm for its production is violated.

The risk of rejects in the manufacture of the oven is minimal - each product undergoes additional testing and scientific research by evaluation experts.

Myths about the dangers of the microwave, and their refutation, are presented below.

Major misconceptions about the microwave

Microwave harm - unfounded myth or reality?

Many consumers are afraid to buy a product and cook food in it just because of the words "radiation" and "electromagnetic field". They believe that if waves are involved in the device, then they are necessarily radiative.

The electrical appliance market is filled with other myths about the dangers of microwaves:

• the oven spoils food by destroying its molecules;
• less water remains in the product, which leads to dehydration;
• reheated food does not retain any vitamins and beneficial minerals, so the oven should not be used.

However, all these claims are wrong. The microwave oven is equipped with systems that prevent human exposure to magnetic rays. And the structure of food as a result of heating does not change.

The radiation myth

Is it safe to use a microwave?

The microwave oven is based on the action of electromagnetic radiation, not radiation. All electrical appliances and even living beings have an electromagnetic field. The earth has its own magnetic field. A person is surrounded by this radiation from all sides, and at the same time it does not affect his health in any way.

However, opponents of microwave ovens may say that the radiation is harmful because of its high frequency. This is also an erroneous statement. The frequency of the waves in the device is about 2450 MHz.

This is an ultra-high frequency, but how dangerous is it for people?

The level is still not enough to harm a person.

To reduce the risk of developing diseases in the owner of the furnace, which is already minimal, manufacturers use special protective covers.

The metal lining of the device acts as a case. In the front part, the protection is presented in the form of a metal mesh applied to a transparent glass door.

All devices have a safety system that prevents the oven from starting until the lid is closed.

Due to the comprehensive protection, the radiation remains inside the furnace - the metal reflects the waves and keeps them at a safe distance from the consumer. Therefore, the harm from a microwave oven for a person can be called non-existent.

The myth of changing the structure of food

Is the influence of rays harmful or not for the structure of the product?

Does not change the molecular structure of the product in such a way that it becomes harmful. Changes are happening, but minor.

Waves affect the water molecules that are in any food. Molecules begin to “swing”, fill with excess energy and transfer it to neighboring structures. Due to an excess of energy, the product gradually heats up.

The only internal change in the product is the "rocking" of the molecules, which stops as soon as the device is turned off. A similar thing happens when they cook in a pan.

As a result of radiation, the compounds inside the product do not break down.

The myth of nutrient loss

Vitamins, minerals, other trace elements are the main components of the product after proteins, fats and carbohydrates. Nutritionists and people who watch their diet are always striving to add food rich in vitamins to their diet.

Does the microwave kill nutrients?

As discussed earlier, radiation inside the device does not change the structure of the product. Therefore, all the molecules that were originally in the food remain in it in the same state. The only reason some vitamins can break down is high heat.

However, heating also occurs when using a frying pan, when cooking or cooking in a double boiler, oven.

Therefore, the negative effect of the oven on the vitamin component of food is the same as that of other means of heating, and they are used as often as other heating devices.

What is the radiation from a microwave oven?

The furnace is equipped with a protective metal layer to prevent magnetic waves from leaving the box. But even if they are outside the box, they will not pose a danger to humans.

The frequency of magnetic waves in the device is comparable to the level of radiation from a Wi-Fi router or from an LCD TV. And a person uses these devices even more often than an oven for heating food. At the same time, routers and TVs are practically not equipped with protective stripes, but they do not affect the quality and life expectancy. So is the oven.

The only difference between the radiation of the furnace and the waves emanating from electrical appliances is that in the first case, the waves lead to heating. TVs and routers do not have such an effect, so protection is not put on them.

Additional Device Security Guarantees

All furnaces that are produced in Russia are manufactured according to the safety standards established in our country.

If you purchase the device abroad and use it, you should not worry either - the safety standards will be somewhat different, but this will not affect your health.

There is scientific evidence given by scientists that both Russian and international safety standards provide sufficient protection against electromagnetic waves.

In production, devices are checked for compliance with the level of safety. Each new batch goes through several checks that determine if the product is defective. And only after a thorough inspection of the device are allowed on the shelves of electronics stores.

The opinion of nutritionists about the microwave

Is Microwave Food Harmful, According to Diet Experts?

Most diet gurus say you shouldn't use microwaves to heat food. However, they also report that it is worth abandoning other means of heating - frying in pans, standard cooking. the right way food processing they consider the use of a slow cooker or double boiler.

Another fact on the part of nutritionists against microwaves is that they are mainly used to cook harmful foods (pizza, semi-finished products). But here you can’t blame the device for anything. If the owner uses it for unhealthy foods, he needs to change his eating habits, not the food warmer.

Positive aspects of the oven

Microwave - harm or more benefit?

One negative side has already been found - the oven destroys some of the vitamins.

But there are many more positives:

1. heating in the oven is deeper: the product is heated up to 2.5 cm from the surface;
2. it takes several times less time to warm up than when using other devices;
3. heating occurs evenly, because the waves enter the product from all sides.

Because of a large number of the advantages of using an oven, it remains the most popular way to heat the product. If a complex of vitamins is of great importance to you, use a slow cooker.

Is there any danger from microwave ovens

Despite the complete safety of new microwave ovens, old products should be treated with doubt. And this is not due to the technological level of the device: although then the technologies were less perfect, the stoves were still safe for domestic use.

The problem lies elsewhere: older appliance, the more likely it is that its mechanisms will break. The protection systems will fail, the integrity of the protective metal cover will be violated. The microwave has a harmful effect on surrounding objects if the protection is violated.

Can I continue to use these devices?

Yes, but they can cause damage kitchen countertops, nearby products, etc. True, this will take more than one year.

In older devices, the following breakdowns can occur:

1. The door closing mechanism is broken. Now the oven works even in the open state. Neighboring items may become hot, causing damage.
2. Damaged metal mesh on the glass door or on other sides of the box. Electromagnetic rays may escape the device and cause damage to surrounding objects.
3. The heating level has decreased. This is not a dangerous change, but it does make heating food much more difficult and time consuming.

These three changes are reason enough to purchase a new instrument. If you are faced with the choice of getting a new device or buying a used one, it is better to choose a new model. It exactly meets all safety standards, and is also more technologically advanced and convenient.

So what are the harms and benefits of using a microwave?

The negative effect of the stove is comparable to the effect of heating in a frying pan and consists only in the fact that some of the vitamins in the product are destroyed.

There are no other negative aspects of using the device. There are much more positive sides - the device is easy to use, allows you to quickly heat up or cook tasty dish By simple recipe even from the Lenten calendar.

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

Controversy surrounding the invention

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

Latest Market Research household appliances showed that every fifth family in Russia has a microwave oven, and in the United States of America only 10% of the population has not yet acquired this unit. When buying from sales consultants, you can often hear that this particular model is completely safe for health and shielded from radiation. And then the thought of the presence of some harmful factors creeps in.

This device uses radio waves similar to a conventional receiver, only they differ in frequency and are characterized by greater power. Every day we experience the action of radio waves of different frequencies - we are affected by our mobile phones, computers, televisions and other types of equipment. It is necessary to consider in more detail what a microwave oven is. Harm or benefit is obtained from its use, what is its effect? The cooking process goes like this: Microwaves bombard the water molecules in the food, causing them to rotate at an incredible frequency, which creates molecular friction that heats the food. It is this process that causes severe damage to food molecules, as it leads to their ruptures and deformation. It turns out that the microwave oven leads to the decay and changes in the structure of products under the influence of radiation.

After the war, medical research was discovered that the Germans were doing with microwaves. All these documents, along with several working models, were transferred to the United States of America for further research. The Russians received a number of models with which they conducted many experiments. In the course of the study, it was revealed that when exposed to microwaves, substances of an ecological and biological nature that are harmful to health are obtained. A regulation was created to severely restrict the use of microwave waves.

The harm and benefits of a microwave oven according to scientists

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

Harm similar way cooking is more and more confirmed every day. A lot of information has appeared that food prepared in this way causes irreparable harm to human health. Microwaves break down food at the molecular level, causing irreversible changes that cause ordinary food to become saturated with substances that can cause cancer.

In 1992, a comparative study was published in the United States, stating that the introduction of molecules exposed to microwaves into the human body leads to more harm than good. In this processed food, the molecules contain microwave energy that is not present in foods that are prepared in traditional ways.

The microwave oven, the harm of which has been studied for more than a year, changes the structure of products. A short-term study showed that people who consumed vegetables and milk prepared in this way had changes in blood composition, increased cholesterol, and decreased hemoglobin. At the same time, the use of the same products, but prepared traditionally, did not lead to any changes in the body.

Question without an answer

Microwave oven manufacturers unanimously claim that food from a microwave oven does not differ in composition from that which is processed in the traditional way. However, no public university in the United States of America has conducted research on how food altered in this way affects the human body. But at the same time, there is a huge amount of research on what happens if the device door is not closed. Common sense dictates that issues related to food itself are quite important. Therefore, at the moment it is a complete mystery what a microwave oven does with products, whether it brings harm or benefit to them.

Other important points

Quite often you can hear that these devices harm children. The composition of mother's milk and milk formulas includes such amino acids that, when exposed to this radiation, are converted into d-isomers, and they are considered neurotoxic, that is, they lead to deformation of the nervous system, as well as nephrotoxic, that is, they are poison for the kidneys. Now, when many children are fed with artificial mixtures, there are more and more dangers, because they are heated in microwave ovens.

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

Other features

However, until now, under the gun of many, it is the microwave oven. Whether it is harmful or not is not clear. Therefore, a final verdict has not yet been issued on this issue. Many scientists are working to study its effect on the human body. In the meantime, the harm and benefits of a microwave oven remain a big question, you should use it only for heating and defrosting food, but not for cooking. You should not be near the switched on stove yourself, especially you should not let children near it. A defective device should not be used. Doors should close as securely as possible without being damaged. And if you have a microwave oven, the instruction manual will help you use it correctly. Always have this appliance repaired by a qualified technician and never do it yourself.

Unusual use of microwave

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

You can peel the almonds if you put them in boiling water, and then warm them for half a minute in the oven for full power. The microwave oven, the harm of which is being intensively studied, is also useful for peeling walnuts. They need to be heated in water at full power for 4-5 minutes. You can easily get rid of the white pulp on lemons or oranges. To do this, citruses should be heated at full power for 30 seconds. After that, the white pulp can be separated from the slices quite simply.

The zest of a lemon or orange can be dried fairly quickly if you heat it for two minutes at full power. The same time will be enough to melt the candied honey.

Can be spared cutting boards from bad smell. To do this, you need to wash them, grate with lemon juice, and then fry them in the microwave for a couple of minutes. In this case, even the sharpest stubborn smell will disappear.

To squeeze juice from citrus fruits to the last drop, it is enough to warm them up for several minutes in the microwave, and then let them cool.

What's wrong with a microwave?

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

First of all, it should be noted that electromagnetic radiation, more precisely, its informational component, is harmful. In science, it is customary to call it a torsion field. Experiments have shown that electromagnetic radiation has a torsion component. It is these fields, according to most scientists, that pose a danger and harm to human health. The torsion field transmits to a person all negative information, from which irritations, headaches and insomnia, as well as other ailments, can begin.

It is important to remember the temperature, but this applies to a long time period with constant use of the microwave oven.

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

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

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

So, if a microwave oven is considered, the characteristics of which are completely unimportant in this matter, then its effect on food should be studied. Electromagnetic radiation can cause the ionization of the molecules of a substance, that is, as a result of this, an electron can appear or be lost from an atom, which leads to a change in the structure of the substance itself.

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

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

Meat cooked this way contains Nitrosodienthanolamines, which is a carcinogen;

In milk and cereal, many acids are converted into carcinogens;

When defrosting fruits in this way, their galactioids and glucosides turn into carcinogens;

Vegetable alkaloils, even with slight exposure, become carcinogens;

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

The value of food is sometimes reduced by 90%;

Many vitamins lose their biological activity.

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

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

The impact of microwave radiation on human health

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

What does the market offer?

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

Any microwave oven that suits your needs works on the same principle. The heating of the product evenly occurs due to its irradiation from all sides. Simple Models are characterized by the fact that the product is in one place, and a microwave source rotates around it, and more advanced options suggest that directional microwave radiation is used, and the product is located on a special rotating tray.

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

Subtleties of choice and characteristics

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

Many customers prefer to use this appliance to defrost food and reheat food. These goals are easily achieved in simple microwave ovens, where only microwave radiation is used. Such equipment is usually purchased as an addition to a stove with an oven. So you can meet the requirements of dietary and fast food.

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

An important parameter is the volume of the chamber. Usually, the more functions a device has, the larger it is. Microwave power is another point to keep in mind. It is she who affects the speed of cooking. Management should be clear, but at the same time functional enough.

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

If we talk about reviews of microwave ovens, then here, as elsewhere, you can find different opinions. But most agree on the usefulness of such a kitchen appliance as an assistant if you need to reheat, defrost, and also quickly cook something. Grill models are more popular, as the food in them turns out to be more appetizing in appearance.

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

Modern technologies make our life easier and more comfortable. Most people use microwaves. These devices will save time and effort when cooking. Before buying a microwave oven, many people think about whether these devices are safe for human health. After all, there are rumors that microwaves adversely affect the condition of the products that people eat. The harm of the microwave is not entirely proven. The opinions of scientists are divided.

Some research on the benefits of microwaves suggests that microwave ovens significantly reduce the number of diseases associated with the gastrointestinal tract. This is explained by the fact that people do not need to add oil when heating and cooking food.

Microwaved food is similar to steamed food. This method can be called safe for health.

Some experts believe that microwaves retain the most nutrients in foods that do not have time to break down in a short cooking time. Studies show that cooking on the stove causes food to lose more than 60% of its beneficial elements. But the use of microwaves for cooking retains almost 75% of nutrients.

Microwave Harm:

• Food cooked in the microwave is a danger to human life.
• Foods cooked in the microwave are destroyed, undergoing irreversible changes.
• Microwaved food contains microwave energy, which is absent in food prepared in the usual way.

The microwave oven and its effect on the human body is a matter of controversy. WHO assures that radiation from a microwave does not harm a person, and, therefore, it is safe to heat food on it. However, it is worth noting that an intense microwave flux affects the operation of implanted pacemakers. That is why it is better for people using pacemakers to avoid using microwaves and cell phones.

Harm of microwaves: myth or reality

Many people use microwaves, but at the same time they cannot decide on the answer to the question: “Are microwaves harmful to health?” The press is full of articles that the influence of microwaves is so dangerous that it can lead to illness and even death. Readers can be frightened by "molecular rot", "rupture of molecules" and other terrible terms. Some myths can be successfully debunked.

An insufficiently informed person can fall under the influence of myths, which all as one speak of the undeniable harm of microwaves and the inadmissibility of eating food heated in a microwave.

You can, of course, cook in the microwave. Here everyone must determine for himself which of the arguments to believe. Before you make a purchase or get rid of a microwave, you should familiarize yourself with how it works.

Microwave device:

• A magnetron is located in the furnace body, which emits electromagnetic waves having a certain frequency. The length is determined so that the microwave does not interfere with the operation of other appliances in the room.
• Electromagnetic radiation is produced not only by a microwave oven, but by telephones, electric shavers, etc. But so far there has been no reliable information that there are victims of it.
• The walls of the device are well insulated in order not to let the radiation out of it.

The conclusion may indicate that the device is quite safe for human use. But here it is worth clarifying one nuance - food should be cooked in a microwave oven, the service life of which has not expired. old model microwave ovens can be hazardous to human health. In the instructions for them, they usually wrote that it was not worth being at a distance of one and a half meters from her.

Scientific evidence of harm from microwaves

Many scientists look at the influence of the microwave in different ways. Some consider it safe for cooking and eating it inside, others argue that food warmed up in it carries an increased danger. Evidence is important here, otherwise opinions can be confused.

The whole truth about the dangers of a microwave oven can be told after the device of the microwave oven is thoroughly studied.

The appliance is used to heat, defrost or cook food using microwaves. Waves set molecules in motion, thanks to which food is heated. It has been scientifically proven that radiation does not penetrate products more than three centimeters.

Research scientists on the dangers of microwaves:

• Microwave exposure leads to the breakdown of food.
• During heating, carcinogens appear in food, which are dangerous to human health.
• Food changes in composition, which leads to disruption of the gastrointestinal tract.
• The growth of cancer cells begins to progress if you constantly eat food cooked in a microwave oven.
• Food cooked in a microwave has a negative effect on the digestive system, which leads to its decomposition.

In old Soviet studies, it is written that it is extremely dangerous next to the device. Food subjected to microwave processing negatively affects the lymphatic system of the body, which leads to serious pathologies. However, modern scientists believe that it is safe to use the microwave today, since modern devices are reliably protected and will not release radiation to the outside.

Terms of use: is the microwave harmful

Modern scientists debunk myths about the dangers of microwaves. It has been proven that food heated in the microwave does not lose its beneficial features, but saves them. For safe work microwave oven, it is important to follow the instructions for its use, to know how many years you can safely use the microwave.

An interesting fact is that carcinogens do not appear in foods if they are heated in a microwave. But how dangerous they are in food heated in oil is another question.

By heating food in the microwave, you can be sure that various E. coli and other microorganisms will die, as high-speed heating kills them. The microwave oven also cannot lead to the disintegration of molecules. And to be near modern devices possible, since the radiation fraction is very small.

Rules for using the device:

• The microwave must be properly installed.
• Do not block the ventilation of the device.
• No need to open the device during operation.
• Do not use a microwave oven with broken glass.

You need to heat up a small amount of food at a time. Food cannot be heated metal utensils. Reviews of doctors about the microwave are ambiguous. But many argue that food cooked in it is healthy, as it almost does not lose its qualities.

How do microwaves affect humans?

Studies have shown that microwaves change the structure of foods. In people who consumed such products, there was a change in the composition of the blood, an increase in cholesterol and a decrease in hemoglobin. Determining the harmfulness of a microwave, you need to take into account only real facts based on scientific evidence.

Microwaves are dangerous because, under the influence of waves, the body ceases to absorb elements useful for it.

Currently, numerous studies are being carried out on the effect of electromagnetic waves on human health, but the results so far do not indicate direct harm. It has been proven that many vitamins are preserved in foods when heated. When purchasing a microwave, it is important to know its pros and cons, why it is impossible to open it during operation, etc.

Adviсe:

• Keep a safe distance when using the microwave.
• Use only modern models from well-known and reliable manufacturers.

Modern analogues of microwaves are safe for human health. Even if the microwave is used every day, it does not pose a potential danger. Of course, you need to use the microwave correctly. And which microwaves to choose depends on the individual requirements of the consumer.

What is the harm of a microwave (video)

Thermopot is very convenient to use, saves time and effort when cooking various dishes. In one of the episodes of the program, Elena Malysheva spoke about the dangers of a microwave oven. But whether it is harmful or not, it is still not possible to unequivocally answer. Therefore, before buying, it is important to study the opinion of experts and decide which one is more convincing.