Microwave ovens are harmful to health. Is microwave oven harmful to human health?

Surely every person has heard that microwave is harmful. Some people believe this, some believe that there is no harm in it, some are simply not interested. Let’s try to figure out what’s harmful in it and whether it’s 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 microwave oven, for long-distance and international telephone communications, transmission of television programs, operation of the Internet on Earth and via satellites.

Every microwave oven contains a magnetron, which converts electrical energy in 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 align itself along magnetic field Earth. However, in the field of a microwave electromagnetic wave, the direction electric field changes at a very high frequency (more than a billion times per second), and the molecule has to constantly rotate. Microwaves bomb water molecules in food, causing them to spin millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, breaking 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 identical 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, microwaves cause breakdown and changes in the molecular structure of food through the process of radiation.

Who invented microwave ovens

Microwave oven manufacturers claim that the inventor is American engineer P. B. Spencer. While studying the operation of a microwave emitter, he discovered that at a certain frequency of radiation, intense heat generation was observed. In 1945, Spencer received a patent on the use of microwaves in food preparation, and in 1949, according to his patent, the first microwave ovens were produced in the United States for the rapid defrosting of strategic food stocks. However, it should be noted that Spencer was the first to receive a patent, and microwave waves were used for cooking even before he patented this idea.

The Nazis, for their military operations, invented a microwave stove - “radiomissor”, for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case was sharply reduced, which made it possible to concentrate on other tasks.

After the war, the Allies discovered medical research being done by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for "further scientific research." The Russians also 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 Soviets have issued an international warning about harmful substances, biological and environmental, from exposure to microwaves.

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

Microwave is harmful for children

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

Scientific data and facts
A comparative study on Microwave Cooking, published in 1992 in the United States, states: “From a medical point of view, it is believed that the introduction of microwave-exposed molecules into the human body is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in food products prepared 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. Deformation of molecules in this case is inevitable. It has been noted that amino acids contained in food undergo isomeric changes and are also converted into harmful toxic forms under the influence of microwaves produced in a microwave oven. A short-term study raised significant concerns about changes in the blood composition of people who consumed microwaved milk and vegetables. Eight other volunteers ate the same foods, but prepared in traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. Hemoglobin levels have decreased and cholesterol levels have increased, which is undoubtedly harmful to people's health.

Swiss clinical trials

Dr. Hans Ulrich Hertel, participated in a similar study, and worked for many years in one of the large Swiss companies. Several years ago, she was fired from her position for disclosing the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in microwave ovens may be harmful to health compared to food prepared using traditional methods. An article was also presented in the magazine Franz Weber No. 19, which stated that consumption of food cooked in microwave ovens has a malignant effect on the blood.
Dr. Hertel was the first scientist to conduct a clinical study on the effects of microwaved food on the blood and physiology of the human body. This small study reveals the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking food in a microwave oven changes the nutritional composition of food. This research was carried out together with Dr. Bernard H. Blanc from the Swiss Federal Institute of Technology and the Institute of Biochemistry.

At intervals of two to five days, volunteers received one of the following meals on an empty stomach: (1) raw milk; (2) the same milk, heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in the microwave; (5) fresh vegetables; (6) the same vegetables prepared traditionally; (7) traditionally thawed frozen vegetables; and (8) the same vegetables cooked in the microwave.

Blood samples were taken from volunteers immediately before each meal. Then blood tests were performed at certain intervals after taking milk and plant products.

Significant changes were found in the blood during meal intervals exposed to microwave ovens. These changes included a reduction in hemoglobin and changes in cholesterol composition, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration.

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

Microwave oven manufacturers state that microwaved food does not have big difference in composition, compared to food processed by traditional methods. The scientific clinical evidence presented here suggests that this is simply false. 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 a microwave oven on the human body. Isn't this a little strange? But there is a lot of research about what happens if the microwave door is not closed. Once again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. We can only guess how molecular rot from the microwave will affect your health in the future!

Microwave carcinogens

In an Earthletter article in March and September 1991, Dr. Lita Lee gives some facts about the operation of microwave ovens. In particular, she stated that all microwave ovens leak electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summary summarized in this article shows that microwave ovens are much more harmful than previously thought.
Below is a summary Russian studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products exposed to microwave irradiation. Here is a summary of some of these results:

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

Russian scientists also discovered a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence of a microwave, are broken and mixed with water molecules, creating carcinogenic formations (you can read about food additives, E, etc.).
Changes in elementary nutrients result in disorders in the digestive system caused by metabolic disorders.
Due to chemical changes in foods, shifts in the lymphatic system have been noticed, leading to degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and heating vegetables and fruits leads to the oxidation of the alcoholic compounds they contain.
Exposure of raw vegetables, especially root vegetables, to microwaves 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 intestinal tissues, as well as general degeneration of peripheral tissues with the gradual destruction of the functions of the digestive system.
Direct proximity to a microwave oven.
According to Russian scientists, it causes the following problems:
Deformation of the composition of the blood and lymphatic areas;
Degeneration and destabilization of the internal potential of cell membranes;
Disturbance of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of nerve centers both in the anterior and posterior central and autonomic nervous systems;

Who still has soup left to heat up or cook, knowing that microwave is harmful? For myself personally, I have already realized whether it is harmful or not harmful to use a microwave in my family. It is better, in our opinion, to steam it in.

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

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74 comments to “Microwave is harmful”

Comments: 1

MOLECULAR FRICTION warms up food!? Are you kidding me or what? Since the 19th century, a completely different process has been recognized as a heat carrier READ THERMODYNAMICS! You should at least take a look at 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 of 2.45 GHz was chosen from the entire HUGE RANGE of MICROWAVE RADIATION because it affects water molecules causing HEATING BY INCREASING THE KINETIC ENERGY OF THESE MOLECULES. (Did you hear about the thermal motion of molecules at school?)
That is, as Mother Nature bequeathed according to the laws of thermodynamics.

And microwave radiation only affects water molecules, and if you don’t believe me, try heating properly cooked, uncooked premium spaghetti, where the water molecules are bound by “gluten”... and that’s it - they don’t heat up! But a juicy steak - yes! Thin pancakes don't heat up at all! And all because the water from there all evaporated during the cooking process, and that’s it! Without it, there is no heating.

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

In addition, microwave ovens are shielded! And reliable! According to international standards, without compliance with which goods will not be released for export! If you don’t climb in there or don’t push pets into the oven, you’ll never have problems. And every year international standards become more stringent, forcing manufacturers to improve production technology.

Carcinogens are always formed when heated, even in a double boiler - the question is the quantity. After all, humans have developed protection against them for thousands of years.

If you cook soup in a microwave, there will be no carcinogens there, since high heat removal by water will be ensured. When cooking meat, vegetables, etc. The microwave oven is located 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 over a fire the situation will be the same. because breast milk does not boil 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 the milk in a steam bath to 36-40 degrees and everything will be fine!

And one more thing: HEATING THE OVERWHELMING NUMBER OF VITAMINS LEADS TO THEIR DEGRADATION; it’s not a matter of the microwave, but the heating!

The speed of heating food depends on MASS. The more you put in the oven, the longer the food will take to cook or heat up. And the more you set the power, the greater the 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 isomers, yes, they exist in nature. Only the isomer from electromagnetic radiation with a frequency of 2.45 GHz cannot be formed in food - for this it is necessary to influence the atomic bonds in the 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. Criticism needs to be at least somehow based on facts. Research, of course, yes, but where are the links?

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

Comments: 1

Completely. I agree with Alex. Why stir up concern with groundless accusations against household microwave ovens? To the author of the incriminating material: by any chance are you from some sect? Without really understanding the nature of the process, you scare people with horrifying statements. It is because of these “Ryabinovites” that people suffer.

Comments: 73
No, not in a sect :). You have read our opinion. Thanks for sharing yours. Choice is a personal matter. I don't have a microwave and never will.
By the way interesting fact, about mobile phones(speaking of radiation): when MTS came to Belarus (a telecom operator, before that there was actually only Velcom), it was in 2002 - the dangers of radiation were even talked about on state level. At advanced training courses for employees of “Sanitary and Epidemiological Stations”, or as they say now - hygiene centers, they even gave a lecture and gave out leaflets with recommendations on the time of conversation and on the effect on the brain. It said that when talking, the temperature of the brain increases 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 had these points for using a mobile phone that were particularly memorable:
1. The conversation session is 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 are located directly on the lamp posts. Children walk around with mobile phones all the time (although they should not even carry them in their pockets). A they don't talk about conversation time ANYWHERE. The state benefits from the presence cellular communications regardless of our health. Cellular companies are a serious source of income.
If you have at least once opened the passport for your microwave oven, then you can clearly find the following item:
Do not eat food for 3-5 minutes after heating (cooking) in the microwave, so that the molecular structure is restored.
Those. V microwave changes the molecular structure of the food being prepared. If you don't care, that's up to you. A Manufacturers are simply silent about the harm, pressing on the fact that it is convenient. Moreover, in Belarusian microwaves (unlike the Russian Federation) they at least wrote about the molecular structure.

In general, if you don’t take care of your health today, no one will.
States do not need large numbers of long-lived, healthy, teetotalers and clear-thinkers, since they need to pay a pension for a longer period, they do not raise the pharmaceutical industry (the most profitable business is medicines, then weapons, drugs, etc.), and do not drink 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 stick your nose into, and what do you like more: going to the pharmacy or going to the sports section.
- Comments: 11
  Class! And in the USSR, lobotomy was not used so actively, preferring to treat dissidents with more “spiritual” chemistry. However, this does not justify the inquisitors from lobotomizing. So, imbued with love, and not with the desire for dictatorship, the view from Belarus is extremely educational, 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 microwave door, when dialing a mobile phone up to 100, and in a conversation 30-40!
  
  Comments: 24
  I fully support Alexander’s (admin) comment.
  This opinion is worth a lot.
  Let me emphasize once again the important thing:
  In First place is Profit, in Second place is the Health of citizens. And this is difficult to refute, there are too many examples...
  Here are some of them:
  1. The majority believes that apart from radio waves there are no better way communications over long distances, but this is not so, there are ways.
  2. Today is the 21st century, but cars are still ancient. gasoline engines. Do you think there is no better, cleaner way? - Eat.
  3. Electrical wires above our heads, but there is a lighter and safe way transmission of electrical energy.
  4. Alcohol (ethyl poison) freely sold in food (!) stores?
  The list goes on for a long time...
  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 treat the consequences of poison, where there will be space flights, like air flights, where people will live, and not reside…
  But it is important to remember that no one will take care of you personally except yourself. And we are given reason and opportunities for self-sufficiency. 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, so that the molecular structure is restored”
  — I would like to see under a microscope how this molecular structure is restored. Herself. After physical destruction. It’s getting really scary, transformers in the macro world, no less. A good topic for the Ren-TV channel. About 3-5 minutes: it is recommended not to eat cooked food so that it cools down and does not burn the user and he does not sue the manufacturer. About the same story as “don’t put a cat in the microwave”
  - Comments: 1
    Very great harm, if eaten immediately after heating, because food continues to cook due to friction/vibration of molecules => when entering the digestive organ, unsettled molecules continue to cook the mucous membrane and walls. Therefore, it is recommended to let the food cook for about 5 minutes... and in general, almost all stomach diseases are caused by burns, from eating hot food and not necessarily from the microwave...

Comments: 1

Before writing the article, it would not hurt the author to familiarize himself with the physics course. Complete nonsense. To change the molecular structure, exposure to ionizing radiation (X-ray, gamma), but not microwave radiation (with a frequency characteristic of 2450 MHz and a wavelength of about 120 - 130 mm) is required. Waves with such a frequency can only set polar molecules (water) in motion, which leads to an increase in their kinetic energy and, accordingly, to heating of the substance (the increase in temperature is proportional to the amount of energy). Moreover, such heating occurs only in 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 much more eloquently! So what is there to argue about? Data from physics and chemistry are only an application to health research, as confirmation. I say this as a housewife who has lost her mind, and not as a scientist.

Comments: 0

I propose to look at the issue of the harm of a microwave oven from a microbiological point of view. An egg in a microwave oven explodes, and accordingly all the microorganisms in a particular product explode. Now do the inoculation from the product heated without a microwave. and you will be convinced of the presence of pathogenic bacteria. NOW, GENTLEMEN, THINK: either eat it quickly in the microwave or subject the product to long-term heat treatment. those. stand at the stove in life!

Comments: 1

Let's not talk about multicookers, they contain Teflon and the like non-stick coatings, it’s definitely not better there.

Comments: 1

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

Comments: 1

Regarding the multicooker, I agree that it’s a good thing. There are also multicookers-pressure cookers - it saves cooking time significantly, and the meat is simply the most tender and takes only 20-25 minutes. about Teflon in a multicooker... it happened, but, gentlemen, the 21st century is outside the window - for example, I have a bowl with ceramic coating. I've been using it for more than half a year - the coverage is ideal.

Comments: 1

And in general, cooking is not provided for by nature. Any heat treatment changes the product, and not in better side. Those for whom health is above all else should pay attention to raw food nutrition and naturopathy, and not think about how to spoil food in the least harmful way. And I cook almost everything in the microwave; I still won’t live more than 120 years.

Comments: 2

Alex “And microwave radiation only affects water molecules, and if you don’t believe me, try heating properly cooked uncooked premium spaghetti, there the water molecules are bound by “gluten”... and that’s it - they don’t heat up!”

But no, put any non-conductive substances in the microwave. For example, a Soviet cut glass gets hot (okay, let’s say there is lead in the glass). But polyvinyl chloride, one of the best dielectrics, melts until it becomes charred.

Comments: 2

After reading all these comments, I realized that a person far from physics and chemistry cannot know the truth. The scary thing is that there is no desire to understand the problem, but there is a sectarian stubbornness to defend one’s “rightness.”

Comments: 73

It all comes down to whether you believe in “ living water“, that is, that water has its own memory and can change its state depending on various environmental factors. A phenomenon that scientists, with all the physics and chemistry they have studied to date, cannot explain.
So, a microwave oven is one of these factors that, influencing water molecules, irreversibly changes the composition of the product at the molecular level, which, unfortunately, is still quite difficult to confirm theoretically. But in practice...

Comments: 2

This is your problem, that you use religious categories (to believe - not to believe). It’s more honest to write that at present they don’t know whether these stoves are harmful or not.

Comments: 73

I personally do not use it, do not intend to buy it and do not recommend it 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 sensible people. Any impact on the protein mass by any type of energy (heating by fire, heating by microwave laser ultrasound radiological electric, etc.) which leads to heating above body temperature 34- 43 degrees is harmful to health - read the Bible. Eat everything raw, you will be healthy, but you still won’t live to be 120 years old, and if you fry, cook, stew, you won’t live to be 120 years old either. And these discussions about the harmful effects of microwaves Teflon heavy metals from cast iron aluminum galvanized dishes - just chatter and lead to the side. Microwaves heat the water i.e. make water molecules scurry faster. And the fact that the structure of water changes, 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 feeble-mindedness. Well, don’t stick your head in the oven and the microwave heat Teflon until red hot. In everyday life, as well as in production, there is a concept about 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 communicating on a cell phone. Well, if you like to fry in a cast-iron frying pan, fry. Well, don't fool the others.

Comments: 1
1. Could you please provide the verse and page number from the Bible you indicated, where it is said that “heating above body temperature of 34-43 degrees is harmful to health”?! It's a bullshit. There are NO such lines in the Bible.
2. Regarding changes in the structure of water:
Did you even read the article?! That's not what it says. Here I will quote to you: “This friction causes significant damage to food molecules, breaking or deforming them, creating structural isomerism.”... “Simply put, a microwave oven causes disintegration and changes in the molecular structure of products.” Read the article yourself carefully so that I don’t repeat everything.
3. Now regarding the “harmful effects of microwaves on Teflon heavy metals from cast iron, aluminum, galvanized cookware”:
Believe it or not. Your health is yours and you decide how to spend it. The purpose of the article is to warn. To all disputants, I wish that you were right and microwaves were completely safe, but personally, I threw mine away a long time ago: health is more valuable.

Comments: 1
The article is nonsense, pulled out of thin air. Water in liquid form has no structure. When a water molecule breaks down, oxygen and hydrogen are formed. Well, don’t stand near a working microwave! But you won’t be able to eat purees with microwaves. They will remain in the oven.
And cancer cells existed long before CF. And there is no need to blame all human troubles on them (CF).
- Comments: 904
  It’s clear that a microwave is convenient, but is it really convenient to get sick later? Regarding the facts that have been pulled from your fingers, unfortunately, we are not the only ones talking about them. Are the scientific men really wrong too?! And, the fact that humanity agrees to say that it is white in black - just to justify the reluctance to change its life and habits - has long been known fact... Yes, and people were sick with cancer earlier, they were sick less, it’s just that all together, all the harmful factors, all this leads to what we have now (

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

Microwave - benefit or harm?

Introduction

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

Operating principle

Operating principle of a microwave oven

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

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

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

History of creation

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

In 1943, the development of the furnace fell into the hands of the Russians and Americans. The Americans classified this information as secret, and Russian scientists carefully studied all the data and came to the conclusion that the microwave oven poses a biological threat and has a very harmful effect on the human body. And so we 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 a microwave oven is harmful or dangerous. You need to be able to distinguish what is the truth, the basis for which is scientific research. And what is a pseudoscientific myth that is just made up?

Myth one

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

Bacteria are killed in the microwave

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

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

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

Myth two

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

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

Myth three

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

Myth four

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

Harm from a microwave oven

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

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

Benefits of a microwave oven

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

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

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

Follow all recommendations for proper installation.
Leave the vent connector open.
Do not turn on the device unless necessary.
The mass of the product to be heated must be more than two hundred grams.
Do not heat explosive foods such as eggs.
Cover the heated food with a lid, place it exactly in the center of the disk and try to stir at least occasionally.
Do not stand closer than 50 centimeters from the device.
Wipe down the oven walls soap solution after each use.
Once every six months, wash the entire oven 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 contact specialists.

Conclusion

You should use the microwave as little as possible

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

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

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

Video

Is microwave harmful? How does it work?

Harmful microwave oven. Research

The Institute of Nutrition of the Russian Academy of Sciences conducted an examination of food prepared in a microwave oven. The level of vitamin retention during the preparation of vegetables 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 cooking methods, the preservation of this vitamin does not exceed 30-60%.

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

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

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

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

Greetings to all my subscribers. I think there is hardly a housewife who does not have a microwave oven in her everyday life. This useful technique has struggled to find its way into our kitchens. However, like all devices that appeared at the beginning of the 20th century. People are still figuring out whether microwave ovens are harmful to humans.

No wonder. After all, the first Cell phones, washing machines and refrigerators were called tools of the devil by clergy. They urged people not to use such equipment, so as not to incur various troubles. Little by little, these household appliances have become overgrown with myths and horror stories. Let's find out what research has been done in this area.

I want to say right away that most negative reviews are due to basic ignorance of the device. I recommend that you definitely read my article on the principle of operation of a microwave oven. This will make it easier for you to weed out far-fetched myths from real research.

Myth one– microwaves are radioactive. These are the arguments of people far from physics. The waves that the magnetron emits are non-ionizing. They cannot have a radioactive effect on either products or people.

Myth two– the molecular structure of foods changes in the microwave. Everything cooked in it becomes carcinogenic. I haven't found a single scientific study that confirms this. X-ray and ionizing radiation can make a product carcinogenic. Microwaves are not. Moreover, a carcinogen can be obtained by overcooking the product in oil. In a regular frying pan!

As for microwaves, it’s just the opposite; food can be cooked without oil. In a microwave oven, everything is cooked quickly; food is not exposed to prolonged heat. This means that the products contain a minimum of burnt fat. The molecular structure of which changes during prolonged heat treatment.

Myth three- magnetic radiation from microwave ovens is dangerous. In fact, the radiation of microwaves is the same as the flow of waves from Wi-Fi or an LCD TV. It's just more powerful during cooking. But the device is designed in such a way that it remains inside the device. It has been scientifically proven that microwaves in the atmosphere quickly attenuate. They do not tend to accumulate in surrounding objects or products. Once the magnetron is turned off, the microwaves disappear. Of course, this does not mean that you need to stick your face to the glass during cooking. To watch the cooking. The safe distance from the device is arm's length.

Scientific evidence of the harm from microwaves and its benefits

Opponents of using microwave ovens claim that products in them lose all their beneficial properties. But I think you know very well that any heat treatment of the product leads to this. What negatively affects nutrients:

heat
long cooking time
water used for cooking. Some of the nutrient water-soluble substances remain in it.

It has been scientifically proven that food loses less nutrients in the microwave than on the stove. This happens, firstly, because water is not used.

Secondly, the cooking time is shorter, which means heat treatment is minimal. Thirdly, the temperature in the microwave oven rises to 100 degrees. This is much lower than the temperature of the stove, much less the oven. Two studies have confirmed that such cooking does not result in significant loss of nutrients. It has been compared to other cooking methods ( 1 , 2 ).

However, not all foods should be cooked in a microwave oven. It destroys the anti-cancer substances contained in garlic in just one minute. In the oven they are completely destroyed only after 45 minutes. This was confirmed by one study ( 3 ). The conclusion is simple. Garlic should not be added to dishes while cooking in the microwave.

Next research showed that microwaving destroyed 97% of the flavonoid antioxidants in broccoli. Moreover, if you cook it on the stove, only 66% will be destroyed. This argument is often used by opponents of microwave ovens. But let's be realistic - during cooking, we also calculated those substances that went into the water. Will you drink this water later?

Let's talk about baby food. It’s also not worth putting it in a microwave oven. It will not become harmful, but will become less useful for the child. This is especially important for breast milk. As a result of uneven heating, beneficial bacteria die in it ( 4 ). I advise you to watch a video with Dr. Komarovsky on this topic.

Research still speaks in favor of heating and cooking food in a microwave oven. Less is lost in it useful properties products than when boiling and frying.

Is microwave oven harmful to health?

There is no official evidence that microwaves are dangerous to people. Yes, this is actively discussed, but I have not seen any sources. To describe a specific case with the subjects. That this study be officially registered by WHO. But this household appliance has been actively used for more than 30 years.

One official study proves that microwaved chicken is healthier than fried chicken. Since much less heterocyclic amines are formed during the cooking process. This harmful substances which are released when meat products are overcooked. The experiment proves that much more of them are formed in a frying pan ( 5 ).

It is difficult to overcook a product in a microwave oven. Cooking in it is something between boiling and stewing. Products are cooked in their own juices without or with minimal use of oil. It is important to stir them constantly, as the cooking process itself can become harmful. After all, they warm up unevenly.

As I wrote above, in a microwave oven the products are heated to the boiling point of water. With uneven heating, pathogenic bacteria are not completely destroyed. Therefore, it is advisable to cover the container in which you cook with a lid. This way the product will warm up faster and, along with the splashes, bacteria will not settle on the walls of the stove.

Whether heating food in the microwave or cooking is harmful or not, everyone decides for themselves. When making a decision, I advise you to pay attention to the opinion of the WHO. It has officially confirmed that this technique does not have a harmful effect on humans. And also it is not harmful to food.

The only warning that WHO has expressed concerns heart patients. People with implanted cardiac stimulators should not be near the device while it is on. Microwave radiation may adversely affect the functioning of the pacemaker. This applies not only to microwave ovens, but also to mobile phones.

Why not all dishes are suitable for the microwave

It is important to understand that microwaves can heat plastic. And it contains various carcinogens. These are benzene, toluene, polyethylene terephthalate, xylene and dioxins. Also, various plastic containers may contain substances that affect hormones. When heating food in such a container, the product may absorb these harmful substances. Naturally, such food will be hazardous to health.

I myself have been using the microwave as needed for a long time. Mainly to heat up food. Sometimes I can cook something. By the way, omelet turns out great in the microwave. Without a single drop of vegetable oil. Prepares literally within 5 minutes, does not burn. If you use 1.5% milk you get a dietary breakfast!

I want to give you some simple tips:

If you are cooking or heating something, cover the dish with a lid. Make sure that it stands strictly in the middle of the rotating plate. Stir/turn the product at least once during cooking.
Do not stand closer than 50 cm to the device.
Wipe down the oven walls with a damp, soapy sponge after each meal.
Clean your microwave and turntable with vinegar at least once a month. If you cook in it often - every two weeks.
Do not use plastic or metal utensils, as well as containers with chips.

To summarize, we can conclude that this device does not pose a danger to people. Children and pregnant women can also use it. There is no data to support the contrary. And the device is even useful for preparing some dishes. It is possible to cook without oil and water. The product will be dietary. It will also retain more nutrients.

Of course, this does not mean that you need to give up sauteing, baking and boiling. There must be moderation in everything. A microwave oven is just a useful addition to a gas or electric stove. What do you think?

PS: I moved to Ufa

My dears, I moved to Ufa. We flew from Bangkok at +30 degrees, and arrived in Ufa at +3. We put on everything we could and the bags were almost empty :)

It's already the 2nd week that we've been living here. While we look around, gradually studying what is where. At least I stopped walking around the apartment in a jacket and two pants :) This means that acclimatization is almost complete.

We went to the monument to Salavat Yulaev. Here I am

Using a microwave oven makes life easier for many people. The lack of information about the operation of the device gives rise to rumors and myths. Is there any harm to human health from microwave ovens? Or is the device safe and does not cause negative consequences?

Advantages and disadvantages

The first microwave ovens appeared in Germany during World War II. A device was required that would speed up the process of preparing food and heating it in military conditions.

During use, the Germans discovered the negative effects of the microwave and abandoned its use. Schemes of the device appeared among Russian and American researchers. However, after lengthy experiments, a ban appeared in the USSR on the creation of mechanisms as harmful devices to human health.

Many people were interested in whether it is true or fiction that the stove has a negative effect on a person? Testing the operation of the microwave continues to dispel or confirm myths about the dangers of the device.

When the stove operates, energy is emitted. Radio waves reach lengths from a few millimeters to thirty centimeters. Microwaves are used in microwave ovens, also for telephone communications and radio broadcasts, and for transmitting signals via the Internet.

The main element in a microwave oven is the magnetron. When the device operates, electricity is converted into microwave radiation, which acts on food molecules. As a result, the movement of water particles accelerates so much that the food is heated by friction.

So is a microwave oven beneficial or harmful? The device is useful in everyday life. It makes it possible to cook or reheat food in a short time, without adding fat.

However, radiation can harm the human body, so scientists continue to study the action of the device. What harm does the device cause?

Waves generated during the work process affect the work internal organs and systems. When using a faulty device, the danger increases several times. Despite the manufacturers' statements about the safety of the device, harm when using microwaves exists.

Scientists have determined what changes are diagnosed in the body of adults and children after prolonged exposure to the stove. According to doctors, the cause of many diseases is radiation and the following changes occur:

Change:

The composition of blood and lymphatic fluid changes;
Pathologies in the functioning of the brain;
Deformation of cell membranes;
Destruction of nerve endings, disruptions in the nervous system;
The risk of developing malignant tumors increases;

What happens to food in the microwave?

Is there any harm from using the appliance for cooking? Cooking and heating food in the microwave is quite fast. However, the resulting waves act on the products, changing their structure.

The beneficial properties disappear, dishes take on an unnatural shape. Violation of the molecular structure of food adversely affects health and leads to various disorders and disruption of the assimilation process.

May occur:

Disorders of the digestive tract;
Weakened immune system, frequent illnesses;
Increased risk of cancer;

Using a microwave oven to cook and defrost foods leads to the formation and accumulation of carcinogens in them. Instead of useful compounds, glycosides, galactoses, and various isomers appear in food, which have bad influence on the stomach, intestines and nervous system.

Why is a microwave oven harmful to humans?

There is no exact data on the dangers of microwave ovens. When using the device, scientists identify the following problems:

List of negative actions:

Under the influence of microwaves, serious and irreversible changes occur in the cortex and its functioning is disrupted.
Food cooked in a microwave oven acquires an incorrect structure and is poorly absorbed by the body. The digestive system does not accept such food and tries to get rid of it. Nutrients do not enter inside.
Scientists have found that microwaves negatively affect the male and female hormonal systems, disrupt their functioning, and cause serious changes.
The modified food does not contain useful substances, minerals and vitamins do not enter the body. The possibility of the formation of carcinogenic compounds in products that cause cancer cannot be ruled out.
Stomach cancer and blood cancer are diseases that are most often diagnosed in microwave food lovers.
Prolonged stay near the device provokes memory impairment, decreased concentration and attention.
Scientific fact - microwave meals have an adverse effect on the lymphatic system, the immune system weakens, and a person often gets sick.

It is worth noting that all changes are irreversible, and accumulation of harmful substances also occurs.

How to check a microwave oven for radiation?

There are several ways to check how dangerous a microwave oven is for humans. Some of them are peculiar, but it is possible to carry out a similar test at home.

Here are some tips:

This method requires two mobile devices. One is placed in the device, the door is closed. They're calling from the second. If the signal passes well, this indicates high permeability of the walls of the microwave and serious radiation.
Set the oven power to 700-800 W. Place a glass of water inside and turn on the microwave for a couple of minutes. Water for given time should come to a boil. If the result is boiling water, then the stove is working properly and does not allow harmful waves to pass through.
Excessive radiation is present if the microwave door becomes very hot during operation.
If Fluorescent Lamp lights up near a working microwave, this indicates poor protection and high propagation of harmful waves.

The best and most accurate way to determine whether a device is harmful is to use special equipment. The detector is used during operation of the device. A glass of water is heated in the microwave. If the indicator remains green after checking, then the device is working properly.

How to use a microwave oven correctly to reduce harmful effects on the body? Compliance with the following simple rules will help cope with negative radiation.

It is not recommended to place the device near the place where you eat; it is better to place it in places where there is rare presence.
Do not use metal utensils in the appliance. It is possible that parts of the device may be damaged, which will lead to incorrect operation and increased emission of harmful radiation.
It is better not to cook food in a microwave oven; it is recommended to only heat or defrost food in it.
People with built-in stimulants should not be present near the device, so as not to disrupt the operation.
After use, the device must be washed and not left dirty.

At correct use, the harmful effects of microwave ovens are significantly reduced. It is not recommended to abuse food prepared in such a household appliance. If you notice problems with the microwave, you should stop using it and call a repairman.