The effect of microwave ovens on health. How harmful is a microwave: myths and reality

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 a microwave oven at a low temperature, this is always a loss of original taste properties, and may also provoke the proliferation of any microflora in long-term or improperly stored products. Well, if we cook food without water or in small quantities of water, then where do all the heavy metals, nitrates and nitrites go?
You just need to imagine what happens when you use one or another method of cooking.
Soviet research on the dangers of microwave ovens
In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health, as many studies had been conducted on them. The ban was lifted in the early 90s after Perestroika.
Here are some of the research results
Microwave:
1. Accelerate the structural breakdown of products.
2. Carcinogenic substances are created in milk and grain crops.
3. They change the elemental composition of food products, causing digestive disorders.
4 . They change the chemistry of food, which can lead to malfunctions of the lymphatic system and the destruction of the body’s ability to protect itself from malignant tumors.
5. Lead to an increase in the percentage of cancer cells in the blood.
6. Lead to malignant tumors of the stomach and intestines, general degeneration of peripheral fiber, as well as the gradual destruction of the digestive and excretory systems in a statistically high percentage of people.
7. Reduces the body's ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that help accelerate the breakdown of fats in the body).
8. Microwaves near the oven also cause health problems.
9. Heating cooked meat in the microwave causes the appearance of d-nitrosodiethanolamine (a widely known carcinogen), destabilization of biomolecular compounds of the active protein,
creation of carcinogenic agents in protein hydrolyzate compounds in milk and cereals.
10. Microwave radiation also causes a change (decay) in the catabolic behavior of glucoside and galactoside elements in frozen fruits if they are thawed in a microwave oven.
11. Cause a change in the behavior of catabolic plant alkaloids in raw, cooked or frozen vegetables that have been exposed to radiation even 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 coincidence. 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 disaster that many children are fed on artificial milk substitutes ( baby food), which become even more toxic with microwave ovens.
Scientific data and facts
A comparative study on Microwave Cooking published in 1992 in the United States states:
“From a medical point of view, it is believed that introducing molecules exposed to microwaves into the human body has a much greater chance of causing harm than benefit. Microwave food contains microwave energy in molecules that is not present in 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 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 products that have been 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 health risks compared to food prepared in traditional ways. 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 the meal intervals exposed to microwave ovens. These changes included a reduction in hemoglobin and changes in cholesterol composition, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, consuming which a person is exposed to microwave radiation.
Radiation leads to the destruction and deformation of food molecules. Microwaves create new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot - 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 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 summary of research 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 the known carcinogen Nitrosodienthanolamines.
Some of the amino acids found in milk and grain products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside to galactoside into carcinogenic substances.
Even a short exposure of fresh, cooked or frozen vegetables to microwaves converts alkaloids into carcinogens.
Carcinogenic free radicals were formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.
Russian scientists also discovered a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!
Consequences of exposure to carcinogens
Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence of the microwave, break down and mix with water molecules, creating carcinogenic formations.
Changes in elementary nutrients result in disorders in the digestive system caused by metabolic disorders.
Due to chemical changes in foods, shifts in the lymphatic system have been noticed, leading to degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and heating vegetables and fruits leads to the oxidation of the alcoholic compounds they contain.
Exposure 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.

Nowadays, it’s hard to imagine a kitchen that doesn’t have a microwave. And of course, there are many people who speak out in favor of this device, but there are also those who are against it. Therefore, let's figure out whether microwave ovens are harmful - is it a myth or reality, and is there any scientific evidence for them? negative influence on the human body? Should we use such an assistant in the kitchen, or should we not?

Throughout its existence, humanity has been wary of all new home appliances that appeared thanks to useful inventions scientists. This was the case 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 same myth has become harmful to microwaves, and to debunk it, you need to look at its operating principle.

Harm or benefit?

If you look at the item from the point of view of the housewife in the kitchen, then a microwave is a necessary household appliance, since with its help food is heated in a matter of minutes, and at the same time it warms up evenly. Thanks to this, a person’s time spent on cooking is reduced.

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

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

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

Myths

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

The first myth is that microwave waves are radioactive. But this is a big misconception of people. This device emits non-ionizing waves that do not in any way affect food or the human body.
The second myth is that a microwave, under the influence of waves, changes the structure of the prepared food. That food becomes carcinogenic after heating. But even here there is no scientific confirmation, since such changes can only occur after exposure to radioactive waves on the product. In addition, a carcinogen can be obtained by overcooking food in an ordinary frying pan, but not by exposure to microwaves. The benefit of the microwave is that you don’t need to use fat 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.
Myth three: microwave radiation is very dangerous for humans. Although in fact these waves cause 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 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 decay.

From a scientific point of view

So is a microwave oven harmful to human health? And what does science say about this? Many people claim that when food is heated in this oven, the food loses all its beneficial substances. But they forget that all these processes also take place during other types of heat treatment of products. Changes in the beneficial properties of the product are affected by:

Processing products at high temperatures.
The time at which food is processed.
When cooking foods there are a lot of vitamins and other useful substances takes up the water.

And scientific experiments have proven that when cooking food in a microwave, much less nutrients are lost than with other types of cooking.

Firstly, this happens because it does not require the use of water.
Secondly, food is cooked several times faster, which allows many substances not to lose their properties.
Thirdly, food is cooked at a temperature no higher than 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 you need to remember that in the microwave the substances that are necessary in the treatment of cancer tumors disappear. For example, garlic loses useful qualities, so it is not recommended to add it to dishes when cooking. It's better to do this after.

Furnace structure

In order to debunk the myth that a person gets harmed from a microwave oven and also receives microwave radiation, let’s look at how the oven itself works.

First of all, let's look at the furnace body 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 operation 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 discovered from them. Having examined all these factors, the question arises: is a microwave oven harmful or not?

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

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

To compare which food is more healthy, prepared in the traditional way or in the microwave, let’s look at how the cooking process occurs.

When cooking on a traditional stove, the dishes are heated first, and only then does the food begin to be cooked. And when the products reach high temperature, they begin to destroy vitamins, minerals and other beneficial substances. And this process is quite normal, because some foods cannot be eaten raw.

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

This is the reason why everyone’s favorite crispy crust does not appear on products. And, in addition, because the product is heated throughout its entire volume at once, the time for its preparation is significantly reduced, which allows you to preserve a significant amount of vitamins and nutrients.

But, as with everything else, using microwave ovens also has its downsides. When cooking food 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 such conditions.

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

What could be the consequences?

However, with constant exposure to microwaves on the human body, microwaves are still harmful to health. As a result of these radiations, the following symptoms occur:

A person experiences insomnia and excessive sweating during sleep.
The person begins to have a headache and feel very dizzy.
The lymph nodes increase in volume, and the immune system 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.
Vision problems arise.
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 radiation from nearby antennas cellular communication or other similar generator.

Let's look at what else is dangerous about a microwave oven, as well as the radiation from a microwave oven. 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 manufacturers’ assurances that the housing is sealed, which ensures protection from microwaves, the danger of a microwave oven is as follows:

In a person who is exposed to microwave rays for a long time, the composition of the blood is deformed.
Disturbances occur in the cerebral cortex.
Violations occur nervous system.
There is a high risk of cancer.

Video: How harmful are microwave ovens?

The microwave is also harmful because it can cause problems in the digestive system and weaken the immune system. 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 should be one meter from the floor.
Under no circumstances should the ventilation be closed.
You should never cook eggs in their shells in the microwave. They can explode and cause harm not only to humans, but also to the device itself.
The same explosion occurs from the use of metal utensils.
Dishes 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 specialists. Namely:

Follow the rules for using the device specified in the instructions.
Never turn on an empty oven.
The food that needs to be heated must be at least 200 grams.
Do not place objects inside the oven that could cause an explosion.
Do not use metal utensils.
Don't heat all your food in the microwave. Some foods need to be reheated or cooked on a traditional stovetop.
You cannot use a microwave that is faulty.

The benefit of using a microwave is that you don’t need to use any fat or water to heat it up. 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 whether a microwave oven is harmful or beneficial.

Is microwave harmful?

There is a common myth among consumers that microwave radiation poses a danger to humans - it supposedly damages the molecular structure of the product and also emits radiation.

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

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

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

Basic misconceptions about microwave ovens

Is microwave oven harmful – an 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 a device, then they are necessarily radiation waves.

The electrical appliances 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;
No vitamins or minerals remain in heated food, so the oven should not be used.

However, all these statements are wrong. The microwave oven is equipped with systems that prevent the impact of magnetic rays on humans. And the structure of food does not change as a result of heating.

The myth of radiation

Is it harmful to use a microwave?

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

However, opponents of microwave ovens may say that the radiation is harmful due to its high frequency. This is also an erroneous statement. The wave frequency in the device is about 2,450 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 disease development for the stove owner, which is already minimal, manufacturers use special protective covers.

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

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

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

The Myth of Changing Food Patterns

Is the influence of rays harmful to the structure of the product?

Does not change the molecular structure of the product so much that it becomes harmful. Changes are happening, but they are minor.

The waves affect water molecules, which are found in any food. The molecules begin to “sway”, fill with excess energy and transfer it to neighboring structures. Due to excess 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 cooking in a frying pan.

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

The Myth of Nutrient Loss

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

Does the microwave kill nutrients?

As previously discussed, radiation inside the device does not change the structure of the product. Therefore, all the molecules that were in the food initially remain in it in the same state. The only reason some vitamins can degrade is due to extreme heat.

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

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

What is radiation from a microwave oven comparable to?

The oven is equipped with a protective metal layer to prevent magnetic waves from leaving the box. But even if they end up 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 people use 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. The same goes for baking.

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

Additional device safety guarantees

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

If you purchase a device abroad and use it, there is no need to worry either - the safety standards will be slightly different, but this will not affect your health.

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

At production, devices are checked for compliance with safety levels. Each new batch undergoes several checks to determine whether the product is defective. And only after a thorough inspection are devices allowed on the shelves of electronics stores.

Nutritionists' opinions on the microwave

Is microwave food harmful, according to nutrition experts?

Most nutrition gurus say that you should not use microwave ovens to heat food. However, they also report that it is worth abandoning other means of heating - frying in pans, standard cooking. The right way They consider using a slow cooker or double boiler for food processing.

Another fact from nutritionists against microwaves is that they are used mainly to prepare unhealthy foods (pizza, convenience foods). But the device cannot be blamed for anything here. If the owner uses it for unhealthy foods, he needs to change his eating habits, not the food heating device.

Positive aspects of the stove

Microwave - harm or benefit?

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

But there are many more positive aspects:

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

Because of large quantity The advantages of using an oven are that it remains the most popular way to heat a 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, older products should be treated with doubt. And this is not due to the technological level of the device: although the technologies were less advanced then, the stoves were still safe for domestic use.

The problem is different: than older device, the more likely it is that its mechanisms will break down. The protection systems will fail and the integrity of the protective metal case will be compromised. The microwave has a harmful effect on surrounding objects if the protection is violated.

Can I continue to use such devices?

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

The following breakdowns may occur in older devices:

The door closing mechanism is broken. Now the oven works even when open. Nearby objects may begin to heat up, causing damage.
The metal mesh on the glass door or on other sides of the box is damaged. Electromagnetic rays may escape the device, causing damage to surrounding objects.
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 a sufficient reason to purchase a new device. If you are faced with a choice between getting a new device or purchasing a used one, it is better to choose a new model. It precisely 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 impact of the oven 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 many more positive aspects - the device is easy to use, allows you to quickly heat 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. The official creator is usually named P.B. Spencer, an engineer from the United States of America who was involved in research on the emitter of microwave waves - the magnetron. As a result of his experiments, he made very specific conclusions. A certain frequency of radiation causes intense heat generation. On December 6, 1945, scientists received a patent for the use of microwaves for cooking. In 1949, in the USA, using this patent, the production of microwave ovens, which were intended for quickly defrosting strategic food reserves, had already begun. The whole world celebrates the birthday of microwave ovens on December 6th.

Controversy surrounding the invention

Since this device was created, debates about its benefits and harms have not subsided. Until now, many people do not understand the principle of operation of a microwave oven, which is why it is believed that products that have undergone such processing can be dangerous to human health. When on Russian market As soon as this device appeared, many began to hear that food cooked or heated in this way causes cancer. They have 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 demonstrated that every fifth family in Russia has a microwave oven, and in the United States of America only 10% of the population has not yet acquired this unit. When purchasing from sales consultants, you can often hear that this particular model is completely safe for health and shielded from radiation. And then the thought creeps in that there are some harmful factors.

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

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

The harm and benefits of a microwave oven according to scientists

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

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

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

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

Unanswered question

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

Other Important Points

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

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

Other Features

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

Unusual use of microwaves

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

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

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

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

To squeeze out the juice from citrus fruits to the last drop, just warm them up in the microwave for a few minutes and then let them cool.

What is the harm of a microwave?

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

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

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

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

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

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

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

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

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

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

In milk and cereals, many acids turn into carcinogens;

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

Vegetable alkaloids become carcinogenic even with minor irradiation;

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

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

The influence of microwave radiation on human health

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

What does the market offer?

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

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

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

Subtleties of choice and characteristics

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

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

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

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

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

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

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

Modern technologies make our life easier and more comfortable. Most people use microwaves. These devices will save time and effort when preparing food. Before purchasing a microwave oven, many people think about whether these devices are safe for human health. After all, there are rumors that microwaves negatively affect the condition of the products that people eat. The harm of microwave ovens has not been fully proven. Scientists' opinions are divided.

Some studies regarding the benefits of microwaves suggest 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.

Food that is cooked in the microwave is similar in principle to food that is steamed. This method can be called safe for health.

Some experts believe that the microwave allows you to preserve the greatest amount of nutrients in products, which do not have time to be destroyed during the short cooking time. Research shows that cooking on a stove causes food to lose more than 60% of its nutrients. But using microwaves for cooking retains almost 75% of nutrients.

Microwave damage:

Food cooked in the microwave poses a danger to human life.
Foods cooked in the microwave are destroyed and undergo irreversible changes.
Food cooked in microwaves contains microwave energy, which is absent in food prepared in the usual way.

The microwave oven and its effects on the human body are controversial. WHO assures that radiation from a microwave does not harm humans, and therefore it is safe to heat food in it. However, it is worth noting that intense microwave flow affects the operation of implanted cardiac stimulators. This is why people with pacemakers should avoid using microwaves and cell phones.

Harm of microwave ovens: myth or reality

Many people use microwaves, but still cannot decide 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 may be frightened by “molecular rot”, “molecular rupture” and other scary terms. Some myths can be successfully debunked.

An insufficiently informed person may fall under the influence of myths, which all insist on the undeniable dangers of microwaves and the inadmissibility of eating food heated in a microwave.

Of course, you can 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:

The furnace body contains a magnetron, which emits electromagnetic waves of a certain frequency. The length is determined so that the microwave does not interfere with the operation of other devices in the room.
Electromagnetic radiation is produced not only by microwaves, but also by telephones, electric shavers, etc. But until now there has been no reliable information that there are victims from it.
The walls of the device are well insulated so as not to allow radiation to pass beyond its boundaries.

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 whose service life has not expired. Old model microwave ovens can be hazardous to human health. The instructions for them usually stated that you should not be at a distance of one and a half meters from her.

Scientific evidence of harm from microwave ovens

Many scientists look at the influence of microwaves differently. Some consider it safe for cooking and eating, others argue that food heated in it carries an increased danger. Evidence is important here, otherwise you can get confused in opinions.

The whole truth about the dangers of microwave ovens can be revealed after the structure of the microwave oven has been thoroughly studied.

The appliance is used to heat, defrost or cook food using microwaves. The waves move molecules, which heat the food. It has been scientifically proven that radiation does not penetrate products more than three centimeters.

Research by scientists about the dangers of microwaves:

Microwave exposure leads to the breakdown of food.
When food is heated, carcinogens appear that 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 consume food cooked in a microwave oven.
Food cooked in the microwave has a negative impact on the digestive system, which leads to its decomposition.

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

Rules of use: is a microwave oven harmful?

Modern scientists are debunking 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 a microwave oven can be safely used.

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

When heating food in the microwave, you can be sure that various E. coli and other microorganisms will die, since high-speed heating kills them. Microwaves also cannot cause molecules to break down. And to be next to modern devices possible, since the fraction of radiation is very small.

Rules for using the device:

The microwave must be installed correctly.
The ventilation of the device must not be obstructed.
There is no need to open the device during operation.
Do not use a microwave with damaged glass.

You only need to heat a small amount of food at a time. You can't heat food in metal utensils. Reviews from doctors about the microwave are mixed. But many argue that food cooked in it is healthy, as it hardly loses its quality.

How do microwaves affect humans?

Research has shown that microwaves change the structure of foods. People who consumed such products experienced changes in blood composition, increased cholesterol and decreased hemoglobin. When determining the harmfulness of a microwave oven, you only need to take into account real facts based on scientific evidence.

The microwave is dangerous because, under the influence of the waves, the body stops absorbing elements that are beneficial to it.

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

Adviсe:

When operating the microwave, move away to a safe distance.
Use only modern models from well-known and reliable manufacturers.

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

What are the harms of a microwave oven (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 microwave ovens. But whether it is harmful or not, it is still not possible to answer unequivocally. Therefore, before purchasing, it is important to study the opinions of experts and decide which one is more convincing.