What is harmful microwave oven. About the appearance of this miracle

The benefits and harms of a microwave oven lie in the microwaves that it emits during operation. Electromagnetic waves are emitted by all objects powered by mains voltage. Refrigerators and microwave ovens are considered the most powerful in terms of radiation.

The opinions of scientists regarding the harm of a microwave oven are divided.

The history of the microwave

The microwave oven was invented in 1946. An American scientist named Percy Spencer worked on microwave radar. Once he experimented on a magnetron. After the experiment, he found a melted piece of chocolate in his pocket.

He repeated the experiment on food, putting a sandwich on the magnetron. The product has warmed up. In 1947 he patented his invention. Useful properties of electromagnetic radiation have been discovered. This is a quick reheat meal.

The first microwave ovens were released in the same year. They did not go into mass production, but were used to defrost food in the soldiers' canteens.

The first household stoves weighed 350 kg and reached a height of 1.8 meters. Power up to 3000 W, they worked on water cooling.

The first domestic microwave oven was produced in 1955 by the Tappan Company. Demand for such furnaces was weak. In the USSR, microwave ovens began to be produced after 1980 by the ZIL and Elektropribor companies.

How does a microwave oven work

Microwave ovens use the useful properties of the 2450 MHz wave, which is set by international standards. It does not interfere with the operation of other devices that operate due to microwaves.

From the course of physics it is known that electromagnetic waves tend to propagate at a speed of 300 thousand km / s. Based on the data, we can calculate that the wavelength of the microwave is 12.25 cm. This will be the first refutation of the theory that the waves from the microwave oven hit 1.5 km, irradiating everything in their path.

Now about the waves that affect the heating of food.

Food, be it pieces of meat, fish, contains dipole molecules. Food molecules have a positive charge on one end and a negative charge on the other. When an electric field acts on them, they line up strictly in the direction of the field lines of force. When the poles of an electric field change, dipole molecules change poles.

1 MHz is a million oscillations per second. That is, dipole molecules, like the electromagnetic field in the microwave, will change their poles so many times. At a microwave frequency of 2450 MHz, the microwave oven is turned on, the molecules endlessly change poles, rub against each other. Friction heats up.

Is a microwave useful?

Microwave ovens have useful properties that give them huge advantages over gas stoves:

• reheat food quickly
• cook, defrost semi-finished products;
• small sizes;
• ease of use;
• safety for children.

Interestingly, radiation of this frequency is used in the treatment of human diseases, helping:

• heal wounds;
• give an anti-inflammatory effect.

In addition, microwaves do not have any radioactive effect on a person in the vicinity of the device. Proponents of the fact that the microwave oven is not hazardous to health argue that the radiation created in it cannot escape due to the shell in which the oven is dressed.

The opinions of scientists about the benefits and harms of heating food in the microwave also differ.

Food from the microwave: benefit or harm

Before talking about the dangers and health benefits of a microwave oven, about the properties of food cooked in it, it is necessary to understand how food is heated.

On a regular fire, food is heated from below. In the microwave, it heats up on both sides. The movement of molecules becomes chaotic with prolonged heating.

With strong heating, vitamins are destroyed, proteins are denatured. Protein denaturation is not harmful to the body: it is the purpose of heat treatment.

Some bacteria, such as Salmonella, which has high vitality properties, are not killed at a heating temperature that rarely reaches 100 degrees.

The harm of heating in the microwave will only be inflicted on health if the food is in plastic. When the temperature rises, the properties of plastic to release chemicals into the atmosphere can be harmful if they get into food.

Is microwave harmful to human health?

Useful properties of the microwave were listed earlier. But there are some signs that indicate the properties of the furnace that have a negative effect on the body.

Effect on blood composition

Electromagnetic waves affect the human body through cooking and eating food from the microwave. They change the composition of the blood:

• reducing hemoglobin;
• increasing the number of white blood cells;
• by changing the composition of “good” high-density cholesterol (HDL) to “bad” low-density cholesterol (LDL), which contributes to the formation of plaque in the vessels.

Studies have proven the harm of microwave oven radiation on milk mixtures heated in them. Electromagnetic vibrations change the composition of milk. L-proline acids are converted to d-isomers. The latter are toxic, destroy the nervous system, and are poisonous to the kidneys.

Effect on protein

The radiation deforms the protein and changes its properties. Meat after cooking in a microwave oven contains carcinogens. Some dairy products and cereals also become rich in carcinogens when heated.

Microwave radiation denatures the protein. Leads to loss of solubility and hydrophilicity.

Weakening of the body

When food is heated in the microwave, the cell membrane of the food pieces is weakened. Food is easily contaminated with viruses, fungi, and other microorganisms. This can lead to the formation of rot, which is harmful to our body.

When exposed to a person, radiation suppresses the natural mechanism of cell repair, suppressing the immune system. Therefore, you should not stay near the operating microwave ovens for a long time.

The harm from food from a microwave oven that a person receives does not act instantly. It can accumulate in the body for up to fifteen years, and then manifest itself in various diseases.

The benefits and harms of a microwave oven according to scientists

Opinions on the benefits of food from the microwave among scientists differed: some consider the data on the dangers of the microwave unproven, others are closely studying all the harmful properties of the radiation of the oven. So, the journal "Earthletter" provides scientific facts about the properties of the microwave that can cause harm, according to studies conducted in 1991:

• deterioration in the quality of food;
• conversion of amino acids and other compounds into carcinogenic and toxic substances;
• reduction in the nutritional value of root crops.

Russian scientists also found that the nutritional value of food is reduced by 80%. According to scientists of the Russian Federation, heating food with a microwave, defrosting meat with its help leads to the following problems:

• violation of the composition of the blood and the functioning of the human lymphatic system;
• violation of the stability of cell membranes;
• slowing down the flow of signals from the nerves to the brain;
• disintegration of nerve cells, leading to a loss of energy of the central and autonomic nervous system.

Researchers note that microwave-cooked food has a low pH, which upsets the acid-base balance towards acidification of the internal environment of the body.

Is it possible to heat food in the microwave for a child

Rapid heating of baby food not in the microwave can destroy all of its useful and necessary vitamins and minerals for the child. Milk mixtures, which are similar in composition to mother's breast milk, should not be exposed to electromagnetic radiation, which destroys the structure of the mixture and destroys vitamins.

Reasonable precautions must be taken, considering that:

• the final conclusion of scientists that the microwave oven causes cancer is not made;
• electromagnetic waves cause food molecules to rotate at a high speed, therefore it is recommended to heat baby food correctly: do not turn it on at full power and heat it up in short stages: heat it up, mix it up and heat it up again;
• too frequent use of the microwave is not recommended.

How to test a microwave for radiation

There will be no benefit from microwave ovens if there are holes in the protective shell of the device, which will undoubtedly harm the burn.

Radiation escaping from under the device's shell can seriously burn the owner who is nearby. Therefore, those microwaves that last more than three years should be tested for radiation. And with microwave ovens older than 9 years, it’s better to say goodbye altogether.

Radiation test steps (this can be done at home):

1. Find a fluorescent lamp or neon light bulb "NE-2". You can use special home tests.
2. Put out the lights everywhere. Test at night.
3. Put a glass of water inside and turn it on for 2 minutes.
4. During operation, drive a light bulb along the body of the device at a distance of 5 centimeters above the surface.
5. When radiation breaks through the case, the luminescent dump will glow, while the neon one will light up with a bright light.

Important! A microwave with radiation leakage is best disposed of.

How to use the microwave

People do not think about how to properly use electrical appliances. But their lives, as well as those of their household and neighbors, depend on it. Therefore, before using the microwave, it is useful to follow the safety rules:

1. Read the instructions for using the microwave oven.
2. Before turning on the purchased oven, install it on level ground.
3. Connect to network. Put only the dishes that are recommended by the instructions.
4. Unplug the appliance before leaving home.
5. The useful life of microwaves: expensive ones will last from five to 10 years, cheap ones - up to 3 years.
6. Regularly clean the inside and outside of the microwave, after unplugging it from the mains.
7. Wash with warm water and liquid soap.
8. Turn on only after natural drying.

Microwave utensils

Not all utensils are suitable for use in the microwave. Metal utensils do not let waves through, which can cause the oven to fail.

Dishes that are not suitable for the microwave oven:

• Cast iron, copper, brass. Spark discharges generated when electric waves hit a metal surface will damage the inside of the microwave;
• Porcelain or glass with a pattern. The paint contains metal impurities, so electromagnetic waves, touching the drawing, will create sparks, which can also damage the oven;
• Crystal also contains particles of lead, silver, its surface is inhomogeneous, which can lead to an explosion of dishes inside the microwave;
• Plastic and cardboard. Waxed cardboard does not transmit electromagnetic waves;
• Aluminum utensils.

• porcelain without drawing;
• faience, without drawing;
• ceramic, if glazed.

How to choose a microwave for your home

When choosing a microwave for your home, you need to decide on the volume:

• ovens up to 20 l are suitable for defrosting, heating products;
• from 20 to 25 liters - for a family of about 4 people: this oven has a grill function;
• from 25 liters are suitable for large families.

The next guideline should be power:

• less than 800 watts is suitable for heating food;
• over 800 watts up to 1500 watts - for grilling, cooking.

Microwave control can be push-button, touch, mechanical. Mechanical - the easiest way to control the furnace.

In addition to heating and defrosting food in the microwave, there may be various functions:

• protection from children;
• steam cleaning;
• odor removal;
• keeping food warm.

The choice depends on the desires and requests of the future owner.

Conclusion

The benefits and harms of a microwave oven are a topic that is controversial due to the lack of an official conclusion about the health hazards of the device. From the available information, it can be concluded that the microwave oven is conditionally useful for quickly heating food. It has been proven that cooking certain foods in microwave ovens can harm the body. Therefore, the choice in favor of microwave cooking lies with consumers.

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Many people today prefer the microwave oven, not realizing that it can be dangerous. In media sources, you can hear that the microwave, on which the operation of the device is based, is harmful. First of all, the harm of a microwave oven can be assessed by its impact on health. Are there validated studies on this topic? Of course, only their results are often contradictory and point to diametrically opposed things. Let's try to figure out whether it is possible to heat up food in devices of this type, and whether there are any unpleasant consequences from eating such food.

The question of whether a microwave oven is harmful can be answered in different ways, depending on what position a person takes. The fact is that the same phenomena (the influence of microwaves on the body) have an individual effect on each organism. It is enough for one test subject to heat food in the microwave for a week in order for him to have problems with digestion. The second can eat such food for several years, and the question of harm will not be so acute.

This lack of clear separation raises the age-old question: is it possible to use a microwave? Is the food cooked in it harmful to humans? In fairness, it should be noted that food from the microwave, in itself - not the healthiest food, and the point here is not the effect of ultrashort waves, but the very principle of cooking. Microwave ovens are mainly used for cooking “fast food”, which refers to conditionally non-healthy food (for example, popcorn, hot dogs, quick-defrost products).

If you neglect proper nutrition, then you can quickly get problems with the gastrointestinal tract and peristalsis, and it will not be at all about the “harmful effect” of radiation emanating from a microwave oven.

Unhealthy food cooked in a microwave oven can lead to to weight gain, which can also be attributed to a harmful effect, but the point here is in malnutrition, and not in the direct and clearly negative effects of microwaves. It is rather difficult to draw a line where harm begins from the device and a person’s non-compliance with elementary rules of food hygiene.

Some researchers believe that heating food in the microwave is not harmful at all, another thing is the full cycle of cooking in a microwave oven. Of the recent sensational revelations, many may remember the experiment set by one schoolgirl, who for seven days watered the plant with water heated in a microwave oven. The result was impressive: the plant died. However, this proves little, because tens of millions of people cook food in these devices every day and do not have any obvious health problems. That is why the question of whether a microwave oven is harmful to health still remains. open.

The negative impact of the microwave

Since no unified classification of impact has yet been formed, we will try to do it on our own. Data obtained from several sources (including studies that are known to have been conducted in hospitals, clinics, at home and at work with different workloads and degrees of involvement) allow us to draw several preliminary conclusions. So , The dangers of a microwave oven for human health are as follows:

1. Brain. Controversial studies by Russian and Swiss doctors have shown that microwave radiation causes irreversible changes in the cerebral cortex. The impulses sent by neurons become shorter and undergo depolarization.
2. Digestive system. A microwave-cooked product is incorrectly identified by the gastrointestinal (gastrointestinal) system. Simply put, our body is not able to recognize such food, and does not attribute it to food. Such dissonance leads to improper digestion of food and the quickest desire of the body to remove it as soon as possible, without extracting useful and nutritious substances. In other words, even having a hearty dinner with food from the microwave, you can leave the body hungry, because it simply will not know how to act correctly.
3. Hormonal system. Here everything is no better than with the previous paragraph. Firstly, the frequent use of products exposed to microwaves adversely affects the production of male and female hormones. According to scientists, this is due to the fact that the human body has not yet learned how to properly respond to products that are obtained as a result of microwave processing. By consuming such food, a person, thereby, knocks down the settings of his own body, making it difficult for the digestive organs to work, and in some cases even making it impossible.
4. irreversibility. Alas, but all of the above impacts tend to accumulate like a snowball. Doubly unpleasant is the fact that these consequences are irreversible (simply because a method has not been worked out how to counter them).
5. Difficulty in learning vitamins, minerals and other substances useful to the human body. In this case, the microwave is no less hazardous to health. The heating process in the apparatus changes the properties of vitamins and minerals so that the human body simply cannot absorb them properly. The danger also lies in the fact that, once in the body, such “altered” minerals and vitamins are not only not absorbed, but also not excreted, lingering inside, creating deposits in the vessels and joints.
6. This hypothesis is still from the field of theory, but it also has the right to publicity. The fact is that carcinogens (in particular, free radicals) enter the human body after heat treatment of food in the microwave. In particular, if you heat vegetables, then part of the minerals contained in them will turn into into carcinogens.
7. Risk of developing gastrointestinal cancer. The harm of microwaves also lies in the fact that products cooked in them indirectly and directly can contribute to the development of cancer. As a confirmation of this hypothesis, the researchers give a vivid example: an outbreak of cancer in America, which occurred just at the time of the spread of microwaves.
8. Another disappointing prognosis from long-term use of the device is a multiply increasing risk of developing blood cancer. According to numerous clinical studies, eating from a microwave oven significantly increases the chance of this deadly disease.
9. Impact on immunity. Bad news for our immunity. It's unfortunate, but it's been clinically proven that eating microwaved foods affects the function of the lymph nodes and lymph glands. Hence the slowdown of the lymph flow throughout the body, and, as a result, the accelerated aging of the whole organism. In addition, blood clotting is significantly reduced, which leads to slow wound healing.
10. Negative impact for concentration and attention(memory, thinking, images). Surprisingly, food from the microwave even negatively affects our way of thinking, which once again confirms the correctness of the saying “we are what we eat.” Swiss scientists managed to conduct an experiment, as a result of which it turned out that experimental subjects who consumed food from a microwave oven for a long time showed themselves much worse intellectually. It was more difficult for them to concentrate on work, they could not concentrate their attention for a long time and showed a general decrease in cognitive activity.

As you can understand from the list above, the debate about whether the use of microwaves is good or bad is still going on and has a lot of supporters on both sides. Perhaps the effect of microwaves on health is detrimental, only the degree of this harm is leveled from strong to insignificant.

Myth or reality

There is still no unequivocal answer to the question of whether food from the microwave is harmful. Why, if there is so much evidence of clear harm to the human body, are these devices still quietly on the shelves of all major retail stores of household appliances? After all, no one in their right mind would sell equipment that causes irreparable damage to human health, and in the most extreme case, kills him.

Most likely, everything is not so bad, the truth will be somewhere in between. Indeed, in addition to obvious shortcomings, microwaves have many pluses. These include their speed, versatility and reliability due to the simplicity of their design. The consumer definitely liked this product, and he is not going to refuse it so easily, despite the numerous warnings of various initiative groups.

Is it safe to heat food in the microwave? Or is its effect on the human body somewhat exaggerated? After all, manufacturers of this type of household appliances have all the necessary certifications, which are very difficult to obtain. By the way, technological innovations that in one way or another negatively affect the health of the consumer do not find their way to the mass market, or, once in stores, just as quickly disappear from the shelves if any complaints are received. So it’s hardly worth talking about some kind of intentional harm due to the collusion of manufacturers, many different organizations deal with these issues.

When wondering whether the harm of microwaves is a myth or a reality, one should remain impartial and be aware that any technological device, one way or another, has an impact on the human body.

Just in one case, such an influence may become apparent in the very near future, and in the second case it will not manifest itself in any way for many years and even decades, after which it will be difficult to say what exactly caused and catalyzed such changes.

Most likely, the harm and benefit of a microwave oven will be about the same, varying from one user to another, because no one has canceled the individual characteristics of the body. Often, the use of a microwave leads to the so-called "nutritional licentiousness", when a person begins to neglect healthy and healthy food, rich in all the necessary substances. This is precisely the harm, but it is not caused by the device itself.

Of course, if you eat only food from the microwave, you may encounter certain problems, but the same statement applies to any type of household appliances, moderation should be observed everywhere, this will help maintain health for many years.

Conclusion

It should be remembered that, despite the available data on the harm of microwaves to human health, there are facts that refute a number of criticisms. Research teams are conducting tests to dispel the myth that microwaves are only harmful. This is done primarily in order to avoid mass panic and prioritize without unnecessary emotions. Of course, the device is not without design flaws that make its use controversial. This is not an “absolute good”, however, you should not write it off ahead of time, because microwaves have firmly entered our lives and make it more comfortable and convenient.

A microwave oven heats food by using microwave radiation (MWR) to vibrate polar molecules—particularly water molecules—at a very high speed. Water is contained in any product, and with an increase in the speed of movement of its molecules, the temperature also increases, which leads to heating of food.

The microwave oven is designed in such a way that its walls shield the radiation and do not allow it to go beyond the microwave oven. However, there is one weak point in the design - the door. The door glass is made of layers of plastic and glass, has a metal mesh with a small mesh size and does not transmit microwaves.

However, if it is damaged or if the door is not in full contact with the housing, the microwaves can escape and affect the person. So, the background of microwaves in the area of ​​​​the gap between the door and the body (even for a working microwave oven) increases sharply.

The same radio waves are emitted by working ray tube televisions, cell phones, computers, monitors, Wi-Fi routers, radio and television antennas, and any electrical appliances. All this causes electromagnetic pollution of the house.

What is the danger of high-frequency microwave radiation

Microwave radiation from a microwave oven heats everything that contains water, including the tissues of the human body. Moreover, the person himself does not feel not only electromagnetic radiation, but also heating - the thermal receptors of the skin do not help here, the radiation penetrates deep and heats the internal organs.

Tissues that contain few blood vessels suffer the most (since heat cannot be removed from them with blood flow), as well as closed cavities, the walls of which reflect microwaves. First of all, the eye suffers from an increase in temperature, and especially the lens, the proteins of which can coagulate under the influence of temperature (which contributes to the development of cataracts).

The negative effect is on the brain (the cranium reflects microwaves, and the nervous tissue is extremely sensitive to a rise in temperature), hollow organs, such as the gall and bladder, intestines, and the sex glands, especially in men (it is typical and optimal for them, on the contrary , low temperature).

To prevent the thermal effects of microwave radiation on the body, it is not recommended to stand near the microwave oven during its operation. Of course, manufacturers assure the complete safety of the device if it is in good working order. But ask yourself the question, how often do you check the microwave oven for serviceability and tightness?

Non-thermal effect of microwave

As for the non-thermal effects of microwave radiation on humans, it has not been fully studied. Microwaves are non-ionizing radiation, that is, they do not cause ionization of molecules and do not change the structure of matter.

However, it has been observed that people working near strong sources of radio waves are more likely to suffer from insomnia, headaches, and increased fatigue. In an experiment on animals, prolonged exposure to a dense stream of radio waves caused a violation of the development of the fetus in mammals, a violation of the immune and hematopoietic systems, and pathology of the nervous and reproductive systems.

Impact of microwave radiation on food

There are a lot of horror stories on the Internet that heating food in the microwave leads to the formation of trans fats, harmful amino acid isomers, carcinogens and radiation in it. These myths have no foundation. Trans fats and carcinogens are formed only at very high temperatures, which is achieved by frying, but not in the microwave. There is no talk of radiation at all - this is a different type of radiation.

But vitamins, when cooked in a microwave oven, are preserved in food better than with any other heat treatment of food. All thanks to a short-term effect: food is cooked in the microwave quite quickly, and in such a short time the vitamins simply do not have time to decay.

However, the impact of microwave radiation on products is also not fully understood. Although WHO assures that microwave ovens are completely safe for health, many doctors play it safe and do not recommend heating food intended for children under one year old in the microwave: expressed breast milk or formula.

In addition to the lack of study of the effect of microwave radiation on products, there are two more arguments for this. The heating of the liquid in the microwave is uneven, which, if handled carelessly, can lead to burns. In addition, plastic bottles that heat milk are not microwave safe - harmful substances (such as phenol) can pass into the milk.

Microwave Harm

Microwave radiation can interfere with the operation of the pacemaker, so it is dangerous for people with this device to be near or use a microwave oven. For the same reason, they are forbidden to use cell phones.

It is not recommended to heat food packed in plastic or polyethylene in the microwave. When exposed to heat, harmful substances from the packaging may end up in food, in which case it is dangerous to take such food.

20.06.2013. Is it possible that millions of people are sacrificing their health for the momentary comforts that microwave ovens provide? Why was the use of microwave ovens banned in the Soviet Union in 1976? Who Invented Microwave Ovens and Why? The answers to these questions may shock you and make you throw away your microwave.

More than 90% of American households use microwave ovens for cooking. Because microwaves are so convenient and use energy more efficiently than conventional ovens, there are few families and catering establishments in America that can do without this miracle of technology.

People believe that no matter what the microwave oven does with the food cooked in it, it cannot have a negative effect on them. Of course, if microwaves were really harmful, then the government would definitely ban their production at the legislative level, right? Would it be banned?? Regardless of what microwaves have been officially published, we have stopped using them based on the results of the research that will be discussed in this article.

Our goal is to prove that microwave cooking is unnatural and much more dangerous to health than you might think. However, the manufacturers of these ovens, as well as the politics of Washington and the frivolity characteristic of many, force them to ignore the eloquent facts. And people continue to expose their food to microwave radiation, being in blissful ignorance and not realizing the full danger of this.

How Does a Microwave Work?

Microwaves (a form of electromagnetic energy that is similar to light waves or radio waves) occupy part of the electromagnetic radiation spectrum. These are very short waves of electromagnetic energy that travel at the speed of light (186.282 miles per second). They are used to transmit telephone signals and television programs, computer information over long distances, both on our planet and to satellites in space. However, microwaves are better known to you and me as a source of energy used for cooking.

Each microwave oven contains a magnetron, a lamp in which electrons are subjected to magnetic and electric fields in such a way that microwave radiation is generated with a frequency of approximately 2450 megahertz or 2.45 gigahertz. This microwave radiation interacts with food molecules. The energy of these waves changes the polarity of the molecules from positive to negative. In the case of microwave radiation, this polarity changes millions of times per second. Food molecules, in particular water, have positive and negative charges.

Commercial microwave ovens have an input power of about 1000 watts AC. As the microwaves produced by the magnetron bombard the food, it causes the polarity of the food molecules to change at a rate of a million times per second. All this vibration creates molecular friction, which heats the food. But this friction also destroys the molecules to a large extent, by tearing or deforming them. The scientific name for this process is structural isomerism.

By comparison, microwaves from the sun are an example of a pulsating direct current that does not create frictional heat. At the same time, microwave ovens use alternating current to create frictional heat. They create electromagnetic waves in which all their energy is concentrated in only one narrow frequency range. The energy from the Sun is dispersed over a wide range of the frequency spectrum.

Many terms are used to describe electromagnetic waves, such as wavelength, amplitude, cycle, and frequency:

• The wavelength determines the type of radiation. In this regard, electromagnetic radiation can be X-ray, ultraviolet, infrared, etc.
• The amplitude determines the extent of the movement of the wave, measured from the starting point
• Cycle defines the unit of frequency, such as cycles per second, Hertz, Hz, Cycles/sec.
• The frequency describes the number of any events per unit of time (usually 1 second). The number of repeating events per unit of time, such as the number of cycles per second.
• Emission (radiation) = energy propagating with an electromagnetic wave.

In terms of physics, radiation is the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay. Radiation causes ionization, which is what happens when a neutral atom gains or loses electrons. Simply put, the microwave breaks down and changes the molecular structure of food through the process of radiation (radiation). If microwave manufacturers had given their product a more accurate name - radiant ovens, then, undoubtedly, they would not sell any of them. But at the same time, such a name would tell us about the essence of what they really are.

We are convinced that heating food in the microwave is not the same as irradiating food. It is assumed that these two processes use completely different types of wave energy of different intensity. Neither US Food and Drug Administration studies nor officially published government studies prove that microwave ovens are harmful. But often, many of these studies are later found to be inaccurate. As consumers, we must have a certain amount of common sense to judge everything for ourselves.

In the late 1960s, it was proven that eating eggs was significantly detrimental to health. This assertion led to attempts to artificially imitate the constituents of the egg. The egg substitute manufacturers were making huge profits while the poultry farms were failing. Modern government studies show that natural eggs are not harmful after all. So who should we trust, and how should we be guided in resolving issues related to our health? Today, the consumer is offered information that microwave radiation is not expected to "leak" into the environment if the microwave oven is used correctly. Therefore, we are mainly faced with the following questions: to eat or not to eat food heated in a microwave oven, and whether to buy a microwave oven at all or not.

Maternal instinct won't let you down

Here we can mention the so-called "sixth sense" that every mother has. It's impossible to argue with him. Have you ever experienced this yourself? Children will never win in a competition with their mother's intuition.

Many of us belong to a generation of people whose mothers and grandmothers did not trust new ways of cooking. So, my mother refused to even try to bake anything in the microwave. She also did not like the taste of coffee heated in this miracle of technology. Mom's common sense and instinct tells her that microwave cooking can't be natural, just like food cooked in it won't taste the way it should.

Many other people feel the same way, but they are usually looked upon as old-fashioned people from the 60s era. At a time when microwave ovens became commonplace, I, like most young people, ignored my mother's intuitive wisdom and joined those who thought that such cooking was too convenient to believe that it could be in anything. then harmful. Here my mother can add a point for her insight, because although she did not know the scientific, technical and medical evidence of the harm of the microwave, she believed that the microwave was harmful, based on the taste of the food cooked in it. In addition, she did not like how the consistency of the food warmed up in this way changed.

Microwave ovens are not safe for heating baby food

A number of warnings were issued publicly, but they were hardly heeded. For example, Young Families and the University of Minnesota Implementation Service issued the following warning in 1989:

“Although microwave ovens heat up quickly, it is not recommended to use them to heat baby milk (or formula) bottles. The bottle may feel cool to the touch, but the liquid inside can become very hot and can burn your baby's mouth and throat. In addition, the formation of steam inside a container, in this case a baby bottle, can cause it to burst. Heating the bottle in the microwave can cause changes in the milk. Some vitamins may disappear from infant formula. Some of the protective ingredients in expressed breast milk may be destroyed. Warming a bottle of milk under running warm tap water or in a basin of warm water, although it will take you a few minutes longer, is much safer.”

Dr. Lita Lee (Hawaii), gave a report December 9, 1989 in The Lancet (a weekly magazine for medical professionals):

“After heating infant formula in the microwave, certain transamino acids were converted into their synthetic cis isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Moreover, one of the amino acids, L-proline, has been transformed into its own D-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad that now most babies are not breastfed, but now they are also given pseudo milk (baby milk formula), which becomes simply dangerous after being heated in a microwave oven.

Microwaved blood kills patient

In 1991, a lawsuit took place in Oklahoma in connection with the fact that in a hospital blood intended for transfusion was heated using a microwave oven. This case involved a patient, Norma Levitt (who had undergone hip surgery), who died from a simple blood transfusion. Apparently, the nurse warmed the blood in the microwave prior to the transfusion. This tragedy makes it clear that there are many more things going on when heated by a microwave, and not just those that we are told about. Blood for transfusion is constantly and everywhere heated, but not in microwave ovens. In the case of Norma Levitt, the microwave changed the composition of the blood, and this killed the patient.

It is obvious that this form of microwave heating does "something" with the substances being heated. It is also obvious that people who reheat food in the microwave feed on this "unknown" that is obtained as a result of reheating.

Since the human body is electrochemical in nature, any force that disrupts or changes the course of events in electrochemical processes will also have an impact on the physiology of the body. This is described in detail in Robert O. Becker's The Body Electric and in Ellen Sugarman's Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific data and facts

Raum & Zelt's 1992 article "A Comparative Study of Traditional and Microwave Cooked Foods" states:

“The main hypothesis of natural medicine states that the introduction into the human body of molecules and energies that it is not characteristic of him to use will do more harm than good. Microwaved food contains molecules and energies that are not present in food cooked in the traditional way that people have used since ancient times. Microwave energy from the sun and other stars is based on the direct current principle. Artificially generated microwaves, including those emitted by a microwave oven, are created from alternating current and cause a billion or more polarity reversals per second in every food molecule that enters their field of action. The appearance of unnatural molecules is inevitable. It was found that naturally occurring amino acids undergo isomeric changes, as well as transformation into toxic forms under the influence of microwave radiation. A short-term study showed significant changes in the blood of those who consumed microwaved milk and vegetables. Eight volunteers ate different combinations of the same food but prepared in different ways. All the food that passed through the microwave provoked changes in the blood of the volunteers. Hemoglobin levels decreased, while total white cells and cholesterol levels increased. The number of lymphocytes decreased.

A luminescent (light-emitting) bacterium was used to detect energy changes in the blood. In these bacteria, a significant increase in luminescence was observed after their interaction with the blood serum of those people who consumed food heated in a microwave oven.

Clinical studies conducted in Switzerland

Dr. Ganz Urlich Hertel, has been doing research in the field of human nutrition for many years in one of the largest Swiss food companies in the world. A few years ago, he was fired for questioning known technological processes that alter the natural properties of food.

In 1991, he published a research report with a professor at the University of Lausanne, which noted that microwaved food may pose a greater health risk than traditionally cooked food. Franz Weber magazine #19 also featured an article claiming that eating microwaved food causes blood cancer. This article was followed by a research paper on the topic itself. The cover of the magazine featured a photograph of a skeleton holding a microwave oven in one hand.

Dr. Hertel was the first scientist to conduct a qualitative clinical study of the effect that components of food cooked using a microwave oven have on the blood and on the physiology of the human body. His research was small, but it was carried out very carefully. It described both the degenerative processes that take place in the microwave oven and the impact of these processes on food. In conclusion, it was noted that microwave cooking led to a change in the components of the food, and that in the volunteers participating in the experiments, changes were observed in the blood that could cause deterioration in health status. Dr. Bernard H. Blank of the Swiss Federal Institute of Technology and the Institute of Biochemistry also participated in Dr. Hertel's scientific research.

At intervals of two to five days, study volunteers received one of the following fasting meals:

1. Raw milk
2. Raw milk heated in the traditional way
3. Pasteurized milk
4. Microwaved Raw Milk
5. Fresh vegetables from one of the farms
6. Fresh vegetables prepared in the traditional way
7. Frozen fresh vegetables that have been thawed in the microwave
8. Fresh vegetables cooked in the microwave.

A blood test was taken from each of the volunteers immediately before eating. Then the blood sample was taken at certain intervals after eating.

At meal intervals, analyzes showed significant changes in the blood of those who ate microwaved food. Among these changes was a decrease in hemoglobin, as well as cholesterol, especially HDL (good cholesterol) and LDL (bad cholesterol) ratios. As for lymphocytes (white blood cells), the analysis showed that their number decreased in a very short period of time after eating food heated in a microwave oven. All blood counts deteriorated. In addition, an important relationship was observed between the value of microwave radiation energy in the tested food and the luminous intensity of the luminescent bacteria involved in the experiment to interact with the blood serum of volunteers who ate this food. From the experiment, Dr. Hertel concluded that the microwave radiation energy technically transferred to food can also be transferred to humans through the use of this food.

According to Dr. Hertel's statement:

“Hematologists are seriously concerned about leukocytosis, which has nothing to do with natural abnormalities. Leukocytes are often a sign of pathogenic influences on the body, such as cell destruction and poisoning. The increase in white blood cells was more clearly seen with food cooked in a microwave oven than with other cooking methods. It can be seen that these pronounced deviations were completely caused by the ingestion of substances that passed through microwave radiation.

This process is based on the principles of physics, and has been confirmed in the scientific literature. The additional radiation energy shown by the luminescent bacteria is just one more piece of evidence. There is much comprehensive literature on the dangers posed by direct microwave radiation when exposed to food. Therefore, it is simply amazing how little effort is being made to replace this destructive technique with a more environmentally friendly one. The technique produces microwave radiation based on the principles of alternating current. Atoms, molecules and cells hit by this harsh electromagnetic radiation are forced to change their polarity between 1 and 100 billion times per second. Neither the atoms nor the molecules or cells of any organic system are capable of withstanding such an intense, destructive force acting over an extended period of time, even if it is in milliwatts.”

Of all the substances found in nature that are polar, oxygen in water molecules is the most receptive and reacts most intensely. Due to the friction in the water molecules under the action of microwave radiation, heat is generated. Molecular lattices are torn apart, molecules are forcibly deformed (this is called structural isomerism) and thus lose their properties. Heating with microwave radiation begins inside cells and molecules where water is present and where the radiation energy is converted into heat from friction. In contrast, with traditional heating of food, heat is transferred in the usual way - from the outside to the inside.

In addition to heating from the effect of intense frictional friction (thermal effect), there are also athermal effects that have never been taken into account. Athermic effects are currently impossible to measure, but they also deform the structure of molecules and affect their quality. For example, the weakening of cell membranes using microwave radiation is used in gene modification technologies. As a result of the action of such forces, the cells are torn, and the electrical potentials between the outer and inner sides of the cell membranes are neutralized, that is, the very vital function of the cells is neutralized. Broken cells become easy prey for viruses, fungi and other microorganisms. At the same time, natural recovery mechanisms are suppressed, and cells are forced to adapt to a critical energy state in which they switch from aerobic (oxygen) respiration to anaerobic (oxygen-free) respiration. Instead of water and carbon dioxide, toxins are produced - hydrogen peroxide and carbon monoxide.

When we are exposed directly to radar or microwave radiation, intense molecular deformation processes take place in our body. The same processes take place in the molecules of food that is cooked in a microwave oven. Such radiation destroys and deforms food molecules. Microwave irradiation also leads to the appearance of new components called radiolytic. These components are known to be synthetic and not found in nature. Radiolytic components appear as a result of molecular decay (decay) caused by irradiation.

Microwave oven manufacturers insist that microwave-irradiated food does not contain significantly more radiolytic components than food that is fried, boiled, or the like. in the traditional way. Scientific clinical studies and the facts shown here tell us that this claim is a lie. In America, neither universities nor federal officials have conducted studies to determine the effects of eating microwave-irradiated food on the human body. Isn't that strange? They are more concerned about what happens if the microwave oven door is not closed properly. Again, common sense tells us that attention should be focused on exactly what happens to the food inside the microwave oven. Since humans are eating this altered food, shouldn't we be more concerned about how its deformed molecules will affect the biological structure of human cells?

What the industry is doing to hide the truth

As soon as Dr. Hertel and Dr. Blank published the results of the studies, officials immediately reacted. A powerful trade organization, the Swedish Household and Industrial Electronics Dealers Association (FEA), struck in 1992. They forced the President of the Seftigen County Court of Bern to issue an order prohibiting the publication of research materials. In March 1993, Dr. Hertel was accused of collaborating with commercial structures and was banned from further publication of the research results. However, Dr. Hertel stood his ground and fought this decision for many years.

On August 25, 1998, this decision was overturned after a trial that took place in Strasbourg (Australia). The European Court of Human Rights has found that the 1993 judgment violated Dr. Hertel's rights. The European Court of Human Rights has also found that the 1992 Swiss court order against public disclosure of information about the health risks of microwave ovens to Dr. Hertel violated the right to freedom of speech. Moreover, Switzerland was ordered to pay compensation to Dr. Hertel.

Who Invented the Microwave Oven?

The Nazis originally developed the "radiomissor" microwave oven to feed soldiers fighting against the USSR. The ability to use electrical equipment to heat food on a mass scale would eliminate the problem of delivering the fuel needed to cook food in the traditional way. In addition, there would be a huge gain in time - the cooking time would be significantly reduced.

After the war, Allied forces discovered documents of medical research conducted by the Germans on microwave ovens. These documents, along with several functioning ovens, were handed over to the US military and marked "subject to further scientific study." The Russians also got a number of microwave ovens into use and made a thorough study of their effect on the food being cooked or reheated. As a result, the use of microwave ovens was banned in the Soviet Union. The USSR issued an international warning about the threat to human health posed by microwave ovens and other electronic devices operating at the same frequency.

Scientists from other Eastern European countries also presented research reports on the harmfulness of microwave radiation. The US did not accept these reports, despite EPA (US Federal Environmental Protection Agency) claims that the number of microwave and radio emission sources increases by 15% every year in America.

Carcinogens in food

In her book “Effects of Microwave Radiation (Microwave Ovens) on Human Health” and in the March and September 1991 issue of Earthletter, Dr. Lita Lee stated that every microwave oven has electromagnetic radiation leaks that every microwave oven causes harm to food and turns its components into dangerous toxic and carcinogenic substances. In the article's conclusion, Dr. Lita Lee concludes that microwave ovens are much more dangerous than previously thought.

The following are the results of a Russian study published by Atlantis Raising Educational Center in Portland, Oregon. The appearance of carcinogens was observed in almost all tested food. At the same time, microwave radiation did not exceed the standard dose for frying, heating and defrosting food:

• The meat was cooked in a microwave oven in compliance with all necessary sanitary standards. As a result, one of the well-known carcinogens (d-Nitrosodienthanolamine English) was discovered.
• Heating milk and cereals in a microwave oven has led to the fact that some of the amino acids they contain have turned into carcinogens.
• Thawing frozen fruits in a microwave oven has caused the glucosides (substances derived from glucose) and galactosides (glycosides containing galactose) contained in them to become carcinogenic.
• Even brief exposure of fresh, cooked or frozen vegetables to microwave radiation has caused their plant alkaloids to become carcinogens.
• In plants, especially in root crops irradiated with microwave radiation, carcinogenic free radicals appeared.
• Decreased amount of nutrients.

The Russian researchers also reported a significant acceleration of the structural degradation process resulting in a low energy value (60% - 90%) in all food tested:

• In all tested food, there was a decrease in the bioavailability of vitamins B, C, E, important minerals and a decrease in the lipotropic coefficient.
• Negative effect on plant substances such as alkaloids, galactosides and nitrilosides.
• The process of degradation of the nucleoprotein in meat was revealed.

Microwave radiation is harmful to health

Russian scientists observed 1,000 workers exposed to microwave radiation while developing the radar system in the 1950s. As a result, they were found to have such serious health problems that severe limits were placed on the radiation power allowed to people - 10 microwatts for workers and 1 microwatt for the civilian population.

Robert O. Baker described these studies by Russian scientists in his book "The Body Electric". On page 314 you can read the following:

“The first signs of 'microwave sickness' are low blood pressure and a weak pulse. Further and moreover, the most common manifestations of such a disease are chronic excitation of the sympathetic nervous system (stress syndrome) and high blood pressure. Headache, dizziness, eye pain, drowsiness, irritation, anxiety, abdominal pain, nervous tension, inability to concentrate, hair loss also often appear at this stage; increased risk of appendicitis, cataracts, reproductive problems, and cancer. These chronic symptoms eventually cause kidney failure, and coronary heart disease (blockage of the coronary artery and heart attacks).”

According to Dr. Lee, people who eat food irradiated with microwave radiation experience changes in blood chemistry and an increased likelihood of certain diseases. The symptoms described above can be caused by the following changes:

• Identified violations of the functioning of the lymphatic system, resulting in a decrease in the body's ability to prevent certain cancers.
• An increase in the percentage of cancer cells was found in the blood. There was an increase in the percentage of cases of cancer of the stomach and intestines.
• A high percentage of diseases of the digestive tract.

Research results

The most important studies on the biological effects of microwave radiation in Germany and Russia were:

1. Initial studies in Germany during the military campaign "Barbarossa", at the Humbolt-Universitat zu Berlin (1942 - 1943)
2. Starting from 1957 until the end of the Cold War, research was carried out in the USSR by Soviet scientists at the Radio Engineering Institute in the city of Kinsk (Belarus) and at the Radio Engineering Institute of Rajasthan.

In most experiments, the food used for the study was exposed to microwave irradiation with a potential of 100 kilowatts / cm3 / s for a time corresponding to sanitary standards. The results obtained by German and Russian scientists are given below:

• Category I. Microwave radiation causes cancer.
• Category II. Microwave radiation destroys the nutrients in food.
• Category III. Microwave radiation adversely affects human physiology.

The first two items in this category could not be recovered from the available copies of the reports left by the German and Russian researchers).

1. …………
2. …………
3. Creation of an “aggregation effect” of radioactivity in the environment, which causes a significant increase in the concentration of “alpha” and “beta” particles in food.
4. In the components of the protein hydrolyzate * of milk and cereals, the appearance of agents that cause cancer. (*- natural proteins split into non-natural ones by adding water)
5. Deformation of the basic components of food. Unstable dissimilation* of food irradiated with microwaves causes disorders in the digestive system. (*- metabolic breakdown)
6. Due to chemical changes inside the food, occurring under the influence of microwave irradiation, a violation was noticed in the work of the lymphatic system of a person who consumes this food. This disorder causes a weakening of the human immune system and thus the ability to protect the body from the occurrence of neoplasms.
7. Eating food irradiated with microwaves causes an increase in the percentage of cancer cells in the blood serum (plasmocytoma - malignant tumors of plasma cells, such as sarcoma).
8. When fruits are defrosted by microwave radiation, changes in the catabolic properties (properties that play an important role in metabolism) of glucosides and galactosides contained in fruits were observed.
9. When irradiating fresh, cooked or frozen vegetables with microwave radiation, even for a very short period of time, changes in the catabolic properties (properties that play an important role in metabolism) of vegetable alkaloids contained in vegetables were observed.
10. In plant foods, and especially in root vegetables, the formation of free radicals (highly reactive incomplete molecules) that provoke the occurrence of cancer has been observed.
11. Statistics showed that food irradiated with microwaves, in most cases, was the cause of neoplasms in the stomach and intestinal tract. In addition, degradation of the surrounding connective tissues was observed with a gradual deterioration in the functioning of the digestive and excretory systems.

Exposure to microwave radiation caused a significant decrease in the nutritional value (calorie content) of the studied products. The following are the most significant of the results of the study.

1. Decreased bioavailability of B-vitamin complex, vitamin C, vitamin E, important minerals and lipotropic substances;
2. Loss of 60% to 90% of vital energy in the tested products;
3. Changes for the worse in the properties that play an important role in the process of metabolism and in the process of integration of alkaloids (nitrogen-containing organic compounds), glucosides, galactosides and nitrilosides;
4. Destruction of the nutritional value of nucleoproteins in meat products;
5. Significant acceleration of the process of destruction of the structure of all the studied food products.

Among other things, the impact of microwave radiation on human physiology had an extremely negative impact on health. This was only known when scientists in the Soviet Union conducted an experiment using sophisticated equipment and found that even without eating foods exposed to microwave radiation, but only getting into the field of this microwave radiation, one can detect a serious negative impact on health. After that, in the Soviet Union in 1976, the use of microwave technology was prohibited by law. The following is a list of the main negative effects of exposure to microwave radiation on human physiology that have been found.

1. Negative impact on the energy fields of people exposed to radiation from operating microwave ovens.
2. Weakening of cellular electrical stress, especially in blood cells and cells in the lymphatic regions.
3. Weakening and destabilization of the potentials of the intracellular membrane.
4. Weakening and destruction of the chain of electrical nerve impulses of the brain.
5. Weakening and loss of symmetry of the energy field of the nerve nodes, both in the front and in the back of the central and autonomic nervous system.
6. Destabilization of the process of hormone production and management of hormonal balance, both in male and female organisms.
7. Irregularities in brain waves leading to negative psychological effects such as memory loss, inability to concentrate, etc.

10 reasons to throw out your microwave

Based on the findings of Swiss, Russian and German clinical studies, we can no longer simply ignore the microwave in the kitchen. Based on the research, we conclude this article with the following:

1. The constant use of food cooked in a microwave oven triggers the processes of destruction in the brain due to the depolarization of brain tissues.
2. The human body cannot absorb the unknown offal formed in food irradiated with microwave radiation.
3. The constant use of food cooked in a microwave oven leads to disturbances in the production of female and male hormones.
4. The negative effect produced by offal of food heated in a microwave oven on the human body is long-term or permanent.
5. In food heated by microwave radiation, minerals, vitamins and nutrients are changed or reduced. Thus, the human body derives little or no benefit from such food. Or the human body absorbs microwave-modified components that may not be absorbed at all.
6. Minerals found in vegetables are altered and converted into carcinogenic free radicals after microwave cooking.
7. Microwaved food causes stomach and intestinal growths (tumors). This explains the rapid rise in colon cancer in America.
8. Prolonged use of food cooked in a microwave oven leads to an increase in the number of cancer cells in the blood.
9. Prolonged use of food cooked in a microwave oven leads to changes in blood serum.
10. Eating food cooked in a microwave oven can cause loss of memory, the ability to concentrate, as well as lead to emotional instability and mental decline.

Epilogue

Is it possible for microwave radiation to leak from the oven?
A study by the Professional Service Association (a group of microwave oven repairers) found that 56% of microwave ovens that had been in operation for two years or more had microwave leakage levels 10% above FDA standards. More often than not, a simple mechanical adjustment of the microwave oven components was required to fix this leak.

What causes microwave leakage?
Slamming of the microwave door, dirt particles or food particles can get on the door hinges and docking points and thus the door starts to close worse and microwave radiation penetrates through the resulting micro-slits.

Instruction

Heating of food in a microwave oven occurs under the influence of microwave radiation. Processing food with such radiation does not endow it with any useful properties. The only point that can be considered positive is that vegetable oil is not required for cooking in a microwave oven. So, the food is dietary.

According to the World Health Organization, the use of microwave ovens for cooking does not bring any harm to the health of people who consume it. But the data of many independent researchers refute this conclusion.

There is evidence that food cooked in a microwave oven has a malignant effect on the blood. The first to announce this was back in 1991, Dr. Hans Ulrich Hertel, who was fired for her research from a large Swiss company. Her conclusions have since been repeatedly confirmed by many other scientists. According to studies, in people who eat food cooked in a microwave oven, the amount of hemoglobin in the blood decreases, the number of leukocytes and cholesterol increases.

Independent studies have also shown that 90% of the vitamins present in food cooked in a microwave oven are destroyed. Steamed or grilled food is much more beneficial in this regard.

There is another rationale for the harmfulness of food cooked in a microwave oven. Research scientists have shown that water has its own internal structure. Drops of rainwater, as well as water from springs and other natural sources, were quickly frozen and examined under a microscope. Such drops had a beautiful harmonious structure, resembling in shape. The structure of the microwaved water was completely destroyed.

Studies show that the use of "living" water, that is, liquids from natural sources, has a beneficial effect on the body. Microwave-irradiated water is, at best, of no use. At worst, it will be harmful to the body. The harmonious structure is destroyed by all the water in the products that have entered the microwave oven.

To date, there is no single scientific point of view that clearly indicates the harm caused to human health by microwave ovens. However, given the evidence from numerous studies, it is better to abandon the use of a microwave oven for cooking, replacing it with a conventional electric oven with heating elements or a double boiler.