How does the microwave affect human health. Impact on the human body

A microwave oven is a household appliance that allows you to heat-treat food using microwaves. These are conventional radio waves with a frequency of 2450 MHz. Microwaves, penetrating into the product, cause the molecules of the product to vibrate. To be more precise, not all molecules vibrate, but only water molecules. Due to this, food products are heated, since water is contained in any of them. There are no significant changes in the product itself, so food from the microwave is not at all harmful, and even useful - unlike, for example, frying in oil, in which carcinogenic substances are formed under the action of high temperatures.

Is Microwave Food Harmful or Healthy?

The latest research by scientists and expert comments will help us figure this out.

When microwave ovens first appeared on Russian market, along with them immediately arose a horror story: "Microwave food causes cancer." There were also scarecrows that microwaves affect the intrauterine development of the child, causing pathological changes. That food from the microwave is simply overflowing with carcinogens ...

According to recent studies of the household appliances market, every fifth family of Russians has a microwave oven. And in the US, only 10 people do not have microwave ovens. When buying, sales consultants assure that “this oven model” is shielded from radiation and is completely safe for health. So, is there still a danger?

Don't put your hands in the oven!

- Well, of course there is, - says the director of the test center TEST-BET Oleg DRONITSKY. - Putting your hand in the microwave will burn you. As, however, in a conventional oven. Only now you are unlikely to succeed in trying to fry in the microwave. Because everything modern models are equipped not only with a lock when the stove is in operation, but also with protection against children when the device is turned off.

The operation of a microwave oven uses radio waves, as in a conventional receiver, only much more powerful and of a different frequency. Every day we are exposed to radio waves of very different frequencies - from cell phones, televisions, computers, etc. Waves in the microwave directed at food bind protein, which also happens when boiling. After the end of work, no residual radiation remains in the food. That is, in fact, food from the microwave is just as harmful as food cooked on a conventional stove.

Yes, microwave radiation in its pure form can affect a person, up to a serious burn. But microwaves are equipped with a special metal mesh through which the radiation does not pass. So the harm will be noticeable only if for eight hours every day the tester of this harm is at a distance of 5 cm from the microwave. Only at this distance can one partially catch the harmful microwaves breaking through from the microwave.

IMPORTANT!

In Russia there are sanitary norms- "Maximum permissible levels of energy flux density generated by microwave ovens" (SN No. 2666-83). According to them, the value of the energy flux density of the electromagnetic field should not exceed 10 μW / cm2 at a distance of 50 cm from any point of the furnace body when 1 liter of water is heated. Almost all new modern microwave ovens meet this safety requirement by a large margin.

KO MENTARY GASTROENTEROLOGIST

Food is like steam

“I can’t say that microwave ovens are absolutely safe,” says gastroenterologist Galina SAMOILOVA. - But the fact that food from the microwave becomes carcinogenic is complete nonsense. It can be carcinogenic if it originally contained harmful substances. But in the process of cooking, they will not be able to form.

BY THE WAY

Microwaves will cure arrhythmia?

Australian scientists have developed a method that allows you to heat up in a few seconds desired areas hearts up to 55 degrees. The temperature destroys the damaged areas, blocking the propagation of the "wrong" heart impulses.

“The same way a microwave oven heats meat. Only in our case, the area of ​​action of microwaves is much more accurate, and local heating is recorded and controlled, the scientists explained.

Opinions of scientists: "for" and "against"

American scientists say that thanks to microwaves in America, the incidence of stomach cancer has decreased. This is because no oil is added to microwaved food. And the cooking method resembles the most gentle - steam.

Microwaves also retain vitamins and minerals in food twice as well due to the short cooking time. The Institute of Nutrition of the Russian Academy of Sciences calculated that when cooking on the stove, up to 60 vitamin C is destroyed. And under the influence of microwaves, only from 2 to 25 percent.

But Spanish scientists, on the contrary, argue with indignation that broccoli cooked in the microwave loses up to 98 percent of its vitamins and minerals.

In 1989, the Swiss biologist Hertel, together with Professor Bernard Blank, tried to investigate the effect of microwave food on humans. Since they were not given money for a full-scale study, the scientists limited themselves to one experimental person, who took turns eating food cooked on the stove, and then in the microwave. Scientists assured that after a microwave meal in the blood of the experimental subject, changes occurred that resembled the beginning of a pathological process, that is, cancer. In other words, the number of leukocytes increased. Therefore, regularly eating food from the microwave could lead to blood cancer, the scientists assured. But their words were not heeded.

And this year, the World Health Organization issued a verdict: microwaves use radiation that does not have a harmful effect on either humans or food. The only "but": implanted cardiac pacemakers can be sensitive to the intensity of the microwave flow. Therefore, WHO recommends that those who have pacemakers avoid cell phones and microwaves.

A microwave oven can do almost everything: defrost meat, bake fish, cook grilled chicken. It is very convenient - there is no dispute. But talk about the dangers of microwaves does not subside.

Microwave ovens have become indispensable helpers for many. Those who have children no longer have to worry about the child, who will now warm up his own dinner without turning on the stove. And it has become much easier and faster for very tired adults to warm up their dinner, returning from work late. Fast defrosting is another plus. With the help of a microwave, food can be thawed many times faster. Inner surface microwaves are made of stainless steel or ceramics. Both surfaces are easy to clean. In addition, the energy consumption of microwave ovens is almost half that of electric stoves. It is not necessary to buy special dishes for microwaves. The one you already have in your kitchen will do. The main thing is that it does not have any metal trim.

However, with the advent of microwaves in almost every home, endless debate began about what is so useful. Appliances may be harmful to health. Naturally, it was about the dangers of the rays, with the help of which the stove heats food, for human health.

Here it is necessary to understand exactly what processes occur when the products are heated. The microwave emits conventional radio waves at a frequency of 2450 MHz, which penetrate the product and cause the water molecules it contains to vibrate. As a result of these vibrations, heat is created. After the end of the work, the waves cannot remain in the product itself. So food cooked in a microwave can't be harmful. And compared to food fried in oil, food cooked in the microwave is even healthy. Waves can harm the health of a person or any other creature only when direct impact on some part of his body. Therefore, you will not find a microwave that can work with open door. Also, the glass on the microwave oven doors is covered metal mesh, which absorbs the waves and prevents them from affecting anything outside the microwave. But experts still recommend buying the latest models of microwave ovens, and if you use a very old model, they recommend replacing it. So that there is nothing to be afraid of - feel free to buy a microwave oven. It will save you a lot of time and help you prepare delicious meals quickly and conveniently.

Our topic today is "Microwave Harm". From the point of view of many sources, it exists, and this harm is very great. There are followers of the theory about the dangers of microwaves and food heated under its rays, and there are individuals who prove the opposite and completely opposite opinions. Manufacturers and some modern users of technology are confident in its safety, and they defend their point of view, but there are also some scientific facts against microwave ovens.

the site offers to figure out whether the decision to classify microwave ovens as a safe technique is correct. Or maybe the radiation is capable of harming the modern inhabitants of the planet? To solve the question of "microwave harm or benefit" we will be helped by feedback from users of technology, the structural properties of its mechanism, scientific research by scientists and knowledge of the molecular properties of liquid substances.

For those who have doubts about using a microwave oven, it is worth abandoning the idea of ​​​​buying one for your home. We are also interested in the question "Microwave food is good or bad?" and we decided to get to the bottom of it.

Microwave health benefits and harms

Where did the microwave come from?

The World Wide Web and the media are not “teeming” with anything, and with what opinions of “experts” the theses about the dangers of technology are not supported. For example, about the origin and use of microwaves: some say that they were invented by the Nazis and used as radar during hostilities, others argue that the microwave was needed to warm up food for soldiers, but was no longer used as soon as they noticed its harmful effects on the body.

In fact, the miracle technique was invented by the American engineer Peri Spencer in 1942, when he studied mechanisms for radars. But purely by chance I noticed the relationship between an electromagnetic wave and heat. It is assumed that he received a burn during the test, but there are other options (sandwich, melted chocolate lying on the magnetron). But this is no longer important, the main thing is that it was this person who invented the household appliance, which was then improved for several decades.

Harm of microwaves - myth or reality

Unfortunately, the human body is not able to feel fields of high intensity (tension). With a close stay near working devices, a person takes a certain dose of radiation on himself.

According to scientists dealing with the harm from household appliances, electromagnetic waves in the microwave cannot go out if the device is in good condition, and also if you just purchased it. It provides additional funds protection - a window with a mesh, a tight-fitting lid, additionally the case is treated with a special metal coating that prevents "leakage". But, there are facts that the protection can be broken and radiation comes out.

How many years can you use a microwave without harm?

Otherwise, after serving for 2 years, the microwave oven can be harmful to your health if you are near the appliance. Since electromagnetic rays are able to penetrate into your space due to the malfunction of some parts that have already worn out.

Is there any serious harm from the microwave? Scientific confirmation

There is a misconception that food from the microwave is as "dead" as when cooked on a gas stove. But this is just an assumption, scientific studies show that the reverse action of microwaves is even more dangerous than it seems.

Studies that prove the harm of electromagnetic radiation have been carried out since the 30s by Russian scientists, then there was no microwave yet. But this does not negate its detrimental effect on humans. . Such radiation fully affects the growing organism, that is, the embryo. Since the properties of such fields had already been proven, this provided an opportunity for further study of modern technology.

Microwave ovens were banned from sale in 1976 and there are still opinions that refute the benefits of microwave food and even reveal its harm. An example is the University of Vienna, where in 1989 they conducted research on the harm of microwave rays. It was found that when food is “heated” by rays, the atomic arrangement of the amino acids necessary for the human body to grow radically changes. As a result, proteins are not preserved, but simply disappear.

That is, what gives us life - we do not get proteins with food, but what exactly is absorbed with such food? Perhaps a certain amount of radiation, which, in fact, is not visible, or simply "dead food" .... Until this is proven. It is only clear that the frequent use of a microwave in everyday life does more harm than good.

Microwave damage to health

well and diseases that follow us on our heels slowly but surely manifest themselves after 10-20 years of life. These are oncology and neurological disorders and cardiovascular dysfunctions. According to medical experts, the eyes are especially affected, because there are no blood vessels that are able to lower the radiation vibrations.

Why do we state such facts? Research on this topic was carried out by scientists from the USA, Sweden, Russia, Vienna, some of these experimenters were then fired, simply because microwave manufacturers are unprofitable for such beliefs and for people to know about the “merits” of a miracle of technology.

Here's some more scientific evidence for you:

1. Genetic engineering always conducts experiments with the cells of living organisms after weakening the surface layer of the cell itself. To do this, they act on the cell with electromagnetic waves, that is, they are pre-irradiated. This weakens the cell membranes, so you can explore the cell from the inside. It can be concluded that the structure of the cell is changing, and the body is weakening, providing an opportunity for the penetration of various infections, fungi and other microbes. This gives us the right to claim that the harm from microwaves exists, reducing immunity through the food taken.
2. Russian studies have confirmed that dishes from microwave oven(meat, milk, vegetables and fruits) contain carcinogenic compounds in small quantities. Even after short-term irradiation, they are found in food. Of course, a small amount of such elements cannot kill a person, but still this is the effect of carcinogens. Like in slow motion, it affects the immune system, causing the heart to stop earlier than fate intended.

Many will object that mobile phones and computers are everywhere and you can no longer protect yourself from harmful effects. Yes, it is, but nothing prevents you from using such equipment as little as possible.

A few tips to reduce harm if you can't throw your microwave in the trash:

• When turned on, it is recommended to move at a distance of 1.5 meters from a working microwave;
• You should ventilate the room more often and try to heat up dishes as rarely as possible at minimum power. EMR can negatively affect the functioning of the brain directly, nervous system, cause leukemia and simply reduce immunity;
• You need to heat in small portions so as not to provoke the growth of bacteria due to strong overheating from above and underheating from the inside.

The dangers of microwaves for human health

Another thing is the taste of the resulting dishes, they say that they differ from those if the dish is cooked on the stove. This is due to the rapid heating and usually the food is heated unevenly, and the liquid evaporates too quickly, overheating occurs in some places. Therefore, it is advised to put a plate of food to warm up at a lower power, set a longer time, and occasionally stir the contents. These seemingly trifles will prevent much more dangerous consequences. For example, the opinion that microbes grow in microwavable foods partly right...

Heating in the microwave can do a lot of damage. The fact is that heating from top to bottom can have a harmful effect on food in those places where it remained cold. Especially when it comes to cooking in the microwave, and not warming up.

Also, the average consumer does not always know that the meat he purchased may contain salmonella (a stick that dies only at 55 degrees of heat treatment). It is in these millimeters that bacteria multiply, especially for raw meat products. That is why consumer reviews do not recommend cooking in a microwave oven, and the properties of the technique itself confirm this.

So, it remains to conclude what harm exists from a microwave oven and whether the effects of a microwave oven are harmful to food. Microwave radiation is especially harmful if there are small children in the family, that is, growing organisms, it is dangerous for pregnant women. It is especially important to remember that after the expiration warranty period This technology should be ruthlessly abandoned.

We advise you to avoid using microwave ovens, although it is very convenient. It is possible to live without them, but there is no way without health. Replace them with gas stoves, mini oven or infrared ovens, in them you can warm up, and defrost and cook yummy.

During the war in Yugoslavia, on the recommendation of Russian scientists, the inhabitants of Belgrade shot down American cruise missiles with household microwave ovens. At the air raid signal, they quickly took out Microwave with an extension cord to the balconies, opened it, squeezed out the blocking terminal with a finger and directed the microwave at the cruise missile. (During the day, the cigar of a low-flying rocket is very clearly visible; at night, the flame of its engine is visible). Range of "shot" microwave ovens up to 1.5 kilometers! Hundreds of Yugoslavs directed the beam of their generator microwave ovens to an enemy missile. A failure in the electronics of the rocket - and it fell !!!

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

How does it work microwave?

Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299.79 km per second). AT modern technology microwaves are used in microwave oven, for long-distance and international telephone communications, transmission of television programs, the operation of the Internet on Earth and via satellites. But microwaves are best known to us as a source of energy for cooking - microwave.

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

Microwaves "bomb" the water molecules in food, causing them to spin at millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, tearing or deforming them.

Simply put, microwave causes decay and changes in the molecular structure of food during the radiation process.

Who invented microwaves?

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

After the war, the Allies discovered 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 received a number of such models and conducted a thorough study of their biological effects. As a result, the application microwave ovens in the USSR it was forbidden for some time. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves.

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

Scientific data and facts

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

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

artificially created in microwave oven microwave, based alternating current, produce about a billion polarity changes in each molecule per second. The deformation of molecules in this case is inevitable. It has been noted that the amino acids contained in food undergo isomeric changes, as well as being converted to toxic forms, under the influence of microwaves produced in microwave oven. A short-term study conducted has caused considerable concern about the change in the composition of the blood of people who consumed heated microwave oven milk and vegetables. Eight other volunteers ate the same foods but cooked in traditional ways. All products that have been processed in microwave ovens led to changes in the blood of volunteers. The hemoglobin level decreased and the cholesterol level increased.

Swiss Clinical Research

Dr. Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. A few years ago, she was fired from her position for disclosing the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in microwave oven, may pose a health risk when compared to food prepared in traditional ways. The article was also featured in Franz Weber #19, where it was said that eating food prepared in microwave ovens, has a malignant effect on the blood.

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

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

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

Significant changes were found in the blood at meal intervals exposed to microwave oven. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, using which a person is exposed to microwave radiation.

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

Manufacturers microwave ovens claim that the food microwave oven does not have a big difference in composition compared to food processed in traditional ways. But none State University in the United States has not conducted a single study on the effects of modified food in microwave oven on the human body. But there is a lot of research on what happens if the door microwave oven not closed. Isn't this a little strange? Common sense dictates that attention should be paid to what happens to microwaved food. One can only guess how molecular rot from microwave oven affect our health in the future!

Carcinogens from microwave oven

In an article in Earthletter in March and September 1991, Dr. Lita Lee gives some facts about the work microwave ovens. In particular, she stated that all microwaves have leakage of electromagnetic radiation, and also worsen the quality of food, converting its substances into toxic and carcinogenic compounds. The summary of research summarized in this article shows that microwaves do much more harm than previously thought.

The following is a summary of Russian Studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products subjected to microwave irradiation. Here is a summary of some of these results:

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

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

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence microwave break and mix with water molecules, creating carcinogenic formations.

Changes in elemental nutrients, resulting in disorders in digestive system caused by metabolic disturbances.
Due to chemical changes in foods, shifts in the lymphatic system have been seen leading to degeneration of the immune system.
Ingestion of irradiated food leads to an increase in the percentage cancer cells in blood serum.
Defrosting and warming up vegetables and fruits leads to the oxidation of the alcohol compounds contained in their composition.
The impact of microwaves on raw vegetables, especially root vegetables, promotes the formation of free radicals in mineral compounds that cause cancer.
As a result of eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

microwave oven

Close proximity microwave oven causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic areas;
Degeneration and destabilization of the internal potential of cell membranes;
Violation of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of ​​nerve centers in both the anterior and posterior central and autonomic nervous systems;
In the long term, the cumulative loss of vital energy, animals and plants that are within 500 meters of the equipment.

Harm caused to health by food heated in microwave oven

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

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

Technically, a microwave apparatus produces heat through the action of a high-frequency current with a constant change in the polarity of matter (2.5 billion per second). This causes frictional heat, which makes the food unnatural and destroys it. Harmony is disturbed, as is the natural acid-base balance. Nutrients are deformed into unnatural forms.

Our immune system reacts to a broken molecular structure as it would to a toxin. Changes in the blood resemble changes at the beginning of the cancer process. Since cancer can develop over many years until it becomes noticeable. The danger of technical microwaves is often ignored.

In traditional cooking on the stovetop, steamer or oven, food is heated naturally from the outside in. In the microwave oven - from the inside out. You, of course, paid attention to how strangely quickly (minutes!) Food cools down, heated with a microwave oven, devoid of natural energy.

Why microwaves dangerous for children?

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

Buy microwave oven or not?

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

Interesting Facts

An experiment conducted by a girl for school. She divided the filtered water into two parts. I boiled one part on the stove, the other in the microwave. Cooled down. And watered different water two identical flowers to see if there is a difference in plant growth. She wanted to test whether the structure or energy of the water changes due to the microwave. Even she was amazed by the result.

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

But the labels say that microwaves are safe. The proof is in the illustrations of dying plants.

10 reasons to throw away the microwave:

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

1) Continuous consumption of food cooked in a microwave causes irreversible changes in the brain due to the "shortening" of the electrical impulses of the brain (depolarization or demagnetization of brain tissue).

2) The human body is unable to metabolize (break down) unknown by-products from microwaved food.

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

4) The consequences of eating by-products from microwaved food are irreversible.

5) Minerals, vitamins and nutrients in foods are reduced or altered in such a way that the body no longer benefits or consumes altered proteins that cannot be broken down.

6) Minerals in vegetables are converted into carcinogenic free radicals when cooked in microwaves.

7) Foods from the microwave cause the growth of cancer cells in the stomach and intestines. This explains the rate at which cases of colon cancer are spreading in America.

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

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

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

Microwave ovens appeared in the life of a modern person not so long ago. But for many, they have become the most important attribute of the kitchen after the refrigerator. After all, in the microwave you can not only defrost and warm up a portion of grub in a couple of minutes, but also quickly cook almost any dish. But few people think about reverse side such a "useful" device, are the products after heat treatment in the microwave useful?

How does a microwave oven work?

Every microwave contains a magnetron that converts electricity into radio waves. These very short electromagnetic waves are also called microwaves, microwaves, or microwave fields. Microwaves with a frequency of 2450 MHz travel at the speed of light - about 300 km per second - and resonate with water molecules, causing them to oscillate randomly. Microwaves can easily penetrate into any food product and bombard water molecules, which are found in all, even the driest, food products. From such an attack, water molecules begin to rotate millions of times per second, creating molecular friction, which leads to heating of the product. Such random friction causes significant damage not only to water molecules, tearing and deforming all food into molecular level.

The microwave oven causes the breakdown and changes in the molecular structure of food in the process of radiation. How more water- the faster it heats up. The longer the microwave exposure time, the hotter the product. Heating in a microwave oven is based on the principle of molecular dipole shift, which, under the action of electric field occurs in substances containing polar molecules. One of these substances is water.

The energy of electromagnetic field oscillations leads to a constant shift of the molecules, lining them up according to the field lines of force, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. When moving, the molecules “swing”, collide, hit each other, transferring energy to neighboring molecules in this material. Since the temperature is directly proportional to the average kinetic energy the movement of atoms or molecules in a material, which means that this mixing of molecules increases the temperature of the material. Thus, the dipole shift is a mechanism for converting the energy of electromagnetic radiation into thermal energy material. According to Wikipedia, microwave radiation leads to the destruction and deformation of food molecules.

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

Building a microwave oven?

American engineer Percy Spencer worked for Raytheon, a manufacturer of radar equipment. He drew attention to the ability of microwave radiation to heat surrounding objects, including food. He received a patent for a microwave oven in 1946. And already in Pervaya in 1947, the first Radarange microwave oven from Raytheon was released. It was adapted for defrosting food in military canteens and hospitals. The mass of this microwave oven was 340 kg and was about 2 meters in height. Mass production of these units began 2 years later, and the retail price was about $3,000.

In the USSR, at the end of the 80s, microwave ovens were produced at the ZiL YuzhMASH factories, but they used Japanese-made magnetrons. Medical studies of the biological effects of microwaves have been conducted around the world, and an international warning has been issued on substances harmful to health, biological and environmental, produced by exposure to microwaves. In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health as a result of many studies. 0

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

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

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

Harm or benefit?

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

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

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

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

myths

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

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

Scientifically

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

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

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

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

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

Furnace device

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

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

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

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

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

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

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

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

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

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

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

What could be the consequences?

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

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

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

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

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

Video: how harmful are microwaves?

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

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

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

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

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

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

It is difficult for a modern person to imagine a comfortable and cozy life without many household appliances. They allow you to quickly cook food, wash dishes, wash clothes, etc. One of the most ingenious creations of mankind is the microwave oven - a technique created for cooking, heating and defrosting food. It is easy to use, convenient, allows you to take care of breakfast or dinner without the hassle. But is it really beneficial? Let's dispel, and perhaps confirm, some existing myths about the dangers and benefits of a microwave oven.

About the appearance of this miracle

The first mention of such a device appeared in Germany. At the very beginning of World War II, special devices were created for the speedy preparation of dishes for German soldiers, the principle of which was similar to modern microwave ovens.

Following the Germans in 1942, the American scientist Percy Spencer worked on a device that emitted microwaves. The discovery of the warm effects of waves came about by accident, after Spencer placed his sandwich on the apparatus, which quickly heated up. Thus, the physicist discovered the microwave, and three years later received a patent. The first microwave ovens appeared in 1947 in military canteens. They were not like modern devices, they were distinguished by their huge size - over 160 cm, large weight - about 340 kg and highest cost- thousands of dollars.

Further for the creation of a device for heating food taken by Japanese scientists from the Sharp Corporation. Their idea was successful, and in 1962 the first microwave ovens appeared on store shelves. In 1979, the developers supplemented the device with a microprocessor control system. The microwave oven gained its greatest peak of popularity in the late nineties, when consumers began to massively purchase equipment.

The principle of operation of the device

To find out how a microwave oven works, you need to figure out what elements it consists of. The "heart" of the device are:

• magnetron- electrovacuum diode emitting microwave;
• transformer- a device for high-voltage power supply of the emitter;
• waveguide- a device necessary for the transmission of radiation from the magnetron to the chamber.

To prevent the emitter from heating up, the design of the furnace is supplemented with a fan that continuously cools the air. Device basis- a metal chamber with a door where products are placed. In the middle of the metal chamber is a table that slowly rotates during operation. The built-in timer, schemes and chains provide control of time, programs and operating modes of the device.

The principle of operation of the furnace is quite simple. The magnetron emits waves that are transmitted through a waveguide that reflects magnetic radiation. As a result of this action, the molecules of the products begin to actively move, thereby creating friction, as a result of which heat is released. Microwaves penetrate deep into the food by only 3 cm. The rest of the food is heated by conduction, from the surface heated layer. The installed rotating plate allows you to evenly heat the products in the microwave oven.

Did you know?Can explode in the microwave chicken eggs. The fact is that due to the strong evaporation of the liquid inside the product, high pressure, which can lead to its rupture. Also, do not reheat sausages covered with a film.

How microwaves affect

Microwave- it is easy to use, functional and practical home appliance, which allows you to significantly save time for heating / defrosting products. Nevertheless, disputes continue to arise among scientists regarding the harm and benefit of the device. It is necessary to understand how microwaves work and what happens to food.

What happens to the product

The impact of the microwave oven is fundamentally different from all cooking methods, which also affects palatability food. Food heated in the microwave is less juicy, with a loose texture. This is due to the fact that during traditional cooking, the heat gradually goes inside, and as a result, grilled dishes get an appetizing crispy crust, and boiled and stewed foods are juicy. The microwave does the opposite. The oven does not heat the product itself, but the water inside it, which quickly boils and evaporates. Because of this, the structure of food becomes less dense and dry than after frying or stewing.

What happens to the person next to you

Electromagnetic radiation, produced by the microwave does not negative impact per person, if he is from a functioning device at a distance of 1.5-2 m. The power of radiation is so low that the harm that an organism can receive is practically zero.

Important! It is dangerous to be near a working microwave in the event that there is damage to the case or the device has malfunctions.

The stove has a negative impact on human health only when it is directly, for a long time near a working device. Among the main factors of harm are:

• changes in the composition of lymph and blood;
• malfunctions in the functioning of the nervous system;
• increased risk of malignant tumors;
• disorders related to changes in the internal potential of cell membranes.

When operating equipment for human safety, it is recommended to move away from it for several meters.

What happens to a person who consumes heated food

It is known that food during any heat treatment changes its chemical structure, which can lead to a decrease in nutrients and an increase in others, for example, lycopenes. There is an opinion that microwaves do not alter foods in ways that are more harmful than other cooking methods. Most scientists agree that food that is reheated in a short time retains more valuable components compared to frying or stewing.

To date, there is no scientific confirmation that food becomes carcinogenic after heating. In order for such changes to occur in products, they must be exposed to radioactive waves or fried in fat, which is the cause of the appearance of carcinogens. Again, food through the oven can be cooked for a short time, which allows you to save a maximum of useful properties.

In medical practice, there were no cases that would prove that certain diseases in humans arose as a result of eating food heated in a microwave. For a person, there is still a risk if he consumes food heated in a faulty oven for a long time or is constantly close to a working device.

Benefit or harm: we will try to figure it out

Disputes of scientists regarding the impact of a microwave oven on the human body have not subsided for many years. But before you go to the store for a new technique, you should study the most common opinions and arguments about it.

Arguments for harm

Arguments about the dangers of the device are associated primarily with its radiation. The most powerful microwaves negatively affect not only food, but also the human body. They are able to destroy products, change their composition at the molecular level, make them carcinogenic, which, in turn, can cause changes in the composition of blood and lymph, lead to the formation of cancer cells.

Scientists from Sweden have proven that under the action of microwaves in baking, a lot of the carcinogen acrylamide is formed. Scientific facts, published in 1992 in America, say that under the influence of microwaves, over a billion polarity changes in molecules are formed in one second. Molecular changes in this case are inevitable. It has been noted that the amino acids that are in food are susceptible to isomeric deformations, and also degenerate into toxic forms.

The conclusions made by Russian researchers and published in the Atlantis Raising Educational Center in 1991 confirmed that there is harm from the stove, and it is real, it concerns a long stay of a person next to a working device. In this case, there may be deformations in the composition of the blood, disturbances in the functioning of the nervous system.

In 1992, American scientists tried to find out what effect microwaves had on food heated in an oven. From their findings, it was found that after heating the food comes out with the presence of microwave energy, which is not found in food prepared in the usual thermally. It was noted that in people taking such food for a long time, the level of hemoglobin fell, anemia developed.

Why use

If there is continuous debate about the dangers of a microwave oven, then its benefits for many users have long become obvious. It is easy to operate, manage and maintain kitchen appliance, allowing you to quickly reheat, cook or defrost food.

When heating food in the oven, it does not require the use of fats or oils, which are necessary when heated in a pan. The risk of getting a burnt dish is also minimized.

Important!It will be possible to argue about the benefits or harms of the oven only after the features of the microwave operation are thoroughly studied. To date, there are many questions and gaps in this topic.

The use of a microwave oven can significantly save time and reduce energy costs.

So in the end: dispelling the myths?

It is worth a little deal with the myths that exist among users.

• The microwave oven may explode when using a metal container. Actually, the maximum that can happen to technology- this is the failure of the magnetron due to the occurrence of a spark.
• Microwaves break down food at the molecular level and make foods carcinogenic. There is some truth here, under the influence of microwaves, many chemical compounds are reborn into unknown elements, among which carcinogens can also form. It is always important to choose the right dishes for heating food, because if a plate with a bright color gets under the action of the waves, then the food in it can really turn into poison.

• The furnace is radioactive and can increase radiation levels. The waves emitted by the device are of the non-ionizing type, they do not have a radioactive effect on products or other substances.
• With long-term operation of the microwave at high power, the equipment located in the area where the device is located may fail. In the reality, electromagnetic radiation is so small that they cannot disable devices. Some models of microwave ovens are capable of interfering with a mobile phone, Wi-Fi, bluetooth.

Did you know?When heating water in the oven, you must be extremely careful, because it can overheat - heat up above the boiling point. Such superheated water is dangerous, it can boil from the slightest careless movement and, thereby, burn your hands.

We take care of the little ones: is the microwave harmful to children

Given the various opinions about the beneficial and negative properties of microwave ovens, I would like to analyze, what harm it can bring to the child's body. Parents often use an oven to heat milk or formula. This is strictly prohibited!

Scientific facts confirm that many of the amino acids found in natural milk and artificial substitutes, under the influence of radiation, they are reborn into isomers that have a neurotoxic and nephrotoxic effect. This leads to disturbances in the functioning of the nervous system and the functioning of the kidneys.

If there is still fear: how to check the device for radiation

If you doubt the safety of your microwave, experts advise to conduct a simple experiment. To do this, you need to use two mobile phones. One of them should be put in the oven and the door closed (do not turn on the microwave!). From the second phone at a distance of 1.5-2 m from the device, you must dial the number of the first cell. In the event that the phone is out of network coverage, the oven can be considered reliable and safe. If the signal is present, then the equipment is damaged and it is better not to use it.

How to protect yourself at 100

Harmful microwave or useful - a moot point. However, in order to minimize the possible negative influences, follow the rules for its use:

• You need to install it away from places where you dine, cook or spend a lot of time. It is optimal to place the stove in places where you rarely appear unnecessarily.
• Do not use the device for cooking. Reduce its operation only to heating or defrosting.
• Do not place metal utensils or utensils with a steel frame in the oven. Even small decorative elements from metal can harm the operation of the magnetron, which will affect the operation of the entire structure. An improperly functioning furnace emits a huge number of substances harmful to the human body.
• When the device is operating, it is necessary to be at a distance (1.5-2 m is enough).

• Do not open the door while the appliance is in operation, as all radiation is emitted directly at you. It is allowed to open the doors 3-5 seconds after the work process stops.
• Always keep the machine clean, because microwaves do not have an antibacterial function, and gradually a large amount of pathogenic bacteria grows in the chamber.

Is it worth buying a microwave oven

If you can do without a microwave, then do. If she has tightly entered your life and you cannot imagine a normal, comfortable life without her, in this case give preference to equipment from proven, well-known manufacturers. The larger the producer, the more he is interested in the quality of the product and its large consumption. original devices pass a series of tests for environmental friendliness and safety, have all the necessary certificates and permits, comply with international standards and sanitary and hygienic standards.

Precautions for use

If you do not plan to give up such a good of mankind as a microwave oven, then it is recommended to observe certain precautions:

1. The device must be installed correctly. Installation is carried out on a level horizontal surface, at a height of 90 cm of the floor.
2. Ventilation openings should not be blocked. There must be a distance of at least 15 cm between the wall and the device.
3. It is better to allocate a separate place for the furnace, away from cooker and other electrical appliances.
4. Use for food utensils made of heat-resistant, durable, thick glass or resistant to high temperatures plastic.
5. It is forbidden to open the door during operation, so as not to receive a "dose" of radiation.
6. You can not heat up a large amount of food at one time.

Microwave or conventional oven: which is better to heat up food

Warming up food in a conventional oven is carried out due to the flow of hot air emanating from the walls of the technique. Products seem to be “wrapped” with warmth penetrating deep into. In a microwave oven, heating occurs due to the so-called dipole shift, which occurs under the influence of microwaves. Dipoles begin to actively move, rub against each other, thereby causing heat. In this regard, you can feel a big difference in the taste of dishes. Food from the oven is more fragrant, juicy and tasty.

If we consider the time parameter, then the microwave device heats up food faster than the oven, which makes it possible to save time. In addition, the risk of burning food is minimized in the microwave and there is an excellent opportunity to cook without consuming fat.

Solving the Microwave Dilemma all should be evaluated possible risks and study the opinions of experts. In any case, the decision is yours, and if it leans towards purchasing the device, then use it strictly according to the instructions and carefully follow all safety measures.