Microwave coffee benefits and harms. What is the radiation from a microwave oven?

Modern man it is difficult 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, great weight - about 340 kg and the 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?Whole eggs can explode in the microwave. 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- this is an easy-to-use, functional and practical household appliance that allows you to significantly save time on heating / defrosting food. 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 affects the taste of 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, which is produced by a microwave does not have a negative effect on a person if he is at a distance of 1.5-2 m from a functioning device. The radiation power 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 has been reheated for a short time, preserves 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. There is still a risk for a person if he long time eats food heated in a faulty oven or is constantly near 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 going to the store for new technology, 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 to molecular level, make them carcinogenic, which, in turn, can cause changes in the composition of the 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, regarding the long stay of a person next to the working apparatus. 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 absent in food cooked in the usual thermal way. 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 be formed. 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 possible negative impacts, 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 metal elements can harm the operation of the magnetron, which will affect the operation of the entire structure. A malfunctioning stove emits a huge number of harmful human body substances.
• 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 the chamber becomes overgrown with a large amount of pathogenic bacteria.

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 normal without her, comfortable life, in this case give preference to equipment from proven, well-known manufacturers. How larger manufacturer, the more he is interested in the quality of the product and its large consumption. Original devices undergo 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 conventional oven carried out due to the flow of hot air emanating from the walls of the equipment. 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.

Since the creation of microwave ovens between physicists and medical specialists, disputes have periodically flared up about the benefits and harms of this technical achievement. In fact, without certain knowledge about the effect of microwave oven radiation on the human body and the effect of microwaves on food cooked in it, many people are afraid to use it.

It is worth noting that these fears are not groundless: a useful invention for the kitchen can indeed become unsafe under certain conditions. But if the operation of the microwave oven is organized in accordance with all technical requirements, microwave waves will fulfill their culinary purpose without much harm to humans.

The principle of operation of the microwave oven

The process of heating products in a microwave oven is based on the effect of radiation generated by a magnetron on them. It is thanks to the ultra-high frequency of the microwave (2450 GHz - unlike, for example, 50 Hz of the current frequency in the industrial power supply network) that the heating is carried out almost instantly, which is the main advantage of the device.

The most important condition for successful heating of the product is the presence of dipoles in it - molecules with an uneven distribution of charges and a total electric charge, zero, due to the polar arrangement of positive and negative charges in the atom. To the most prominent representatives dipoles include water molecules, which means that all products that differ high humidity, will be more susceptible to the effects of microwaves. At the same time, vegetable oils do not have dipole molecules, so heating them in a microwave oven is not practical.

Thanks to the electromagnetic field created in the microwave oven, the dipoles inside the product turn 180 degrees about 6 billion times per second. This incredible speed brings the molecules of the substance into friction, which is why the internal temperature of the product rises. It is in this physically explicable transformation of electrical radiation into thermal energy that many see the harm of the microwave.

The harm and benefits of a microwave oven

Some people believe that the direct radiation from a microwave oven that is on can harm a person nearby. Many explain this risk by the fact that the human body consists of more than 70% water, that is, dipole molecules that are particularly sensitive to the effects of microwaves. Because of this influence, the structure of water allegedly changes, since it is ionized (the appearance of an additional electron in the water atom or the loss of the existing one). Therefore, the destruction and deformation of molecules occurs not only in the heated product, but also in the human body. However, this opinion is erroneous.

Science claims that the concept of “structurality” in relation to water (namely water, not ice) is not applicable, which means that it is impossible to destroy or change its structure.

The Internet is filled with such slogans

Is there any scientific evidence of the harm of a microwave oven?

A microwave oven is not always dangerous for a person, but only under specific circumstances. Direct harm can be done cumulative effect microwave radiation generated by the magnetron. This becomes possible only in two cases:

1. If the shutdown mechanism does not work when opening or loosely closing the door. Manufacturers convince that the device has a double guaranteed protection of the consumer from unwanted radiation, however, the automatic shutdown system occasionally fails.
2. If, as a result of accumulation of soot or other reasons, the tightness of the door is broken. Microwaves are able to seep through the smallest holes or crevices. These outwardly imperceptible defects most often appear after prolonged use of the appliance.

Leakage of microwaves through imperceptible cracks, and even more so into an open door when the generator is not turned off, can cause significant harm to a person, up to burns of internal organs.

Symptoms of microwave exposure

You can suspect that a person has been harmed by a microwave oven by the following signs:

• dizziness;
• the appearance of signs of heart failure;
• clouding in the eyes;
• drowsiness;
• nervousness and unreasonable crying (in children).

If such symptoms were detected after being near a working electrical appliance, this is an almost 100% signal that its case has been depressurized.

Ways to Check Your Microwave Oven for Radiation Leakage

To check whether the operated microwave oven is dangerous, whether there is radiation leakage through gaps in the door invisible to the eye, you can use several popular methods. You can also use a special microwave detector.

Manual verification methods

These methods, in the absence of a special device, are quite simple, but some of them do not always give reliable results. However, if you can't get a detector yet, you can check the furnace in the following way:

To conduct the most popular, but most unreliable method of testing for harmfulness, you need two mobile phones. You need to put one of them in the microwave and close it tightly, without turning it on. Then call him from another mobile. If it rings, then the waves pass freely through the protective door both from the outside and from the inside.

Experts consider the difference between the operating frequencies of microwave ovens and mobile phones to be a disadvantage of this method, so it is unlikely that it will be possible to establish the harm or benefit of the device in this way.

Checking with a detector

The most reliable and effective is the verification using special device called a microwave detector. Necessary:

1. Put a glass of cold water in the oven.
2. Close the door, turn on the oven.
3. Bring the detector closer to the door and move it slowly along the perimeter and diagonally of the door, stopping at the corners. In the absence of radiation, the instrument needle will be in the green zone, and the slightest leak will make it move into the red zone.

Recommendations for the safe use of the microwave

It is known that as you move away from the microwave, the power of microwave energy decreases rapidly, so it is most safe to stay at a certain distance from it during operation of the microwave oven.

Near the operating device (about 2 cm from the outer wall), the level of permissible radiation should not exceed 5 mW per 1 sq. cm.

A microwave oven, the harm and benefits of which depend on compliance with the rules of operation, with such radiation is absolutely safe for the human body. However, there are other reasons why this kitchen appliance can be harmful. Therefore, you should consider the rules for handling it:

• Stay away from the appliance when operating.
• Do not place the microwave oven near the stove or at the dining table.
• Use only for quick defrosting and reheating of food.
• Food to be reheated should be placed open and not hermetically sealed (this applies even to sausages in a dense cling film).
• Do not put metal utensils and ceramic containers with a border of metallized paint inside - this contributes to the occurrence of an arc that threatens the integrity of the magnetron and the protective casing.
• Monitor the cleanliness of the protective door, prevent the appearance of soot on it, which contributes to depressurization of the housing.

People who have a pacemaker implanted should not use the microwave device.

Which dishes are not suitable for the microwave and why

When using the microwave oven, do not use the following types utensils:

1. From metal. Any of its types - cast iron, steel, brass, copper - reflect microwaves, preventing them from penetrating into the product. In addition, having electrical conductivity, they can provoke sparks and the formation of electrical magnetic field dangerous for microwave ovens.
2. From glass and porcelain, if such dishes have a pattern applied with golden or other paint, which may include metals. Even a half-erased design may contain metal particles, which, under the influence of a microwave, can spark and create a field.
3. From crystal. Its complex structure may contain particles of silver, lead and other metals, in addition to this, an obstacle to its use is the inhomogeneity of the thickness (faceted surface), due to which such dishes under the influence of microwaves can shatter into pieces.
4. It is not recommended to use disposable tableware from thin plastic or waxed cardboard, from unglazed ceramics, from plastics that are not resistant to high temperatures.

Even in a second, microwaves cause dipole molecules to rotate “around their axis” billions of times. Therefore, it is better not to risk either the dishes or the health of the microwave oven itself, so that it works in the kitchen for a long time and safely.

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.

First domestic ovens weighed 350 kg, reached a height of up to 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 its 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 vibrations 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 giving 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.

At strong heat 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 survivability 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 are released into the atmosphere chemical substances can be harmful if ingested.

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;
• changing the composition of "good" cholesterol with high density(HDL) to "harmful" low density (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 nervous system 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 closely study everything harmful properties furnace radiation. 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 microwaved food has a low pH, which upsets the acid-base balance towards acidity. internal environment organism.

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 formulas that are similar in composition to breast milk mothers, it is better not to expose 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 don't think about how to use electrical devices. 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 warm water with 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 formed when electric waves strike metal surface, 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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Instruction

Microwave ovens were invented in Nazi Germany. After the end of the war, the Allies found recordings of microwave research and they were transferred to the US for further study and development. In the Soviet Union, the biological effects of microwaves were also studied. The result is a temporary ban on their use. Eastern European partners also imposed a ban on the production and operation of microwave ovens.

Microwaves are a form of electromagnetic energy, just like light or radio waves. They move through space at the speed of light. The microwave oven causes decay and changes in the molecular structure of products during the radiation process. AT modern world microwaves are used not only in ovens, but also in the transmission of a television signal, ensure the operation of the Internet and telephone communications.

Interesting fact. During the bombing by NATO forces of Yugoslavia, the inhabitants of Belgrade, on the recommendation of Russian scientists, shot down missiles using microwave ovens. During the air raid signal, they carried the included microwaves to the balconies, opened the doors, squeezed out the blocking terminal with their finger and directed it at the rocket. As a result - a failure in the electronics, and the rocket fell. You can imagine what will happen in an apartment where it works even with very small cracks in the body. By the way, the microwave beam shoots for 1.5 km and can pass through the walls of the house.

Exist Scientific research that products under the influence of microwaves change their structure at the molecular level and turn food into a powerful carcinogen. Frequent consumption of food from microwave ovens increases the risk of cancer.

In 1989, Swiss biologist Hertel and Professor Blank investigated the effect of microwaved food on. The subject took turns eating food from the microwave oven and cooked on a conventional stove. During the study, it turned out that after a microwave meal, changes began to occur in the blood of this person, which resembled the onset of cancer.

In 1991, Earthletter magazine published an article by Dr. Lita Lee, which stated that absolutely all microwaves have leakage of magnetic radiation, degrade the quality of food and make it unhealthy.

In traditional cooking, food is heated in the usual way - from the outside to the inside. When using a microwave, everything happens unnaturally: the heating process occurs from the inside. As a result, food that has been exposed to microwaves is devoid of natural energy. By the way, and it cools somehow strange.

Another danger when using a microwave oven arises when wrong choice microwave dishes. It must necessarily be made of special heat-resistant glass, which best transmits the radiation of the oven and cooks faster. Under no circumstances should plastic containers be used. Under the influence of waves, plastic begins to release dangerous toxins that can even cause acute food poisoning.

It is better to buy a microwave oven from reputable manufacturers. Large companies strictly monitor safety parameters and control the level of radiation.

The microwave oven is a source of radiation, so when it is turned on, you should not be at the end of the stove, especially pregnant women and people with heart disease.

It is risky to feed babies with breast milk or formula heated in the microwave. Some of the acids that make up milk under the influence of microwaves are converted into compounds that deform the nervous system and are poisonous to the kidneys.

The harm from the microwave oven is not fully confirmed by the scientific community. Massively, people began to use microwave ovens relatively recently, and so far there are no time-proven results.

In order to protect yourself and your loved ones as much as possible, you need to use the microwave oven only in exceptional cases, strictly according to the instructions and do not forget about safety measures.

Helpful advice

One simple experiment can be done to check whether a microwave oven transmits harmful radiation. You need to put the mobile phone on a plate inside the turned off microwave. From another phone at a distance of 1-2 meters from the microwave oven, you need to call the phone number that is inside. If the unit is reliable and sealed, a message from the network operator should sound: "The subscriber's device is turned off or is out of network coverage."

Sources:

• Food from the microwave: harm or benefit?
• The truth about microwaves
• food from the microwave

The microwave oven has been around for a long time. modern people, and for many, this electrical appliance is simply indispensable. There are even those who use the microwave more than conventional stove, but o possible harm from its use, such people are unlikely to think.

Microwave Benefits

First of all, the use of a microwave oven is a significant time saving. With its help, in a matter of minutes, you can defrost meat or fish, warm up a cold soup or boil a cup of coffee.

According to American scientists, thanks to the use of microwaves in the United States, the number of people suffering from stomach cancer has decreased.

The fact is that when cooking in a microwave oven, there is no need to add oil to food. In other words, such food contains less cholesterol and unhealthy fats.

Also, due to the short time allotted for cooking, more vitamins and micro- and macroelements are stored in the products. For example, if you cook food on the stove, then approximately 60% of the vitamin C contained in it will be destroyed, and only from 2% to 25% is subject to destruction under the action of a microwave.

In addition, when working with it is almost impossible to get burned. When the door is opened, it automatically turns off, which cannot be said about a conventional oven.

Microwave harm

Under the influence of microwave radiation, the product molecules begin to undergo a process of decay and change in their structure. Thus, carcinogens are formed in food that can cause great harm to human health.

When heated in baby food, it can form neurotoxic substances that cause a disorder in the nervous system of the child, and nephrotoxic substances that are dangerous for the kidneys.

Thus, if you are feeding your baby with artificial mixtures, they should only be cooked on the stove.

On the other hand, according to American scientists, microwave ovens leak electromagnetic radiation. The quality of food is also significantly deteriorating - the decrease in the nutritional value of products reaches from 60% to 90%.

And Swiss scientists conducted an experiment, under the terms of which volunteers had to eat food cooked exclusively in a microwave oven for several days. According to its results, they found that all these people had an increased number of leukocytes, which can later provoke blood cancer.

However, some gastroenterologists believe that carcinogens cannot appear in food under the influence of a microwave oven. Most likely, poisons were originally contained in such products, so you should not blame only electrical appliances for everything.

Surely everyone has heard that microwave harmful. Someone believes this, someone believes that there is no harm in it, someone is simply not interested. Let's try to figure out what is harmful in it and whether it is worth paying attention to it.

How does a microwave oven work

Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299,792 km per second). AT modern technology microwaves are used in the microwave oven, for long-distance and international telephone communications, the transmission of television programs, the operation of the Internet on Earth and via satellites.

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

This can be imagined as follows: a water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as a compass needle tends to align itself along the Earth's magnetic field. However, in the field of microwave electromagnetic wave the direction of the electric field changes from very high frequency(more than a billion times per second), and the molecule has to constantly rotate. 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, creating structural isomerism.

Isomerism (from iso ... and Greek meros - share, part) of chemical compounds, a phenomenon consisting in the existence of substances that are identical in composition and molecular weight, but differ in the structure or arrangement of atoms in space and, as a result, in physical and chemical properties. Such substances are called isomers.

Simply put, the microwave causes food to break down and change its molecular structure through radiation.

Who Invented Microwave Ovens

Manufacturers of microwave ovens claim that the inventor is an American engineer P. B. Spencer. When studying the operation of a microwave emitter, he found that at a certain radiation frequency, intense heat release is observed. In 1945, Spencer received a patent for the use of microwaves in food preparation, and in 1949, the first microwave ovens for cooking were produced in the United States using his patent. quick defrost strategic food stocks. However, it should be noted that Spencer was the first to receive a patent, and microwaves were used for cooking even before he patented this idea.

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

After the war, the Allies discovered medical research being done by the Germans with microwave ovens. These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also received a number of such models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves.

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

Microwave is harmful to children

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

Scientific data and facts
A comparative study, "Microwave Cooking", published in 1992 in the United States, states: "From a medical point of view, it is believed that the introduction of microwave-exposed molecules into the human body is much more likely to cause harm than good. Microwaved food contains microwave energy in molecules that are not present in conventionally prepared foods.
Microwave waves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. The deformation of molecules in this case is inevitable. It has been noted that amino acids found in food undergo isomeric changes and are also converted to harmful toxic forms when exposed to microwaves produced in a microwave oven. A recent short-term study raised significant concerns about changes in the blood composition of people who consumed microwaved milk and vegetables. Eight other volunteers ate the same foods but cooked traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. The hemoglobin level has decreased and the cholesterol level has increased, which is undoubtedly harmful to people's health.

Swiss Clinical Research

Dr. Hans Ulrich Hertel, participated in a similar study and worked for many years in one of the major Swiss companies. A few years ago, she was fired from her position for disclosing the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study indicating that food cooked in a microwave oven could be more harmful to health than food cooked in traditional ways. An article was also featured in Franz Weber #19, which stated that the consumption of food cooked in microwave ovens has a malignant effect on the blood.
Dr. Hertel was the first scientist to carry out a clinical study on the effects of microwave food on the blood and physiology of the human body. This small study revealed the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking in a microwave oven alters the nutritional composition of the substances in the food. This study was carried out together with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

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

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

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

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

Microwave manufacturers claim that microwaved food does not have much of a difference in composition compared to conventionally processed food. The scientific clinical evidence presented here suggests that this is simply a lie. Moreover, it is harmful to human health.

No one State University in the United States has not conducted a single study on the effects of modified food in the microwave on the human body. Isn't this a little strange? But there is a lot of research on what happens if the microwave door is not closed. Again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. It remains only to guess how molecular rot from the microwave will affect your health in the future!

Microwave carcinogens.

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

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

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

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate. In milk and grains, these are natural proteins that, under the influence of a microwave, break and mix with water molecules, creating carcinogenic formations (you can read about food additives, E, etc.).
Change elementary nutrients, a consequence - disorders in the digestive system caused by a violation of metabolic processes.
Due to chemical changes in foods, shifts in the lymphatic system have been seen leading to degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and warming up vegetables and fruits leads to the oxidation of the alcohol compounds contained in their composition.
Exposure to microwaves on raw vegetables, especially root vegetables, promotes the formation of free radicals in mineral compounds that cause cancer.
As a result of eating foods cooked in a microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.
Direct location near the microwave oven.
Causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic areas;
Degeneration and destabilization of the internal potential of cell membranes;
Violation of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of ​​nerve centers in both the anterior and posterior central and autonomic nervous systems;

Who else has left to warm up the soup or cook, knowing that microwave is harmful? Personally, for myself, I have already understood whether it is harmful to use a microwave in my family or not. It is better, in our opinion, to steam, in.

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

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74 comments on “Microwave is harmful”

Comments: 1

MOLECULAR FRICTION heats up food!? Are you kidding or what? Since the 19th century, a completely different process has been recognized as a heat carrier. READ THERMODYNAMICS! You should at least look into the school physics course ...

Far from all frequencies of electromagnetic radiation cause polarization of atoms or molecules, and radiation of 2.45 GHz definitely does not cause polarization.
The frequency of 2.45 GHz from the entire HUGE RANGE OF MICROWAVE RADIATION was chosen because it affects water molecules causing HEATING THROUGH THE INCREASE IN THE KINETIC ENERGY OF THESE MOLECULES. (did you hear about the thermal motion of molecules at school?)
That is, as mother nature bequeathed according to the laws of thermodynamics.

And microwave radiation affects only water molecules, and if you don’t believe it, try heating correctly cooked unboiled spaghetti of the highest grade, where water molecules are bound by “gluten” ... and that’s all - they don’t heat up! But a juicy steak - yes! Thin pancakes do not heat up at all! And all because the water from there during the cooking process all evaporated, and that's it! No, no heat.

Heating takes place in top layer about 3 cm, and the lower layers are heated by ordinary heat transfer!

In addition, microwave ovens are shielded! And secure! According to international standards, without which the goods will not be released for export! If you don’t climb in there or don’t shove pets into the oven, you will never have problems. And every year international standards are getting tougher, forcing manufacturers to improve production technology.

Carcinogens are always formed when heated, even in a double boiler - the question is in the amount thereof. After all, a person has developed protection against them for thousands of years.

If you cook soup in the microwave, then there will be no carcinogens there, since high heat removal by water will be ensured. When cooking meat, vegetables, etc. the microwave oven is between the frying pan and the double boiler, and much closer to the double boiler than many people think - very close.

The statement about milk is true, but if you boil it over a fire, the situation will be the same. because breast milk does not boil in the breast and that's it. So mother nature said, and therefore the substances contained in it are not designed for this. Heat milk in a steam bath to 36-40 degrees and everything will be fine!

And one more thing: HEATING THE OVERVIEW OF VITAMINS LEADS TO THEIR DECAY, it's not about the microwave, it's about heating!

The rate of heating of food depends on the MASS. The more you put in the oven, the longer the food will cook or heat up. And the more you set the power, the more surface heating will be and, as a result, the amount of carcinogens will increase, but if you compare it with a frying pan, then in order to compete with it you will need as much power as you will not find in any store. Why? PROHIBITED BY INTERNATIONAL STANDARDS. That is, powerful microwave ovens - only for industrial non-food production

As for isomers, yes, there are such in nature. Only an isomer from electromagnetic radiation with a frequency of 2.45 GHz cannot be formed in food - for this it is necessary to act on atomic bonds in molecules, which is not a property of this frequency.

In general, the article is typical - copied. If this is a critical article, then it is fake. You need to criticize at least somehow based on the facts after all. Research of course yes, but where are the links?

• Comments: 1

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

Comments: 1

Completeness. I agree with Alex. Why stir up concern with baseless accusations towards household microwave ovens? To the author of the accusatory material: are you from a sect, by any chance? Without really understanding the nature of the process, you scare people with horrifying statements. Because of such "Ryabinovtsev" people suffer.

• Comments: 73

  No, not in a sect :). You have read our opinion. Thanks for sharing yours. The choice is a personal matter. I don't have a microwave and never will.
  By the way, an interesting fact about mobile phones(speaking of radiation): when MTS came to Belarus (such a communications operator, before that it was actually only Velcom), it was in 2002 - the harm of radiation was even discussed at the state level. At the refresher courses for employees of the Sanitary and Epidemiological Stations, or, as they say now, hygiene centers, they even gave a lecture and gave out leaflets with recommendations about the time of the conversation and the effect on the brain. It said that when talking, the temperature of the brain rises by 1-2 degrees. There were also strict requirements for the installation of repeaters - they could be seen quite high on the roofs, since strong radiation has a negative effect on the human body.
  The brochure included points of use mobile phone that are particularly memorable:
  1. The conversation session is no more than 30 seconds.
  2. Do not put the phone to your head during a call.
  3. No more than 30 minutes of calls per day.
  4. In no case do not allow to use cell phone children (I do not remember the age from the brochure)
  And where are these requirements now? The antennas are right on the lampposts. Children walk around with mobile phones all the time (although they should not carry them even in their pockets). BUT about the time of the conversation ANYWHERE do not say. The state benefits from the presence of cellular communications, regardless of our health. Cellular companies are a serious source of income.
  

  Now for the microwave:

  If you have opened your passport to the microwave at least once, then you can clearly find the item there:
  3-5 minutes do not eat food after heating (cooking) in the microwave, in order to restore the molecular structure.
  Those. in microwave oven changes the molecular structure of cooked food. If you don't care, it's up to you. BUT about harm, manufacturers are simply silent, putting pressure on the fact that it is convenient. Moreover, in Belarusian microwave ovens (unlike the Russian Federation), at least they wrote about the molecular structure.

  In general, if you yourself do not take care of your health today, then no one will.
  States do not need a large amount of long-livers, healthy, teetotalers and clairvoyants, since they need to pay longer pensions, they do not raise the pharmaceutical industry (the most profitable business is drugs, then weapons, drugs, etc.), and do not drink alcohol (500-1000% profitability and 100% profit control) and are not needed, those who think a lot.
  So it's up to you to decide what is and what is not. What do you eat and what do you love more: going to the pharmacy or to the sports section.

  • Comments: 11

    Class! And in the USSR, lobotomy was not so actively used, preferring to treat dissidents with more “spiritual” chemistry. However, this does not justify the Inquisitors from the lobotomy. So, imbued with love, and not with the desire for dictatorship, the view from Belarus is extremely informative, useful and relevant, for which it frees the author not only from Solovki, but also from the microwave! 😀 *CRAZY*

    Comments: 1

    According to the norms (RF), the power flux density should not exceed 10 μW / cm ^ 2 in the microwave range.
    My device shows near the microwave door up to 40, when dialing a mobile up to 100, and in a conversation 30-40!

    Comments: 24

    I fully support Alexander's comment (admin).
    This opinion is worth it.
    Let me reiterate what is important:
    In the first place - Profit, in the Second - the Health of citizens. And it's hard to refute, there are too many examples...
    Here are some of them:
    1. Most believe that there is no other than radio waves better way links to long distances but it's not, there are ways.
    2. Today is the 21st century, and cars are still on ancient gasoline engines. Think there is no better, cleaner way? - There is.
    3. Wires of electric lines overhead, but there is a lighter and safe way transmission of electricity.
    4. Alcohol (ethyl poison) freely sold in food (!) Food stores?
    The list can go on and on…
    Men and women, boys and girls, we are entering an interesting era, where completely new and promising technologies will appear, where they will protect health, and not cure the consequences of poisoning, where there will be flights into space, like flights, where people will live, and not reside…
    But it is important to remember that no one will take care of you personally, except for yourself. And the mind is given to us and opportunities for self-sufficiency. And only we ourselves are free to manage ourselves and our lives.

    Comments: 7

    “3-5 minutes do not eat food after heating (cooking) in the microwave in order to restore the molecular structure”
    - I would like to see under a microscope how this molecular structure is restored. Herself. After physical destruction. It becomes just scary, transformers in the macrocosm, not otherwise. A good topic for the Ren-TV channel. About 3-5 minutes: cooked food is recommended not to be consumed so that it cools down and does not burn the user and he does not sue the manufacturer. Approximately from the same opera that "do not put the cat in the microwave"

    • Comments: 1

      Very great harm if eaten immediately after heating, because. food continues to cook from friction / vibration of molecules => getting into the digestive organ, unsedated molecules continue to cook the mucous membranes and walls. Therefore, it is recommended to let the food cook for 5 minutes ... and in general, almost all stomach diseases from burns, due to the intake of hot food and not necessarily from the microwave ...

• Comments: 24

  In the USSR they produced, but carefully. Nevertheless, they counted on preserving the health of citizens (it was necessary for the defense of the country).

Comments: 1

Before writing the article, it would not hurt the author to get acquainted with the course of physics. Brad is complete. To change the molecular structure requires exposure ionizing radiation(X-ray, gamma), but not microwave (with frequency characteristics of 2450 MHz - and a wavelength of about 120 - 130 mm). Waves with such a frequency can only set in motion polar molecules (water), which leads to an increase in their kinetic energy and, accordingly, to heating of the substance (temperature increase is proportional to the amount of energy). Moreover, such heating occurs only in the surface layer (to a depth of 20 - 30 mm), further heating in depth occurs only due to heat transfer.

Comments: 2

Physics and chemistry are good. But health studies speak much more eloquently! So why argue? The data of physics and chemistry are only an application to health research, as confirmation. I say this as a housewife who has not lost her mind, and not as a scientist.

Comments: 0

I propose to look at the question of the harm of a microwave oven, from the point of view of microbiology. an egg in a microwave oven explodes - accordingly, all microorganisms in a particular product explode. now inoculate from a product heated without a microwave. and you will be convinced of the presence of pathogenic bacteria. NOW LORD THINK or eat quickly with a microwave or subject the product to a long heat treatment. those. to stand at the stove for life!

Comments: 1

Let's not talk about multicookers, they have Teflon and similar non-stick coatings, it's definitely not better there.

Comments: 1

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

Comments: 1

At the expense of the multicooker, I agree a good thing. there are also multi-cookers-pressure cookers - it saves cooking time at times, and the meat is simply the most tender and in just 20-25 minutes. at the expense of Teflon in a slow cooker ... it was like that, but, gentlemen, the 21st century is outside the window - for example, I have a bowl with a ceramic coating. I use more semi years — coverage ideally.

Comments: 1

And in general, cooking is not provided by nature. Any heat treatment changes the product, and not in better side. For those for whom health is above all, you need to pay attention towards a raw food diet and naturopathy, and not think about the least harmful way to spoil food. And I myself cook almost everything in the microwave, anyway, you won’t live more than 120 years.

Comments: 2

Alex “And microwave radiation affects only water molecules, and if you don’t believe it, try heating correctly cooked unboiled spaghetti of the highest grade, where water molecules are bound by “gluten” ... and that’s all - they don’t heat up!”

But no - shove any non-conductive substances into the microwave. For example - a Soviet faceted glass - is heated (well, let's say there is lead in the glass). But - polyvinyl chloride - one of the best dielectrics - melts to charring.

Comments: 2

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

Comments: 73

It all comes down to whether you believe in " living water”, that is, that water has its own memory and can change its state from various environmental factors. A phenomenon that scientists with all the physics and chemistry studied to date cannot explain.
So, microwave oven is one of such factors that, by affecting water molecules, irreversibly changes the composition of the product at the molecular level, which, unfortunately, is still difficult to confirm theoretically. But in practice...

Comments: 2

This is where your trouble lies, that you use religious categories (believing or not believing). It’s more honest to write - at the present time they don’t know if there is harm from these stoves or not.

Comments: 73

I personally do not use, do not intend to buy and do not recommend to others. Although I have a slow cooker, and a double boiler and an induction hob.

Comments: 1

%) Ladies and Gentlemen, I will express my version, it is consistent with the opinion of sane people. Any effect on the protein mass by any type of energy (heating on fire, heating by exposure to microwave laser ultrasonic radiological electric, etc.) that leads to heating above body temperature 34- 43 degrees is bad for health, read the Bible. Eat everything raw, you will be healthy, but you still won’t live to be 120 years old, and if you fry, cook, stew, you won’t reach 120 years either. galvanized dishes are just a chatterbox and lead away. Microwaves heat up the water i.e. make water molecules fuss faster. And the fact that the structure of water changes is how it changes with any impact on it, even thoughts. And talk about the dangers of exposure to microwaves is all either from poverty or from stupidity. heat teflon to red heat. In everyday life, as in production, there is a concept of the maximum permissible dose of radiation concentration and the content of heavy metals. Watching a TV for 6 hours every day will lead to stupidity much faster than talking on a cell phone. Well, if you like to fry in a cast-iron frying pan, fry. Well, don't fool the rest.

• Comments: 1

  1. Could you give the number of the verse and page from the Bible you mentioned, where it says that “warming up above the body temperature of 34-43 degrees is unhealthy”?! This is nonsense. There are no such lines in the Bible.
  2. Regarding the change in the structure of water:
  Did you even read the article? That's not what it says. I’ll quote you: “This friction causes significant damage to food molecules, tearing or deforming them, creating structural isomerism” .... “In other words, a microwave oven causes the breakdown and changes in the molecular structure of products.” Read the article yourself with attention so that I don’t repeat everything.
  3. Now about the "harmful effects of heavy metal Teflon microwaves from cast iron, aluminum, galvanized utensils":
  Believe it or not. Your health and you decide how to spend it. The purpose of this article is to warn. I wish all the debaters that you are right and microwaves are completely safe, but personally I threw mine away a long time ago: health is more expensive.

  Comments: 1

  The article is nonsense, sucked from your finger. Water in liquid form has no structure. When a water molecule breaks down, oxygen and hydrogen are formed. Well, don’t stand near a working microwave! But you can’t eat mashed potatoes with microwaves. They will remain in the oven.
  BUT cancer cells existed long before MV. And there is no need to write off all human troubles on them (MV).

  • Comments: 904

    It is clear that the microwave is convenient, but is it really convenient to get sick later? Regarding the facts sucked from the fingers, unfortunately we are not the only ones talking about them. Are scientific men wrong too?! And, the fact that humanity agrees to say that it is black, that it is white - just to justify the reluctance to change one's life and habits - is a long-known fact ... Yes, people used to get cancer, they got sick less, it's just all together, all the harmful factors all this leads to what we have now