Heating food in the microwave harm and benefit. Microwave ovens cannot leak dangerous levels of electromagnetic radiation

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

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

I want to say right away that most of the negative reviews are due to elementary ignorance of the device. I recommend that you definitely read my article on. This will make it easier for you to weed out false myths from real research.

Myth one- Microwaves are radioactive. This is the reasoning of people far from physics. The waves emitted by the magnetron are non-ionizing. They cannot have a radioactive effect either on products or on people.

Myth two- in the microwave, the molecular structure of the products changes. Everything that is cooked in it becomes carcinogenic. I have not found a single scientific study that would confirm this. Make the product carcinogenic under the power of X-ray and ionizing radiation. Microwaves are not. Moreover, a carcinogen can be obtained by overcooking the product in oil. On a regular frying pan!

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

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

Scientific evidence of the harm from the microwave and its benefits

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

• heat
• long cooking time
• water used in cooking. Part of the water-soluble nutrients remains in it.

It has been scientifically proven that foods lose less nutrients in the microwave than on the stovetop. This happens, firstly, because water is not used.

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

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

Next study showed that 97% of the flavonoid antioxidants in broccoli are destroyed in the microwave. At the same time, if it is cooked on the stove, only 66% will be destroyed. This argument is often used by opponents of microwaves. But let's be realistic - during cooking, we also calculated those substances that went into the water. Are you going to drink this water?

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

Research still speaks in favor of heating and cooking food in a microwave oven. It loses less useful properties foods than when boiling and frying.

Is a microwave oven harmful to health?

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

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

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

As I wrote above, in a microwave oven, food is heated to the boiling point of water. With uneven heating, the complete destruction of pathogenic bacteria does not occur. Therefore, it is advisable to cover the dishes in which you cook. So the product warms up faster and, together with the splashes, bacteria will not settle on the walls of the stove.

It is harmful or not to heat food in the microwave or cook, everyone decides for himself. When making a decision, I advise you to pay attention to the opinion of WHO. She officially confirmed that such a technique does not have a harmful effect on humans. And also it is not harmful to food.

The only warning that WHO has expressed concerns cores. People with implanted cardiac pacemakers should not be near the switched on device. Streams of microwaves can adversely affect the operation of the pacemaker. This applies not only to microwave ovens, but also to mobile phones.

Why not all dishes are suitable for the microwave

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

I myself have been using the microwave for a long time. Mainly to warm up food. Sometimes I can cook. By the way, it works great. Without a single drop vegetable oil. Prepares literally within 5 minutes, does not burn. If you use 1.5% milk, you get a dietary breakfast!

I want to give you some simple advice:

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

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

Of course, this does not mean that you need to abandon the passivation, baking and cooking. There must be a measure in everything. A microwave oven is just a useful addition to a gas or electric stove. What do you think?

PS: I moved to Ufa

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

It is already the 2nd week since we live here. While looking around, gradually studying what and where is located. At least I stopped walking around the apartment in a jacket and 2 pants 🙂 So, acclimatization is almost over.

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

Modern technologies make our life easier and more comfortable. Most people use microwaves. These devices will save time and effort when cooking. Before buying a microwave oven, many people think about whether these devices are safe for human health. After all, there are rumors that microwaves adversely affect the condition of the products that people eat. The harm of the microwave is not entirely proven. The opinions of scientists are divided.

Some research on the benefits of microwaves suggests that microwave ovens significantly reduce the number of diseases associated with the gastrointestinal tract. This is explained by the fact that people do not need to add oil when heating and cooking food.

Microwaved food is similar to steamed food. This method can be called safe for health.

Some experts believe that the microwave allows you to save in products the largest number nutrients that cannot be broken down a short time their preparation. Studies show that cooking on the stove results in over 60% food wastage. useful elements. But the use of microwaves for cooking retains almost 75% of nutrients.

Microwave Harm:

• Food cooked in the microwave is a danger to human life.
• Foods cooked in the microwave are destroyed, undergoing irreversible changes.
• Microwave-cooked food contains microwave energy that is not present in conventionally cooked food.

The microwave oven and its effect on the human body is a matter of controversy. WHO assures that radiation from a microwave does not harm a person, and, therefore, it is safe to heat food on it. However, it is worth noting that an intense microwave flux affects the operation of implanted pacemakers. That is why it is better for people using pacemakers to avoid using microwaves and cell phones.

Harm of microwaves: myth or reality

Many people use microwaves, but at the same time they cannot decide on the answer to the question: “Are microwaves harmful to health?” The press is full of articles that the influence of microwaves is so dangerous that it can lead to illness and even death. Readers can be frightened by "molecular rot", "rupture of molecules" and other terrible terms. Some myths can be successfully debunked.

An insufficiently informed person can fall under the influence of myths, which all as one say about the undeniable harm of microwaves and the inadmissibility of eating food heated in a microwave.

You can, of course, cook in the microwave. Here everyone must determine for himself which of the arguments to believe. Before you make a purchase or get rid of a microwave, you should familiarize yourself with how it works.

Microwave device:

• The furnace body contains a magnetron that emits electromagnetic waves having a certain frequency. The length is determined so that the microwave does not interfere with the operation of other appliances in the room.
• Electromagnetic radiation is produced not only by a microwave oven, but by telephones, electric shavers, etc. But so far there has been no reliable information that there are victims of it.
• The walls of the device are well insulated in order not to let the radiation out of it.

The conclusion may indicate that the device is quite safe for human use. But here it is worth clarifying one nuance - food should be cooked in a microwave oven, the service life of which has not expired. An old microwave oven model can be hazardous to human health. In the instructions for them, they usually wrote that it was not worth being at a distance of one and a half meters from her.

Scientific evidence of harm from microwaves

Many scientists look at the influence of the microwave in different ways. Some consider it safe for cooking and eating it inside, others argue that food warmed up in it carries an increased danger. Evidence is important here, otherwise opinions can be confused.

The whole truth about the dangers of a microwave oven can be told after the device of the microwave oven is thoroughly studied.

The appliance is used to heat, defrost or cook food using microwaves. Waves set molecules in motion, thanks to which food is heated. It has been scientifically proven that radiation does not penetrate products more than three centimeters.

Research scientists on the dangers of microwaves:

• Microwave exposure leads to the breakdown of food.
• During heating, carcinogens appear in food, which are dangerous to human health.
• Food changes in composition, which leads to disruption of the gastrointestinal tract.
• The growth of cancer cells begins to progress if you constantly eat food cooked in a microwave oven.
• Food cooked in a microwave has a negative effect on the digestive system, which leads to its decomposition.

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

Terms of use: is the microwave harmful

Modern scientists debunk myths about the dangers of microwaves. It has been proven that food heated in the microwave does not lose its beneficial properties, but retains them. For safe work microwave oven, it is important to follow the instructions for its use, to know how many years it is safe to use a microwave oven.

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

By heating food in the microwave, you can be sure that various E. coli and other microorganisms will die, as high-speed heating kills them. The microwave oven also cannot lead to the disintegration of molecules. And you can be close to modern devices, since the proportion of radiation is very small.

Rules for using the device:

• The microwave must be properly installed.
• Do not block the ventilation of the device.
• No need to open the device during operation.
• Do not use a microwave oven with broken glass.

You need to heat up a small amount of food at a time. You can not heat food in a metal dish. Reviews of doctors about the microwave are ambiguous. But many argue that food cooked in it is healthy, as it almost does not lose its qualities.

How do microwaves affect humans?

Studies have shown that microwaves change the structure of foods. In people who consumed such products, there was a change in the composition of the blood, an increase in cholesterol and a decrease in hemoglobin. Determining the harmfulness of a microwave, you need to take into account only real facts based on scientific evidence.

Microwaves are dangerous because, under the influence of waves, the body ceases to absorb elements useful for it.

At present, numerous studies are being carried out on the effect of electromagnetic waves on human health, but the results so far do not indicate direct harm. It has been proven that many vitamins are preserved in foods when heated. When purchasing a microwave, it is important to know its pros and cons, why it is impossible to open it during operation, etc.

Adviсe:

• Keep a safe distance when using the microwave.
• Use only modern models from well-known and reliable manufacturers.

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

What is the harm of a microwave (video)

The thermo pot is very convenient to use, saves time and effort when preparing various dishes. In one of the episodes of the program, Elena Malysheva spoke about the dangers of a microwave oven. But whether it is harmful or not, it is still not possible to unequivocally answer. Therefore, before buying, it is important to study the opinion of experts and decide which one is more convincing.

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

No wonder. After all, the first mobile phones, washing machines and refrigerators were called the tools of the devil by the clergy. They urged not to use such equipment, so as not to incur various troubles. Slowly, this household appliance has acquired myths and horror stories. Let's find out what research has been done in this area.

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

Myth one- Microwaves are radioactive. This is the reasoning of people far from physics. The waves emitted by the magnetron are non-ionizing. They cannot have a radioactive effect either on products or on people.

Myth two- in the microwave, the molecular structure of the products changes. Everything that is cooked in it becomes carcinogenic. I have not found a single scientific study that would confirm this. Make the product carcinogenic under the power of X-ray and ionizing radiation. Microwaves are not. Moreover, a carcinogen can be obtained by overcooking the product in oil. On a regular frying pan!

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

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

Scientific evidence of the harm from the microwave and its benefits

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

• heat
• long cooking time
• water used in cooking. Part of the water-soluble nutrients remains in it.

It has been scientifically proven that foods lose less nutrients in the microwave than on the stovetop. This happens, firstly, because water is not used.

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

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

Next study showed that 97% of the flavonoid antioxidants in broccoli are destroyed in the microwave. At the same time, if it is cooked on the stove, only 66% will be destroyed. This argument is often used by opponents of microwaves. But let's be realistic - during cooking, we also calculated those substances that went into the water. Are you going to drink this water?

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

Research still speaks in favor of heating and cooking food in a microwave oven. It loses less useful properties of products than when cooking and frying.

Is a microwave oven harmful to health?

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

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

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

As I wrote above, in a microwave oven, food is heated to the boiling point of water. With uneven heating, the complete destruction of pathogenic bacteria does not occur. Therefore, it is advisable to cover the dishes in which you cook. So the product warms up faster and, together with the splashes, bacteria will not settle on the walls of the stove.

It is harmful or not to heat food in the microwave or cook, everyone decides for himself. When making a decision, I advise you to pay attention to the opinion of WHO. She officially confirmed that such a technique does not have a harmful effect on humans. And also it is not harmful to food.

The only warning that WHO has expressed concerns cores. People with implanted cardiac pacemakers should not be near the switched on device. Streams of microwaves can adversely affect the operation of the pacemaker. This applies not only to microwave ovens, but also to mobile phones.

Why not all dishes are suitable for the microwave

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

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

I want to give you some simple advice:

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

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

Of course, this does not mean that you need to abandon the passivation, baking and cooking. There must be a measure in everything. A microwave oven is just a useful addition to a gas or electric stove. What do you think?

PS: I moved to Ufa

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

It is already the 2nd week since we live here. While looking around, gradually studying what and where is located. At least I stopped walking around the apartment in a jacket and 2 pants 🙂 So, acclimatization is almost over.

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

What we eat greatly affects our health, because there is a saying: “You are what you eat” for a reason. Many people recommend eating raw food, but eating everything raw is not always possible and not always acceptable, so we have to cook food somehow. For food to be truly healthy, it must be prepared from quality products, but it seems that you need to forget about using a microwave, although using it can be very convenient. What are the dangers of microwaves? And why was there a ban on the use of microwave ovens in the Soviet Union in 1976? In this article, I will review what we know about the health effects of microwaved food.

How food is cooked in the microwave

Food in the microwave oven is heated by electromagnetic radiation high frequency (2.4 GHz), which operates inside the oven and is absorbed by the heated food. Since water molecules are bipolar (they have a pronounced positive and negative pole), electromagnetic oscillations cause resonance in them, transferring energy to them. Molecules spin very fast, polarity changes occur millions of times per second. Molecular friction is created, due to which the food is heated.

If the food or object in the microwave does not contain water, it will not be heated by this effect. Probably everyone noticed that food in the microwave warms up unevenly, this is due to the fact that the water in the food is unevenly distributed. There are very hot places that can burn you, so mothers are not recommended to heat baby bottles in the microwave, as the baby can simply burn. In addition, heating a plastic bottle in a microwave oven can actively leach toxic substances out of them into food. One of the worst contaminants is Bisphenol A, which is very common in plastic containers.

Contrary to popular belief, microwave ovens do not heat food "from the inside". When cooking bulky products in a microwave oven, the outer layers are first heated by microwaves, and the inner layers are heated by heat conduction.

In addition, new compounds are created in the microwave that do not occur in the human body or in nature, called radiolytic compounds. However, it is not yet known how these compounds affect the body. In addition to the thermal effect, microwaves also have athermal effects, which are still very poorly understood, because they are not so easy to measure. Some scientists suggest that it is the athermal effects of microwaves that explain most of the deformations and degradation of cells and molecules.

As an example, microwaves are used in the field of genetic engineering to weaken cell membranes. In fact, scientists are using microwave ovens to destroy cell defenses. After exposure to microwaves, cells become easy prey for viruses, fungi and other microorganisms.
The blood is usually warmed up before being transfused. It is now known that blood heated in a microwave oven is deadly to humans. One woman died in 1991 after a blood transfusion from a microwave oven.

Microwave radiation can escape

In general, problems with leakage of microwave radiation were in older models of microwaves. Theoretically, when properly grounded, a very small amount of radiation penetrates the sight glass, which, according to the US Food and Drug Administration, is "below the level that causes harm to humans." However, according to Powerwatch, a non-profit independent organization that disputes microwave safety claims:

"Even when the microwave is fine and working well, microwave levels within the kitchen are likely to be significantly higher than from any nearby cell phone stations."

When using a microwave oven, regularly check the quality of the insulation in the door to prevent radiation from leaking through it. If the door does not close properly or if it is damaged, do not use this oven.

But even if the microwave is fully operational, at a distance of 30 cm from it, a magnetic induction of 40 μT is created, and only 0.4 μT associated with the development of leukemia. Therefore, of course, better near do not stand with a working microwave and do not allow children to be near it.

Nutrients disappear in the microwave

Surprisingly little research has been done on how microwaves affect organic molecules and on how the human body responds to eating microwaved food. Most of the research was done before the year 2000, most likely because researchers are now focusing on more trendy topics such as health effects. cell phones and computers that create a giant cloud of electrosmog around the world.

The studies that have been carried out, however, for the most part confirm that foods cooked in a microwave oven lose their nutritional value.

A study published in the journal Food Science and agriculture in 2003, showed that microwaved broccoli in a small amount of water lost up to 97% of its beneficial antioxidants. By comparison, steamed broccoli loses about 11% of its antioxidants. The amount of phenolic compounds and glucosinolates also decreased, but the level of minerals remained unchanged.

A study by the Japanese scientist Watanabe showed that only 6 minutes of microwave heating of milk is enough to make 30-40% of vitamin B12 inert, i.e. useless.

A recent study by Australian scientists showed that microwaves induce a higher degree of protein "folding" than conventional heating.

Microwaves can destroy the important disease-fighting antibodies in breast milk that protect your baby from all sorts of diseases. In 1992, Quan found that breast milk heated in a microwave oven loses lysozyme activity and is more susceptible to pathogenic bacteria.

Quan stated that the microwave does more damage to breast milk than other methods of heating.

Diseases Caused by Microwave Radiation

When living tissues are exposed direct impact microwaves, various unpleasant symptoms may appear as a result. People who have been exposed to microwave radiation high level experience a variety of symptoms, including:

• Insomnia, night sweats, and various sleep disorders;
• Headaches and dizziness;
• Increase lymph nodes and weakening of the immune system;
• Violation of cognitive functions;
• depression and irritability;
• Nausea and loss of appetite;
• vision problems;
• Frequent urination and intense thirst.

There is evidence that people living near sources of high-frequency electromagnetic radiation, for example, near cell towers, complain of similar symptoms, which manifest themselves in varying degrees. According to Professor Franz Adelkofer, a leading scientist in the biological effects of EMF fields:

“There is real evidence that high-frequency electromagnetic radiation can have a genotoxic effect. And this DNA damage is always the cause of cancer. We found this deleterious effect on genes at levels well below the safety limits. That is why we think that it is necessary to base the maximum safe levels of radiation on biological effects, and not on thermal ones. They should be based on biology, not physics.”

Is there a microwave effect?

Some experts claim that the effect of microwaves is only a "heating effect", in other words, they claim that cooking in a microwave oven is no more harmful than conventional heating in an oven. They argue that since microwaves are non-ionizing radiation, microwaves simply cannot damage blood cells or reduce the folic acid content of spinach. Others suggest that there is a kind of "microwave effect" that causes changes in molecules that conventional heating does not. For many years, it was officially believed that the "microwave effect" was a myth.

However, study after study provides evidence that the effect of microwaves on food cannot be explained by the heat effect alone. In an article titled "DNA and the Microwave Effect" (published by Pennsylvania State University in 2001), the author reviews the history of the "Microwave Effect" controversy. He explains that while the fundamentals of thermodynamics and physics say that the "microwave effect" is impossible, research is constantly showing evidence of its reality. Some of the main facts listed in the article:

• Microwave heating and conventional heating may be identical at the "macro" level, but they appear to be different at the molecular level.
• Microwaves are effective for sterilization and have been studied for several decades. Here, scientists cannot come to a consensus, some believe that sterilization is carried out due to the thermal effect, others argue that it cannot be explained only by the thermal effect.
• Scientist Kakita successfully demonstrated in 1995 that microwave ovens were able to fragment and destroy viral DNA, which could not be done by heating without exposure to microwaves.
• Numerous studies indicate that there are several mechanisms of DNA destruction without exposure to ionizing radiation, but no theory currently allows to explain this phenomenon.

Some scientists use the "microwave effect" to significantly speed up chemical reactions, sometimes by multipliers of thousands, resulting in a reaction completed in minutes that would otherwise take days or months and would require the addition of various chemicals.

The article says:

“... It seems that there is reason to believe that the microwave effect really exists, even if it cannot be adequately explained yet. What we know at present is somewhat limited, but there may already be enough information available to form a viable hypothesis. The possibility that electromagnetic radiation in the non-ionizing frequency range can cause genetic damage could have significant implications for the current controversy regarding the safety of microwave antennas, power lines and cell phones."

I haven't used a microwave in a few years now and don't have much trouble without it. Whether or not to use a microwave oven, everyone decides for himself. For many, convenience comes first. But consider, even if there is a potential risk, is the convenience worth it?

The publication used materials from the article by Dr. Mercola "How Your Microwave Oven Damages Your Health In Multiple Ways"

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Harm of LED lamps

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:

“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. 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 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 heated in the 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 magazine 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.

Change in elemental nutrients, resulting in 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.
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.
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 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 functions 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 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 - on his own own risk- 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 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 effects 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 came to life modern man 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 penetrate freely 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 erratic friction causes significant damage not only to water molecules, tearing and deforming all food at the 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 movement of atoms or molecules in a material, which means that such 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