Heating in the microwave harm or benefit. Microwave carcinogens.

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 work of the microwave oven is organized according to 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 - in contrast, for example, from 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 electric radiation into thermal energy many people 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 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.

The leakage of microwaves through imperceptible cracks, and even more so into open door if the generator is not turned off, it 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 have not yet been able to purchase a detector, you can check the oven as follows:

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.

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

Checking with a detector

The most reliable and effective is the test using a special device called a microwave radiation 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 fixture may cause harm. Therefore, you should consider the rules for handling it:

• Stay away from the appliance when operating.
• Do not place the microwave oven cooker or at the dinner 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 metallic 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, being electrically conductive, they can cause sparks and electromagnetic fields that are 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 made of thin plastic or waxed cardboard, unglazed ceramic, resistant to high temperatures plastic.

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 serviceability of the microwave oven itself, so that it works in the kitchen for a long time and safely.

Microwave ovens are ergonomic and convenient devices. However, what does radiation do to our food, and how can it affect our health?Is microwave food harmful? Here are some facts about microwave ovens.

In the rest rooms of offices, shops and residential buildings For decades, the microwave oven has been used to reheat frozen food, previously cooked food for decades. In fact, some of the city's cafes also have microwaves for cooking and defrosting food, everything from hot meals to snacks. This not only saves time and allows restaurateurs to serve your favorite dishes very quickly, providing a "wow factor" for those who are not familiar with these appliances.

However, Google searches - “are microwaves safe?”, “is microwave food harmful”, you will receive a flurry of information from interested parties, laymen and even scientists who are concerned that a device is at hand that can harm health . Of course, the prevailing opinion among scientists, food service experts, government agencies and the general public is that microwave ovens are overwhelmingly safe when used as intended. However, there may be some legitimate questions about the safety of certain aspects of microwave technology.

Let's take a closer look at some facts about microwave ovens currently in use.

How do microwave ovens actually heat food?

Microwave radiation is a form of non-ionizing radiation, meaning it cannot directly break atoms or molecules, it lies between radio waves and infrared frequencies in the frequency range.

Microwave radiation cannot damage the DNA of living beings, as X-rays and gamma rays do. However, microwaves can obviously cause a heating effect, and can be harmful or even kill at high power. This is why microwave ovens on the market must operate below the strict limits set by the government standard.

Most microwave ovens operate with microwaves at a frequency of 2.45 gigahertz with a wavelength of 12.24 cm. The prevailing opinion is that the molecules in food, in particular water, absorb energy from the waves through dielectric heating. That is, since water molecules are polar, having a positive and a negative pole, they begin to rotate rapidly in an alternating electric field. Through this rotation, it is believed that additional heating of food occurs.

However, there are some scientists who disagree with this opinion, suggesting that other interactions between particles may be the cause of the heating.

Microwave ovens only heat food from the outside

While many people believe that this is the case, microwave ovens actually work on the outer layers of food, heating it up by exciting the water molecules there. The inner parts of the product are heated as heat transfers from the outer layers to the inside. So the microwave can only cook a large piece of meat about one inch deep inside.

Metal ingress into a microwave oven is dangerous

Metals reflect microwaves, while plastics, glass, and ceramics allow them to pass through. This means that metals do not heat up appreciably in the microwave. However, thin pieces of metal such as foil or fork tines can act as antennas and the waves arc from them and produce significant sparks.

The microwave oven is an economical way to cook food

Indeed, a microwave oven consumes less energy to heat food than conventional ovens, all energy consumption is focused directly on food, compared to an oven in which energy is spent on heating element and the surrounding air. In fact, the Energy Star technology in the microwave is estimated to save up to 80% of the energy needed for a microwave when cooking or reheating small portions of food.

You can't heat oils in the microwave

Oils such as olive oil do not heat in the microwave also because their molecules do not have the polarity that is found in water. It is also true that frozen butter is difficult to melt in the microwave because most of the matter is butter and only a fraction is water, present as ice, which holds the water molecules in a locked crystalline form, making it harder to wobble.

Heating plastic in the microwave can be dangerous

Safe utensils for use with a microwave oven are ceramic and glass utensils, it is better to use special utensils. The use of plastic is dangerous, because. when heated, it releases toxic substances, phenols.

Boiling a cup of water in the microwave can cause it to explode

One of the potential hazards of microwave ovens is getting burned over heated water. What can happen that when ordinary water is heated in a microwave oven in a pure ceramic or glassware too long, it can prevent the formation of bubbles, which tend to cool it down. Water can become superheated past the boiling point. Therefore, when it is broken, said to be moving it or removing something in it, the heat releases violently, spewing boiling water from the cup. To avoid this risk, only a minimum amount of time is needed to heat the water.

Microwave cooking can be unsafe

Indeed, microwave ovens do not always heat food evenly, sometimes leaving cold zones next to hot ones. If you are cooking raw meat, this can be dangerous as harmful bacteria can remain.

Microwave ovens cannot leak dangerous levels of electromagnetic radiation

For decades, scientists and consumers have been subject to debate about possible consequences effects of non-ionizing electromagnetic radiation on living tissues. Since we cannot reliably investigate during the life of people in a controlled experiment in the laboratory, it is very difficult to understand what risks the fields radiated from power lines carry, cell phones, computers, clock radios, and, of course, microwave ovens. We know strong fields increase the risk and incidence of cancer and other problems, but what about the cumulative effect of small exposures, or exposure to children?

It is known that the housing of a microwave oven limits the amount of microwaves that can flow out of the oven during its lifetime, the radiation power at about 2 centimeters from the front surface of the oven is 5 milliwatts (mW) of microwave radiation per square centimeter. This limit is much lower than the maximum allowable. It is also true that microwave energy decreases sharply with distance from the radiation source. The measurement was taken 20 inches from the oven and the radiation was about one-hundredth of the value measured at 2 inches. Safety standards also require all microwave ovens to have two independent locking systems.

And yet, is food from the microwave harmful?

This fact has not been proven. Any type of food preparation is known to change the chemistry of the food. This may reduce the level of some nutrients, may also increase the levels of others, such as lycopenes, or make them more available for digestion. The prevailing view is that microwaves do not alter foods in ways that are more detrimental than other cooking methods. In fact, some scientists argue that faster cooking times may actually retain more nutrients compared to other methods.

However, we don't know enough about nutrition and the cumulative effects of food, some of which can be dangerous associated with microwaved food... there is a theory that microwaves change chemical composition protein in such a way that it becomes harmful.

Microwave ovens were invented by accident

It's a delusion. The first microwave oven was invented by German scientists commissioned by the Nazis. This was done in order not to waste time on cooking and not to carry heavy fuel for stoves with them during the cold Russian winter. During its operation, it became clear that food cooked in a microwave, which negatively affects the health of soldiers, and its use has decreased.

In 1942-1943, these studies fell into the hands of the Americans and were classified.

At the same time, microwave ovens were extensively studied by Soviet scientists at the Belarusian Radio-Technological Institute and research institutes of the closed cities of the Urals and Novosibirsk. In particular, the biological impact, that is, the effect of microwave radiation on biological objects, was studied.

As a result, back in the Soviet Union, a law was passed banning the use of microwave ovens due to their biological danger!

This data is somewhat alarming, isn't it?

Continuing the work of Soviet scientists, thousands of workers who worked with radars and received microwave radiation were examined. The results were so severe that a strict limit was set at 10 microwatts of radiation for workers and one microwatt for civilians.

But that was in the 20th century, and in modern times - the conclusions drawn government agencies and leading organizations are that microwave cooking is safe as well as convenient. However, it should not be forgotten that there is a limited number of studies that may indicate otherwise. Given the lack of large-scale or conclusive evidence, it is difficult to judge with certainty whether microwaved food is harmful.

It is up to you, the consumer, to choose whether or not to use this device!

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 oven, 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 a microwave oven is heated by high frequency electromagnetic radiation (2.4 GHz) that acts 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 child 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 2000, most likely because researchers are now focusing on more trendy topics, such as the health effects of cell phones and computers, which 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 said the microwave oven causes more damage breast milk than other heating methods.

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 high levels of microwave radiation 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 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 basics of thermodynamics and physics state 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 greatly speed up chemical reactions, sometimes by factors of thousands, resulting in a reaction being 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 could 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

Using a microwave oven makes life easier for many people. The lack of information about the operation of the device gives rise to rumors and myths. Is there any harm to human health of the microwave oven? Or is the device safe and does not cause negative consequences?

Pros and cons

The first microwave ovens appeared in Germany during World War II. A device was needed to speed up the process of making food and heating it in military conditions.

During use, the Germans discovered the negative effect of the microwave and abandoned its use. Instrument schemes appeared with Russian and American researchers. However, after lengthy experiments, a ban appeared in the USSR on the creation of mechanisms as harmful devices for human health.

Many people were interested in whether it is true or fiction that the stove negatively affects a person? Checking the operation of the microwave continues to dispel or confirm the myths about the dangers of the device.

When the furnace is operating, energy is emitted. Radio waves reach lengths from a few millimeters to thirty centimeters. Microwaves are used in microwave ovens, as well as for telephone communications and radio broadcasts, for transmitting signals over the Internet.

The main element in the microwave oven is the magnetron. During the operation of the device, electricity is converted into microwave radiation, which acts on the molecules of the products. As a result, the movement of water particles is accelerated so much that the food is heated by friction.

So the benefit or harm of a microwave oven? In everyday life, the device is useful. It makes it possible to cook or reheat food in a short time, without adding fat.

However, radiation can harm human body, so scientists continue to study the operation of the device. What harm does the device do?

The waves that arise in the process of work affect the work of internal organs and systems. When using a faulty device, the danger increases several times. Despite the manufacturers' claims about the safety of the device, there is harm when using a microwave.

Scientists have determined what changes are diagnosed in the body in adults and children when they stay near the stove for a long time. According to doctors, the cause of many diseases is radiation and the following changes occur:

Change:

1. The composition of the blood and lymphatic fluid changes;
2. Pathologies in the work of the brain;
3. Deformation of cell membranes;
4. Destruction of nerve endings, failures in the nervous system;
5. The risk of developing malignant tumors increases;

What happens to food in the microwave?

Is there any harm in using a cooking appliance? Cooking and heating food in the microwave is quite fast. However, the emerging waves act on the products, changing their structure.

Useful properties disappear, dishes take on an unnatural shape. Violation of the molecular structure of food adversely affects health and leads to various disorders and a violation of the assimilation process.

May occur:

• Violation of the digestive tract;
• Weakened immune system, frequent diseases;
• Increased risk of oncology;

The use of a microwave oven for cooking and defrosting foods leads to the formation and accumulation of carcinogens in them. Instead of useful compounds, glycosides, galactoses, various isomers appear in food, which have a harmful effect on the stomach, intestines and nervous system.

What is harmful microwave oven for humans

There is no exact data on the dangers of microwaves. When using the device, scientists identify the following problems:

List of negative actions:

1. Under the influence of microwaves, there are serious and irreversible changes in the cortex, its work is disrupted.
2. Food cooked in a microwave oven acquires an incorrect structure and is poorly absorbed by the body. Digestive system does not perceive such food, tries to get rid of it. Useful substances do not enter inside.
3. Scientists have found out that microwaves negatively affect the male and female hormonal systems, disrupt their work, and cause serious changes.
4. Changed food does not contain nutrients, minerals and vitamins do not enter the body. The possibility of the formation of carcinogenic compounds in the products that cause oncological diseases is not excluded.
5. Stomach cancer and blood cancer are diseases that are most often diagnosed in microwave food lovers.
6. Prolonged stay near the device provokes a violation of memory, a decrease in concentration and attention.
7. Scientific fact - dishes from the microwave affect the lymphatic system adversely, the immune system weakens, a person often gets sick.

It should be noted that all changes are irreversible, there is also an accumulation of harmful substances.

How to test a microwave oven for radiation?

There are several ways to check how dangerous a microwave is for a person. Some of them are peculiar, but at home it is possible to conduct a similar test.

Here are some tips:

• AT this method two mobile devices are required. One is placed in the device, the door is closed. They call from the second. If the signal passes well, this indicates a high permeability of the microwave walls and serious radiation.
• Set the oven power to 700-800 watts. Place a glass of water inside and turn on the microwave for a couple of minutes. Water for given time should come to a boil. If you get boiling water, then the stove is working and does not let harmful waves through.
• Excessive radiation is present if the microwave door becomes very hot during operation.
• If a fluorescent lamp lights up near a working microwave, then this indicates poor protection and high propagation of harmful waves.

The best and most accurate way to determine if a device is harmful is to use special equipment. The detector is used while the instrument is operating. A glass of water is heated in the microwave. If the check indicator remains green, then this device serviceable.

How to use a microwave oven correctly to reduce the harmful effects on the body? Compliance with the following simple rules will help to cope with negative radiation.

1. It is not recommended to place the device near the place of eating, it is better to put it in places of rare presence.
2. Do not use metal utensils in the appliance. It is possible that parts of the device will be damaged, which will lead to improper operation and increased emission of harmful radiation.
3. It is better not to cook food in a microwave oven, it is recommended only to reheat or defrost food in it.
4. It is impossible to be near the device to people with built-in stimulators, so as not to disrupt the work.
5. After use, the device must be washed and not left dirty.

At correct use, the harmful effects of the microwave oven are greatly reduced. It is not recommended to abuse food cooked in such household appliance. If you notice a malfunction in the microwave, you should refuse to use it and call the repairman.

Video: microwave harm with Elena Malysheva

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Is microwave dangerous to human health: truth or myth?

When microwave ovens first appeared, they were jokingly called bachelor appliances. If you follow this statement, then it is true in relation to the first generation kitchen appliance. However, at present, microwave ovens are equipped with a number of functions and unique features who deserve respect. It is very easy to control the device using a processor that works according to the set parameters. That is why it is important to familiarize yourself with all the nuances of such a technique in order to make sure what effect it has on the human body.

Physical characteristics of operation

For several recent years, you can observe a certain boom in the microwave. The harm of a microwave oven is not a myth, but a strict reality, which has been proven by doctors and scientists. This opinion is supported by the materials scientific evidence confirmed Negative influence microwave on the human body. perennial Scientific research radiation from microwave ovens have established the level of harmful effects on human health.

That's why it's important to stick to the rules. technical means protection or tso. Protective measures will help reduce the power of the pathogenic effect of microwave radiation. If you do not have the opportunity to provide optimal protection at the time of using the microwave for cooking, you are guaranteed a harmful effect on the body. It is very important to know the basics of TCO and apply them in the work in the microwave.

If we recall the basic course of physics in the school curriculum, we can establish that the heating effect is possible due to the work of microwave radiation on food. Whether you can eat such food or not is a rather difficult question. The only thing that can be argued is that there is no benefit to the human body from such food. For example, if you cook baked apples in a microwave oven, they will not bring any benefit. Baked apples are exposed to electromagnetic radiation, which operates in a certain microwave range.

The radiation source of microwave ovens is the magnetron.

The frequency of microwave radiation can be considered the range of 2450 GHz. The electrical component of such radiation is the effect on the dipole molecule of substances. As for the dipole, it is a kind of molecule that has opposite charges at different ends. The electromagnetic field is capable of turning a given dipole one hundred and eighty degrees in one second at least 5.9 billion times. This speed is not a myth, so it causes molecular friction, as well as subsequent heating.

Microwave radiation can penetrate to a depth of less than three centimeters, subsequent heating occurs by transferring heat from the outer layer to the inner one. The brightest dipole is considered to be a water molecule, so food that contains liquid heats up much faster. Molecule vegetable oil is not a dipole, so they should not be heated in a microwave oven.

The wavelength of microwave radiation is about twelve centimeters. Such waves are located between infrared and radio waves, so they have similar functions and properties.

Microwave Danger

The human body is capable of being exposed to a wide variety of radiation, so the microwave oven is no exception. You can argue for a long time about whether there is any benefit from such food or not. Despite the huge popularity of this kitchen appliance, the harm from the microwave is not a fiction or a myth, so you should listen to the advice on TCO, and also, if possible, refuse to work with this stove. During use, you need to monitor the status of the indicator.

If you do not have the opportunity to protect the body from harmful energy, you can use high-quality protection, the basics of TCO, to protect your own health.

First you need to find out the risk that the radiation of a microwave oven can carry. Many nutritionists, doctors, and physicists are incessantly arguing about food prepared in this way. Ordinary baked apples will not do any good, as they are exposed to harmful microwave energy.

That is why every person should become familiar with the possible negative consequences for good health. The greatest harm to health from a microwave oven is in the form of electromagnetic radiation that comes from a working oven.

For the human body, a negative side effect can be deformation, as well as the restructuring and collapse of molecules, the formation of radiological compounds. In simple words, there is irreparable damage to the health and general condition of the human body, since non-existent compounds are formed, which are affected by ultra-high frequencies. In addition, one can observe the process of water ionization, which transforms its structure.

According to some studies, such water is very harmful to the human body and all living things, as it becomes dead. For example, when watering a living plant with such water, it will simply die within a week!

That is why all products (even baked apples) that are thermally processed in the microwave become dead. According to such information, we can sum up a little, food from the microwave has an adverse effect on the health and condition of the human body.

However, there is no exact argument that can confirm this hypothesis. According to physicists, the wavelength is very short, so it cannot cause ionization, but only heating. If the door opens and the protection does not work, which turns off the magnetron, then the human body is affected by the generator, which guarantees harm to health, as well as burns to internal organs, since the tissue is destroyed, it is under serious stress.

To protect yourself, protection must be at the highest level, so it is important to stick to the tso base. Do not forget that there are absorbing objects for these waves, and the human body is no exception.

Impact on the human body

According to studies of microwave rays, when they hit the surface, the tissue of the human body absorbs energy, which causes heating. As a result of thermoregulation, there is an increase in blood circulation. If the irradiation was general, then there is no possibility of instantaneous heat removal.

Blood circulation performs a cooling effect, so those tissues and organs that are depleted in blood vessels suffer the most. Basically, clouding occurs, as well as the destruction of the lens of the eye. Such changes are irreversible.

The fabric with the highest absorbency has the highest absorbency. a large number of liquids:

• blood;
• intestines;
• mucous membrane of the stomach;
• lens of the eye;
• lymph.

As a result, the following happens:

• the efficiency of the exchange, adaptation process decreases;
• the thyroid gland, blood is transformed;
• the mental realm changes. Over the years, there have been cases where the use of the microwave causes depression, suicidal tendencies.

How long does it take for the first symptoms to appear negative impact? There is a version according to which all signs accumulate for a long time.

For many years they may not appear. Then comes the critical moment when the general health indicator loses ground and appears:

• headache;
• nausea;
• weakness and fatigue;
• dizziness;
• apathy, stress;
• heart pain;
• hypertension;
• insomnia;
• fatigue and more.

So, if you do not follow all the rules of the TCO base, the consequences can be extremely sad and irreversible. It is difficult to answer the question of how long or years it takes for the first symptoms to appear, since it all depends on the microwave model, manufacturer, and human condition.

Protection measures

According to TSO, the impact of a microwave depends on many nuances, most often it is:

• wavelength;
• duration of irradiation;
• use of specific protection;
• beam types;
• intensity and distance from the source;
• external and internal factors.

In accordance with the TSO, you can defend yourself in several ways, namely individual, general. Tso measures:

• change the direction of the rays;
• reduce the duration of exposure;
• remote control;
• indicator state;
• protective screening has been used for several years.

If it is not possible to follow TCO, it can be guaranteed that the condition will worsen in the future. TCO options are based on the functions of the oven - reflection as well as absorption capability. If there aren't any protective equipment, it is necessary to use special materials capable of reflecting the adverse effect. Such materials include:

• multilayer packages;
• shungite;
• metallized mesh;
• overalls made of metallized fabric - an apron and a potholder, a cape equipped with goggles and a hood.

If you use this method, then there is no reason for excitement for many years.

Apples in the microwave

Everyone knows that baked fruits and vegetables are very nutritious, healthy, baked apples are no exception. Baked apples are the most popular and delicious dessert that is prepared not only in the oven, but also in the microwave. However, few people think that microwave-baked fruits can be harmful.

Baked apples contain many vitamins, nutrients, get a more tender and juicy structure. Baked fruits are not harmful, so it is important to choose the method of preparation. As it became known, baked apples in the microwave are not harmful, as they are not ionized.

In simple words, baked apples are a very tasty, valuable food that can be cooked in a microwave without harm to health. If you do not follow the rules of operation, neglect the indicator, then you can harm your condition. Baked apples are very easy to make as the microwave cuts down on the cooking time. The indicator on the display is responsible for all other functions, so it is important to keep an eye on it.

It is important! If an indicator fails, it cannot be repaired. The indicator is a special light. That is why thanks to the indicator you can find out about the health of the device.

Answering the question whether the harm of microwaves is a myth or reality, we can say for sure that this is not a myth. By following the suggested recommendations, operating rules, you will protect yourself from negative impacts.