The dangers of a microwave oven. Effect on food

How many years have microwave ovens existed, the same number of years articles about the terrible harm of a microwave appear in the press. At the same time, the reader is bombarded with a whole sea of ​​frightening terms like "molecular rot", "rupture of molecules" and other pseudoscientific horror stories, which, in fact, do not exist, and cannot exist.

Of course, after all, many of us have forgotten even the information about physics that was obtained from the school textbook, not to mention deeper knowledge.

It is easy to manipulate the consciousness in conditions of insufficient awareness of the audience, referring to some studies conducted no one knows where and by whom, and declaring that a microwave oven causes great and undeniable harm, that its use is unacceptable for human health, and that the food cooked in it is not very good. useful. Solid "no".

No, talk about complete and absolute security microwave oven also not possible. But the word "harm" is inappropriate here, otherwise no one would cook in it. Everything in life has both positive and negative qualities, the microwave oven is no exception. A reasonable person finds the most rational way, taking into account real facts and not thinking that household appliances (in particular a microwave oven) can cause irreparable harm to his health.

Unfortunately, in reality, research into the microwave oven, whether there is a benefit or harm from a microwave oven, has been done little and for a long time. But one thing is clear, cooking with a microwave oven is not harmful or dangerous.

Let's look at how real the harm of a microwave oven to human health is and whether it exists at all, whether there is any benefit from this device, whether it is possible to cook in an oven. To do this, you have to remember something from physics.

How a microwave oven works

A magnetron is built into the microwave housing, emitting electromagnetic waves certain frequency. Certain, because electromagnetic radiation with a different wavelength is used in many industries, and some devices should not interfere with the work of others. In particular, mobile phones, radars, etc.

The world is riddled with electromagnetic radiation, and yet there is still no evidence that anyone has suffered from it.

This means that the harm is not so significant, and food heated in a microwave does not become poisonous (it is harmful in the same way as cooked on a stove). Studies aimed at elucidating the effect of electromagnetic radiation on humans are being carried out, but their results rarely become sensational.

Since the wavelength generated by the magnetron of the microwave oven is large enough, the radiation does not penetrate outside through the insulated walls of the device and does not cause harm. Food is perfectly prepared in such conditions. Of course, if the insulating layer of the microwave oven is not damaged (otherwise, there may be harm to human health, but it is not the device itself that is to blame, but the fact that the oven has expired).

When cooking in modern models, perfectly protected, you can even bury your nose in the glass of the door during the process, and no harm will be done. And it's time to get rid of the old stoves, and not only because they are morally obsolete.

In older models, protection was not so perfect, as stated in the instructions for each of them: it was not recommended to be near a working microwave oven at a distance closer than 1.5 meters when food was being prepared there. There was harm to health, and the manufacturers did not hide this.

Regarding horror stories about whether the microwave is harmful as a way to process food, we can say the following. When you cook food on an electric stove or on a fire, the process goes like this:

• First, the bottom and walls of the dishes are heated, and then the temperature of the products in the dishes also rises (the food begins to cook). When heated, water molecules begin to move more actively, the higher the temperature, the faster the movement. The movement is chaotic.
• If the food is very hot, vitamins are destroyed, proteins are denatured. This is not harmful - the denaturation of proteins is the purpose of heat treatment. It is not worth arguing about how great the benefits of thermally processed foods are, or whether everyone should switch to a raw food diet. Everyone is free to decide for himself what to eat and how to cook.

If you use a microwave oven, the above process will differ in two ways:

• Heating does not occur from the walls of the dishes, but in the product itself. Microwaves act on the water molecules contained in any product, causing them to rotate with high speed. The rotation of molecules creates molecular friction, due to which heating occurs. More rapidly rotating water molecules closer to the surface transfer energy to molecules located deeper. Thus, the products are heated throughout the volume, and not just at the walls of the dishes. The same movement of molecules occurs, only it is more ordered.
• Heating rarely exceeds 100°C, as only the water is heated. That is why without the additional function of the grill on the surface of the product in the microwave it is impossible to get a crispy crust. But due to the fact that the products are heated immediately throughout the volume, much less time is spent on cooking. This is a definite benefit: much more vitamins are stored in an easily digestible form.

However, you can’t do without negativity: with a short-term exposure to temperature, not all bacteria die. For example, studies have shown that salmonella easily survives food processing in the microwave.

Is it possible to consider that because of this the microwave is unhealthy? No. On the conventional stove you can just as badly cook food and get infected with salmonella or other pathogenic bacteria. The benefits and harms of the microwave in this case are determined not by the way the food is processed, but by the correctness of the culinary process.

Myths and reality

In the articles roaming the net from resource to resource, the results of one or another study in different countries. At the same time, in the overwhelming majority of cases, the original results cannot be found, as well as information about those who conducted these studies.

Doubts are raised by all articles in which scientific terms are used and impossible processes are described. For example, science does not know the process called “molecular rot” in horror stories. Namely, this most mysterious rot is cited as an argument in disputes about whether a microwave oven is harmful to health.

Some mysterious "scientists" report that as a result of exposure to microwaves, "water molecules are torn apart." This is, to put it mildly, sheer nonsense. When a water molecule is destroyed, it breaks down into two elements: oxygen and hydrogen, and not into some molecular fragments. It is hardly necessary to remind that both of these gases are constantly present in the atmosphere and do no harm. Destroying a water molecule is not as easy as it is presented in the articles.

Studies are mentioned that when processed in a microwave oven, the structure of water is disturbed. And as evidence, reports are given that water after a microwave becomes "dead", in contrast to natural, "living" water. And "dead" water, of course, is harmful, destroying fine structures throughout the body.

But readers should be aware that the water in their cup of tea right now may be exposed to electromagnetic radiation from a nearby mobile phone or Wi-Fi. Is it worth it to be afraid of the microwave if you are not going to give up either wireless Internet or mobile communications? If there is harm from electromagnetic radiation, then it also comes from these devices.

But there are also very real recommendations that can reduce the harm caused to health when using a microwave oven. This applies to utensils used for cooking. Studies have shown that it is better not to put in the oven plastic containers. Even those that have a badge indicating that they can be used in a microwave oven. It is best to avoid any plastic. Under the influence of temperature, many of them release substances into the environment that can cause real, not hypothetical harm.

But glass is practically safe, as well as quality ceramics. Use high-quality glass and ceramics for microwaves, and health risks will decrease.

Use the microwave or throw it in the trash, it's up to you. Perhaps for impressionable people who react vividly to scary stories from the press, a microwave oven can really be harmful to health, solely because of self-hypnosis, since there is no significant harm from it! But then it is worth abandoning other inventions that use electromagnetic waves to work in order to be consistent. No means no! Without any exceptions. And even about such medical procedures as UHF, for example, you will have to forget.

No good deed goes unpunished, including cooking in a microwave oven.

A common "horror story" - a microwave irradiates a person with harmful rays and "poisons" products. Is this really so, EG.RU understands together with experts.

Rays of good and evil

During the operation of the stove, experts from the testing laboratory of Roskontrol recommend staying at a distance of one and a half meters from it. And remember that wi-fi, which we use during the day much more often than a microwave, “broadcasts” as many electromagnetic rays as microwaves. Therefore, the router should not be installed in the bedroom or nursery.

And you don’t have to stand close to the microwave for eight hours in a row. Only in this case, a person may have health problems. Read the instructions and be guided by logic, not superstition.

pixabay.com

Almost everything is useful that got into the microwave

Another opinion is that the molecular structure of products changes in the microwave - they become carcinogenic. In the 90s, Swiss scientists from the University of Lausanne, the Swiss Federal Institute of Technology and the Institute of Biochemistry, after a series of studies, stated that food cooked in microwaves changes its composition, and its use can lead to negative changes in the blood, in particular, increase the number of lymphocytes and change the composition cholesterol, increasing the amount of "bad".

There are a number of studies by scientists proving that carcinogens can form when certain foods are cooked in a microwave oven. However, opponents of microwaves often forget that in a frying pan it is much faster and easier to overcook any dish in oil, turning it into “poison”. Supporters of this culinary device, which has greatly facilitated the life of busy people, rest on the fact that in a microwave oven, on the contrary, it is possible to cook without oil and quickly, practically without subjecting food to prolonged heat treatment. And without water, in which some of the nutrients dissolve.

It has been scientifically proven that foods cooked in the microwave lose much less nutrients than when cooked on the stovetop. So, the researchers cooked cabbage, carrots and spinach in a microwave, in a double boiler and in a pressure cooker. As a result, vegetables from a pressure cooker lost more dietary fiber, which is good for the intestines, than those cooked in a microwave oven and steamed.

However, not all foods are microwave safe. In just one minute, the useful substances contained in garlic are destroyed in it, since in the oven they “disappear” only after 45 minutes. Even in the microwave oven, almost 100% of the antioxidants found in broccoli are destroyed. It is better to boil it on the stove.

According to University of Colorado biochemist Dr. Lita Lee, children should not be heated in the microwave either - milk formulas change the structure of amino acids, and breast milk destroys substances that provide its immune-strengthening properties. However, the scientific world does not have serious and lengthy scientific studies that unambiguously confirm or refute this. But there is another danger for children, which is definitely not in doubt: due to uneven heating, containers with infant formula and food can feel cold to the touch, and their contents can be scalding.

By the way, according to one version, the Nazis invented the microwave when they were looking for an opportunity to reduce the time for cooking during the war. According to another, in 1946 the American inventor Percy Spencer patented the world's first microwave weighing 300 kg. He proved the thermal effect of a magnetron (a device that generates microwaves) on food.

Nothing to blame on the stove

In the early 2000s, nutritionists became seriously concerned about the obesity epidemic. Among the factors that provoked it was the widespread use of microwave ovens. Scientists have started talking about the fact that a change in the molecular composition of food can negatively affect metabolism.

However, recent research casts doubt on the fact that the root of evil is precisely microwaves. As practice shows, very often, because of the time savings, semi-finished products, fast food and other high-calorie foods are heated in them, which in themselves, with their frequent use, lead to the appearance of extra pounds. In addition, as noted by Russian scientists, microwave ovens have been used for several decades in Food Industry for various culinary operations (drying, sterilization, pasteurization, etc.), therefore, even those who fundamentally do not use microwave ovens at home are not immune from "molecularly modified" food.

skeet home

Another danger is the dishes in which a person heats up food. Glass, ceramic, silicone dishes are suitable for a microwave oven, but first you need to familiarize yourself with the special markings and make sure that they are suitable for use in a microwave oven. Many do not pay attention to special icons and heat up food in the first plastic dish that comes to hand. And it often contains harmful components (bisphenol-A, benzene, dioxins, toluene, xylene, etc.), which, when heated, can get into food. In this case, the prepared product can instantly become hazardous to health.

Therefore, pay attention to special symbols that will tell you what the dishes are for. For example, today they make heat-resistant plastic containers in which you can cook food in a microwave oven without consequences. Cracked, heavily scratched containers are best thrown away: they have a broken protective layer, which can also contribute to the penetration of harmful substances into food.

At the moment it is very difficult to say who exactly invented the microwave oven. AT different sources you can see completely different information. P. B. Spencer, an engineer from the United States of America, who was engaged in the study of a microwave emitter - a magnetron, is usually named as the official creator. As a result of the experiments he made quite specific conclusions. A certain frequency of radiation causes intense heat release. On December 6, 1945, a scientist received a patent for the use of microwaves for cooking. In 1949, in the United States, this patent already began the production of microwave ovens, which were intended for the rapid defrosting of strategic food stocks. The whole world celebrates the birthday of microwave ovens on December 6th.

Controversy surrounding the invention

Since this device was created, disputes about its benefits and harms have not subsided. Until now, many do not understand how the microwave oven works, which is why it is believed that products that have undergone such processing can be dangerous to human health. When on Russian market As soon as this device appeared, many began to hear that food cooked or heated in this way causes cancer. They often talked about the effect of microwaves on the prenatal development of children, the ability to cause various pathologies. Dishes from such an oven are full of carcinogens.

Recent studies of the household appliances market have shown that every fifth family in Russia has a microwave oven, and in the United States of America only 10% of the population has not yet acquired this unit. When buying from sales consultants, you can often hear that this particular model is completely safe for health and shielded from radiation. And then the thought of the presence of some harmful factors creeps in.

This device uses radio waves similar to a conventional receiver, only they differ in frequency and are characterized by greater power. Every day we experience the action of radio waves of different frequencies - we are affected by our mobile phones, computers, televisions and other types of equipment. It is necessary to consider in more detail what a microwave oven is. Harm or benefit is obtained from its use, what is its effect? The cooking process goes like this: Microwaves bombard the water molecules in the food, causing them to rotate at an incredible frequency, which creates molecular friction that heats the food. It is this process that causes severe damage to food molecules, as it leads to their ruptures and deformation. It turns out that the microwave oven leads to the decay and changes in the structure of products under the influence of radiation.

After the war, medical research was discovered that the Germans were doing with microwaves. All these documents, along with several working models, were transferred to the United States of America for further research. The Russians received a number of models with which they conducted many experiments. In the course of the study, it was revealed that when exposed to microwaves, substances of an ecological and biological nature that are harmful to health are obtained. A regulation was created to severely restrict the use of microwave waves.

The harm and benefits of a microwave oven according to scientists

American researchers say that this device has reduced the incidence of stomach cancer in America. This is attributed to the fact that no oil is required during microwave cooking. And according to the method of preparation, this option is very similar to steam, which is considered the safest. A short cooking time allows you to save twice as many nutrients in food: minerals and vitamins. At the Institute of Nutrition of the Russian Academy of Medical Sciences, it was calculated that the process of cooking on the stove leads to a loss of 60% useful elements, in particular vitamin C. And microwaves destroy only 2-25%. However, scientists from Spain claim that broccoli, which is prepared in this way, loses up to 98% of the minerals and vitamins contained in it, and the microwave oven is to blame for this.

The harm of this method of cooking is more and more confirmed every day. A lot of information has appeared that food prepared in this way causes irreparable harm to human health. Microwaves cause food to break down at the molecular level, causing irreversible changes that cause ordinary food to become saturated with substances that can cause cancer.

In 1992, a comparative study was published in the United States, stating that the introduction of molecules exposed to microwaves into the human body leads to more harm than good. In this processed food, the molecules contain microwave energy that is not present in foods that are prepared in traditional ways.

The microwave oven, the harm of which has been studied for more than a year, changes the structure of products. A short-term study showed that people who consumed vegetables and milk prepared in this way had changes in blood composition, increased cholesterol, and decreased hemoglobin. At the same time, the use of the same products, but prepared traditionally, did not lead to any changes in the body.

Question without an answer

Microwave oven manufacturers unanimously claim that food from a microwave oven does not differ in composition from that which is processed in the traditional way. However, none State University in the United States of America did not conduct a study on how food modified in this way affects the human body. But at the same time, there is a huge amount of research on what happens if the device door is not closed. Common sense dictates that issues related to food itself are quite important. Therefore, at the moment it is a complete mystery what a microwave oven does with products, whether it brings harm or benefit to them.

Other important points

Quite often you can hear that these devices harm children. The composition of mother's milk and milk formulas includes such amino acids that, when exposed to this radiation, are converted into d-isomers, and they are considered neurotoxic, that is, they lead to deformation of the nervous system, as well as nephrotoxic, that is, they are poison for the kidneys. Now, when many children are fed with artificial mixtures, there are more and more dangers, because they are heated in microwave ovens.

The World Health Organization issued a verdict that the radiation used in the microwave does not harm food or humans at all. But the intensity of the microwave flow can affect implanted pacemakers. That is why people with pacemakers are advised to give up microwaves and cell phones.

Other features

However, until now, under the gun of many, it is the microwave oven. Whether it is harmful or not is not clear. Therefore, a final verdict has not yet been issued on this issue. Many scientists are working to study its effect on the human body. In the meantime, the harm and benefits of a microwave oven remain a big question, you should use it only for heating and defrosting food, but not for cooking. You should not be near the switched on stove yourself, especially you should not let children near it. A defective device should not be used. Doors should close as securely as possible without being damaged. And if you have a microwave oven, the instruction manual will help you use it correctly. Always have this appliance repaired by a qualified technician and never do it yourself.

Unusual use of microwave

A microwave oven, whose characteristics depend on many factors, can be used for various purposes that are not considered traditional for it. You can use it for drying vegetables, herbs, nuts for the winter, as well as crackers. If spices and seasonings are sent to the microwave for 30 seconds, then you can refresh their aroma. Bread can be refreshed by wrapping it in a napkin and placing it in the device for 1 minute at the most intense radiation.

You can peel almonds by putting them in boiling water and then heating them for half a minute in the oven at full power. The microwave oven, the damage of which is intensively studied, is also useful for cleaning walnuts from the peel. They need to be heated in water at full power for 4-5 minutes. You can easily get rid of the white pulp on lemons or oranges. To do this, citruses should be heated at full power for 30 seconds. After that, the white pulp can be separated from the slices quite simply.

The zest of a lemon or orange can be dried fairly quickly if you heat it for two minutes at full power. The same time will be enough to melt the candied honey.

Can you get rid of cutting boards? bad smell. To do this, you need to wash them, grate with lemon juice, and then fry them in the microwave for a couple of minutes. In this case, even the sharpest stubborn smell will disappear.

To squeeze the juice from citrus fruits to the last drop, it is enough to warm them up in the microwave for several minutes, and then let them cool.

What's wrong with a microwave?

If you are interested in a microwave oven, the harm of which is confirmed by many studies, then it is worth noting that the frequency of this device coincides with the frequency of a mobile phone. At the moment, there are four main factors that speak in favor of the harm of this unit.

First of all, it should be noted that electromagnetic radiation, more precisely, its informational component, is harmful. In science, it is customary to call it a torsion field. Experiments have shown that electromagnetic radiation has a torsion component. It is these fields, according to most scientists, that pose a danger and harm to human health. The torsion field transmits to a person all negative information, from which irritations, headaches and insomnia, as well as other ailments, can begin.

It is important to remember the temperature, however, this applies to a long time period with constant use of the microwave oven.

If under the gun is a microwave oven, the harm or benefit of which we are so interested in, then from the point of view of biology, it is the high-frequency radiation of the centimeter range that is most harmful to humans. Since it is from him that the electromagnetic radiation of the greatest intensity is obtained.

Microwaves lead to direct heating of the body, while only blood flow can reduce the degree of exposure. But there are organs, for example, the lens, in which there is not a single vessel. Therefore, exposure to microwave waves causes clouding of the lens and its destruction. Such changes are irreversible.

Since we do not see and do not hear electromagnetic radiation, and also do not clearly feel it, we cannot determine whether it was it that caused this or that human disease. The influence of such radiation does not appear immediately, but only when it accumulates, which makes it difficult to blame some device that a person has come into contact with for this.

So, if a microwave oven is considered, the characteristics of which are completely unimportant in this matter, then its effect on food should be studied. Electromagnetic radiation can cause the ionization of the molecules of a substance, that is, as a result of this, an electron can appear or be lost from an atom, which leads to a change in the structure of the substance itself.

Radiation causes the destruction of food molecules and their deformation. The microwave oven (whether or not its use is harmful to health is still being actively studied) creates new compounds that do not exist in nature. They are called radiolytics. And they, in turn, create molecular rot, which is a direct consequence of radiation.

Here are just a few facts to think about if you are interested in operating a microwave oven:

Meat cooked this way contains Nitrosodienthanolamines, which is a carcinogen;

In milk and cereal, many acids are converted into carcinogens;

When defrosting fruits in this way, their galactioids and glucosides turn into carcinogens;

Vegetable alkaloils, even with slight exposure, become carcinogens;

When processing plants, especially root crops, in a microwave oven, carcinogenic free radicals are formed;

The value of food is sometimes reduced by 90%;

Many vitamins lose their biological activity.

A microwave oven, reviews of which can be interesting and informative, is able to weaken the cells of our body with its microwave radiation. There is such a method of genetic engineering when a cell is lightly irradiated with electromagnetic waves in order to penetrate it, and this leads to a weakening of the membranes. Since the cells can be said to be broken, the membranes no longer serve as an obstacle to viruses, fungi and other microorganisms, while the natural mechanism of self-healing is also suppressed.

The health risks of a microwave oven are the same as exposure to radiation. In this case, the radioactive decay of molecules occurs, after which new alloys are formed, unknown to nature.

The impact of microwave radiation on human health

Eating food that is cooked in a microwave oven leads to a gradual decrease in heart rate and pressure. This is followed by a period of nervousness and high blood pressure, headaches, eye pain, dizziness, irritability, insomnia, stomach pain, hair loss, inability to concentrate, reproductive problems. Sometimes even cancerous tumors appear. With heart disease and stress, all these symptoms are exacerbated.

What does the market offer?

The microwave oven, reviews of which you might like, is designed to provide maximum comfort, convenience and complete safety during use. Devices are presented on the Russian market different brands and sizes. Thanks to the abundance of design solutions, you can choose a model that best suits your needs. taste preferences. There are both simple solutions and multifunctional large-sized specimens.

Any microwave oven that suits your needs works on the same principle. The heating of the product evenly occurs due to its irradiation from all sides. Simple Models are characterized by the fact that the product is in one place, and a microwave source rotates around it, and more advanced options suggest that directional microwave radiation is used, and the product is located on a special rotating tray.

A microwave oven, which may include a grill and forced air circulation, is a more complex device. In this case, the fan is usually placed behind the wall of the chamber. Grills are equipped with tubular heating elements. For steam cooking, the appliance can be equipped with special dishes. All models have a backlight that allows you to observe the cooking process.

Subtleties of choice and characteristics

Despite the fact that a microwave oven, reviews of which you may like, can completely replace the traditional cooker, it is usually purchased as an addition to existing equipment. Before choosing, you should determine your needs and capabilities. You need to decide what tasks you need to solve and how often: cook first courses, bake meat and poultry, defrost food, reheat, and so on. Do you need a traditional inexpensive appliance or a modern and elegant one? And all this is important when considering microwave ovens. How to choose one or another model is completely up to you.

Many customers prefer to use this appliance to defrost food and reheat food. These goals are easily achieved in simple microwave ovens, where only microwave radiation is used. Such equipment is usually purchased as an addition to a stove with an oven. So you can meet the requirements of dietary and fast food.

The size and design of the microwave oven will affect the amount of food and dishes that can be cooked at one time. The greatest demand is for appliances that are characterized by medium and small dimensions, as well as the presence of a grill. With the help of this option, food is not only heated, but also brought to condition. Such solutions meet the needs of small families with a limited budget.

An important parameter is the volume of the chamber. Usually, the more functions a device has, the larger it is. Microwave power is another point to keep in mind. It is she who affects the speed of cooking. Management should be clear, but at the same time functional enough.

It is desirable that the kit includes a set of necessary accessories. Then working with the device will be much easier. The choice of a particular brand is a personal matter for everyone, and it all depends on preferences.

If we talk about reviews of microwave ovens, then here, as elsewhere, you can find different opinions. But most agree on the usefulness of such kitchen fixture as an assistant if you need something to warm up, defrost, and also quickly cook. Grill models are more popular, as the food in them turns out to be more appetizing in appearance.

In general, a microwave oven, the photo of which you can take yourself, should be the way you want it. In the sense that the choice of a particular model depends entirely on your preferences.

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 hard fought its way to our kitchens. 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 a 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. 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 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

Microwave is in almost every home. And Western experts actively offer it enjoy.

First, it can significantly cut cooking time. So good is not always good. And the less heat treatment, the less useful substances in the products are destroyed. For vegetables, for example, 5 minutes is enough. And sometimes a minute is enough to grab a lethal dose of radio waves near a microwave oven for a person with weak immunity, and if strong immunity a person can stay near him all his life without much harm. More more scary place, located microwave turns in the GPP - geopathogenic zone, harmful to all living organisms. It's easy to check pendulum or vine.

The microwave is also suitable for disinfection. plastic tableware. Bacteria like salmonella and E. coli are known to multiply easily on cutting boards. And, according to a University of Wisconsin study, microwaving a board for five minutes is enough to get rid of bacteria. The same applies to dirty sponges for washing dishes. Experts advise adding lemon juice with vinegar and sending the sponge in the microwave for a minute.

Another processing in the microwave allows you to "revive" the crystallized honey (30 seconds is enough) and will speed up the raising of the dough. Some suggest using a microwave to rehabilitate decorative cosmetics. For example, expert Jacqueline Mariani advises: place open mascara (without a brush) and a cup of water in the oven. In five seconds, dried mascara will become liquid again. The effect will last for several weeks.
http://meddaily.ru/article/05Jan2015/nasashit

Evidence for harm

During the war in Yugoslavia, on the recommendation of Russian scientists, the inhabitants of Belgrade shot down American cruise missiles with household microwave ovens. When an air raid signal was given, they quickly took out a microwave oven with an extension cable to the balconies, opened it, squeezed out the blocking terminal with their 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). The range of the “shot” of the microwave oven is up to 1.5 kilometers! Hundreds of Yugoslavs directed the generator beam of their microwave ovens at 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 housing of the microwave oven chamber (and they must be there!) And ... a powerful microwave beam, “shoots” through the walls of apartments at all living things for 1.5 kilometers ...

How does a microwave oven work?

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

Each microwave contains magnetron which converts electrical energy into microwave energy 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, the microwave oven causes the breakdown and changes in the molecular structure of food through the process of radiation.

Who Invented Microwave Ovens?

The Nazis invented a microwave cooker for their military operations - "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 being done 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 use of microwave ovens in the USSR was banned for some time. The Councils have issued an international warning on substances harmful to health, biological and environmental, produced by exposure to microwaves.

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

Scientific data and facts

A comparative study, Microwave Cooking, published in 1992 in the United States, states:
"WITH medical point of view, it is believed that the introduction into the human body of molecules exposed to microwaves is much more likely to cause harm than good. Microwaved food contains microwave energy in molecules that is not present in conventionally prepared foods."

Microwaves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. The deformation of molecules in this case is inevitable. It has been noted that the amino acids contained in food undergo isomeric changes and are also converted to toxic forms when exposed to microwaves produced in a microwave oven. A recent short-term study raised significant concerns about changes in the blood composition of people who consumed microwaved milk and vegetables. Eight other volunteers ate the same foods but cooked in traditional ways. All foods that were 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 a microwave oven could pose a health risk compared to food cooked in traditional ways. The article was also featured in Franz Weber #19, where it was said that eating food cooked in microwave ovens has a malignant effect on the blood.

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

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

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and plant products.
Significant changes were found in blood at meal intervals exposed to microwaves. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators indicate degeneration. 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. The microwave creates new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot as a direct consequence of radiation.

Microwave oven manufacturers claim that microwaved food does not have much of a difference in composition compared to conventionally processed food. But not a single public university in the US has conducted a single study on the effects of modified food in the microwave on the human body. But there is a lot of research on what happens if the microwave oven door is 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 will affect our health in the future!

Microwave carcinogens

In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee, gives some facts about how microwave ovens work. In particular, she stated that microwave ovens leak electromagnetic radiation, and also degrade the quality of food by converting its substances into toxic and carcinogenic compounds.

The summaries of research summarized in this article show that microwave ovens do 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 a microwave oven causes 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 grains, these are natural proteins that, under the influence of a microwave, are torn apart and mixed 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.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and warming up vegetables and fruits leads to the oxidation of the alcohol compounds contained in their composition.
The impact of microwaves on raw vegetables, especially root vegetables, promotes the formation of free radicals in mineral compounds that cause cancer.
Due to eating foods cooked in a microwave oven, there is a predisposition to the development of cancer intestinal tissues, as well as general degeneration of peripheral tissues with gradual destruction of functions digestive system.

Direct location
near the microwave

Direct presence near a 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.

Damage to health through
food heated in the microwave

Distribution of such scientific research is still being actively held up by the industry with the support of the authorities and much 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.. Both 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 are microwave ovens 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 are becoming even more toxic using microwave ovens.

Should I buy a microwave or not?

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

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 flower withered, that flower watered from the microwave.

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

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

10 reasons to throw away the microwave:
Based on the results of Swiss, Russian and German scientific clinical trials we can no longer tolerate microwaves in our kitchens. Based on the research, we draw the following conclusions:
1) Continuous consumption of food cooked in a microwave causes irreversible changes in the brain due to the "shortening" of the electrical impulses of the brain (depolarization or demagnetization of brain tissue).
2) The human body is unable to metabolize (break down) unknown by-products from microwaved food.
3) The production of male and female hormones stops or changes with the constant consumption of foods after the microwave.
4) The consequences of eating by-products from microwaved food are irreversible.
5) Minerals, vitamins and nutrients in foods are reduced or altered in such a way that the body no longer benefits or consumes altered proteins that cannot be broken down.
6) Minerals in vegetables are converted into carcinogenic free radicals when cooking in microwaves.
7) Products from the microwave cause cancer cells to grow 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) Constant consumption of such food causes the immune system to malfunction through changes in the lymph glands and blood serum.
10) Consumption of such food leads to memory loss, attention, causes emotional instability and decreased 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 the reverse side of such a “useful” device, are the products after heat treatment in the microwave useful?

How does a microwave oven work?

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

Microwave causes breakdown and changes in the molecular structure of food in the process of radiation.

The more water, the faster the heating occurs. 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 occurs under the action of an electric field 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 of the movement of atoms or molecules in the material, it 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. The ban was lifted in the early 90s after perestroika.
http://www.pravda-tv.ru

Microwave ovens came into vogue several decades ago, and gained popularity among users of this miracle kitchen technique. Only periodically appearing information that the microwave oven causes irreparable harm to health is alarming. Let's try to figure out what kind of food a microwave oven cooks for us, does the benefit or harm of this food affect our body?
The principle of operation of a microwave oven is based on a powerful magnetron, thanks to which ordinary electricity from the network can be converted into an electric field of ultra-high frequency - 2450 MHz. The special microwaves thus affect the water molecules in the food so that they begin to oscillate at an ultra-high frequency and consequently heat up the food. Microwaves in a microwave oven move at the speed of light, the magnetron changes the frequency of positive and negative charge with each wave, this is the main condition for the interaction of microwaves and food water molecules.

The microwaves bounce off the metal inner casing of the microwave oven and hit the food from all sides, acting very quickly.
Microwaves from the magnetron appear only when the door is closed and the microwave oven is turned on. In a switched off microwave, magnetic waves cannot form, they are absent in it.

When the microwave is running, a person is protected by a sealed door, a special protective mesh on the door and a durable sealed case.

Microwave oven - good or bad?

The energy that enters the food during heating or cooking is completely converted into thermal energy, there can be no remaining energy in the food, this is contrary to all the laws of physics.

But we are talking about safety when a serviceable unit is used for cooking, with a whole door and intact glass. Through damaged microwave parts, even if they are just cracks, microwaves can escape when turned on, it is these microwave ovens that pose a danger to owners.

The microwave oven door is completely sealed and cannot let microwaves through. But the gap around the door can be a small source of radiation. Therefore, when turning on the stove, in no case should you stand at the end of the stove, especially for pregnant women and children.

Buy a microwave oven best known brand: the largest producers, in the fight for healthy market competition and product improvement, control the level of radiation from all parts of the microwave oven, and ensure that these parameters comply with generally accepted world health standards.

Microwave Safety Test

There is one simple experiment that every microwave oven user can perform to determine if the selected brand of microwave unit is leaking. You need to put the mobile phone on a plate in the microwave, close the oven door, do not turn on the microwave! From another phone at a distance of 1-2 meters from the microwave oven, you need to call your mobile phone. If the oven is reliable and hermetically holds back all microwaves, then on the phone you will hear the operator’s message: “The subscriber is out of reach” ...

If the signal reaches the phone, it is best not to use this microwave oven.

Microwave safe utensils

Can be used in the microwave glassware, ceramic, clay, and plastic, which says "Heat-resistant up to 140 degrees."
Can't put in the microwave crystal glassware, metal, wooden, porcelain dishes with gold plating or patterns, thin glass non-heat-resistant dishes, cracked and chipped dishes, as well as dishes made of non-heat-resistant plastic.

Aluminum foil also does not let microwaves through, but it can be used to wrap, for example, protruding bones from meat so that they do not burn while the meat is cooking.

It is better to choose large and deep dishes for a microwave oven: in the process of cooking, food greatly increases in volume and rises.

To determine the suitability of dishes for a microwave oven, you need to do an experiment: put the product in the dishes and put it for a short cooking time. If the food is hot, but the dishes remain cold around the edges, it can be used in the microwave. If the edges of the dish are heated to the same temperature as the food, this dish cannot be used in the microwave.

Safe Cooking Rules

1. When cooking vegetables, sausages, or roasting fruits with skins, pierce their skins with a fork in several places - this will prevent them "explosion".

2. Never cook or reheat egg in the microwave! The burst of an egg can be so strong that it will tear off the microwave oven door! Even taken out whole, the egg can explode in the hands and cause serious injury.

3. You can not heat one in the microwave oil or fat– it may suddenly boil and explode, causing severe burns.

4. wooden utensils in the microwave catch fire.

5. Do not cook condensed milk in a jar in the microwave - the jar can explode and cause serious injury! Not to mention the complete destruction of the microwave oven.

6. Take out spoons, metal staples, wires, etc. from food and packaging: during microwave operation, as a result of interaction with metal, electric arc, dangerous by short circuit and damage to the microwave oven.

7. Keep track of cooking time. Overheating food can cause charring and fire.

Harm from a microwave oven is an abstract concept, not supported by scientific data. But the trouble is that people started using microwave ovens relatively recently, and while there are no time-proven results of studies on the harmfulness of it.

Precautions when working with microwaves must still be observed, especially since they are simple: do not approach a working microwave oven more than 2 meters, do not stand at the end of a working microwave, do not use a damaged microwave, do not repair a damaged oven yourself or from random people.

How does a microwave oven affect the benefits or harms of its use on our body? Scientists do not stop studying the effect of microwaves on human health, but the final verdict of harm to health or the unconditional benefits of microwaves has not yet been made. In the meantime, you need to use a working oven strictly according to the instructions, and do not forget about safety measures for yourself and your loved ones.

Microwave oven benefit or harm

When the first microwave ovens only began to come to the post-Soviet market, they were followed by horror stories, they say, food cooked in a microwave causes cancer, and in general it is full of carcinogens, therefore it is completely unsuitable for consumption. And microwaves, according to the same theory, affect the intrauterine development of the child and provoke future pathological changes. The question "Microwave oven benefit or harm" worries many.

Meanwhile, for example, in neighboring Ukraine, every fifth family uses this terrible device, and in the United States only 10% of the population does not have a microwave at their disposal. The benefits or harms of a home assistant are of little concern to them. When buying a particular stove in a store, you will often hear that “this model” is safe for health, as it has an additional system of protection against radio emission. Does this mean that other "unprotected" furnaces still pose a danger?

Indeed, there is danger in everything. household appliance. The microwave oven here is nothing special. Of course, if you try to stick your hand in there for the sake of experiment, you will absolutely get burned, although the danger is exactly the same in the standard, familiar to us, oven. The question is different: it is not known how you will manage to get this burn, because, as all more or less modern stoves have a blocking system during operation. Open the door - and the stove will immediately turn off, whether you like it or not.

To operate the microwave oven uses the same radio waves as in a conventional radio. The difference is only in power (it is much higher in the oven) and frequency. But after all, we already experience the impact of waves of a wide variety of frequencies every day: all equipment, from mobile phones to computers, one way or another, affects our body. Microwaves only bind the protein in the same way as it binds while in boiling water. During operation, food does not accumulate any harmful radiation, that is, the effect of the stove in terms of the degree of “harmfulness” to health is approximately equivalent to a conventional gas stove or a fire.

And even if microwaves in their pure form can lead to serious burns, a protective screen is installed in all microwave ovens from a special fine metal mesh that does not let radiation out. It has been estimated that a person will experience some harm from a working stove if he stays no more than five centimeters away from it for eight hours a day. Only then will the human skin be able to feel the influence of the waves breaking out of the stove.

According to modern sanitary requirements, the value of the maximum allowable energy flux density from a microwave oven should be within 10 microwatts per square centimeter of area. This value is measured at a distance of 0.5 m from any point on the surface of the furnace body during the time required to heat 1 liter of water. Almost any modern microwave oven ideally fits into these conditional frameworks.

Australian scientists at one time developed a method that allows heating certain parts of the human heart to 55 degrees in a matter of seconds using microwaves. And this is not just an "experiment for the sake of the experiment itself": it has a continuation in practice. High temperature destroys damaged areas and blocks the paths through which the "wrong" heart impulses are transmitted.

By the same principle, using microwaves, the stove heats any product. The only difference is that the area of ​​action of the waves in the latter case will be wider and, accordingly, more scattered, that is, it will take much more time to heat up.

Naturally, such a slightly ambiguous, but at the same time rapidly gaining popularity home appliance could not be left without the attention of scientists, either chasing fame or wanting to really clarify the situation in some way and help people who perceive everything new with such difficulty. The benefit or harm of a microwave is one of the "fashionable" modern issues. The first word, as always, belongs to the Americans.

The scientists of this country loudly declare that the observed in last years The declining trend in stomach cancer is due to nothing more than microwaves. In their opinion, everything happens due to the fact that food in a microwave oven is cooked without adding vegetable oil, and the cooking method itself has much in common with steam, which is considered to be the most gentle.

Russian scientists have added to this their own important fact (or, at least, what they themselves consider a fact). According to calculations carried out at the Institute of Nutrition of the Russian Academy of Sciences, when cooking in a microwave oven, food loses a maximum of up to 25% of vitamin C, while on the stove - up to 60%. Although in Spain, on the contrary, they somehow determined that microwave broccoli contains 98% (or, in other words, 50 times!) Less vitamins and minerals than fresh broccoli.

In other countries, the benefits or harms of microwaves have also riveted the attention of the scientific community. In Switzerland, back in 1989, they set up an experiment on the effects of microwaves on humans. The scientists did not wait for the money for a large-scale study, so they had to limit themselves to one single test subject. He just took turns eating food cooked on the stove, then in the microwave. Having repeatedly analyzed the blood of the test subject, the scientists, with surprise, and perhaps to their own pleasure, noticed a steady increase in the number of leukocytes after eating food from the microwave oven. The processes that took place in the blood resembled the beginning of a pathology that testified to the development of cancer. But no matter how the researchers tried to shout to the public, nothing came of it.

And this year, by the verdict of the World Health Organization, microwave waves were recognized as absolutely harmless to humans. Thus, in the question "microwave oven: benefit or harm?" modern science has long leaned towards the former. Go to the electrical engineering supermarket - buy this miracle helper!

How the microwave oven affects the quality of food

Our modern world it is very difficult to imagine without such an element of technology as a microwave oven. Currently, they began to produce a huge number of models of microwave ovens with a variety of functions. This includes quick heating, steaming, defrosting, convection, grilling, etc. This type of technique is so convenient to use and saves time that people do not even realize how dangerous the microwave oven is for our health, not to mention the food cooked in it.

To begin with, let's figure out what microwaves are, because it was from them that everything happened famous name microwave. Microwaves are a type of electromagnetic energy, as well as a source of energy for cooking various foods. Microwaves in some way affect the water molecules in the food and make these same molecules rotate at a very high frequency, about several million times per second. In this case, molecular friction occurs, due to which the food heats up.

How the microwave oven affects the quality of food, but many people already know that food that is cooked in a microwave oven is very harmful to our health. A person may have a decrease in pressure, pulse, headaches and dizziness, and insomnia. The person can be irritable and nervous. Eating food cooked in a microwave oven can also lead to cancer, as microwave radiation promotes the formation of cancer cells.

Scientists have proven that food cooked in a microwave oven and entering the human body causes tumors, which later turn into cancerous ones, and disrupts the functions of the digestive system. Therefore, food treated with microwave rays after some time may lead to to cancer.

Very dangerous electromagnetic radiation contained in such food for pregnant and children. These groups of people should generally forget about any food that has passed through the microwave oven, and eat more properly cooked food. Because electromagnetic fields can cause spontaneous abortions or premature births, which will lead to birth defects in newborns.

Why shouldn't you eat food?
cooked in the microwave?

Microwave-treated molecules entering the human body will do more harm than good. Microwaved food is enriched with microwave energy, which is not the case with food prepared in other ways. The quality of the cooked food leaves much to be desired, although in terms of taste and appearance, it is absolutely no different from that which is prepared in the usual way.

Researchers conducted a study that showed that warmed up in the microwave- oven milk or vegetables cooked in it can change blood composition human, lower hemoglobin and increase cholesterol.

Microwave radiation leads to the destruction of food molecules, deforming them. However, the taste of such food is no different - the only and most important thing is that it is absolutely useless and harmful. Simply put, food cooked in a microwave oven is slag and toxin for our body, which gradually poison the human body. And such a function of the microwave as "defrosting" turns the galactosides and glucosites of frozen fruits into particles rich in carcinogens. And even a short exposure to microwave - rays of the same vegetables, converts useful components into carcinogens. In general, the value of meals cooked in a microwave oven is reduced by 60-90%. At the same time, the biological activity of minerals and vitamins B, C, E disappears.
And yet we will give an answer to the question “How does a microwave oven and food cooked in it affect human health?”
- Causes irreparable damage to the brain.
Frequent consumption of microwaved food can cause brain damage.
- Has a harmful effect on digestion.
The body cannot digest and assimilate foods unknown to it, which are obtained as a result of cooking in a microwave oven.
- Harm to hormonal balance.
The constant inclusion of microwaveable foods in your diet slows down or changes the production of male and female sex hormones.
- Due to the influence of microwave radiation, minerals, vitamins and other useful substances in the human body are not absorbed.
Microwave waves can destroy or alter minerals, vitamins, and other beneficial substances in ways that the body cannot absorb. Many compounds that enter the body simply do not break down.
- Harm - carcinogenic free radicals. The minerals in vegetables are converted into carcinogenic free radicals when heated in a microwave oven.
- Harm - cancer of the stomach and intestines, cancer of the blood. Prolonged consumption of such food causes the growth of cancerous blood cells.
- Weakens the immune system.
- Negatively affects memory, attention and intelligence.
What is the result of eating foods
passed through the microwave?

1. If you are young, then there is a high risk that by the age of 40 you can stay disabled, and even worse - risk have a disabled child and the saddest thing is that you may not even give birth.
2. And if you are about forty, then you run the risk of not seeing your grandchildren or you painful old age.

Naturally, all this will not happen to you tomorrow, the day after tomorrow or in a week. The effects of microwave radiation can appear after 10 and 15 years. Therefore, already now you need to think about your health, because your future and the future of your children depend on it. It is necessary not to be lazy, but to force to use only healthy and properly prepared food. And avoid the microwave oven.
But again, choose only you- or health for life or disease, acquired because of your own laziness and inattentive attitude towards yourself!