The problem with the prevalence of oncology did not appear yesterday. But right now, after the word “cancer,” doctors say “epidemic.”
According to an international non-profit organization, 12 million new cases of cancer are recorded annually in the world.
The growth is associated with the aging of the population, with changes in lifestyle caused by life in megacities. About 2.8 million people a year get cancer due to bad habits, poor nutrition, and excess weight, said Foundation spokesman Martin Wiseman. “In less than 10 years, cancer numbers have increased by 20%. The numbers are, of course, terrible.
Let's try to look at this terrible trend from a different perspective, let's combine it with the technological development of mankind, namely, with the emergence microwave ovens. Knowing about the works and patents of Ph.D. Shironosova V.G. and Doctor of Medical Sciences Khachatryan A.P. (read the WATER section of this site), which are embodied in therapeutic methods and devices for household/medical purposes, we will consider oncological diseases through the “prism of water”, which is what a person actually consists of.
Microwave oven or microwave oven
This is an electrical appliance based on a magnetron, designed for quickly cooking or heating food, defrosting food in the home using electromagnetic waves in the UHF range (usually with a frequency of 2450 MHz). Cellular telephone and local radio communication systems also operate in this range, for example, using protocols Bluetooth And WiFi used by wireless electronic devices.
Unlike classic ovens (for example, oven or Russian stove), heating food in microwave oven occurs not only from the surface, but also throughout the volume of the product containing polar molecules (such as water) as a result dipole shift under the influence of an alternating electric field, since radio waves of this frequency penetrate and are absorbed by food products at a depth of approximately 2.5 cm.
For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rearrange themselves during the half-cycle. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for better heating of water molecules in the liquid state, while ice, fat and sugar heat up much worse.
In ice, frozen water molecules are held in a crystal lattice, require a lower frequency for dipole shift (kilohertz instead of gigahertz, for example, 33 kHz is used to remove ice from power lines), and the radiation frequency used in microwave oven turns out to be not optimal.
There is a widespread belief that microwave heats food from the inside out. In fact, microwaves go from the outside to the inside and are retained in the outer layers of food, so heating a uniformly moist product occurs in approximately the same way as in an oven (to be convinced of this, just heat the boiled potatoes “in their jackets,” where the thin skin sufficiently protects the product from drying out).
The misconception is due to the fact that microwave do not affect dry non-conductive materials, which are usually on the surface of products, and therefore their heating in some cases begins deeper than with other heating methods (bread products, for example, are heated from the inside, and it is for this reason that bread and The buns have a dried out crust on the outside, and most of the moisture is concentrated inside).
The change in the properties of water pumped with microwave energy is so serious that it can overheat above the boiling point!
Microwaves "bomb" 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, breaking or deforming them.
Simply put, microwave causes decay and changes in the molecular structure of food during the radiation process and the food becomes “dead”, moreover, dead in the literal sense of the word, and this state should not be confused with
A living example from Marshall Dudley in the form of an experiment conducted in 2006. Filtered water is poured into two containers. In the first, water is heated to boiling on a regular stove, and in the second, water is heated to boiling in microwave. After cooling, the water is used to water specially prepared two absolutely identical plants.
It was expected that the plant watered with water boiled on the stove would grow more intensively, but the experiment had to be stopped on the 9th day, because... plant watered with water boiled in microwave began to fade and died.
Who invented microwave ovens?
There are several versions:
1. The Nazis invented the microwave oven for their military operations - “ radiomissor". The time spent on cooking in this case was sharply reduced, which made it possible to concentrate on other tasks. After the war, the Allies discovered medical research carried out 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 obtained a number of such models and conducted extensive studies of their biological effects.
2. American engineer Percy Spencer first noticed the ability of microwave radiation to heat products and patented microwave oven. At the time of the invention, Spencer was working for the company Raytheon, which manufactures radar equipment. The patent for the microwave oven was issued on October 8, 1945 ( which makes version #1 quite viable, but not the main one).
The world's first microwave oven "Radarange" was released in 1947 by the company Raytheon and was intended not for cooking, but for quickly defrosting food and was used exclusively by the military (in soldiers' canteens and canteens of military hospitals).
However, application microwave ovens It was banned for some time in the Soviet Union. The USSR published an international warning about substances harmful to health, biological and environmental, resulting from exposure to microwaves. Eastern European scientists also identified the harmful effects of microwave radiation and created strict environmental restrictions on their use.
3. that in its issue dated June 13, 1941, a note described a special installation that used ultra-high frequency currents for processing meat products and was developed in the magnetic wave laboratory of the All-Union Research Institute of the Meat Industry, which indicates the primacy of the USSR in this invention. IN THE USSR microwaves began to be produced in the early 80s. A search on the website of the newspaper “Trud” brings up , but it itself is not available...
“The first special installation, which makes it possible to use ultra-high frequency currents for processing meat products, was developed in the magnetic wave laboratory of the All-Union Research Institute of the Meat Industry, and, as the journalist describes, in this unit it was possible to melt fats, cook sausages, defrost meat.
And, for example, cooking a ham took only 15–20 minutes instead of 5–7 hours using existing technology. In addition to the time benefit, economic benefits are also emphasized - cutting production costs by half and improving product quality.
So why was this miracle installation, which would have been several years ahead of its American counterpart, not put into mass production? There may be many reasons for this, but the main one, apparently, was the war that struck our country eight days later. History is also silent about whether those who were involved in the development survived.”
Modern research:
Microwaves are dangerous for children!
Some of the amino acids L-proline, which are part of mother's milk, as well as milk formulas for children, are converted under the influence of microwaves into d-isomers, which are considered neurotoxic (deform the nervous system) and nephrotoxic (toxic to the kidneys). It is a tragedy that many children are fed on artificial milk substitutes (baby formula), which are made even more toxic by microwave ovens.
Scientific data and factsIn a comparative study "Cooking in the Microwave", published in 1992 in the USA, states:
“From a medical point of view, it is believed that introducing molecules exposed to microwaves into the human body has a much greater chance of causing harm than benefit. Microwave food contains microwave energy in molecules that is not present in traditionally prepared foods."
A short-term study showed that people who consumed cooked in microwave oven milk and vegetables, the composition of the blood changed, hemoglobin decreased and cholesterol increased, while in people who ate the same food, but prepared in the traditional way, the state of the body did not change.
Swiss clinical trialsDr. Hans Ulrich Hertel participated in a similar study and worked for many years in one of the large Swiss companies. Several years ago, she was fired from her position for disclosing the results of these experiments.
In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in microwave ovens may pose a health risk compared to food prepared using traditional methods. The article was also presented in the magazine “Franz Weber” No. 19, where it was said that atconsumption of food prepared in microwave ovens, has a malignant effect on the blood.
At intervals of two to five days, volunteers received one of the following meals on an empty stomach:
- raw milk
- the same milk, heated in the traditional way
- pasteurized milk
- the same milk heated in the microwave
- fresh vegetables
- the same vegetables cooked traditionally
- frozen vegetables, defrosted in the traditional way
- the same vegetables cooked in the microwave
Blood samples were taken from volunteers immediately before each meal. Then blood tests were performed at certain intervals after taking milk and plant products.
Significant changes were found in the blood at meal intervals exposed to microwave oven. These changes included a reduction in hemoglobin and changes in cholesterol composition, especially the ratio HDL(good cholesterol) and LDL(bad cholesterol).
The number increased lymphocytes(white blood cells). All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, consuming which a person is exposed to microwave radiation.
Radiation leads to the destruction and deformation of food molecules. creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot- as a direct consequence of radiation.
As soon as Dr. Hertel And Dr. Blank published the research results, officials responded instantly. A powerful trade organization, the Swedish Home and Electronics Electronics Association (FEA), struck in 1992. They forced the president of the Seftigen County Court of Berne to issue an order banning the publication of research materials. In March 1993 Dr. Hertel was accused of collaborating with commercial entities and was banned from further publication of research results. However Dr. Hertel stood his ground and fought this decision for many years.
On August 25, 1998, this decision was overturned after a trial that took place in Strasbourg (Australia). The European Court of Human Rights found that there was a violation of rights in the 1993 decision Dr. Hertel. The European Court of Human Rights also recognized that the order banning public disclosure of information on the health hazards of microwave ovens Dr. Hertel by a Swiss court in 1992, violated the right to freedom of speech. Moreover, Switzerland was ordered to pay Dr. Hertel compensation.
Microwave manufacturers claim that microwaved food does not have much difference in composition compared to traditionally processed food. But not a single public university in the United States has conducted a single study on the effects of modified food in a microwave oven on the human body.
But there is a lot of research about what will happen if the door microwaves not closed. Isn't this a little strange? Common sense dictates that attention should be paid to what happens to food cooked in a microwave oven. One can only guess how molecular rot from the microwave will affect our health in the future!
Microwave carcinogens
In a magazine article "Earthletter" in March and September 1991, Dr. Lita Lee, provides some facts about the operation of microwave ovens. In particular, she stated that everything microwaves have leaks of electromagnetic radiation, and also deteriorate the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwaves, cause much more harm than previously imagined.
Below is a summary of Russian studies published Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products exposed to microwave irradiation. Here is a summary of some of these results:
- Cooking meat in a microwave oven creates a known carcinogen -d Nitrosodienthanolamines
- Some of the amino acids found in milk and grain products have been transformed into carcinogens.
- Defrosting some frozen fruits changes their composition glucoside galactoside carcinogenic substances.
- Even a short exposure of fresh, cooked or frozen vegetables to microwaves converts alkaloids into carcinogens.
- Carcinogenic free radicals were formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.
Russian scientists also discovered a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!
Consequences of exposure to carcinogens
Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals these are natural proteins that, under the influence microwaves break apart and mix with water molecules, creating carcinogenic formations.
- Changes in elementary nutrients result in disorders in the digestive system caused by metabolic disorders.
- Due to chemical changes in foods, shifts in the lymphatic system have been noticed, leading to degeneration of the immune system.
- Absorption of irradiated food leads to an increase in the percentage cancer cells in blood serum.
- Defrosting and heating vegetables and fruits leads to the oxidation of the alcoholic compounds they contain.
- Exposure of raw vegetables, especially root vegetables, to microwaves promotes the formation of free radicals in mineral compounds, causing cancer diseases.
- Due to eating foods prepared in microwave oven, there is a predisposition to the development of cancer of intestinal tissues, as well as general degeneration of peripheral tissues with the gradual destruction of the functions of the digestive system.
Direct proximity to a microwave oven
According to Russian scientists, it causes the following problems:
- Deformation of the composition of the blood and lymphatic areas;
- Degeneration and destabilization of the internal potential of cell membranes;
- Disturbance of electrical nerve impulses in the brain;
- Degeneration and decay of nerve endings and loss of energy in the area of nerve centers both in 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 a radius of 500 meters from the equipment.
Serial production of furnaces started by the company Raytheon in the USA in 1949. First serial household microwave oven was released by a Japanese company Sharp in 1962.
And this is the graph from which the study of the issue and the writing of this article began. I would be grateful for links to similar graphs on oncology in other countries.
The modern pace of life dictates its own rules. There are increasingly not enough hours in the day, work is not limited to sitting in the office from 9 to 18, and visits to the gym/psychologist/all kinds of courses need to be squeezed into an already busy schedule. And no one cancels the correct diet: eating 4-5 times a day is necessary for the proper functioning of internal organs and for your own comfort. After all, how much energy is wasted every day! So, so that cooking does not take much time, you need to prepare it in advance, and then simply reheat it.
In the middle of the last century, science made a revolutionary discovery - a gadget was invented for heating food as quickly as possible. Who is the brilliant person who invented it, what were its first varieties - later in the article.
Microwave oven: who created it and when?
While using any gadget, few people think about how this device was invented. But in vain. After all, the story of when this or that gadget was invented is often very interesting. At least that's what happened with the microwave oven.
Stories about who invented it and when have become legends. But one thing is certain - back in 1945, Percy LeBaron Spencer had a hand in the creation of the microwave oven during his service at Raytheon. On October 8 this year, he patented a method for heating food using electromagnetic waves. The first machine operating on this principle was released in 1947 and bore little resemblance to modern devices: it was huge, the size of a man and weighing more than 300 kg. “Radarange” is the name the developer gave it. Interestingly, the scientist Spencer received only a small monetary reward for his brainchild, and all rights to release the gadget belonged to the company in which he was registered. Only after his death was he recognized as the one who invented and patented the microwave oven. And after a while his name was included in the Inventors Hall of Fame.
The first household microwave oven and the start of mass production
From the time the first microwave oven was invented, decades passed before its mass use. There were several reasons for this:
- High cost of equipment;
- Criticism of this gadget by scientists;
- As a consequence of the second point, there is negative PR for this device in the press.
Despite these obstacles, work to improve and optimize microwaves has been quite active. And already in 1962, the Sharp company launched the first conveyor production of microwave ovens (by the way, the modern analogue of this company’s oven is very different from its predecessors).
Due to harsh criticism, the first production versions of the unit were not particularly popular, but time passed and microwave ovens nevertheless captured the market. In 1966, a rotating rack was developed to heat food evenly. From the time when the very first microwave oven was released until 1979, another transformation occurred: a microprocessor control system for the device appeared, which made it much easier to use. Such microwave ovens began to actively enter the family life of those times.
Modern microwave oven
According to statistics, more than 12.6 million microwave ovens were sold in the United States in 2000 alone! In those days, when the microwave oven first appeared, no one could have thought that it would be so transformed and improved. A grill function will appear, as in the model, a food defrosting mode and a timer. It is these “goodies” that you should pay attention to when choosing a gadget for home. Even office premises equipped with a kitchen cannot do without a microwave oven. After all, saving time at lunch allows you to relax longer. As for control, microwave ovens are:
- mechanical;
- sensory.
Also, modern devices for heating food, unlike their predecessors, are equipped with a microwave protection system. Therefore, there is no need to worry about external radiation. For some, microwaves have even been able to replace ovens.
Half a century has passed from the moment the very first microwave ovens appeared to modern realities. During this time, this gadget has undergone total transformations both externally and internally. The table below provides a brief chronology of the development of this gadget:
| Event | |
|---|---|
| 1945 | Percy Spencer developed a technology for heating food using electromagnetic waves and patented his invention. |
| 1947 | Launch of the first microwave oven, called "Radarange". |
| 1962 | The Sharp company launched conveyor production of microwave ovens. |
| 1966 | The same company has developed a stand that rotates while the microwave is operating. |
| 1979 | Microwave ovens with a microprocessor control system were released. The entry of the gadget into the masses |
The microwave oven was released when no one expected it. And that's a fact. We must thank Percy Spencer for inventing such an ingenious way of heating food, whether by accident or design. After all, without such an irreplaceable thing in the kitchen, the life of a modern person would be much more complicated. And no matter what they say about the supposedly harmful effects of electromagnetic waves on food, no one is going to stop using the microwave oven.
The microwave oven is the savior of many modern kitchens. For those who live a hectic life and suffer from lack of time, this is a great find.
We no longer have to stand near the stove and wait for hours for our dinner to cook. Now we can simply cook and heat up ready-made dishes in the microwave, and watch how it spins on a special dish for some time.
There is a wide, impressive and actually quite tasty selection of foods on the market that can be quickly cooked in these ovens in a matter of minutes.
A Brief History of the Microwave Oven:
The invention of the microwave was not something out of the ordinary that happened in isolation - it was an adaptation and fusion of previous technologies.
It has quite an interesting and exciting history. It was during World War II that two scientists invented the magnetron - essentially a tube that produced microwaves. The magnetron was used in the British radar system to allow microwaves to identify Nazi planes heading to Britain on bombing campaigns.
Happy accident
It was only a few years later that it was discovered that these microwaves could actually cook food. In 1946, Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, was conducting a research project in the field of radar. When he was experimenting with a new magnetron, it fell on the scientist’s pocket containing chocolate, and as a result it melted.
He tried another experiment by placing popcorn cubes next to a tube - the result was that they popped up all over his laboratory. He conducted a similar experiment with an egg that was cooked and then exploded before his eyes.
It was a springboard for further scientific curiosity and experimentation: could microwaves be used to cook other foods?
The idea was quickly adopted by engineers who were interested in making sure Spencer's newly discovered capabilities were useful and practical. The patent was filed in October 1945 for a microwave oven that heated food using microwave energy.
This led to the creation of the first microwave oven, the Radarange, in 1947. It was a large stove, 6 feet (1.8 m) tall, weighed 750 pounds (340 kg), and cost just over $5,000.
Modifications were made such that in 1954 a model was sold that used 1600 watts and sold for $2000.
1967 saw the launch of a popular home microwave model priced at $495. Initial sales were slow—largely due to the high price of the appliance—but the concept became firmly ingrained in the public's mind, and the reality and practicality of fast cooking actually emerged.
Modification Matter
Further changes were made to microwave oven design in the 60s. Unveiled at the Chicago trade show, the microwave oven received even more exposure and generated further interest and popularity, with US unit sales rising to over a million by the mid-70s.
The microwave was even more popular in Japan and sales were faster - they were able to make less expensive units by reverse engineering the cheaper magnetron.
A combination of further mastering and developments in technology resulted in a microwave oven that was ultimately a higher quality, smoother, more efficient product and at a price that was more affordable for the average consumer's pocket.
Warnings and Myths
As with any new technology or invention, there is always a certain degree of suspicion, doubt and even fear - and the microwave was no exception.
Radiation poisoning, impotence, infertility, brain damage and blindness were blamed on the latest kitchen technology.
However, by the mid-70s, the pros far outweighed any perceived cons, and consumers defied the naysayers (and also proved them wrong) to enjoy the benefits of microwave cooking.
Sales growth
This overwhelming wave of enthusiasm and sales meant that cooking habits around the world were changing - with an emphasis on energy efficiency and time saving. Once considered a luxury, it now seems like a necessity for the busy and fast-paced lifestyle of the modern consumer.
And by the end of the 70s, advances were made in microwave technology as prices fell sharply.
Modern microwaves
Nowadays there are microwave ovens that suit almost everyone in size, shape, design and color of every kitchen. In addition, additional functions such as grill and convection cooking mean that the microwave oven is versatile and meets the needs of the modern household in a way that would not have been possible many years ago.
Which in most cases simplifies the daily life of most people, especially those who do not like to tinker in the kitchen for a long time, and love comfort in all its details, namely - microwave oven, or as people say - microwave. In this article you will learn: what is microwave, what types of microwave ovens are there, how to choose a microwave oven, and other nuances that relate to this technique. So…
Microwave . orMicrowave ( English Microwave oven ) - a household electrical appliance designed for quick cooking or quick heating or cooking, defrosting food, and also used for industrial purposes for heating certain materials, for example, glue.
Unlike classic ovens (for example, an oven or a Russian oven), food is heated in a microwave oven not from the surface, but throughout the entire volume of the product containing polar molecules (for example, water), since radio waves penetrate deep enough into almost all food products . This reduces the heating time of the product.
The history of the discovery of the microwave oven
Like many other discoveries that have had a significant impact on people's daily lives, the discovery of the thermal effects of microwaves happened by accident. In 1942, American physicist Percy Spencer worked in the laboratory of the Raytheon company with a device that emitted ultra-high-frequency waves. Different sources describe differently the events that happened that day in the laboratory. According to one version, Spencer put his sandwich on the device, and after removing it a few minutes later, he discovered that the sandwich had warmed up to the middle. According to another version, the chocolate that Spencer had in his pocket when he was working near his installation warmed up and melted, and, struck by a lucky guess, the inventor rushed to the buffet for raw corn kernels. The popcorn brought to the installation soon began to burst with a bang...
One way or another, the effect was discovered. In 1945, Spencer received a patent for the use of microwaves for cooking, and in 1947, the first devices for cooking using microwaves appeared in the kitchens of hospitals and military canteens, where the requirements for food quality were not so high. These Raytheon products, as tall as a man, weighed 340 kg and cost $3,000 apiece.
It took a decade and a half to perfect the oven, in which food is cooked using invisible waves. In 1962, the Japanese company Sharp launched the first mass-produced microwave oven, which, however, did not initially cause a consumer stir. The same company developed a rotating table in 1966, used a microprocessor oven control system for the first time in 1979, and developed the first microwave oven with Internet access in 1999.
The experience of using millions of microwave ovens in many countries over the past decades has proven the undeniable convenience of this method of cooking - speed, efficiency, ease of use. The very mechanism of cooking food using microwaves, which we will introduce you to below, determines the preservation of the molecular structure, and therefore the taste of the products.
The principle of operation of a microwave oven, or how food is heated using a microwave
Food contains many substances: mineral salts, fats, sugar, water. To heat food using microwaves, it must contain dipole molecules, that is, molecules that have a positive electrical charge at one end and a negative one at the other. Fortunately, there are plenty of such molecules in food - these are molecules of fats and sugars, but the main thing is that the dipole is a molecule of water - the most common substance in nature.
Every piece of vegetables, meat, fish, and fruit contains millions of dipole molecules. In the absence of an electric field, the molecules are arranged randomly. In an electric field, they line up strictly in the direction of the field lines, “plus” in one direction, “minus” in the other. As soon as the field changes direction to the opposite, i.e. change polarity, as the molecules immediately turn over 180 o.
So, the microwave frequency that almost all microwave ovens use is 2450 MHz. One hertz is one vibration per second, a megahertz is one million vibrations per second. During one wave period, the field changes its direction twice: it was “plus”, became “minus”, and the original “plus” returned again. This means that the field in which our molecules are located changes polarity 4,900,000,000 times per second! Under the influence of microwave radiation, molecules tumble at a frantic frequency and literally rub against each other during revolutions. The heat released during this process is what causes the food to warm up.
Microwaves heat up food in much the same way that our palms heat up when we quickly rub them together. There is one more similarity: when we rub the skin of one hand against the skin of the other, heat penetrates deep into the muscle tissue. So are microwaves: they work only in a relatively small surface layer of food, without penetrating deeper than 1-3 cm. Therefore, heating of products occurs due to two physical mechanisms - heating of the surface layer by microwaves and subsequent penetration of heat into the depth of the product due to thermal conductivity .
This immediately follows a recommendation: if you need to cook, for example, a large piece of meat in the microwave, it is better not to turn on the oven at full power, but to work at medium power, but increase the time the piece remains in the oven. Then the heat from the outer layer will have time to penetrate deep into the meat and cook the inside of the piece well, and the outside of the piece will not burn.
For the same reasons, it is better to stir liquid foods, such as soups, periodically, removing the pan from the oven from time to time. This will help the heat penetrate deep into the soup container.
I would like to note that the radiation frequency in some industrial microwave ovens (the so-called variable frequency microwave, VFM) may vary and may not be 2450 MHz
Microwave oven device
Main components of magnetron microwave oven:
— a metal chamber with a metallized door (in which ultra-high-frequency (microwave) radiation is concentrated), where the heated products are placed;
— transformer - source of high-voltage power supply for the magnetron;
— control and switching circuits;
- direct microwave emitter - magnetron;
— a waveguide for transmitting radiation from the magnetron to the camera;
Auxiliary elements:
— rotating table - necessary for uniform heating of the product from all sides;
— circuits and circuits that provide control (timer) and safety (mode locking) of the device;
- a fan that cools the magnetron and ventilates the chamber.
Harm from a microwave oven
Actually, this is a broad question, but everyone should have their own opinion on this matter. I found a bunch of information on the Internet, both “Pros” and “Cons” of using microwave ovens. But personally, I am still inclined to believe that a microwave oven is no more dangerous, and perhaps less dangerous, than a CRT TV. Therefore, I didn’t decide to write another hundred lines. At the end of the article, you can read a couple more lines on this topic in “Myths about Microwave Ovens.”
The only thing I noticed, and that basically two “camps” of supporters and opponents agree, is that you can’t heat breast milk in a microwave oven and then feed it to a baby, because. to some extent the formula of this milk changes slightly.
By the way, on this occasion, I found a photo that shows the range of the harmful influence of a microwave oven. It shows how safe it is to have a microwave in the house.
Precautionary measures
— Microwave radiation cannot penetrate metal objects, so it is impossible to cook food in metal utensils. Metal utensils and metal utensils (spoons, forks) placed in the oven during the heating process can damage it.
— Liquids in hermetically sealed containers and whole bird eggs cannot be heated in a microwave oven - due to the strong evaporation of water, high pressure is created inside them and, as a result, they can explode. For the same reasons, it is undesirable to overheat sausage products covered with plastic film.
— When heating water in the microwave, you should also be careful - water can overheat, that is, heat above the boiling point. A superheated liquid can boil almost instantly from careless movement. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inner surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that when it starts boiling, superheated water will spill out and burn your hands.
— It is undesirable to place dishes with a metal coating (“golden border”) in a microwave oven - even this thin layer of metal is strongly heated by eddy currents and this can destroy the dishes in the area of the metal coating.
Now let's turn our attention to the microwave characteristics that you need to take into account when choosing a microwave oven.
Microwave types , that is, equipped with built-in electronic scales. In such models, there is no need to indicate the weight of the products placed in the working chamber - the microwave will determine it itself.
"Plate of Crusty", otherwise called "Crisp", allows you to fry food on it like in a frying pan. It is made of special metal and heats up to 200°C.
The “Dual emission” function declared by the manufacturer means that the radiation source is bifurcated. This separation contributes to more uniform heating of the products and increases the efficiency of the oven.
Sometimes microwave ovens are equipped with a dialogue mode, with which even a child can cook. A leading question is displayed on the display, and you only need to answer it for the next one to appear. Some models voice-duplicate messages displayed on an electronic display.
Electronic cookbook - this feature will greatly ease your wallet during the purchase and your life after the “smart” microwave oven is delivered home. Even a child can cook using this collection of recipes; you just need to understand how to use it. However, in our computer age, children are much better friends with electronics than adults.
In modern microwave ovens, there is a dialog mode when recommendations for the housewife are displayed on the display.
Safety
Safety from radiation, electric shock, mechanical and thermal injuries is confirmed by certification according to international standards. Despite the criminal liability of developers and manufacturers of microwave ovens for your safety, installation and operation rules must be strictly followed.
You are protected from microwave radiation by a metal casing and structural traps around the perimeter of the door. The magnetron and transformer inside the microwave are fan cooled to prevent overheating. When the magnetron is turned on, the door is locked so that it cannot be opened. When the door is opened or the temperature of the chamber wall or stove casing rises, special sensors instantly turn off the magnetron. Experts say that the level of radiation even in the immediate vicinity of a microwave oven is several times lower than permissible and decreases sharply with distance.
High power consumption is another reason for increased danger. If your home's electrical system has a third ground wire, conventional shock protection will provide maximum safety.
It is strictly prohibited to use water or gas pipes as a grounding wire. This could lead to the death of your loved ones or neighbors.
If there is no grounding, try to prevent the possibility of simultaneous contact with the microwave oven body and water or gas pipes. Your safety can be increased by installing an RCD (Residual Current Device).
To protect against children, the microwave oven is switched on. Nevertheless, the possibility of children playing dangerous pranks with oven buttons and control knobs must be excluded.
Inventory technology in microwave ovens
Very often, the desire of consumers to purchase a large-volume microwave oven is faced with the impossibility of placing the desired oven in a small kitchen due to the very impressive dimensions of the oven. In addition to the actual volume of the working chamber, there are also technical elements that ensure the functioning of the microwave oven and, unfortunately, take up a lot of space. Inverter stoves were called upon to solve the problem.
Inverter technology can significantly reduce the volume required to house technical components by replacing the conventional magnetron with more compact components, resulting in an increase in the usable volume of the chamber.
The use of inverter technology for microwave ovens is based on the principle of direct control of the output power level (as opposed to classical magnetrons, which always operate at maximum power, and power regulation is achieved by their pulsed operating mode). The advantages of inverters, in addition to smaller dimensions, also include more rational use of energy, speeding up cooking processes (heating, defrosting) and reducing energy consumption.
Currently, inverter technology is used mainly in Panasonic microwave ovens (in which it was first used), but there is no doubt that inverter technology has a great future.
Myths about microwave ovens
— Many people hold the belief that an iron plate can cause a high-power microwave to explode. In fact, in the worst case, it will cause damage to the magnetron due to arcing.
— If you keep a microwave oven on for a long time at high power, its powerful electromagnetic radiation can damage all electrical appliances within a radius of several meters. In fact, electromagnetic radiation outside the working chamber is no greater than from the back wall of the computer system unit, although close to it it can still interfere with the reception of a signal at a close frequency. Some oven models may interfere with Wi-Max, Wi-Fi and Bluetooth.
— A microwave oven can cause allergies... to electromagnetic waves.
— That for the first time a microwave oven, called “Radiomissor,” was allegedly developed by German scientists during the Second World War, it was even allegedly used in the active German army to heat food, but allegedly turned out to be unsafe and was abandoned (Russian sites with in this case they refer to foreign ones, and foreign ones - to Russian studies, allegedly conducted in the non-existent Russian cities of Kinsk and Rajasthan).
—Microwaves are radioactive or make foods radioactive. This is incorrect: microwaves are classified as non-ionizing radiation. They do not have any radioactive effect on substances, biological tissues and food.
— Microwaves change the molecular structure of food or make food carcinogenic. This is also incorrect. The operating principle of microwaves is different from that of X-rays or ionizing radiation, and they cannot make foods carcinogenic. In contrast, because microwave cooking requires very little fat, the finished meal contains less burnt fat with its molecular structure altered by cooking. Therefore, cooking food using microwaves is healthier and does not pose any danger to humans.
— Microwave ovens emit dangerous radiation. This is not true. Although direct exposure to microwaves can cause thermal damage to tissue, there is absolutely no risk when using a working microwave oven. The design of the oven provides strict measures to prevent radiation from escaping outside: there are duplicate devices for blocking the microwave source when the oven door is opened, and the door itself prevents microwaves from escaping outside the cavity. Neither the housing, nor any other part of the oven, nor food products placed in the oven accumulate electromagnetic radiation in the microwave range. As soon as the oven is turned off, the emission of microwaves stops.
Those who are afraid to even come close to a microwave oven need to know that microwaves attenuate very quickly in the atmosphere. To illustrate, we give the following example: the microwave radiation power allowed by Western standards at a distance of 5 cm from a new, just purchased stove is 5 milliwatts per square centimeter. Already at a distance of half a meter from the microwave, the radiation becomes 100 times weaker.
As a consequence of such strong attenuation, the contribution of microwaves to the general background of electromagnetic radiation surrounding us is no higher than, say, from, say, from, in front of which we are ready to sit for hours without any fear, or a mobile phone, which we so often hold to our temple. Just don't lean your elbow on a running microwave or lean your face against the door trying to see what's going on in the cavity. It is enough to move away from the stove at arm's length, and you can feel completely safe.
Utensils for microwave oven
The choice of utensils for the microwave oven should be taken very seriously. The fact is that if you don’t understand this issue, it can lead to several troubles:
- you can harm your health;
- you can damage the microwave;
- you may lose the dishes themselves;
- you can ruin the product itself.
Choosing material
Dishes for microwave ovens can be fireproof or heat-resistant. The first can withstand temperatures of 250-300°C, the second - only up to 140°C. Both types of dishes can be made of glass, porcelain, ceramics, plastic, but the properties of these materials will be different. Refractory materials are subjected to special hardening; as a result, the resulting containers can be used even on electric and gas burners. Heat-resistant materials - ordinary table glass and ceramics (as well as some types of food plastics).
Let us dwell on the issue of choosing material in a little more detail.
— Glass– one of the most common materials of cookware suitable for cooking in a microwave oven. It is not recommended to use thin-walled dishes in the microwave - although stable, such glass can burst when exposed to high temperatures. The best choice in this case would be bowls, bowls or dishes made of thick frosted or transparent glass: you can conveniently place pieces of food in them.
— Porcelain. Porcelain dishes are very convenient for portion-wise heating of food: just place the plate intended for serving in the microwave - and in a few minutes you will get a hot lunch. If you buy plates without wide sides and a small diameter, you can place several pieces in the microwave at once, thereby providing lunch for the whole family. Porcelain cups can be used to heat drinks.
— Ceramics, faience. Dishes made from this material are suitable for the microwave oven if they are covered with glaze on all sides (when purchasing, be sure to read the labeling on the product - it should indicate that it is acceptable for use in the microwave). You need to carefully ensure that the top layer of glaze does not crack or fall off - otherwise the dishes will not be able to withstand the high temperature. Ceramic dishes, plates and bowls are not the best choice for the microwave: they are not transparent enough for microwaves and get very hot. However, you can use such dishes for preparing omelettes or meat dishes: on a very hot surface you can even get a beautiful golden crust, like in a regular frying pan. If desired, you can use ordinary tableware for cooking; many types are microwave safe.
— Paper- a very convenient and fairly safe material for use in a microwave oven, provided that the cooking time is not long and the food does not contain a large amount of fat or moisture (otherwise they will saturate the paper too much). However, avoid dyed paper as it may stain your food when exposed to heat. Paper towels can be used to wrap food and place it in baking pans.
— Plastic has become quite widespread, but many still prefer to use plastic containers exclusively for storing and carrying food. Meanwhile, only plastic dishes can be placed in the microwave immediately after removal from the refrigerator (if they are used as “storage” for food) - they can withstand such changes. Plastic food storage containers marked “Thermoplast” or “Duroplast” can be an excellent solution for office workers who prefer to carry home-cooked food from home and heat it up at work.
The shape of the container also matters. By choosing the right cookware settings, you can regulate the cooking time and quality. So, food takes longer to cook in deep dishes than in shallow ones. The round shape will ensure the most even heating of the food. Beware of dishes with sloped edges - the food will burn around the perimeter, but the inside will still be completely raw.
Foil It is permissible to use only for wrapping protruding parts of food. If you use too much foil, arcing may occur.
Important! When choosing dishes for a microwave oven, immediately purchase a lid of a suitable size (of course, also made of a suitable material). Covering food will retain more moisture and cook faster. This way you can use special materials for better cooking - wax paper, paper napkins, transparent film. Typically, recipes (if you use them and don't improvise them) will tell you how to wrap the food to get the best results.
Thus, choosing the right utensils for a microwave oven will not only allow you to get a guaranteed result, but also improve the taste of the dish, as well as reduce its cooking time.
How to care for your microwave oven
— You need to wash the walls of the chamber with special detergents for microwave ovens, abrasive detergents - only stainless steel.
— If the camera is too dirty, put a glass of water in it and boil for 1 minute. The dirt will liquefy and wash off easily.
— Do not leave the inside of the microwave oven dirty, because... If the area where the door touches when closed becomes dirty, the door may not seal tightly, causing microwaves to leak out.
1. If your electrical network experiences frequent power surges, get a voltage stabilizer or an uninterruptible power supply (UPS), because When there are changes, especially in microwave ovens with LCD displays and touch controls, it is these components that fail.
2. When purchasing a microwave, it is better to immediately purchase microwave care products, because... These products are most often sold only in specialized stores, and when caring for a product, it is best to use them.
3. When purchasing, pay attention to the warranty card, because If the store where you purchased the product does not cooperate with a specific service center of the microwave manufacturer, in the event of a possible breakdown, they may begin to “send” you from one place to another in search of the truth.
4. When purchasing, pay attention to the tray, which is mainly made of glass. Sometimes he may get stabbed, or with other unpleasant surprises.
5. When purchasing, always, I repeat once again, always open and look at the appearance of the product. The words of the seller, who in a hurry says that the goods have already been checked, and leave everything in it well for others, because often some representatives of the selling company are too lazy to fulfill their duties.
6. Be sure to check the package contents when purchasing. There are times when something is missing.
Video about choosing a microwave oven
Do you want a good mood? Watch a humorous video about a “talking” microwave
Well, that seems to be all. I wish you a pleasant shopping experience and may you get exactly the microwave oven that is right for you!
