“Don’t stand near a running microwave! It emits radiation!”, “Don’t you know that it destroys food molecules?”, “We won’t buy it, do you want to die?” - Probably each of us has heard something like this at least once in our lives from relatives, friends or colleagues. There are many legends surrounding the issue of the dangers of microwave ovens, but we decided to put an end to them and look into this issue, or rather several: why can it be dangerous or not dangerous for humans? how is it structured? what does it emit and where? how does it affect the structure of food molecules? Experts say.

Daniil Kaganovich

sanitary doctor of the LavkaLavka farmer cooperative

From a physics point of view The microwave is safe for humans. From the point of view of a nutritionist, it spoils food: cells are damaged and water is lost. As for radiation, the microwave is shielded and therefore cannot affect the outside, but only inside itself, and therefore does not pose a danger.

Principle of operation microwave oven based on the ability of ultra-high frequency electromagnetic waves (2,450 MHz) to affect the product, causing it to heat up due to increased thermal vibrations of the molecules of the substance. Any food product contains a fairly large amount of water. Each water molecule has a characteristic molecular structure, which, due to the mutual orientation of the positive hydrogen ions and the negative oxygen ion, is similar to an electric dipole - a particle that has two electric poles: plus and minus.

Food quality

The influence of electromagnetic oscillations (electromagnetic waves) leads to a constant shift of dipoles, aligning them according to the lines of force of the electromagnetic field. Since the field is variable, and even of high frequency, the molecules periodically change direction at approximately the same frequency. Molecules shift, swing, collide, hit each other, transferring energy to neighboring molecules. This causes a discharge large quantity heat. Due to this, food is heated, since water is contained in any of the food products.

No significant changes occur in the product itself, since exposure to microwave radiation only affects the heating of the product, so food cooked in the microwave is not harmful. The product can only go bad if you overdo it and overheat it beyond normal. The same thing - heating the product - occurs when cooking food on the stove, but, unlike it, heating in the microwave occurs not only from the surface of the heated product, but also in its volume, since microwaves penetrate into the food to a depth of about 2. 5 centimeters. In a microwave oven, microwave radiation is created using a special generator - a magnetron.

The magnetron antenna emits microwaves, which, through a waveguide through a special window covered with a radio-transparent screen, enter a metal chamber where the product being prepared is located.

Radiation

Microwave radiation is non-radioactive radiation. The radiation that is harmful to humans has a much higher frequency than that used in microwave ovens. To prevent the radiation of microwaves outside the microwave oven, it is structurally provided different types protection. Furnaces are made in such a way that when the door is closed, the waves do not penetrate beyond the furnace chamber; The door glass must be shielded metal mesh. The metal chamber of the oven is closed from the front with a door, inside of which there is a metal screen with fine perforations, the size of the holes of which does not allow microwaves, which have a working length decimeter waves. Microwaves do not pass through metal, but tend to be reflected from metal objects. For this reason, microwaves do not leave the interior of the chamber if the door is closed.

The furnace automation has several special protection circuits that prevent the microwave generator from operating when open door. Additionally, the top of the device body is covered with a metal casing, which also serves as a means of protection against leakage of microwaves from the electronic compartment of the oven. All manufactured microwave ovens are tested for compliance with the required safety standards, which are determined by mandatory sanitary and technical regulations in force in Russia.

ILLUSTRATION: Olya Volk

What harm does a microwave do to human health, and what benefits does this device bring? How to use the device correctly to minimize the negative impact.

Microwave - benefit or harm?

Introduction

In the modern world, people often ask themselves the question: “Is a microwave oven harmful to our body?” Opinions differ on this matter; to understand this issue, you need to understand the principle of operation. of this device. To decide for yourself whether a microwave is harmful or beneficial for humans, you need to rely on scientific evidence.

Operating principle

Operating principle of a microwave oven

A microwave oven emits electromagnetic waves at ultrafrequencies, the length of which ranges from 1 mm to 30 cm. They are also used in mobile communications, radio communications, and also for the Internet. But why is a microwave so dangerous and scary? It consists of several parts: a high-voltage transformer, a magnetron and a control system (buttons, display, timer, etc.).

The magnetron transforms electricity into microwave rays, which have an effect on food molecules. Microwaves act on the water atoms in food, causing them to spin faster, thereby creating a frictional force that heats the food. Friction between water molecules and other molecules breaks food apart and deforms it from the inside.

This process is called isomerism (that is, isomers appear). It causes particles to decompose and destroys the original molecular structure of food. It is not possible to crush a particle, even such a simple one as a water molecule, at home, even when it turns into a vapor state.

History of creation

The microwave was created during the Second World War, in Nazi Germany. It was intended to speed up the process of feeding soldiers, in other words, to reduce the amount of time spent on preparing and heating food. Soon, German scientists found out that the device they had invented had a negative effect on the human body and they were forced to abandon this development.

In 1943, the development of the furnace fell into the hands of the Russians and Americans. The Americans classified this information as secret, and Russian scientists carefully studied all the data and came to the conclusion that the microwave oven poses a biological threat and has a very harmful effect on the human body. And so they came to the conclusion that this is a device that negatively affects the environment. As a result, its use was banned.

Myths about the first microwave oven

There are many different arguments about whether a microwave oven is harmful or dangerous. You need to be able to distinguish what is the truth, the basis for which is scientific research. And what is a pseudoscientific myth that is just made up?

Myth one

Since microwave rays affect the molecular structure of food, anything exposed to this device becomes carcinogenic. Carcinogenic - this means that any food product that is heated by the oven becomes the causative agent of a malignant tumor. Accordingly, under no circumstances should you heat food in the appliance.

Bacteria are killed in the microwave

No scientific study has proven this information. Only X-rays and ionizing rays can make a product a carcinogen. Carcinogens are also produced when frying in oil. When quickly heated in a microwave oven, food products are not exposed to long-term heat, and therefore they contain a minimum of burnt fat, which makes the product carcinogenic.

Moreover, rapid heating, on the contrary, destroys harmful microorganisms, such as E. coli. Therefore, the microwave oven plays the role of a sterilizer.

Is microwaved food harmful? If we rely on the scientific research presented above, then in this case, only benefits come from quick warming up.

Myth two

Food cannot be heated in a microwave because the magnetic radiation emitted by this device is harmful to human life. In fact, the radiation from a stove is the same as that from a WI-FI router or a cell phone. It’s just stronger during cooking, but scientists have foreseen this. Due to the design of the furnace, during heating, the radiation remains inside the device.

Scientists have discovered that waves do not accumulate in household items or food; they disappear in the open atmosphere. In other words, no threat will arise if the equipment is not used with the door open.

Myth three

The waves emitted by a microwave oven are radioactive. The waves produced by the device are non-ionizing. People who are at least a little familiar with physics know that they do not harm either food or people.

Myth four

An explosion may occur in the device due to metal objects. This is nonsense, everyone knows that the result of an explosion is the rapid expansion of gas. In our case, metal objects will cause sparking, which will have a negative effect on the device itself. This is why heating food in metal objects is not recommended.

Harm from a microwave oven

It turns out that most of the “horror stories” about microwave ovens turned out to be myths. So why is a microwave actually harmful?

1. Has a negative effect on the brain. Scientists have found that radiation causes damage to the brain. The impulses that neurons send become shorter.
2. Food heated in the oven is not properly recognized by the digestive tract. In other words, food is not regarded as food. Thus, by eating food from a microwave oven, you can leave your body hungry.
3. The body absorbs vitamins and minerals worse. This is due to the fact that the waves change the structure of useful minerals and substances, and the body cannot accept them. In addition, the substances are not only not absorbed, but also do not leave the body, forming blood clots.
4. Many people ask the question: “Is it harmful or not to heat food for a child in the oven?” It is not recommended to put food in the microwave for children. It certainly won't do any harm, but nutrients heated, will decrease.
5. Negative effect on immunity. It has been clinically proven that eating foods that have been thermally processed in a microwave oven leads to disruption of the lymph nodes and lymph glands. The consequence of this is premature aging of the human body. In addition, blood clotting slows down, which makes wounds take much longer to heal.
6. Negative effects on the hormonal system. Frequent consumption of foods that have been exposed to microwaves leads to disruption of the production of male and female hormones. According to the researchers, this is due to the fact that human body has not adapted to perceive microwave food products positively. By eating such food, we ourselves disrupt the body’s parameters and complicate the functioning of the digestive system.

Benefits of a microwave oven

We have analyzed what harm this can cause Appliances. But is it possible to benefit from its use? Of course yes.

• as stated earlier, thermal effect the device kills some harmful organisms;
• You can cook food without fat and oil, which do not have a very good effect on our body;
• It takes much less time to cook;
• You can quickly reheat and defrost food.

Is a microwave useful in everyday life or, on the contrary, harmful? All this is a controversial issue. Whatever you decide for yourself, in any case, use the recommendations for use:

1. Follow all recommendations for proper installation.
2. Leave the vent connector open.
3. Do not turn on the device unless necessary.
4. The mass of the product to be heated must be more than two hundred grams.
5. Do not heat explosive foods such as eggs.
6. Cover the heated food with a lid, place it exactly in the center of the disk and try to stir at least occasionally.
7. Do not stand closer than 50 centimeters from the device.
8. Wipe the oven walls with soapy water after each use.
9. Once every six months, wash the entire oven with vinegar.
10. Do not heat in plastic, metal or chipped containers.
11. Do not use the microwave oven if it is faulty and do not try to repair it yourself. It is best to contact specialists.

Conclusion

You should use the microwave as little as possible

Is a microwave oven harmful to health and to what extent? Is it harmful to heat food in the microwave? Everyone decides for themselves. Despite all the data that proves that microwave ovens are harmful, there are also many refutations of this. Most likely, if you decide whether a microwave oven is beneficial or harmful, opinions will be divided 50 to 50.

Do not forget that electrical equipment affects human organs. But each individual is affected differently. For some it may appear immediately, for others it may take decades. Years go by and it will no longer be possible to determine exactly why this happened. In the history of the microwave oven, there is not a single case where it was proven that a person died due to its exposure.

To ensure the benefit of technology and to minimize its harm, a microwave oven should be used only as needed, as a complement to gas and electric stove. May her presence be in Everyday life will be kept to a minimum.

Video

Is microwave harmful? How does it work?

Microwave found in almost every home. And Western experts actively propose it use.

Firstly, it can significantly reduce cooking time. So, good is not always good. And the less heat treatment, the less nutrients in products are destroyed. For vegetables, for example, 5 minutes is enough. And sometimes a minute is enough to grab a lethal dose of radiowave near a microwave for a person with a weak immune system, and if immunity a person can be around it all his life without much harm. More more scary place, located microwave is turning in the gas processing plant - geopathogenic zone, harmful to all types of living organisms. It's easy to check pendulum or vine.

The microwave is also suitable for disinfection plastic dishes. Bacteria like salmonella and E. coli are known to grow easily on cutting boards. And, according to a study from the University of Wisconsin, to get rid of bacteria, just microwave a board for five minutes, writes Stuff.co.nz. The same applies to dirty dish sponges. Experts advise adding lemon juice with vinegar and put the sponge in the microwave for a minute.

Microwave processing also allows you to “revive” crystallized honey (30 seconds is enough) and speeds up the rise 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 of harm

During the war in Yugoslavia, on the recommendation of Russian scientists, residents of Belgrade shot down American cruise missiles with household microwave ovens. When an air raid signal sounded, they quickly took the microwave oven with an extension cord to the balconies, opened it, pressed the locking terminal with their finger and pointed 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 “shot” range of a microwave oven is up to 1.5 kilometers! Hundreds of Yugoslavs directed the generator beam of their microwave ovens at the enemy missile. A failure in the rocket's electronics - and it fell!!!

Of course, the enemy quickly found a way out - by first bombing the power plants. And now, think about it: the slightest microcrack in the soldering of the microwave oven chamber housing (and they are sure to exist!) 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). In modern technology, microwaves are used in microwave ovens, for long-distance and international telephone communications, transmission of television programs, and 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 oven contains magnetron, which converts electrical energy to microwave electric field frequency of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.

Microwaves bomb water molecules in food, causing them to spin 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, microwaves cause breakdown and changes in the molecular structure of food through the process of radiation.

Who invented microwave ovens?

The Nazis invented the microwave oven, the “radiomissor,” for their military operations. 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 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 obtained a number of such models and conducted extensive studies of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The Soviets have issued an international warning about harmful substances, biological and environmental, from exposure to microwaves.

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

Scientific data and facts

A comparative study on Microwave Cooking published in 1992 in the United States 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."

Microwave waves created artificially in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. Deformation of molecules in this case is inevitable. It has been noted that amino acids contained in food undergo isomeric changes and are also converted into toxic forms under the influence of microwaves produced in a microwave oven. A 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 prepared in traditional ways. All foods that were processed in microwave ovens led to changes in the blood of volunteers. Hemoglobin levels decreased and cholesterol levels increased.

Swiss clinical trials

Dr. 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 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 microwaved food on the blood and physiology of the human body. This small study reveals the degenerative forces that occur in microwave ovens and food processed in them. Scientific findings have shown that cooking food in a microwave oven changes nutritional composition substances in food. This study was carried out together with Dr. Bernard H. Blanc from the Swiss federal institute technologies and the Institute of Biochemistry.

At intervals of two to five days, volunteers received one of the following meals on an empty stomach: (1) raw milk; (2) the same milk, heated traditional way; (3) pasteurized milk; (4) the same milk heated in the microwave; (5) fresh vegetables; (6) the same vegetables prepared traditionally; (7) traditionally thawed frozen vegetables; and (8) 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 during the meal intervals exposed to microwave ovens. These changes included a reduction in hemoglobin and changes in cholesterol composition, 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, consuming which a person is exposed to microwave radiation.

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

Microwave oven manufacturers state that microwaved food does not have much difference in composition compared to traditionally processed food. But not one State University in the United States has not 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 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 food cooked in a microwave oven. One can only guess how molecular rot from microwave oven will affect our health in the future!

Microwave carcinogens

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

The summary of research summarized in this article shows that microwave ovens are much more harmful than previously thought.

The following is a summary of Russian Studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products exposed to microwave irradiation. Here is a summary of some of these results:
Cooking meat in a microwave oven creates the known carcinogen Nitrosodienthanolamines.
Some of the amino acids found in milk and grain products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside to galactoside into carcinogenic substances.
Even a short exposure to microwaves on fresh or frozen vegetables 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 of the microwave, break down 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.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the 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 that cause cancer.
Eating foods cooked in a microwave oven may predispose you to develop cancer intestinal tissues, as well as general degeneration of peripheral tissues with the gradual destruction of the functions of the digestive system.

Direct location
near a microwave oven

Direct proximity to 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;
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.

Damage to health caused by
food heated in a microwave oven

The dissemination of such scientific research is still actively delayed by the industry, supported by the authorities and much of the press. However, it has been proven without a doubt that Microwave ovens cause cancer.
Cancer results from direct exposure to radiation. Both directly from radiation leakage from microwave ovens and 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 the substance (2.5 billion per second). This causes frictional heat, which unnaturally and destroys the food. Harmony is disrupted, as is the natural acid-base balance. Nutrients are distorted into unnatural forms.

Our immune system reacts to a damaged 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 dangers of industrial microwaves are often ignored.
In traditional cooking on the stove, in a steamer or oven, food is heated naturally - from the outside in. In a microwave oven - from the inside out. You, of course, have noticed how strangely quickly (minutes!) food heated from a microwave oven, devoid of natural energy, cools down.

Why are microwave ovens dangerous for children?

Some of the amino acids L-proline, which are part of mother's milk, as well as in infant formula, 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 disaster that many children are fed on artificial milk substitutes (baby food), which become even more toxic using microwave ovens.

Should I buy a microwave oven or not?

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

Interesting Facts

An experiment conducted by a girl for school. She divided the filtered water into two parts. I boiled one part on the stove, the other in the microwave. Cooled it down. And watered different water two identical flowers to see if there is a difference in plant growth. She wanted to check whether the structure or energy of water changes due to the microwave. Even she was amazed by the result. The flower withered, and the flower was watered from the microwave.

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

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

10 reasons to throw away your 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 present the following conclusions:
1) Continuous consumption of microwaved food causes irreversible changes in the brain due to the “shortening” of electrical impulses in the brain (depolarization or demagnetization of brain tissue).
2) The human body is unable to metabolize (break down) unknown byproducts from microwaved food.
3) The production of male and female hormones stops or changes with the constant consumption of microwaved foods.
4) The consequences of consuming 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 receives the benefit or consumes altered proteins that cannot be broken down.
6) Minerals in vegetables are converted into carcinogenic free radicals when cooking in microwaves.
7) Microwave products cause the growth of cancer cells in the stomach and intestines. This explains the rate at which colon cancer cases are spreading in America.
8) Frequent consumption of such foods causes the growth of cancerous blood cells.
9) Constant consumption of such food causes disruption of the immune system 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 appeared in life modern man not so long ago. But for many they have already become the most important attribute of the kitchen after the refrigerator. After all, in a microwave you can not only defrost and heat up a portion of food in a couple of minutes, but also quickly prepare almost any dish. But few people think about back side such a “useful” device, are foods after heat treatment in the microwave healthy?

How does a microwave oven work?

Every microwave oven contains a magnetron, which converts electricity into radio waves. These very short electromagnetic waves are also called microwaves, microwave radiation, or microwave fields. Microwaves with a frequency of 2,450 MHz travel at the speed of light - about 300 km per second - and resonate with water molecules, causing them to oscillate randomly. Microwaves easily penetrate 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. This random friction causes significant damage to more than just water molecules, tearing and deforming entire food at the molecular level.

Microwaves cause 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 irradiation time, the hotter the product. Microwave heating is based on the principle of molecular dipole shift, which occurs in substances containing polar molecules under the influence of an electric field. These substances include water.

The energy of electromagnetic field oscillations leads to a constant shift of molecules, aligning them according to the field lines, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. As they move, the molecules “sway”, collide, hit each other, transferring energy to neighboring molecules in this material. Since temperature is directly proportional to the average kinetic energy of motion of atoms or molecules in a material, this means that such mixing of molecules increases the temperature of the material. Thus, 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.

Microwaves create 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.

Making a microwave oven?

American engineer Percy Spencer worked for Raytheon producing radar equipment. He drew attention to the ability of microwave radiation to heat surrounding objects, including food. He received a patent for the microwave oven in 1946. And already in 1947, the first microwave oven “Radarange” 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, in the late 80s, microwave ovens were produced at the ZiL YuzhMASH factories, but they used Japanese-made magnetrons. Medical research into the biological effects of microwave ovens has been conducted around the world, and an international warning has been issued regarding harmful substances, biological and environmental, from 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 fashion several decades ago and gained popularity among users of this miracle kitchen appliance. The only alarming thing is the periodically appearing information that microwave ovens cause irreparable harm to health. Let's try to figure out what kind of food a microwave oven prepares for us: does this food benefit or harm our body?
The operating principle 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. Special microwaves thus influence the water molecules in food so that they begin to vibrate at ultra-high frequencies and, accordingly, heat the product. Microwaves in a microwave oven move at the speed of light, the magnetron with each wave changes the periodicity of the positive and negative charge, this is the main condition for the interaction of microwaves and food water molecules.

Microwaves are reflected from the metal interior of the microwave oven and attack the food from all sides, acting very quickly.
Microwaves from the magnetron only appear when the door is closed and the microwave is turned on. When a microwave is turned off, magnetic waves cannot be formed; they are absent from it.

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

Microwave oven - benefit or harm?

The energy that enters products during heating or cooking is completely converted into thermal energy; there cannot be any remaining energy in the products, this contradicts all the laws of physics.

But we are talking about safety when a working unit is used for cooking, with a intact door and undamaged glass. Through damaged parts of a microwave oven, 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 door is completely sealed and cannot allow microwaves to escape. But the gap around the door may be a source of small amounts of radiation. Therefore, when turning on the stove, you should never stand at the end of the stove, especially pregnant women and children.

It is best to buy a microwave oven from a well-known brand: the largest manufacturers, in the fight for healthy competition in the market and product improvement, control the level of radiation from all parts of the microwave oven, and ensure that these parameters comply with generally accepted global health standards.

Microwave Oven Safety Test

There is one simple experiment that every microwave oven user can perform to determine whether the selected brand of unit allows microwaves to pass through. You need to put your mobile phone on a plate in the microwave, close the oven door, and 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 contains all microwaves, then on the phone you will hear the operator’s message: “The subscriber is out of range”...

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.”
Do not place crystal dishes, metal, wooden, porcelain dishes with gold plating or designs, thin glass non-heat-resistant dishes, cracked or chipped dishes, or dishes made of non-heat-resistant plastic in the microwave.

Aluminum foil is also microwave-resistant, but it can be used to wrap around bones protruding from meat, for example, to prevent them from burning while the meat cooks.

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

To determine the suitability of a dish for a microwave oven, you need to do an experiment: put the product in the dish and leave it for a short cooking time. If the food is heated, but the dishes remain cold around the edges, they 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 boiling vegetables, sausages, or baking fruits in their skins, you need to pierce their skins with a fork in several places - this will prevent them "explosion"

2. Do not cook or heat under any circumstances. egg in the microwave! An egg rupture can be so strong that it will tear off the microwave door! Even if taken out whole, an egg can explode in your hands and cause serious injuries.

3. You can’t heat one thing in a microwave oven. oil or fat– it may boil unexpectedly and explode, causing severe burns.

4. Wooden utensils maybe in the microwave catch fire.

5. You cannot cook condensed milk in a can in the microwave - the can may explode and cause serious injury! Not to mention completely destroying the microwave.

6. It is necessary to remove spoons, metal brackets, wires, etc. from food and packaging: when using a microwave oven, as a result of interaction with metal, electric arc, which is dangerous due to short circuiting and damage to the microwave oven.

7. Monitor the 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 microwaves relatively recently, And There are no time-proven research results on its harmfulness yet.

Precautions when working with microwave ovens 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 oven, do not use a damaged microwave oven, do not repair a damaged oven yourself or from random people.

How does a microwave oven affect the benefit or harm of its use on our body? Scientists don't stop studying influence of microwaves risks to human health, but the final verdict on the harm to health or the absolute benefits of a microwave has not yet been made. In the meantime, you need to use a working stove 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 just began to arrive on the post-Soviet market, they were followed by horror stories that food cooked in a microwave causes cancer, and in general it is full of carcinogens, so 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 “is microwave oven good or bad” worries many people.

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 oven. The benefits or harm of a home assistant are of little concern to them. When purchasing a particular stove in a store, you will often hear that “this model” is safe for health, as it has an additional radiation protection system. So, do other “unprotected” ovens still pose a danger?

In fact, there is danger in any household appliance. The microwave oven here does not stand out in any way. Of course, if you try to put your hand in there for the sake of experiment, you will absolutely get burned, although the danger is exactly the same in a standard, familiar oven. The question is different: it is not known how you will manage to get this burn, because all more or less modern stoves have a locking system during operation. Open the door and the stove will immediately turn off, whether you want it or not.

To operate, a microwave oven uses the same radio waves as in a conventional radio. The only difference is in power (in the oven it is much higher) and frequency. But we already experience the impact of waves of a wide variety of frequencies every day: all equipment, from mobile phones before computers, one way or another, affects our body. Microwave waves simply bind the protein in the same way as it binds when 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 normal one gas stove or a fire.

And even though ultra-high-frequency waves in their pure form can cause serious burns, all microwave ovens are equipped with a protective screen made of a special fine metal mesh that does not allow radiation to pass out. It is estimated that a person will experience some harm from an operating stove if he remains within five centimeters of it for eight hours every day. Only then will human skin be able to feel the influence of the waves breaking through from the stove.

According to modern sanitary requirements, the maximum permissible 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 for the time required to heat 1 liter of water. Almost any modern microwave oven fits ideally into these conventional frameworks.

Australian scientists once developed a method that made it possible to heat certain areas 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 experimentation”: it continues in practice. Heat destroys damaged areas and blocks the paths along which “incorrect” cardiac impulses are transmitted.

Using the same principle, using ultra-high frequency waves, 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, heating will take much longer.

Naturally, such a slightly ambiguous, but at the same time quickly gaining popularity home appliance could not remain without the attention of scientists, either chasing fame, or wanting to really clarify the situation in some way and help the people who have such difficulty accepting everything new. The benefits or harms of microwaves – one of the “fashionable” contemporary issues. The first word, as always, belongs to the Americans.

Scientists in this country loudly declare that the trend in recent years to reduce the incidence of stomach cancer is due to nothing more than microwaves. In their opinion, everything happens due to the fact that food is cooked in a microwave oven 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 their own important fact (or at least what they themselves consider to be 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 25% of vitamin C, while on the stove - up to 60%. Although in Spain, on the contrary, they somehow determined that broccoli from a microwave contains 98% (or, in other words, 50 times!) less vitamins and minerals than fresh.

In other countries, the benefits or harms of microwaves have also attracted scientific attention. In Switzerland, back in 1989, they conducted an experiment on the effects of microwaves on humans. Scientists never received money for a large-scale study, so they had to limit themselves to one single experimental subject. He simply took turns eating food cooked either on the stove or in the microwave. Having repeatedly analyzed the test subject’s blood, scientists were surprised, and perhaps even to their pleasure, to notice a steady increase in the number of leukocytes after eating food from a microwave oven. The processes occurring in the blood resembled the onset of pathology, indicating the development of cancer. But no matter how the researchers tried to shout to the public, nothing came of it.

And this year, the verdict of the World Health Organization declared ultrahigh-frequency waves absolutely harmless to humans. Thus, in the question “microwave oven: benefit or harm?” modern science has long leaned towards the first. Go to the electrical supermarket and buy this miracle helper!

How does a microwave oven affect food quality?

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

First, let's figure out what microwaves are, because it is from them that the well-known name microwave oven comes from. Microwaves are a type of electromagnetic energy, as well as a source of energy for cooking various foods. Microwaves somehow influence the water molecules in food and cause these same molecules to rotate at a very high frequency, approximately several million times per second. This creates molecular friction, which heats up the food.

How does a microwave oven affect the quality of food, but many already know that food cooked in a microwave oven is very harmful to our health. A person may experience a decrease in blood pressure and pulse, headaches and dizziness, and suffer from insomnia. The person may be irritable and nervous. Eating food cooked in a microwave oven can also lead to cancer, since 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 degenerate into cancer, and disrupts the functions of the digestive system. Therefore, food treated with microwave rays after some time can lead to to cancer.

Electromagnetic radiation is very dangerous contained in such food for pregnant And children. These groups of people should completely forget about any food that has gone through the microwave oven, and eat more properly prepared food. Because electromagnetic fields can cause spontaneous abortions or premature births, which will lead to the appearance of congenital defects in newborns.

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

The entry of molecules processed by microwaves into the human body will do more harm than good. Microwave food is enriched with microwave energy, which cannot be said about food prepared in other ways. The quality of the prepared food leaves much to be desired, although in taste and appearance it is absolutely no different from that prepared in the usual way.

Scientists conducted a study that showed that heated in 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, such food tastes 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 a slag and toxin for our body, which gradually poison the human body. And such a microwave function as “defrosting” converts galactosides and glucosites of frozen fruits into particles rich in carcinogens. And even short-term irradiation with microwave rays of the same vegetables, converts beneficial components into carcinogens. In general, the value of food cooked in a microwave oven is reduced by 60-90%. In this case, 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.
Frequently eating 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.
- Harmful to hormonal balance.
Consistently including microwave foods in your diet slows down or alters the production of male and female sex hormones.
- Due to the influence of microwave radiation, minerals, vitamins and other beneficial substances are not absorbed in the human body.
The waves in a microwave oven can destroy or change minerals, vitamins and other beneficial substances in such a way that the body is unable to absorb them. Many compounds that enter the body are simply not broken down.
- Harm - carcinogenic free radicals. Minerals in vegetables are converted into carcinogenic free radicals when heated in a microwave oven.
- Harm - stomach and intestinal cancer, blood cancer. Long-term consumption of such foods causes the growth of cancerous blood cells.
- The immune system weakens.
- Negatively affects memory, attention and intelligence.
What is the result of eating foods
passed through a microwave oven?

1. If you are young, there is a high risk that by age 40 you may remain disabled and even worse - you take risks give birth to a disabled child, and the saddest thing is that You may not give birth to him at all.
2. And if you are about forty, then you risk not seeing your grandchildren or you painful old age is guaranteed.

Naturally, all this will not happen to you tomorrow, the day after tomorrow or in a week. The consequences of microwave radiation can appear after 10 and 15 years. Therefore, now you need to think about your health, because your future and the future of your children depends on it. You need to not be lazy, but force yourself to eat only healthy and properly prepared food. And it is advisable to refuse the microwave oven.
But again, it's up to you to choose- or health for life or illnesses, acquired because of your own laziness and inattention to yourself!

There is concern that cooking food using microwaves is harmful to health. This opinion is not without foundation. You need to figure out why microwave ovens are harmful to human health, separate fact from fiction, and learn about the possibilities for neutralizing this effect.

THE ADVENT OF THE MICROWAVE OVEN

The invention of the microwave oven belongs to the Germans. The device was invented during wartime and significantly saved the Germans time on feeding soldiers. Research on the effects of microwave ovens was later discovered and documented by the Germans. After carefully studying this information, the use of microwave ovens was temporarily banned in the USSR. The ban was due to the discovery of hazardous substances resulting from the influence of microwaves. Other countries have introduced serious restrictions on the use of such stoves.

THE ESSENCE OF MICROWAVE RADIATION

The process of thermal processing of products is designed to break down complex organic compounds into simpler elements for better absorption by the human body. The microwave oven is very simple. In addition to the control system, it has a high-voltage transformer for generating voltage and a magnetron, which converts electricity into ultra-high frequencies of the magnetic field.

Microwave radiation is one of the types of electromagnetic energy, which, by its effect on the product, causes it to warm up. The wavelength of ultrahigh frequency radiation is about 2450 mg (megahertz). This frequency allows the radiation to penetrate several centimeters inside the body. This is enough to cause internal burns, to which the body is not adapted. The eyes and ovaries are especially affected due to low blood flow in these areas. After all, blood circulation plays a cooling function. The consequences for the eyes are irreversible. This is why it is so important to follow safety precautions.

EFFECT ON FOOD

Microwaves affect the molecular structure of water, fat and sugar. The atoms of these substances, under the influence of microwaves, begin to rotate intensively, developing a frequency of millions of revolutions per second. At the same time, their polarity undergoes changes with high speed leading to changes in the structure of molecules. Molecular friction heats up the food.

The molecular structure of food products is disrupted with the formation of isomers. The DNA is damaged and the body does not recognize this food. A protective reaction occurs in the form of enveloping it with fat cells, eliminating it. The altered amino acids are converted into toxic forms.

For the first time, a clinical study was conducted by Dr. Hertel. Using the example of several volunteers, he obtained evidence of changes in the nutritional value of food after microwave treatment. A blood test was also performed. After the experiment, it was discovered that cooking food in the usual way does not cause negative changes in the blood. Volunteers eating microwave-processed food experienced a decrease in hemoglobin levels in the blood and an increase in cholesterol levels. In addition, the number of leukocytes increased.

The microwave oven forms new, unnatural compounds called radiolytic. They lead to the formation of molecular rot due to exposure to radiation. The human body is electrochemical in nature, so scientists’ concerns are justified.

As a result of research, Russian scientists came to the conclusion that all food products that went through a microwave oven contained carcinogens. Some of the results of their research read:

• carcinogen d Nitrosodienthanolamines has formed in meat;
• several types of amino acids in milk and grain products have become carcinogens;
• when fruits are defrosted, glucoside galactoside transforms into carcinogenic substances;
• Alkaloids from vegetables that have undergone even minor microwave treatment are also converted into carcinogens;
• influence on plant products, in particular root vegetables, forms carcinogenic free radicals;
• the nutritional value of foods was reduced by sixty and even ninety percent from the influence of microwaves.

One of the main consequences of eating food that has been cooked using microwaves is the degeneration of the immune system. The proportion of cancer cells in the blood increases. The appearance of free radicals during microwave processing of vegetables provokes an increase in the risk of cancer. Problems of the digestive organ system, destruction of intestinal and peripheral tissues up to the development of cancer.

Even simply being near a working microwave oven is a significant health hazard. There is a change in the electrical impulses of the brain, destruction of cell membranes, deterioration of the composition of the blood and lymphatic system, weakening of the centers of the autonomic nervous system.

In genetic engineering, to penetrate a cell, it is irradiated with electromagnetic waves to weaken the membranes. Destroyed food cells create conditions for the penetration of fungi and viruses through membranes. Minerals and vitamins change their structure under the influence of microwave radiation and are not absorbed by the body.

If you conduct a home experiment, you can clearly verify the veracity of the above. It is enough to plant two identical plants in pots and water them with water. One of the plants should receive water boiled in a microwave oven, and the second should receive water boiled on the stove. A week later, the first plant dies. There is also an incident that happened in the hospital with one of the nurses. She simply microwaved blood for one of the patients. The transfusion of such blood led to death.

DANGER TO CHILDREN

Mother's milk and infant formula contain some of the amino acids L-proline. Microwave irradiation converts them into d-isomers, which have neurotoxic and nephrotoxic effects. They can destroy the nervous system and kidneys. Modern children are increasingly fed with artificial mother's milk substitutes, which do not benefit the child. And under the influence of a microwave oven, such food acquires completely toxic properties.

PRECAUTIONARY MEASURES

If getting rid of the microwave oven is problematic, then you need to try to protect yourself with any possible ways. After all, the quality of furnace protection may be questionable, as well as compliance with established standards. When the microwave oven is operating, it is recommended to leave the kitchen and not stand near the appliance. After the signal sounds that the food is ready, you can calmly approach the microwave oven. Using a weak mode will reduce the radiation level.

When the door is opened, a protection is usually triggered, turning off the magnetron. But if there is a failure in the protection, then the radiation from the generator will cause significant harm to health. However, microwaves can also leak through any gap formed, for example, due to carbon deposits on the door. Therefore, the microwave oven requires attention and caution.

Microwave oven manufacturers claim that their products are safe. Therefore, there is no general consensus on the dangers of exposure to microwave radiation. However, scientific evidence has actual evidence that microwaves are harmful to health. The human body is electrochemical in nature, so scientists’ concerns are justified. What to choose, convenience or health, everyone has the right to decide for themselves. But we should not forget that the health of children depends on the decisions of adults.

Who invented microwaves and how did it all end?

The first microwave ovens were invented by German scientists commissioned by the Nazis. This was done in order not to waste time on cooking and not to carry heavy fuel for stoves during the cold Russian winters. During operation, it turned out that food prepared in them had a negative effect on the health of soldiers and their use was abandoned.

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

At the same time, several microwave ovens fell into the hands of the Russians and were carefully studied by Soviet scientists in B Belarusian Radio Technological Institute and in closed research institutes of the Urals and Novosibirsk (Drs. Luria and Perov). In particular, their biological effect was studied, that is, the influence of microwave radiation on biological objects.

Result:

The Soviet Union passed a law prohibiting the use of microwave ovens due to their biological hazard! The Soviets have issued an international warning about the health and environmental hazards of microwave ovens and other similar electromagnetic devices.

These data are a little alarming, aren't they?

Continuing their work, Soviet scientists examined thousands of workers who worked with radar installations and received microwave radiation. The results were so severe that a strict radiation limit was set at 10 microwatts for workers and 1 microwatt for civilians.

Operating principle of a microwave oven:

Microwave radiation, Microwave radiation (microwave radiation)- electromagnetic radiation, including the centimeter and millimeter range of radio waves (from 30 cm - frequency 1 GHz to 1 mm - 300 GHz).

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 thousand km per second). In modern technology, microwaves are used in microwave ovens, for long-distance and international telephone communications, transmission of television programs, and 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 oven contains a magnetron, which converts electrical energy into a microwave electric field of 2450 MHz or 2.45 GHz, which interacts with water molecules in food. Microwaves attack water molecules in food, causing them to spin millions of times per second, creating molecular friction that heats the food.

What is the harm of a microwave?

For those who know about the harmful effects of mobile phones, it should be clear that a mobile phone operates at the same frequencies as a microwave oven. For those who are not familiar with this information, please read the information “The Impact of Mobile Phones on Humans”.

We will talk about four factors that indicate that microwaves are harmful.

Firstly, these are electromagnetic radiations themselves, or rather their information component. In science it is called a torsion field.

It has been experimentally established that electromagnetic radiation has a torsion (information) component. According to research by specialists from France, Russia, Ukraine and Switzerland, it is torsion fields, and not electromagnetic ones, that are the main factor in the negative impact on human health. Since it is the torsion field that transmits to a person all the negative information that causes headaches, irritation, insomnia, etc.

In addition, we must not forget about temperature. Of course, this applies to long periods of time and constant use of the microwave.

The most harmful to the human body, from a biological point of view, is high-frequency radiation in the centimeter range (microwave), which produces electromagnetic radiation of the highest intensity.

Microwave radiation directly heats the body, blood flow reduces heating (this applies to organs rich in blood vessels). But there are organs, such as the lens, that do not contain blood vessels. Therefore, microwave waves, i.e. significant thermal effects lead to clouding of the lens and its destruction. These changes are irreversible.

Electromagnetic radiation cannot be seen, heard or clearly felt. But it exists and affects the human body. The exact mechanism of action of electromagnetic study has not yet been studied. The influence of this radiation does not appear immediately, but as it accumulates, so it can be difficult to attribute a particular disease that suddenly appears in a person to the devices with which he was in contact.

Secondly, this is the effect of microwave radiation on food. As a result of the influence of electromagnetic radiation on a substance, ionization of molecules is possible, i.e. an atom can gain or lose an electron, and this changes the structure of the substance.

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

• Microwaved meats contain Nitrosodienthanolamines, a well-known carcinogen;
• Some amino acids in milk and cereals have become carcinogens;
• Defrosting frozen fruits in microwave ovens converts their glucosides and galactosides into particles containing carcinogenic elements;
• Even very short microwave irradiation of raw vegetables converts their alkaloids into carcinogens;
• Carcinogenic free radicals are formed in microwaved plants, especially root vegetables;
• The value of food decreases from 60% to 90%;
  
• The biological activity of vitamin B (complex), vitamins C and E, and also in many minerals disappears;
• Alkaloids, glucosides, galactosides and nitrilosides are destroyed to varying degrees in plants;
• Degradation of nucleo-proteins in meat. Robert Becker in his book ‘Electricity of the Body’, citing research by Russian scientists, describes diseases associated with microwave ovens.

Data:

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

A short-term study showed that people who ate microwaved milk and vegetables had changes in their blood composition, decreased hemoglobin and increased cholesterol, while people who ate the same food, but prepared in a traditional way, did not change their body condition.

Hospital patient Norma Levit underwent a simple knee operation, after which she died from a blood transfusion. Usually the blood is warmed before a transfusion, but not in a microwave oven. This time, the nurse heated the blood in the microwave, unaware of the danger. Microwave-tainted blood killed Norma. The same thing happens with food that is heated and cooked in microwaves. Although the trial took place, newspapers and magazines did not talk about this case.

Researchers at the University of Vienna have found that heating with microwaves disrupts the atomic order of amino acids. According to the researchers, this is of concern because these amino acids are incorporated into proteins, which they then structurally, functionally and immunologically alter. Thus, proteins - the basis of life - are changed in food by microwaves.

Third, Microwave radiation leads to weakening of the cells of our body.

In genetic engineering, there is such a method: in order to penetrate a cell, it is lightly irradiated with electromagnetic waves and this weakens the cell membranes. Since the cells are practically broken, the cell membranes cannot protect the cell from the penetration of viruses, fungi and other microorganisms, and the natural self-healing mechanism is also suppressed.

Fourth, a microwave oven creates radioactive decay of molecules with the subsequent formation of new alloys unknown to nature, as usual with radiation.

Doesn’t the harm of a microwave seem so unrealistic now?

The influence of microwave radiation on human health

As a result of eating microwaved food, the pulse and blood pressure first decrease, and then nervousness, high blood pressure, headaches, dizziness, eye pain, insomnia, irritability, nervousness, stomach pain, inability to concentrate, hair loss, increased incidence of appendicitis occur. , cataracts, reproductive problems, cancer. These chronic symptoms are exacerbated by stress and heart disease.

Consumption of food irradiated in a microwave oven contributes to the formation of an increased number of cancer cells in the blood serum.

According to statistics, in a large number of people, food irradiated in a microwave oven causes tumors resembling cancer in the stomach and digestive tract, in addition, a general degeneration of peripheral cellular tissue with permanent disruption of the functions of the digestive and excretory system.

Thus, food altered by microwaves harms the human digestive tract and immune system and can ultimately cause cancer.

In addition, we must not forget about electromagnetic radiation itself. This is especially true for pregnant women and children.

The circulatory system, endocrine system, brain, eyes, immune and reproductive systems are most susceptible to the influence of electromagnetic fields.

As for pregnant women, you need to be extremely careful. Unlimited “walks” through electromagnetic fields during pregnancy can lead to spontaneous abortions, premature births, and the appearance of congenital malformations in children.

Read more about the influence of electromagnetic fields in the section “The influence of electromagnetic radiation on humans”.

The purpose of this site is not to intimidate. We warn you.

Nobody says that tomorrow you will have mental disorders or, God forbid, they will discover something in your brain.

The harm of microwave radiation depends on its intensity and exposure time. Modern microwave ovens will not be able to kill you... tomorrow or in a year...

Scientists talk about the consequences in 10-15 years.

What does this mean?

1. If you are 20-25 today, then while still a young person (up to 35-40 years old), you risk remaining disabled, or giving birth to a disabled person, or not giving birth to one at all, significantly shortening the life span of yourself and your child.

2. If you are around 30-40, then you may not see your grandchildren or risk a painful old age. In addition, you influence the development and even the lives of your children.

3. If you are about 50 or older, refer to point 2. This applies to you too.

Do you need this?

Isn't it better to protect yourself from electromagnetic radiation and refuse to eat food from the microwave?