Harm microwave oven. Research
The Institute of Nutrition of the Russian Academy of Sciences conducted an examination of food prepared in a microwave oven. The level of vitamin retention during the preparation of vegetable and meat dishes was checked. And the result exceeded all expectations - even the most valuable vitamin C was preserved after processing in the oven by 75-98%. And with traditional cooking methods, the preservation of this vitamin does not exceed 30-60%.
However, think for yourself, if we cook food in a microwave oven faster than usual and at a temperature no higher than the boiling point of water, then the danger of preserving all kinds of bacteria and chlorine-containing organic matter is not small.
If we simply heat up food or ready-made dishes in a microwave oven at a low temperature, then this is always a loss of the original taste properties, and maybe a provocation of the proliferation of any microflora in long-term or improperly stored products. Well, if we cook food without water or in small quantities of water, then where do all the heavy metals, nitrates and nitrites go?
You just need to imagine what happens when you use one or another method of cooking.
Soviet research on the dangers of microwave ovens
In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health, as many studies had been conducted on them. The ban was lifted in the early 90s after Perestroika.
Here are some of the research results
Microwave:
1. Accelerate the structural breakdown of products.
2. Carcinogenic substances are created in milk and grain crops.
3. They change the elemental composition of food products, causing digestive disorders.
4 . They change the chemistry of food, which can lead to malfunctions of the lymphatic system and the destruction of the body’s ability to protect itself from malignant tumors.
5. Lead to an increase in the percentage of cancer cells in the blood.
6. Lead to malignant tumors of the stomach and intestines, general degeneration of peripheral fiber, as well as the gradual destruction of the digestive and excretory systems in a statistically high percentage of people.
7. Reduces the body's ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that help accelerate the breakdown of fats in the body).
8. Microwaves near the oven also cause health problems.
9. Heating cooked meat in the microwave causes the appearance of d-nitrosodiethanolamine (a widely known carcinogen), destabilization of biomolecular compounds of the active protein,
creation of carcinogenic agents in protein hydrolyzate compounds in milk and cereals.
10. Microwave radiation also causes a change (decay) in the catabolic behavior of glucoside and galactoside elements in frozen fruits if they are thawed in a microwave oven.
11. Cause a change in the behavior of catabolic plant alkaloids in raw, cooked or frozen vegetables that have been exposed to radiation even for a short time.
12. Cancer-causing free radicals were formed in certain molecular structures of trace elements in substances plant origin, especially in raw root vegetables.
13. Those who consumed microwaved food showed statistically higher rates of gastrointestinal cancers, as well as general degeneration of peripheral fiber with gradual destruction of digestive and excretory system functions.
“The rise of widespread nutritional deficiencies in the Western world correlates almost perfectly with the advent of microwave ovens. This is no coincidence. Microwave ovens heat food by creating a process of molecular friction, but it is this same friction that quickly destroys fragile molecules of vitamins and phytonutrients (plants). medicines), found naturally in food. One study shows that microwave heating destroys up to 97 percent of the nutritional value (vitamins and other plant-based nutrients, which prevent diseases, increase immunity and improve health).”
There is a lot of research into microwave ovens and the effects they can have on the human body. Conclusive studies have not yet been published, but if any of the above shows evidence of negative effects on food, one can only imagine what effects these effects would have on the human body. So if you can do without using a microwave, do so. Even if it's just to maintain the nutritional value and quality of your food.
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 a magnetron, in which electrons are charged by electromagnetic fields to produce microwave radiation equal to 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz). This microwave radiation interacts with food molecules.
The magnetron in a microwave oven is the most important component. It is the source of microwave heating in a microwave oven. Food molecules - especially water molecules - have positively and negatively charged particles, similar to the south and north poles of the Earth.
Microwaves “bomb” food molecules, causing polar molecules 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. IN scientific world this process is called structural isomerism.
Simply put, microwaves cause breakdown and changes in the molecular structure of food through the process of radiation.
Who invented microwave ovens
The Nazis, for their military operations, invented a microwave stove - "radiomissor", for cooking, which they were going to use in the war with Russia. 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 documents of medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for "further scientific research." The Russians also 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 strictly prohibited. The Soviets have issued an international warning about harmful substances, biological and environmental, from exposure to microwaves.
Other Eastern European scientists also identified the harmful effects of microwave radiation and created strict environmental restrictions on their use.
Microwaves are not safe 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 tragedy that many children are fed on artificial milk substitutes (baby formula), which are made even more toxic by microwave ovens.
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 the introduction to human body molecules exposed to microwaves are much more likely to cause harm than good. 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 cooked 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. An article was also presented in the magazine Franz Weber No. 19, which stated that consumption of 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 in the 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 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 manufacturers claim that microwaved food does not have much difference in composition compared to traditionally processed food. The scientific clinical evidence presented here suggests that this is simply false.
No 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. Isn't this a little strange? But there is a lot of research about what happens if the microwave door is not closed. Again common sense tells us that their attention should be paid to what happens to food cooked in a microwave oven. We can only guess how molecular rot from the microwave will affect your 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 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 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.
As a result of eating foods cooked in a 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.
Whether or not to cook food in the microwave is something everyone decides for themselves. A microwave oven significantly reduces the time of cooking, heating and defrosting food, which is important in our lives today. One way or another, many of us will cook or eat food cooked in a microwave oven. Perhaps there will be useful tips and recipes for cooking in the microwave.
An electromagnetic wave is a system of variable electric and magnetic fields generating each other and propagating in space.
All household electrical appliances are sources of electromagnetic radiation, and the higher the power, the more aggressive the field. It is most powerful in microwave ovens, refrigerators with a “no frost” system, electric stoves and mobile phones. Low-frequency radiation propagating from the electrical network at home is considered relatively harmless. The field diverges from the wires, even when the circuit is not closed and electricity does not flow through them, but is largely shielded by grounded conductive materials, for example, the walls of a house. The magnetic component of electromagnetic fields is more difficult to shield, but it disappears when the electrical appliance is turned off. The exception is electrical appliances with a transformer that are turned off but remain connected to the network (TV, video player, etc.). High-frequency electromagnetic radiation, the sources of which are radio and television transmitters, as well as radars, is considered more dangerous.
microwaves have already entered the lives of ordinary people quite a long time ago as a convenient and necessary attribute in the kitchen. With their help you can quickly cook, defrost or reheat something. Because it’s easy to use a “microwave” and it performs the necessary tasks quickly, people are very accustomed to it, and some don’t even imagine how they can do without it.
Is the microwave oven the only benefit?
It is believed that it poses a danger to human health. Russian scientists back in the 1930s conducted a study of the effect of microwaves on the nervous system of humans and animals. Their research led to very strict safety measures, which, however, were not taken seriously by Western scientists. In 1976, microwave ovens were banned in Russia due to their harmful effects on human health. The ban was lifted only in the early 90s.
But many scientists talk about the negative impact of microwave ovens on food and living organisms. Here are some of them:
Professor Thomas Thiel (Vienna, 1986) spoke out against microwave ovens: “...really small portions heat up quickly, but if the portions are large, then there is no advantage in comparison with the traditional heating method. And the taste of food changes significantly.”
Scientific journal “The Lancet” (1989): “Research at the University of Vienna has established that microwaves, when heating food, disrupt the atomic order of amino acids. There is concern that these amino acids are incorporated into proteins, which they subsequently alter structurally, functionally, and immunologically. Microwaves change food – the basics of life are proteins.”
Dr. Hans Ulrich Hertel (1991), fired from a large Swiss company for disclosing research results, published data confirming that food cooked in a microwave oven poses a health risk.
Research in the USA (1992) says that “...molecules introduced into the human body and exposed to microwaves can cause harm. These food molecules contain microwave energy that is not found in conventionally prepared foods.”
These days, almost every family has a microwave oven. But there are people who wonder if a stove is really harmful, is it worth purchasing or using it often? After all, in his home, every person should be sure that nothing threatens his health. That's why we turned to this topic. We believe that the topic of our work is still relevant today.
Different sources of information evaluate the effect of a microwave oven differently.
There is a lot of material on the Internet. We tried to figure out whether there really is a danger from the oven itself and from eating food from the microwave.
Object of study: microwave (microwave) oven.
Subject of study: biological influence of electromagnetic waves of a microwave oven.
When writing the work, we set ourselves the following target: find out what is the benefit and what is the harm of a microwave oven.
Tasks:
1. Get acquainted with the history of the creation and use of the microwave oven.
2. Collect and analyze available information on the research topic.
3. Using experimental studies, establish the influence of electromagnetic waves on the growth and development of plants.
4. Give recommendations to microwave oven users.
When performing research work, the following were used methods:
Theoretical methods:
- analysis
- synthesis
Empirical methods:
- experiment
- observation
- comparison
Mathematical methods:
- statistical
THEORETICAL PART
History of the creation of microwave ovens
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 (299,000.79 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 we will look at microwaves as a source of energy for cooking - a microwave oven.
Microwave oven or microwave oven- an electrical appliance designed for quickly preparing or heating food, defrosting food in the home using electromagnetic waves with a wavelength from one millimeter to one meter (UHF waves), usually with a frequency of 2450 MHz. This frequency is established for microwave ovens by special international agreements so as not to interfere with the operation of radars and other devices that use microwaves.
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 ultrahigh-frequency waves. 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 warmed up and melted when he was working near his installation. Therefore, using microwaves, you can reheat food.
Already 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, human-sized, weighed 340 kg and cost $3,000 apiece.
The first “civilian” microwave was the Radarange (1947). Its height was about 1.8 m, the oven weighed 350 kg, had a power of 3000 W and required water cooling.
In the Western world, the harmful effects of microwaves on biological systems has been known since their first use during the Second World War. The Germans were developing to provide soldiers with hot food at any time and anywhere. Practical studies were carried out on experimental groups in concentration camps. Having become convinced of the harmful effects of exposure to a microwave oven during operation and the harmful effects on the body of food cooked in a microwave oven, the Germans abandoned it. practical application. The research data was classified.
After the Second World War, data on these developments fell into the hands of the Americans, who quickly found use for them, without going into detailed studies of the effects of microwaves on the human body. Already in 1952, a microwave oven adapted for home use entered the US market under license from the Raytheon Company.
All studies were conducted only on sealing the microwave door to protect the consumer from direct exposure to microwaves.
Russian scientists already in the 1930s conducted research on the effect of microwaves on the nervous system of humans and animals. The result of the study was a ban on the use of microwave ovens in the USSR.
How does a microwave oven work?
Heating in a furnace is based on the principle of the so-called “dipole shift”. A molecular dipole shift under the influence of an electric field occurs in products containing polar molecules, that is, those that have a positive electric charge at one end and a negative one at the other.
The energy of electromagnetic field oscillations leads to a constant shift of molecules, aligning them along the field lines, which is called the dipole moment. And since the field is variable, the molecules periodically change direction. The electromagnetic field in a microwave oven changes polarity millions of times per second! Since the temperature is directly proportional to the average kinetic energy of movement of atoms or molecules in the material (E = 3/2*kT), this means that such mixing of molecules, by definition, increases the temperature of the material. Thus, dipole shift is a mechanism for converting the energy of electromagnetic radiation into thermal energy material.
Heating in a microwave oven as a result of a dipole shift under the influence of an alternating electric field depends on the characteristics of the molecules and intermolecular interactions in the medium. 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.
So, every microwave oven contains a magnetron, which converts electrical energy into an ultra-high-frequency electric field with a frequency of 2450 MHz, which interacts with water molecules in food. Microwaves “bomb” the water molecules in the food, causing them to spin millions of times per second, creating molecular friction that heats the food.
Pros and cons of microwave ovens
Many families use a microwave oven, as it has undeniable advantages over a gas or electric stove:
With its help, you can not only cook or heat food (even food that cannot be stirred), it can also have grilling, defrosting, baking, etc. functions;
Speed of heating, defrosting, cooking, and, as a result, saving time;
It is much smaller in size;
Easy to use;
External safety when used by children, unlike open fire.
The influence of the electromagnetic field cannot be characterized as unambiguously negative - electromagnetic radiation is used in physiotherapy to treat many diseases: it can accelerate tissue healing and have an anti-inflammatory effect. How exactly the electromagnetic field from ordinary household appliances affects us, and how harmful it is for a healthy person, is a controversial issue, so it is reasonable to shield sources of electromagnetic radiation whenever possible and try to minimize its impact.
From the material we studied, we identified four factors indicating that microwaves are harmful.
Firstly, these are electromagnetic radiations themselves.
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.
In our country, research into the influence of electromagnetic fields on humans and animals has been conducted for more than 50 years. After conducting hundreds of experiments, Russian scientists found that growing tissues, embryos, are most susceptible to influence.
It turned out that electromagnetic fields also affect nervous and muscle tissue and can provoke neurological disorders and insomnia, as well as disruptions in the gastrointestinal tract. They change both heart rate and blood pressure.
In addition, we must not forget about temperature. Of course, this applies to long periods of time and constant use of the microwave. Microwave radiation directly heats the body. Blood flow reduces heat (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, that is, significant thermal effect, lead to clouding of the lens and its destruction. These changes are irreversible.
Secondly, 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.
Third, this is the effect of microwave radiation on food.
Molecular friction causes significant damage to food molecules by breaking or deforming them. Simply put, a microwave oven causes decay and changes in the molecular structure of food through the process of radiation, which leads to a change in their taste and is harmful to human health.
The results of a Russian study describe exactly what changes occur in food after microwave exposure. Here are some of them:
Microwaved meats contain Nitroso-dienthanolamines, 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;
Carcinogens are particles that lead to the formation of cancer cells.
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.
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.
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.
Fourth, microwaves create new compounds that do not exist in nature, called radiolytics. Radiolytic compounds create molecular rot - as a direct consequence of radiation.
But modern microwave ovens will not be able to kill us... tomorrow or in a year... Scientists talk about the consequences in 10-15 years. The harm of microwave radiation depends on its intensity and exposure time.
An interesting pattern: as soon as information about the negative effects of microwave ovens appears in the press, articles are quickly discovered that directly or indirectly deny the negative effects of microwave radiation.
PRACTICAL PART
Assessing the quality of microwave water
Anthropologist A. Bohmert reported the following discovery at one of his presentations: water samples were heated, some in a microwave oven, others in the usual way, and then were left to cool for later use. Water samples were used to prepare seeds for germination. The grains that came into contact with microwaved water were the only ones that did not germinate. We decided to conduct similar experiments.
Research method:
We took plain water and divided it into two parts. Bring one part to a boil in a saucepan gas stove, and the second part was brought to a boil in a microwave oven. After cooling, water was used
- for watering two identical plants to see if there is any change with plants watered normally boiled water and water boiled in a microwave oven;
- for germinating pepper seeds and checking their germination.
We assumed that the structure of water or its energy could be changed by microwave radiation.
Experience 1
We took two shoots indoor flower chlorophytum. We placed them in cups of water, boiled in the microwave and on a gas stove.
The shoots gave roots. As you can see in the photo, the number of roots and their length are different. But this could depend not only on the properties of water. We were unable to find two absolutely identical layers.
The flowers were planted in the same soil in identical pots, placed side by side on the windowsill, where they received light and warmth in equal portions, and began to water different water.
The flowers in both pots have taken root well and new leaves have grown.
A month later we counted their number and measured their length. We got the following result:
Each flower grew three new leaves,
- on a flower that was watered with water boiled on gas, the length of new leaves was 10 cm, 16 cm and 20 cm,
- on a flower that was watered with water boiled in a microwave oven, the length of new leaves was 10 cm, 21 cm and 26 cm.
Conclusion: as a result of our research, we saw that both flowers remained green and developed well. But the plant that was watered with water boiled in a gas oven was slightly behind in growth compared to the plant that was watered with water boiled in a microwave oven.
Experience 2
We took 30 bell pepper seeds. One half of the seeds were soaked in water boiled in the microwave, and the other half in plain water. All the seeds sprouted. But the sprouts of seeds soaked in water boiled in a microwave oven are slightly longer, although their tips appear darker in color.
Conclusion: microwave water did not have a negative effect on germinating seeds.
Experience 3
We planted the seeds (6 pieces each) in plastic cups at approximately the same depth in the same soil and watered them with different water: boiled on gas and boiled in a microwave oven. All seeds sprouted in 5-6 days.
Conclusion: Water boiled in a microwave oven and water boiled in gas had the same effect on seed germination.
General conclusion: even if the structure of water or its energy changed under the influence of microwave oven radiation, this did not affect the germination of seeds and plant growth.
Assessing the tightness of a microwave oven
Electromagnetic microwaves, according to scientists, cause great harm to human health. We need to be sure that our microwave ovens are airtight.
The method for testing the tightness of a microwave oven is simple. We took the cell phone and put it in the turned off (!!!) microwave. The oven door was closed. From another phone they called the phone number in the oven.
If the oven is sealed, the signal will not pass inside the oven. And in the handset of the external telephone we will hear: “The subscriber is unavailable!” If the seal of the oven is broken, we will hear the phone ringing inside it.
We tested 16 microwave ovens of our friends and acquaintances. 4 of them turned out to be leaky. The service life of these furnaces is more than 10-15 years.
Conclusion: you must follow all instructions for working with a microwave oven and monitor its service life.
CONCLUSION
In the course of our research, based on systematization and generalization of theoretical material, we set and solved a number of problems:
- got acquainted with the structure and operating principle of a microwave oven;
- collected and analyzed available information on the research problem;
- with the help of research we tried to determine whether there is harm from a microwave oven.
In our work, we did not specifically answer the question: “Is a microwave oven harmful or beneficial?” After all, even scientists have not yet come to a consensus and continue to study its effect on human health. Any household appliance can be beneficial, or it can cause harm. But we can give the following recommendations:
1. Read the instructions carefully and follow the manufacturer’s recommendations.
2. Take precautions when using the microwave oven.
3. While the microwave oven is operating, do not be closer to it than at arm's length.
4. Use the microwave oven as little as possible.
5. Change the oven after its service life has expired.
6. Do not feed infants food that has been heated in a microwave oven.
7. Do not place objects in the oven that are not intended to be heated in it.
8. You need to defrost food in a microwave oven at the lowest power, otherwise the food will remain frozen inside and begin to cook on the outside.
We think that our work can be useful to all microwave oven users. They should know the advantages and disadvantages of using modern technology. In conclusion, I would like to say that we must remember that our health depends only on us. And the choice is ours.
LIST OF SOURCES USED AND REFERENCES
1. Kitaygorodsky A.I. Physics for everyone. Electrons – 2nd ed. reworked – M.: Science. Main editorial office of physical and mathematical literature, 1982.
Microwave ovens are ergonomic and convenient appliances. But what does radiation do to our food, and how can it affect our health?Is microwaved food harmful? Let me list some facts about microwave ovens.
In break rooms of offices, shops and residential buildings For decades, the microwave oven has been used to reheat frozen foods, previously cooked food for decades. In fact, some of the city's cafes also have microwaves for cooking and defrosting food, everything from hot dishes to snacks. This not only saves time and allows restaurateurs to serve your favorite dishes very quickly, providing a "wow factor" for those who are not familiar with this appliance.
However, searching Google for “are microwave ovens safe?”, “is microwaved food harmful”, you will receive a barrage of information from interested individuals, ordinary people and even scientists who are concerned that they have a device at hand that can harm their health . Of course, the prevailing consensus among scientists, food service experts, government agencies and the general public is that microwave ovens are overwhelmingly safe when used as intended. However, some legitimate questions may arise about the safety of certain aspects of microwave technology.
Let's take a closer look at some facts about microwave ovens in use today.
How microwave ovens actually heat food
Microwave radiation is a form of non-ionizing radiation, meaning it cannot directly break up atoms or molecules, but falls between radio waves and infrared frequencies in the frequency range.
Microwave radiation cannot damage the DNA of living beings, as X-rays and gamma rays do. However, microwaves can obviously cause heating effects that can cause harm or even kill at high power. This is why microwave ovens on the market must operate below strict limits set by government standards.
Most microwave ovens operate microwaves at a frequency of 2.45 gigahertz with a wavelength of 12.24 cm. The prevailing belief is that molecules in food, particularly water, absorb energy from the waves through dielectric heating. That is, since water molecules are polar, having a positive and a negative pole, they begin to rotate rapidly in an alternating electric field. Through this rotation, it is believed that additional heating of the food occurs.
However, there are some scientists who disagree with this opinion, suggesting that other interactions between particles may be responsible for the heating.
Microwave ovens only heat food from the outside
Although many people believe this to be true, microwave ovens actually work on the outer layers of food, heating it by exciting the water molecules there. The internal parts of the product are heated as thermal transfers from the outer layers to the inside. Therefore, a microwave can only cook a large piece of meat about one inch deep inside.
Metal entering a microwave while it is on is dangerous.
Metals reflect microwaves, while plastic, glass and ceramics allow them to pass through. This means that metals do not heat up noticeably in the microwave. However, thin pieces of metal, such as foil or the tines of a fork, can act as antennas, and the waves will arc from them and produce significant sparks.
Microwave oven - an economical way to cook food
Indeed, a microwave oven uses less energy to heat food than conventional range ovens, all energy consumption is focused directly on the food, compared to an oven in which energy is spent on a heating element and surrounding air. In fact, Energy Star technology in microwave ovens is estimated to save up to 80% of the energy required to microwave food when cooking or reheating small portions of food.
You can't heat oils in a microwave oven
Oils such as olive oil cannot be heated in the microwave also because their molecules do not have the polarity that water does. It is also true that frozen butter is difficult to melt in the microwave because most of the substance is oil and only part is water, present in the form of ice, which keeps the water molecules locked in a crystalline form, making it more difficult to vibrate.
Heating plastic in the microwave can be dangerous
Safe utensils for use with a microwave oven are ceramics and glass, but it is better to use special utensils. The use of plastic is dangerous because... when heated, it releases toxic substances, phenols.
Boiling a cup of water in the microwave can cause it to explode.
One of the potential dangers of microwave ovens is burns from heated water. What can happen is that when plain water is heated in a microwave oven in a clean ceramic or glass container for too long, it can prevent the formation of bubbles that tend to cool it down. Water may become superheated, past its boiling point. Therefore, when it is broken, it is said to move it or remove something in it, heat releases violently, spewing boiling water from the cup. To avoid this risk, you only need to heat the water for a minimum amount of time.
Microwave cooking may be unsafe
Indeed, microwave ovens do not always heat food evenly, sometimes leaving cold zones next to hot ones. If you cook raw meat, it can be dangerous because harmful bacteria may remain.
Microwave ovens cannot release dangerous levels of electromagnetic radiation
For decades, scientists and consumers have been subject to debate about the possible effects of exposure to non-ionizing electromagnetic radiation on living tissue. Since we cannot reliably study people's lifetimes in a controlled laboratory setting, it is very difficult to understand the risks posed by fields emitted from power lines, cell phones, computers, clock radios, and, of course, microwave ovens. We know strong fields increase the risk and incidence of cancer and other problems, but what about the cumulative effect of small exposures, or exposure in children?
It is known that the microwave housing limits the amount of microwaves that can flow out of the oven over its lifetime; the radiation power approximately 2 centimeters from the front surface of the oven is 5 milliwatts (mW) of microwave radiation per square centimeter. This limit is much lower than the maximum permissible level. It is also true that microwave energy decreases sharply with distance from the radiation source. The measurement was made 20 inches from the stove, and the radiation was approximately one hundredth the value measured at a distance of 2 inches. Safety standards also require that all microwave ovens have two independent systems blocking.
Still, is microwaved food harmful?
This fact has not been proven. Any type of cooking is known to change the chemistry of food. This may reduce the levels of some nutrients, but it may also increase the levels of others, such as lycopene, or make them more available for digestion. The prevailing view is that microwaves do not alter foods in ways that are more harmful than other cooking methods. In fact, some scientists argue that faster cooking times may actually retain more nutrients compared to other methods.
However, we don't know much about nutrition and the cumulative effects of food, some of which may be dangerous, associated with microwaved food... there is a theory that microwaves change chemical composition protein in such a way that it becomes harmful.
Microwave ovens were invented by accident
It's a delusion. The first microwave oven was invented by German scientists commissioned by the Nazis. This was done in order to avoid wasting time on cooking and not carrying heavy fuel for stoves during the cold Russian winter. During its operation, it became clear that food cooked in the microwave had a negative impact on the health of soldiers and its use decreased.
In 1942-1943, these studies fell into the hands of the Americans and were classified.
At the same time, microwave ovens were widely studied by Soviet scientists at the Belarusian Radio Technology Institute and research institutes in the closed cities of the Urals and Novosibirsk. In particular, the biological effect was studied, that is, the effect of microwave radiation on biological objects.
As a result, back in the Soviet Union, a law was passed prohibiting the use of microwave-based ovens due to their biological hazard!
This data is somewhat alarming, isn't it?
Continuing the work of Soviet scientists, thousands of workers who worked with radars and received microwave radiation were examined. The results were so severe that a strict limit was set at 10 microwatts of radiation for workers and one microwatt for civilians.
But that was in the 20th century, and in modern times, the conclusions drawn by government agencies and leading organizations are that microwave cooking is safe as well as convenient. However, keep in mind that there is a limited number of studies that may suggest otherwise. Given the lack of large-scale or conclusive evidence, it is difficult to judge with certainty whether microwaved food is harmful.
First of all, it is up to you, the consumer, to choose whether to use this device or not!
Microwave found in almost every home. And Western experts actively propose it enjoy.
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 people 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 harmfulness
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 into a microwave electric field with a 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 the nutritional composition of food. This research was carried out together with Dr. Bernard H. Blanc from the Swiss Federal Institute of Technology 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 in the 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 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 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 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. Each one must therefore decide, using common sense, whether - 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 I watered two identical flowers with different water to check whether there would be 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 provide 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 into any food product and bombard water molecules, which are found in all, even the driest, foods. 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 of a 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 oven 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 casing.
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 an 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 pass through. 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 for 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.
Safe cookware for microwave
In the microwave, you can use glass, ceramic, earthenware, and plastic containers that are labeled “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 do not stop studying the effect of microwaves on human health, but the final verdict on the harm to health or the absolute benefits of microwaves 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 effects of waves of a wide variety of frequencies every day: all equipment, from mobile phones to computers, one way or another, affects our body. Microwave waves only 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 an ordinary gas stove or 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 satisfaction, 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.
Frequent consumption of microwaved food can cause brain damage.
- Has a harmful effect on digestion.
The body cannot digest and assimilate foods unknown to it, which are obtained as a result of cooking in a microwave oven.
- Harm to hormonal balance.
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!
Cooking and heating food in a microwave oven is one of the most important causes of poor health. And this reason is almost always ignored!
Harm from a microwave oven
Microwave oven - a sure way to shorten your life
The girl conducted an experiment for school. She took filtered water and divided it into two parts. I boiled one part in a saucepan on the stove and the other in the microwave. Then I cooled the water and two identical plants to see if there would be a difference in the growth of the plants if I watered them with regular boiled water or water boiled in a microwave oven? She thought that a microwave oven could change the structure and energy of water. The result amazed her!
Harm of a microwave oven - experiment.
The author writes that he always knew that the harm of a microwave oven has nothing to do with electromagnetic radiation, which everyone is worried about. Microwave radiation damages DNA in such a way that the body is unable to recognize it. As a result, the body tries to protect itself from dead food: food processed in a microwave oven is enveloped in fat cells and quickly eliminated.
Think of all the mothers who microwave milk for their children. What about the story of the Canadian nurse who microwaved blood for a transfusion and accidentally killed him because the blood was dead?
Manufacturers say microwave ovens are safe. And the plants die.
FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A.R.E.C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Harmful microwave oven - 10 reasons to throw away your microwave oven.
Based on the results of Swiss, Russian and German scientific research and clinical trials, we cannot continue to ignore the dangers of microwave ovens. Based on these studies, we draw the following conclusions:
- Harm to the brain. Chronically eating microwaved food causes permanent brain damage. Electrical impulses in the brain are shortened. Brain tissues are demagnetized/depolarized.
- Harmful to digestion. The body cannot absorb unknown products resulting from cooking in a microwave oven.
- Harmful to hormonal balance. Frequent consumption of microwave foods inhibits or alters the production of male and female sex hormones.
- The damage is irreversible. Harmful effects Frequent consumption of microwaved foods is irreversible.
- Harm to the absorption of minerals, vitamins and other beneficial substances. Microwave heating destroys or alters minerals, vitamins and other beneficial substances so that the body is unable to absorb them. Many compounds, once in the body, are not broken down.
- Harm - carcinogenic free radicals. Minerals in vegetables turn into carcinogenic free radicals when heated in a microwave oven.
- Harm - stomach and intestinal cancer. Microwave foods promote the growth of cancerous tumors in the stomach and intestines. This can explain fast growth cancer incidence in America.
- Harm - blood cancer. Long-term consumption of such foods causes the growth of cancerous blood cells.
- Harm to the immune system. Prolonged consumption of microwaved food causes changes in the lymph glands and blood serum. As a result, it leads to disruptions in the immune system.
- Harm to memory, attention, etc. Eating microwave foods leads to poor memory and concentration, emotional instability and decreased intelligence.
Microwave Oven Harm - Have you thrown out your microwave oven yet?
After you throw away your microwave oven, you can replace it with a toaster oven. For most foods, a toaster is as suitable as a microwave oven and works almost as fast.
Video about the dangers of a microwave oven.
In conclusion, take a look short video about the dangers of using a microwave oven:
Source - article "Microwave oven - a sure way to shorten your life (tested by experiment)"
