Before buying a microwave oven, few people think about how dangerous the use of the device can be for health. Comfort and the ability to spend as little time as possible cooking is much more important. Nevertheless, there is a certain category of people who put the principles of healthy eating in the first place. This is where the doubts begin. Is microwaved food harmful?

It is rather difficult to answer this question unambiguously. Expert opinions vary greatly. Let's see: the harm of microwaves - myth or reality? How is a microwave oven made? How much harm can it bring and is it worth letting this “helper” into your kitchen?

Harm or benefit?

A microwave oven in a modern kitchen is an ordinary, necessary and very convenient thing. It will be difficult to find a hostess who thinks otherwise. Thanks to this device, you can heat up lunch or cook delicious and “quick” hot sandwiches for breakfast in a matter of minutes. But is this food harmful to health?

If we consider the issue from the point of view of the "correct" nutrition, then the point here is not at all the harmful effects of ultrashort waves, but the problem is in the products. Hot dogs, hamburgers, convenience foods from the nearest store, popcorn and other “sweets” are difficult to attribute to healthy food in themselves. And the microwave has nothing to do with it. Regular consumption of such dishes leads to disorders in the gastrointestinal tract, digestive problems, obesity and other troubles.

Let's look at the situation from a different point of view. You can cook in the microwave without using oil. In this case, the food will be cooked evenly, and with the right settings, nothing will burn. In this case, the microwave, on the contrary, helps to reduce the calorie content of meals and significantly reduce the amount of fat in the diet.

So what does a microwave oven bring us? Harm or benefit? What arguments outweigh? Let's figure it out.

Common myths

Almost every person with the words "wave radiation" imagines radiation, exposure, Chernobyl and cancerous tumors. There are many different "horror stories" about this. But are they real or is this myth?

All microwaves are radioactive . In fact, this is quite a strong misconception. Microwave units generate non-ionizing waves. They have no effect on people or the food itself.

Microwaves change cellular structure and food becomes carcinogenic . There is also no scientific confirmation of this statement. Such changes can only occur as a result of exposure to radioactive waves. In addition, heating in the microwave is much faster than on a conventional stove, and it takes less time to cook. And carcinogens can also be obtained simply as a result of frying the product in an ordinary frying pan with oil.

Microwave radiation harms the human body . Even if this is true, humanity should immediately abandon the TV, mobile phone or Wi-Fi. There are also microwaves. Moreover, these devices are much more dangerous, because the radiation goes outside. In the case of a microwave oven, all waves remain inside the unit. So if the case is intact and the glass on the door is not damaged, you risk significantly less. It has been proven that microwaves do not accumulate in objects, they disappear immediately after the device is turned off.

Microwave destroys vitamins . Another controversial statement. Vitamins and other beneficial substances are destroyed as a result of exposure to high temperatures. It does not matter whether you cook in the microwave or cook the dish on a conventional stove. You can save vitamins only if you start eating raw foods.

Under the influence of microwaves, the molecular structure of the products breaks down . This theory also has not found scientific confirmation. Until now, scientists have not been able to prove this fact.

Regular use of the device leads to a variety of diseases . To date, there is not a single doctor's report indicating that a person died as a result of eating food cooked in a microwave oven.

Microwave device

Let's look at the design of microwave ovens to get to the bottom of the truth and minimize the debate about their beneficial and harmful properties.

The main structural element in this device is the magnetron. It is this node that generates microwaves, under the influence of which the water molecules contained in food begin to fluctuate strongly. As a result, the product heats up. That is why wet foods heat up more and faster than “dry” foods. They just contain more water.

Interesting fact! Microwave radiation penetrates the product to a depth of approximately 2–3 mm. Further, a chain reaction occurs and the heating process gradually goes inside.

In order for the heating of the products to occur evenly in the lower part of the oven, there is a disc-stand made of heat-resistant glass. It slowly rotates along with the dish, exposing all sides of the product to the radiation of the magnetron. The body of the furnace "extinguishes" the residual waves, and they do not go beyond its limits. Therefore, studies show that it is quite safe to be near a working microwave.

Scientifically

So is a microwave oven good or bad for human health? What do scientists say about this?

Everyone knows that most of the nutrients in food are lost during heat treatment. This process is significantly influenced by:

• the temperature at which food is cooked;
• the time required for cooking or frying the product.

Based on this, it can be argued that food cooked in the microwave contains more nutrients than food cooked in the usual way. First, the time of thermal exposure in this case is significantly reduced. Secondly, the temperature in the microwave does not exceed one hundred degrees, which is much lower than when using a conventional stove.

There is, however, another opinion. Many scientists do not get tired of repeating that the constant use of food cooked in a microwave oven can cause irreparable harm to health. For example, people with a pacemaker are not recommended to use microwave ovens. Doctors recommend such people to give up not only microwave ovens, but even mobile phones and any other devices that emit any waves.

Constant exposure to microwaves, according to scientists, can lead to disappointing consequences even when a person is healthy and does not need to use a pacemaker.

What could be the consequences?

Long-term and regular exposure of waves to the human body leads to the following consequences:

• sleep is disturbed;
• often and for no apparent reason dizzy;
• increased sweating;
• memory is impaired, the ability to learn is reduced;
• appetite decreases, nausea is observed;
• vision problems worsen;
• the lymphatic system suffers, the lymph nodes increase in volume;
• immunity decreases, the general condition of the body worsens;
• there is thirst, frequent headaches.

All these symptoms are characteristic of people who are constantly under the influence of waves. This happens when a cell tower or other powerful generator is located in the immediate vicinity of a home or place of work.

In the case of a microwave oven, the radiation will be intermittent and short-term, so most likely, a person simply will not notice a clear deterioration in health. What else can be dangerous microwave ovens? According to many experts, in people who are under the influence of such rays for a long time, the composition of the blood changes, and disturbances in the nervous system and cerebral cortex are possible. It is believed that people who eat foods cooked in a microwave are more at risk of developing cancerous tumors. There are a number of studies that tell us about such violations:

1. Digestive system. Food processed by microwaves is not perceived by our body as food. As a result of this, the gastrointestinal tract tries to quickly remove the "foreign object", completely not assimilating useful substances.
2. Hormonal system. It is believed that the frequent use of food from the microwave leads to the fact that the body "goes astray" and begins to produce the wrong number of male and female hormones, which in turn entails many problems.
3. Immunity. Microwave waves affect the functioning of the lymphatic system. Inhibition of the lymph nodes leads to a slowdown in the lymph flow and to a general acceleration of processes in the body, which means aging.
4. Circulatory system. It is believed that as a result of the constant use of food processed with microwaves, there is a decrease in blood clotting. This entails slow wound healing and a lot of blood loss as a result of accidents. It also significantly increases the risk of blood cancer.
5. concentration and attention. According to Swiss scientists, regular consumption of food processed with microwaves leads to a deterioration in memory and learning ability, a decrease in attention and the ability to concentrate on the desired object for a long time, and a decrease in cognitive activity.
6. Difficulty absorbing minerals and vitamins. The fact that during heat treatment useful substances are destroyed, we have already said. However, some scientists argue that under the influence of microwaves, minerals and vitamins are not easily destroyed, but modified. Moreover, “altered” substances, entering the human body, are not only not absorbed, but also not removed from it properly. They accumulate in the human body, gradually creating problems in the joints and blood vessels.
7. irreversibility. Due to the fact that medicine has not yet developed a mechanism to deal with the above problems, all negative properties only accumulate in the body and do not disappear with time, but only get worse.

While there is no unequivocal answer to the question of whether food cooked in a microwave oven is harmful. This theory has both opponents and defenders. Both of them make quite weighty arguments. To use this device or not, everyone can decide for himself. And we only offer a number of tips to minimize possible negative consequences:

• install the oven strictly in a horizontal position;
• make sure that the device is located in such a way that all ventilation holes in it are free;
• do not use metal utensils;
• do not turn on the device "idle", without food;
• do not place objects inside, the heating of which can provoke an explosion;
• try to heat at least 200 g of the product at a time;
• do not use faulty devices;
• make sure that the body and door of the microwave oven are not damaged, even small cracks;
• do not turn on the appliance with the door open;
• try to follow the instructions for use of the device exactly.

Lethal case in medicine

In medical practice, there is even such a case when the patient’s blood was exposed to microwave radiation (she was given a transfusion), which an unlucky nurse warmed up not in a special apparatus, but in a microwave oven. After such an attack, the transfused blood deteriorated and killed the entire microflora of the patient's body, which led to death. This is understandable, because the radiation acted directly on the blood, and in home microwave ovens only food is heated. In this case, the benefit would be invaluable if medical workers knew everything about the microwave oven and their effect on the environment.

Conclusion

Now there are many different opinions about this issue, the number of false and truthful information about the effects of microwaves on living beings is growing every day. This convinces some quick cookers to switch completely to using only one microwave oven, and some, on the contrary, to get rid of it forever. The point in this issue has not yet been set.

For greater safety, it is better to keep the presence of microwaves in your life to a minimum. If you have the opportunity to use other cooking appliances, do it more often.

Instruction

Microwave ovens were invented in Nazi Germany. After the end of the war, the Allies found recordings of microwave research and they were transferred to the US for further study and development. In the Soviet Union, the biological effects of microwaves were also studied. The result is a temporary ban on their use. Eastern European partners also imposed a ban on the production and operation of microwave ovens.

Microwaves are a form of electromagnetic energy, just like light or radio waves. They move through space at the speed of light. The microwave oven causes decay and changes in the molecular structure of products during the radiation process. In the modern world, microwaves are used not only in ovens, but also in the transmission of a television signal, ensure the operation of the Internet and telephone communications.

Interesting fact. During the bombing by NATO forces of Yugoslavia, the inhabitants of Belgrade, on the recommendation of Russian scientists, shot down missiles using microwave ovens. During the air raid signal, they carried the included microwaves to the balconies, opened the doors, squeezed out the blocking terminal with their finger and directed it at the rocket. As a result - a failure in the electronics, and the rocket fell. You can imagine what will happen in an apartment where it works even with very small cracks in the body. By the way, the microwave beam shoots for 1.5 km and can pass through the walls of the house.

There are scientific studies that products under the influence of microwaves change their structure at the molecular level and turn food into a powerful carcinogen. Frequent consumption of food from microwave ovens increases the risk of cancer.

In 1989, Swiss biologist Hertel and Professor Blank investigated the effect of microwaved food on. The subject took turns eating food from the microwave oven and cooked on a conventional stove. During the study, it turned out that after a microwave meal, changes began to occur in the blood of this person, which resembled the onset of cancer.

In 1991, Earthletter magazine published an article by Dr. Lita Lee, which stated that absolutely all microwaves have leakage of magnetic radiation, degrade the quality of food and make it unhealthy.

In traditional cooking, food is heated in the usual way - from the outside to the inside. When using a microwave, everything happens unnaturally: the heating process occurs from the inside. As a result, food that has been exposed to microwaves is devoid of natural energy. By the way, and it cools somehow strange.

Another danger when using a microwave occurs when choosing the wrong dishes for the microwave. It must necessarily be made of special heat-resistant glass, which best transmits the radiation of the oven and cooks faster. Under no circumstances should plastic containers be used. Under the influence of waves, plastic begins to release dangerous toxins that can even cause acute food poisoning.

It is better to buy a microwave oven from reputable manufacturers. Large companies strictly monitor safety parameters and control the level of radiation.

A microwave oven is a source of radiation, so when it is turned on, you should not be at the end of the stove, especially pregnant women and people with heart disease.

It is risky to feed babies with breast milk or formula heated in the microwave. Some of the acids that make up milk under the influence of microwaves are converted into compounds that deform the nervous system and are poisonous to the kidneys.

The harm from the microwave oven is not fully confirmed by the scientific community. Massively, people began to use microwave ovens relatively recently, and so far there are no time-proven results.

In order to protect yourself and your loved ones as much as possible, you need to use the microwave oven only in exceptional cases, strictly according to the instructions and do not forget about safety measures.

Useful advice

One simple experiment can be done to check whether a microwave oven transmits harmful radiation. You need to put the mobile phone on a plate inside the turned off microwave. From another phone at a distance of 1-2 meters from the microwave oven, you need to call the phone number that is inside. If the unit is reliable and sealed, a message from the network operator should sound: "The subscriber's device is turned off or is out of network coverage."

Sources:

• Food from the microwave: harm or benefit?
• The truth about microwaves
• food from the microwave

The microwave oven has long been part of the life of modern people, and for many, this electrical appliance is simply irreplaceable. There are even those who use the microwave more often than a conventional stove, and such people hardly think about the possible harm from its use.

Microwave Benefits

First of all, the use of a microwave oven is a significant time saving. With its help, in a matter of minutes, you can defrost meat or fish, warm up a cold soup or boil a cup of coffee.

According to American scientists, thanks to the use of microwaves in the United States, the number of people suffering from stomach cancer has decreased.

The fact is that when cooking in a microwave oven, there is no need to add oil to food. In other words, such food contains less cholesterol and unhealthy fats.

Also, due to the short time allotted for cooking, more vitamins and micro- and macroelements are stored in the products. For example, if you cook food on the stove, then approximately 60% of the vitamin C contained in it will be destroyed, and only 2% to 25% is subject to destruction under the action of a microwave.

In addition, when working with it is almost impossible to get burned. When the door is opened, it automatically turns off, which cannot be said about a conventional oven.

Microwave harm

Under the influence of microwave radiation, the product molecules begin to undergo a process of decay and change in their structure. Thus, carcinogens are formed in food that can cause great harm to human health.

When heated in baby food, it can form neurotoxic substances that cause a disorder in the nervous system of the child, and nephrotoxic substances that are dangerous for the kidneys.

Thus, if you are feeding your baby with artificial mixtures, they should only be cooked on the stove.

On the other hand, according to American scientists, microwave ovens leak electromagnetic radiation. The quality of food is also significantly deteriorating - the decrease in the nutritional value of products reaches from 60% to 90%.

And Swiss scientists conducted an experiment, under the terms of which volunteers had to eat food cooked exclusively in a microwave oven for several days. According to its results, they found that all these people had an increased number of leukocytes, which can later provoke blood cancer.

However, some gastroenterologists believe that carcinogens cannot appear in food under the influence of a microwave oven. Most likely, poisons were contained in such products from the very beginning, so you should not blame only electrical appliances for everything.

Greetings to all my subscribers. I think there is hardly a hostess who does not have a microwave oven in everyday life. This useful technique has made its way into our kitchens with difficulty. However, like all devices that appeared at the beginning of the 20th century. People are still figuring out whether the microwave is harmful to humans.

This is not surprising. After all, the first mobile phones, washing machines and refrigerators were called the tools of the devil by the clergy. They urged not to use such equipment, so as not to incur various troubles. Slowly, this household appliance has acquired myths and horror stories. Let's find out what research has been done in this area.

I want to say right away that most of the negative reviews are due to elementary ignorance of the device. I recommend that you definitely read my article on the principle of operation of the microwave. This will make it easier for you to weed out false myths from real research.

Myth one- Microwaves are radioactive. This is the reasoning of people far from physics. The waves emitted by the magnetron are non-ionizing. They cannot have a radioactive effect either on products or on people.

Myth two- in the microwave, the molecular structure of the products changes. Everything that is cooked in it becomes carcinogenic. I have not found a single scientific study that would confirm this. Make the product carcinogenic under the power of X-ray and ionizing radiation. Microwaves are not. Moreover, a carcinogen can be obtained by overcooking the product in oil. On a regular frying pan!

As for microwaves, it is just the opposite, food can be cooked without oil. In the microwave oven, everything cooks quickly, food is not exposed to prolonged heat exposure. This means that the products contain a minimum of burnt fat. The molecular structure of which just changes during prolonged heat treatment.

Myth three- magnetic radiation from microwaves is dangerous. In fact, the radiation of microwaves is the same as the flow of waves from a Wi-Fi or LCD TV. It's just more powerful while cooking. But the design of the device is provided in such a way that it remains inside the device. It has been scientifically proven that microwaves in the atmosphere decay quickly. They do not tend to accumulate in surrounding objects or products. As soon as the magnetron is turned off, the microwaves disappear. Of course, this does not mean that during cooking you need to stick your face to the glass. To watch cooking. A safe distance from the device is an outstretched arm.

Scientific evidence of the harm from the microwave and its benefits

Opponents of the use of microwave ovens argue that products in it lose all their useful properties. But I think you know very well that any heat treatment of the product leads to this. What negatively affects nutrients:

• heat
• long cooking time
• water used in cooking. Part of the water-soluble nutrients remains in it.

It has been scientifically proven that foods lose less nutrients in the microwave than on the stovetop. This happens, firstly, because water is not used.

Secondly, the cooking time is less, which means that heat treatment is minimal. Thirdly, the temperature in the microwave oven rises to 100 degrees. This is much less than the temperature of the stove and even more so the oven. Two studies have confirmed that such cooking does not lead to a significant loss of nutrients. It has been compared with other cooking methods ( 1 , 2 ).

However, not all foods should be cooked in a microwave oven. In just one minute, it destroys the anti-cancer substances contained in garlic. In the oven, they are completely destroyed only after 45 minutes. This has been confirmed by one study 3 ). The conclusion is simple. Garlic should not be added to dishes during microwave cooking.

Next study showed that 97% of the flavonoid antioxidants in broccoli are destroyed in the microwave. At the same time, if it is cooked on the stove, only 66% will be destroyed. This argument is often used by opponents of microwaves. But let's be realistic - during cooking, we also calculated those substances that went into the water. Are you going to drink this water?

Let's talk about baby food. You shouldn't put it in the microwave either. It will not become harmful, but it will become less beneficial for the child. This is especially important for breast milk. As a result of uneven heating, beneficial bacteria die in it ( 4 ). I advise you to watch a video with Dr. Komarovsky on this topic.

Research still speaks in favor of heating and cooking food in a microwave oven. It loses less useful properties of products than when cooking and frying.

Is a microwave oven harmful to health?

There is no official evidence that microwaves are dangerous to humans. Yes, this is being actively discussed, but I have not seen the sources. To describe a specific case with the subjects. For this study to be officially registered by WHO. But for more than 30 years this household appliance has been actively used.

One official study proves that microwaved chicken is healthier than fried. Since much less heterocyclic amines are formed during the cooking process. These are harmful substances that are released during overcooking of meat products. The ongoing experiment proves that much more of them are formed in a frying pan ( 5 ).

It is difficult to overcook the product in the microwave. Cooking in it is something between boiling and stewing. Foods are cooked in their own juices without or with minimal oil. It is important to stir them constantly, as the cooking process itself can become harmful. After all, they warm up unevenly.

As I wrote above, in a microwave oven, food is heated to the boiling point of water. With uneven heating, the complete destruction of pathogenic bacteria does not occur. Therefore, it is advisable to cover the dishes in which you cook. So the product warms up faster and, together with the splashes, the bacteria will not settle on the walls of the stove.

It is harmful or not to heat food in the microwave or cook, everyone decides for himself. When making a decision, I advise you to pay attention to the opinion of the WHO. She officially confirmed that such a technique does not have a harmful effect on humans. And also it is not harmful to food.

The only warning that WHO has expressed concerns cores. People with implanted pacemakers should not be near the switched on device. Streams of microwaves can adversely affect the operation of the pacemaker. This applies not only to microwave ovens, but also to mobile phones.

Why not all dishes are suitable for the microwave

It must be clearly understood that microwaves can heat up plastic. And it contains various carcinogens. These are benzene, toluene, polyethylene terephthalate, xylene and dioxins. Also, various plastic containers may contain substances that affect hormones. When reheating food in such a container, the product can absorb these harmful substances. Naturally, such food will be hazardous to health.

I myself have been using the microwave for a long time. Mainly to warm up food. Sometimes I can cook. By the way, the omelette is great in the microwave. Without a single drop of vegetable oil. Prepares literally within 5 minutes, does not burn. If you use 1.5% milk, you get a dietary breakfast!

I want to give you some simple advice:

1. If you are cooking or reheating something, cover the dishes with a lid. Make sure that it stands strictly in the middle of a rotating plate. Stir/turn food at least once during cooking.
2. Do not stand closer than 50 cm to the device.
3. Wipe the oven walls with a damp soapy sponge after each cooking.
4. Clean your microwave and turntable with vinegar at least once a month. If you cook in it often - every two weeks.
5. Do not use plastic and metal utensils, as well as containers with chips.

Summing up, we can conclude that this device does not pose a danger to people. Children and pregnant women can also use it. There is no data to support the contrary. And for cooking some dishes, the device is even useful. It is possible to cook without oil and water. The product will be dietary. It also retains more nutrients.

Of course, this does not mean that you need to abandon the passivation, baking and cooking. There must be a measure in everything. A microwave oven is just a useful addition to a gas or electric stove. What do you think?

PS: I moved to Ufa

My dears, I moved to Ufa. They flew from Bangkok at +30 degrees, and arrived in Ufa at +3. We put on everything we could and the bags were almost empty 🙂

It is already the 2nd week since we live here. While looking around, gradually studying what and where is located. At least I stopped walking around the apartment in a jacket and 2 pants 🙂 So, acclimatization is almost over.

We went to the monument of Salavat Yulaev. Here I am

Nowadays, it is hard to imagine a kitchen that does not have a microwave. And of course, there are many people who speak out in favor of this device, but there are also those who oppose it. Therefore, let's figure it out, is the harm of microwaves a myth or a reality, and is there any scientific evidence of their negative impact on the human body? Should we use such an assistant in the kitchen, or is it still not worth it?

Throughout its existence, humanity has been wary of all new home appliances that have appeared thanks to the useful inventions of scientists. So it was when the first refrigerators, telephones, washing machines appeared. First of all, this was negatively perceived by the clergy, who attributed these innovations to infernal machines.

But over time, they all became necessary helpers in everyday life. The harm of microwaves has become the same myth, and in order to debunk it, you need to look at its principle of operation.

Harm or benefit?

If you look at the object from the point of view of the hostess in the kitchen, then the microwave is a necessary household appliance, since with its help the food is heated in a matter of minutes, and at the same time it warms up evenly. Due to this, a person reduces the time spent on cooking.

But at the same time, scientists are having a heated debate about whether a microwave oven is harmful to health. The reason for their dispute lies in the effect that microwaves have on the human body during the operation of this device. In order to understand the dangers of the device, you need to consider exactly how it works.

Many people have been using this household item for a long time, and are completely satisfied with its work. It not only heats up food perfectly, but also significantly reduces the time for preparing breakfast or dinner. Even if you just heat up the food on the stove, it takes twice as long, because in this case, the dishes in which the food is heated are heated first, and then the food itself.

In addition, it is also necessary to use oil, without which the food will burn. While in the microwave, the food warms up evenly and does not require the addition of fat. So, after all, what is more from a microwave - benefit or harm?

myths

Many people, having heard the word "wave", begin to picture radiation, cancer in their imagination. There are even a few myths about this. Let's try to figure it out: the harm of microwaves is a myth or reality?

1. The first myth is that microwave waves are radioactive. But this is a big misconception of people. This device emits non-ionizing waves, which in no way affect either food or the human body.
2. The second myth is that a microwave oven changes the structure of cooked food under the influence of waves. That food after heating becomes carcinogenic. But even here there is no scientific confirmation, since such changes can occur only after exposure to radioactive waves on the product. In addition, a carcinogen can be obtained if food is overcooked in an ordinary frying pan, but not when exposed to microwaves of the apparatus. In favor of the microwave is the fact that you do not need to use fat at all to heat food. In addition, food can be cooked for a very short time and does not lose its properties, unlike when it is heated for a long time.
3. The third myth is that microwave radiation is very dangerous for humans. Although in fact, these waves bring exactly the same harm to the body as Wi-Fi or TV. The only difference is that during cooking, the waves are more active. But at the same time, you need to remember that these waves are only inside the furnace. It should also be noted that such waves do not tend to accumulate in objects, they both arise and fade.

Scientifically

So is the microwave oven harmful to human health? And what does science say about it? Many people claim that during the heating of food in this oven, the products lose all the nutrients. But at the same time, they forget that all these processes also take place during other types of heat treatment of products. The change in the useful properties of the product is affected by:

• Processing food at high temperature.
• Time at which food is processed.
• When cooking food, a lot of vitamins and other useful substances are taken away by water.

And during scientific experiments, it has been proven that when cooking in a microwave, nutrients are lost much less than with other types of cooking.

1. Firstly, this is due to the fact that the use of water is not required.
2. Secondly, food is cooked several times faster, which allows many substances not to lose their properties.
3. Thirdly, food is cooked at a temperature not exceeding one hundred degrees, which is much lower than when cooking on a conventional stove.

In this case, the products practically do not lose their properties, but it must be remembered that those substances that are necessary in the treatment of cancerous tumors disappear in the microwave. For example, garlic loses its useful qualities, so it is not recommended to add it to dishes when cooking. It's better to do it after.

Furnace device

In order to debunk the myth that a person is harmed by a microwave oven, and also receives microwave radiation, let's look at how the oven itself is arranged.

First of all, consider the body of the furnace itself. It is equipped with a magnetron, which emits electromagnetic waves. The waves themselves are regulated by a certain frequency. At the same time, everything is arranged so as not to interrupt the work of other devices.

It should be taken into account that the modern world is completely saturated with electromagnetic waves and radiation, but, nevertheless, not a single victim has yet been found from them. After examining all these factors, the question arises: is the microwave harmful, or is it not?

Hence the conclusion that not all radiation is dangerous, and besides, food cooked in a microwave oven is absolutely not dangerous for the human body.

The waves that are used for cooking do not penetrate the oven, and therefore cannot cause any harm to a person. It is not hidden that the old models of microwave ovens were imperfect in their design, and this was stipulated in the instructions for use. But more modern products have much more perfect protection, and allow you to be in sufficient proximity to the furnace.

To compare which food is more useful, cooked in the traditional way or in the microwave, consider how the cooking process takes place.

When cooking on a traditional stove, the dishes are heated first, and only after that the food begins to be cooked. And when foods reach a high temperature, vitamins, minerals and other beneficial substances begin to break down in them. And this process is quite normal, because some foods cannot be eaten raw.

When cooking food in the microwave, the following processes occur. Under the influence of microwaves, the food begins to warm up from the middle. Due to the chemical process that takes place in food products, which are affected by waves, the food warms up immediately throughout its entire volume. The temperature at which the products are heated barely reaches one hundred degrees.

This is the reason that everyone's favorite crispy crust does not appear on the products. And, besides this, because the product is heated immediately over its entire volume, the time for its preparation is significantly reduced, which allows you to save a significant amount of vitamins and nutrients.

But like everything else, there are downsides to using microwave ovens. During cooking in such a short time, the products do not lose their properties, but some bacteria do not die. Salmonella is one of those bacteria that survives in these conditions.

Are microwaves harmful to health? Definitely not. But with conventional cooking, you can make it much better than in the microwave. And, having prepared food not on a conventional stove, there is every chance of contracting salmonellosis. In this case, the benefits and harms of a microwave oven are determined only by the skill of the cook, on which the quality of the cooked food depends.

What could be the consequences?

Nevertheless, with the constant exposure of microwaves to the human body, the harm to health of the microwave is still there. As a result of these radiations, the following symptoms occur:

• A person has insomnia, there is profuse sweating during sleep.
• The person begins to have a headache and feel very dizzy.
• Lymph nodes increase in volume, and immunity is greatly weakened.
• Cognitive functions are impaired.
• The person suffers from depression and is constantly in an irritable state.
• Nausea occurs and appetite is lost.
• There are vision problems.
• A person is tormented by constant thirst, and, of course, frequent urination.

Such symptoms occur in most cases in those people who are constantly exposed to microwaves. They receive such radiation from nearby cellular antennas or other similar generator.

Consider what else is dangerous microwave, as well as microwave radiation. If there are any malfunctions in it, then there is a danger to the health of people who are close to the device. But, despite the assurances of manufacturers about the tightness of the case, which ensures protection against microwaves, the danger of a microwave oven is as follows:

1. In a person who is exposed to microwave radiation for a long time, the composition of the blood is deformed.
2. There are disturbances in the cerebral cortex.
3. There are disorders of the nervous system.
4. There is a high risk of cancer.

Video: how harmful are microwaves?

Microwaves are also harmful in that problems may arise in the digestive system, immunity is weakened. And in order to reduce the harm of a microwave, you must follow the following rules:

• Install the microwave oven in the correct horizontal position. The surface on which the microwave is installed must be one meter from the floor.
• Under no circumstances should ventilation be closed.
• In no case should you cook eggs in the shell in the microwave. They can explode and thereby harm not only a person, but also the device itself.
• The same explosion comes from the use of metal utensils.
• Utensils for use in the microwave should be made of thick glass or special plastic.

In order to correctly determine the harm and benefits of a microwave oven, you need to listen to the recommendations of experts. Namely:

1. Observe the rules for using the device specified in the instructions.
2. Never turn on an empty oven.
3. The food to be reheated should be at least 200 grams.
4. Do not put objects inside the oven that could cause an explosion.
5. Do not use metal utensils.
6. Do not microwave all food. Some foods need to be reheated or cooked on a traditional stove.
7. Do not use a microwave that has a malfunction.

The benefit of using a microwave is that you do not need to use any fat for heating, you do not need to take water. Food cooks much faster than on a traditional stove or oven. And another plus is that this device also allows you to quickly defrost food.

As a result of all of the above, it is up to the user to decide what dominates - the harm or the benefit of a microwave oven.

“Don't stand next to a working 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 at least once in our lives heard this from relatives, friends or colleagues. There are many legends around 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 arranged? what and where does it radiate? How does it affect the structure of food molecules? Experts say.

Daniil Kaganovich

sanitary doctor of the farm cooperative LavkaLavka

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

The working principle of a microwave oven is based on on the ability of microwave electromagnetic waves (2450 MHz) to affect the product, causing it to heat up due to an increase in thermal vibrations of the molecules of the substance. Any food product contains a sufficiently 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, looks like an electric dipole - a particle that has two electric poles: plus and minus.

food quality

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

There are no significant changes 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 the norm. The same thing - the heating of 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 products 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 the waveguide through a special window covered with a radio-transparent screen, enter the metal chamber, where the product being prepared is located.

Radiation

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

The oven automation has several special protection circuits that exclude the operation of the microwave generator when the door is open. In addition, the upper body of the device is covered with a metal casing, which is also a means of protection against leakage of microwaves from the electronic compartment of the oven. All manufactured microwave ovens are checked for compliance with the required safety standards, which are determined by the mandatory sanitary and technical regulations in force in Russia.

ILLUSTRATION: Olya Volk