A microwave oven is a popular household appliance that is used to heat food. However, there are currently medical reservations against using a microwave. Doctors believe that a microwave can reduce the concentration of healthy substances.
Why does food heat up so fast?
Microwave radiation with an approximate frequency of 2.45 GHz provides fast heating.
Specialists from the Association for Nutrition and Dietetics report: "Food from the microwave is harmless to health."
Only very little radiation comes out while the device is in operation. However, according to the expert, it may happen that small beams appear near the screen and doors. However, there are limits that manufacturers must comply with. Setting value: 5 milliwatts per square centimeter at a distance of 5 centimeters from the surface of the device.
No studies show health risks
There is no study that would suggest that microwave ovens are harmful to human health. However, remember that microwave ovens must meet certain limit values. This also applies subject to these limit values.
Nevertheless, it cannot be denied that radiation is harmless to the body.
Therefore, especially on the Internet, many different opinions circulate on this topic. This often applies to comparing mobile phones.
A smartphone is also suspected, for example, of causing brain tumors. Therefore, the effect of electromagnetic waves or fields on human health is also the subject of scientific discussion.
Microwave Radiation of Cell Phone
If you compare microwaves and mobile phones, it’s true that microwaves are very similar in frequency. However, there may be a difference in the fact that you have to bring the phone to your ear all the time during a conversation.
Microwaves are among the non-ionizing rays. Scientists even talk about electromagnetic fields, not radiation. And that is why food cannot be contaminated in the same sense.
Due to strong heating, vitamins are destroyed
Microwave-cooked food and the appliance itself are safe. However, most healthy substances are sensitive to heat.
Intensive heating reduces the concentration of vitamins from 40 to "colossal" 80%.
People who consume a lot of microwave food should pay attention to the additional intake of vitamins with fruits and vegetables.
All foods that are usually baked or roasted in the oven, from cakes to meat dishes, should not be cooked in the microwave. No tanning reaction, no crust forms. And that is why such products in the microwave have an unpleasant soft taste and remain flabby.
In the case of garlic, antioxidants that prevent the development of cancer are destroyed in just a minute.
In the oven, this effect appears after about 45 minutes. Another study found that 97% of cancer-preventing antioxidants in broccoli were destroyed by the microwave. Only 66% of the nutrients are destroyed by conventional cooking.
Regular milk is also not recommended to be heated in the microwave, as it destroys antibacterial substances. Very fast thawing can destroy cell walls with any cooking method. A microwave oven can be an even stronger version, as it not only heats the outside, but also at the molecular level.
Microwave food, depending on the method of preparation, is less healthy, but not harmful. Vegetables are always good, no matter how to cook them.
Conclusion: a microwave is harmless to health, but you carry certain risks. By comparison, cell phone calls confirmed by some studies are probably more dangerous.
Food can be prepared quickly, so consumers save a lot of time. Those who eat almost exclusively from the microwave should bear in mind that, for example, vitamin loss is up to 80%. Accordingly, consumers should pay attention to the vitamin diet.
