Scientists called the most harmful household appliance - microwave oven
A microwave oven (also a microwave oven; an outdated microwave oven; an unloading microwave oven) is an electrical appliance that uses the phenomenon of heating water-containing substances with decimeter-wave electromagnetic radiation (usually with a frequency of 2450 MHz) and designed for quick cooking, heating, or thawing of food.
In industry, these furnaces are used for drying, defrosting, melting plastics, heating adhesives, firing ceramics, etc. In some industrial furnaces, the radiation frequency can vary (the so-called English. Variable frequency microwave, VFM). Unlike classical ovens (for example, an oven or a Russian oven), food is heated in a microwave oven not only from the surface of a heated body, but also in its volume containing polar molecules (for example, water), since radio waves of a given frequency penetrate and absorbed by food at a depth of approximately 2.5 cm. This reduces the time needed to heat the food.
Microwave ovens appeared in the life of a modern person not so long ago. But already for many, they have become the most important attribute of the kitchen after the refrigerator. After all, in the microwave, you can not only defrost and warm a serving of grub in a couple of minutes, but also quickly cook almost any dish. But few people think about the reverse side of such a “useful” device, are the products useful after heat treatment in the microwave?
Is microwave or not?
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 the microwave is enveloped by fat cells and quickly excreted.
The results of Swiss, Russian and German scientific research and clinical trials say such terrible things that we can not continue to ignore the harm of microwave ovens. These studies provide the following conclusions: Harm to the brain. The constant use of food cooked in the microwave causes permanent damage to the brain. Electrical impulses in the brain are shortened.
Brain tissues are demagnetized / depolarized. Digestive harm. The body cannot assimilate products unknown to it, resulting from cooking in the microwave. Harm to hormonal balance. Frequent use of products from the microwave inhibits or changes the production of male and female sex hormones.
The harm is irreversible. The harmful effects of frequent use of products that have been processed in the microwave are irreversible. Harm for the absorption of minerals, vitamins and other beneficial substances. Microwave heating destroys or alters minerals, vitamins, and other beneficial substances in such a way that the body is unable to absorb them. Many compounds, once in the body, are not split. Blood cancer. Prolonged use of such food causes the growth of cancerous blood cells.
And finally, the microwave degrades the insulin product indices. That is hello, obesity!
How does a microwave work?
Magnetron switching circuit
Each microwave oven contains a magnetron , which converts electricity into radio waves. These very short electromagnetic waves are also called microwaves, microwave radiation, or the microwave field. 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 randomly oscillate.
The widespread belief that the frequency is chosen to correspond to the resonant frequency of water does not correspond to reality - the latter is 22.24 GHz, while most household microwave ovens operate at a frequency of 2450 MHz, in the United States, some industrial models operate at a frequency of 915 MHz.
The frequency is selected for practical and constructive reasons:
- A magnetron, with a power of 500 watts or more, should have acceptable efficiency, cost and size;
- The frequency must be in the allowed dedicated radio frequency range (in this case, ISM band);
- The penetration depth of radio waves into a heated object should lie in the region of several centimeters (the lower the frequency, the greater the penetration depth).
Microwaves freely penetrate into any food product and bombard the water molecules that are in all, even in the driest, food products. From such an attack, water molecules begin to rotate millions of times per second, creating molecular friction, which leads to heating of the product. Such random friction causes significant damage not only to water molecules, breaking and deforming all food at the molecular level. A microwave oven causes decay and changes in the molecular structure of food products during radiation. The more water, the faster the heating. The longer the microwave exposure time, the hotter the product.
Microwave heating is based on the principle of molecular “dipole shift,” which occurs under the influence of an electric field in substances containing polar molecules. These substances include water. The energy of electromagnetic field oscillations leads to a constant shift of molecules, their alignment according to the field lines of force, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. Moving, the molecules "swing", collide, hit each other, transferring energy to neighboring molecules in this material. Since the temperature is directly proportional to the average kinetic energy of the movement of atoms or molecules in the material, this mixing of molecules increases the temperature of the material. Thus, a dipole shift is a mechanism for converting the energy of electromagnetic radiation into the thermal energy of a material.
Microwave radiation leads to the destruction and deformation of food molecules. A microwave oven creates new compounds that do not exist in nature, called radiolytic compounds . Radiolytic compounds create molecular rot - as a direct result of radiation. One can only guess how molecular rot from the microwave will affect health.
Who invented microwaves?
American engineer Percy Spencer worked at Raytheon for the manufacture of equipment for radars. He drew attention to the ability of microwave radiation to heat surrounding objects , including products. He received a patent for a microwave in 1946. And already in the First in 1947, the first Radarange microwave oven 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, microwave ovens were manufactured at the ZiL YuzhMASH plants in the late 80s, but they used Japanese-made magnetrons.
Medical research on the biological effects of microwave ovens has been carried out around the world, and an international warning has been published about harmful substances, biological and environmental, resulting from exposure to microwaves . In the USSR in 1976, microwave ovens were banned due to their harmful effects on health as a result of many studies. The ban was lifted in the early 90s after the restructuring. Here are some of the research results. In the countries of Eastern Europe, the harmful effects of microwave radiation have also been identified and severe environmental restrictions have been created on their use.
Microwaves are dangerous for children!
Part of the amino acids of L-proline, which are part of breast milk and infant formula, under the influence of microwaves are converted into d-isomers, which are considered neurotoxic and deform the nervous system, as well as nephrotoxic - poisonous to the kidneys.
Scientific evidence and facts.
The Microwave Cooking study, published in the United States in 1992, states:
“From a medical point of view, eating food exposed to microwaves is much more likely to cause harm than good . "Microwave food contains microwave energy in molecules that is not present in traditionally prepared foods."
Studies of that time claim that people who consumed milk and vegetables after microwave treatment changed their blood composition, hemoglobin decreased, and cholesterol increased. And in the control group that consumed the same food, but cooked in the traditional way, the state of the body did not change.
Swiss clinical trials.
Dr. Hans Ulrich Hertel participated in research on microwave radiation and for many years in one of the largest Swiss companies, but was fired for publicly disclosing the results of the experiments. In 1991, he, together with a professor at the University of Lausanne, published research data proving that food from a microwave oven can pose a greater threat to health than food cooked on a regular stove. Franz Weber Magazine No. 19 published an article on the malignant effects on blood of foods cooked in microwave ovens .
Between two and five days, volunteers received one of the following options for an empty stomach: fresh milk, hot milk, pasteurized milk, milk from the microwave, fresh vegetables, stewed vegetables, thawed vegetables, vegetables from the microwave. A blood test was performed immediately before each meal. Then a blood test was taken after taking milk and plant products.
Significant changes were detected in the blood after ingestion of the exposed food in the microwave. These changes included a reduction in hemoglobin and a change in cholesterol composition , especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol). The number of Lymphocytes - white blood cells - increased. In addition, part of the microwave energy remains in the food, by using which a person is exposed to microwave radiation from the inside .
There are also many alternative studies that protect microwaves and even attribute miraculous properties to them. But, as you know, consumer goods manufacturers are much more profitable to create a whole science and conduct research than to lose a whole production with multi-billion dollar sales . For this reason, the “positive” qualities of microwaves are not considered in this article. Those who want to amuse themselves with fairy tales will be able to independently find them on other sites.
Microwave exposure supposedly changes the structure of water and food products, turning useful trace elements into carcinogens. In fact, the effect of microwave radiation in a furnace on substances is associated with conventional heating. Although chemists studied (extremely rare) reactions, which, in their opinion, were influenced by the non-thermal effects of microwave radiation, as a result of independent experiments it was established that the observed "non-thermal" effects were actually determined by the inhomogeneity of heating, and the assumption of the presence of non-thermal microwave effects should be reviewed. In addition, water (except frozen), according to modern scientific data, cannot have any structure (see the corresponding article).
For the first time, a microwave oven, called “Radiomissor”, was allegedly created by German scientists during the Second World War, it was even used in the active German army to heat food, but it turned out to be unsafe and was abandoned (however, Russian sites refer to foreign, and foreign - on the research of the Soviet Union, conducted in the non-existent Russian cities of Kinsk and Rajasthan).
Microwaves (with the door removed) are supposedly used in military affairs for inexpensive imitation of radars, in order to force the enemy to spend expensive ammunition or the resources of jamming aircraft to suppress them. Typically, publications cite the experience of the Serbian army in Kosovo.