Scientists have named the most harmful household appliance - the microwave oven
Microwave (also microwave; outdated; microwave; dished. Microwave) is an electrical appliance that uses the phenomenon of heating water-containing substances with electromagnetic radiation in the UHF range (usually with a frequency of 2450 MHz) and is intended for fast cooking, heating or defrosting food.
In industry, these furnaces are used for drying, defrosting, melting plastics, heating glues, firing ceramics, etc. In some industrial furnaces, the radiation frequency may vary (the so-called variable frequency microwave, VFM). Unlike classical ovens (for example, an oven or a Russian oven), heating of food in a microwave oven occurs not only from the surface of the heated body, but also through its volume containing polar molecules (for example, water), since radio waves of a given frequency penetrate and are absorbed by food at a depth of about 2.5 cm. This reduces the heating time of the food.
Microwave ovens appeared in the life of modern man not so long ago. But 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 reheat a portion of the 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 a microwave?
UHF is harmful 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 a microwave oven is enveloped in fat cells and rapidly excreted.
The results of Swiss, Russian and German research and clinical trials suggest such terrible things that we cannot continue to ignore the harm of microwaves. These studies provide the following conclusions: Harm to the brain. Constant use of food cooked in a microwave oven causes irreversible damage to the brain. Electrical impulses in the brain are shortened.
Brain tissues are demagnetized / depolarized. Harm to digestion. The body can not assimilate products unknown to him, resulting from cooking in the microwave. Harm to hormonal balance. Frequent consumption of products from a microwave oven inhibits or alters the production of male and female sex hormones.
Harm is irreversible. The harmful effects of frequent use of products that have been processed in a microwave oven are irreversible. Harm for the assimilation of minerals, vitamins and other beneficial substances. Heating in a microwave oven destroys or alters minerals, vitamins and other beneficial substances in such a way that the body is unable to absorb them. Many compounds, once ingested, are not split. Blood cancer. Prolonged consumption of such food causes the growth of cancer blood cells.
And finally, the microwave deteriorates the insulin indices of products. That is hello, obesity!
How does a microwave oven 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 microwave field. Microwaves with a frequency of 2 450 MHz move at the speed of light - about 300 km per second, and resonate with water molecules, causing them to randomly oscillate.
The common opinion that the frequency is chosen to correspond to the resonant frequency of water is not true - the latter is 22.24 GHz, while most household microwave ovens operate at a frequency of 2450 MHz, in the USA some industrial models - at a frequency of 915 MHz.
The frequency is chosen for practical and constructive reasons:
- The magnetron, with a power of 500 W, must have an acceptable efficiency, cost and size;
- The frequency must be in the allowed allocated radio frequency band (in this case, the ISM band);
- The depth of penetration of radio waves into the heated object must lie in the region of several centimeters (the lower the frequency - the greater the depth of penetration).
Microwaves freely penetrate into any food product and bombard the water molecules that exist in all, even in the driest, foodstuffs. From such an attack, water molecules begin to rotate millions of times per second, creating molecular friction, which leads to the heating of the product. Such indiscriminate friction causes significant damage not only to water molecules, breaking and deforming all food at the molecular level. The microwave oven causes disintegration and changes in the molecular structure of food products in the process of radiation. The more water - the faster the heating occurs. The longer the time of irradiation with microwaves, the hotter the product.
Heating in a microwave oven is based on the principle of molecular "dipole shift", which, under the action of an electric field, occurs in substances containing polar molecules. These substances include water. The energy of electromagnetic field oscillations leads to a constant shift of the molecules, aligning them according to the field force lines, which is called the dipole moment. Since the field is variable, the molecules periodically change direction. Shifting, 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 motion of atoms or molecules in a material, it means that such mixing of molecules increases the temperature of the material. Thus, the 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 . Radiolytic compounds create molecular rot - as a direct consequence of radiation. We can only guess how molecular rot from the microwave will affect health.
Who invented microwaves?
American engineer Percy Spencer worked for Raytheon’s radar equipment company. He drew attention to the ability of microwave radiation to heat the surrounding objects , including products. He received a patent for a microwave in 1946. And already in the first in 1947, the first microwave oven Radarange from the company Raytheon was released. It was adapted to defrost 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 after 2 years, and the retail price was about $ 3,000.
In the USSR, at the end of the 80s, microwaves were manufactured at ZIL YuzhMASH plants, but Japanese-made magnetrons were used in them.
Medical studies of the biological effects of microwave ovens were conducted around the world, an international warning about harmful substances, biological and environmental, produced by exposure to microwaves was published. In the USSR, in 1976, microwaves were banned because of their harmful effects on health as a result of numerous 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 for children, 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 data and facts.
The study Microwave Cooking, published in 1992 in the United States, states:
“From a medical point of view, eating food exposed to microwaves is much more likely to cause harm than good . Food from a microwave oven contains microwave energy in molecules that is not present in foods prepared in the traditional way. ”
Studies of the time claim that people who consumed milk and vegetables after microwave processing changed the composition of the blood, decreased hemoglobin and increased cholesterol. And in the control group, who ate the same food, but cooked in the traditional way, the state of the organism did not change.
Swiss clinical studies.
Dr. Hans Ulrich Hertel (Hans Ulrich Hertel) participated in microwave radiation research and for many years in one of the major Swiss companies, but was fired for publicly disclosing the results of experiments. In 1991, he and a professor at the University of Lausanne published research data proving that food from a microwave oven can pose a greater health threat than food cooked on a regular stove. In the journal Franz Weber No. 19, an article was published on the malignant effect on the blood of foods cooked in microwaves .
In the intervals of two to five days, volunteers received one of the following food options on an empty stomach: fresh milk, heated milk, pasteurized milk, milk from a microwave, fresh vegetables, stewed vegetables, thawed vegetables, vegetables from a microwave. A blood test was performed immediately before each meal. Then a blood test was performed after taking milk and plant products.
Significant changes were found in the blood after eating, exposed in a microwave oven. These changes included a reduction in hemoglobin and a change in the composition of cholesterol , especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol). Increased number of lymphocytes - white blood cells. In addition, part of the microwave energy remains in the food, consuming 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 it is known, it is much more profitable for producers of consumer goods to create a whole science and do research than to lose the whole production with multi-billion sales . For this reason, in this article, the “positive” qualities of the microwaves are not considered. Anyone who wants to entertain themselves with fairy tales can independently find them on other sites.
Microwave oven myths
Microwave exposure allegedly alters the structure of water and food, turning useful trace elements into carcinogens. In fact, the effect of microwave radiation in a furnace on substances is associated with regular heating. Although chemists studied the (extremely rare) reactions, which, in their opinion, were influenced by the nonthermal effects of microwave radiation, independent experiments found that the observed “nonthermal” effects were actually determined by the non-uniformity of heating, and the assumption of nonthermal microwave effects effects should be revised. In addition, water (except frozen), according to modern scientific data, can not have any structure (see the relevant article).
For the first time, the microwave oven, called “Radiomissor”, was allegedly created by German scientists during World War II, it was even used in the current German army to heat food, but it turned out to be unsafe and was abandoned (however, Russian sites refer to foreign, and foreign - for research of the Soviet Union, conducted in the non-existent Russian cities "Kinsk" and "Rajasthan").
Microwave ovens (with the door removed) allegedly can be used in military science for inexpensive imitation of radar, with the aim of forcing the enemy to expend expensive ammunition or aircraft resources for jamming to suppress them. Usually publications refer to the experience of the Serbian army in Kosovo.