Microwave And Health: How Does This Gadget Affect Your Well Being?

It is very convenient to cook with a microwave oven because it is easy and extremely fast. Microwaves emit harmful radiation and destroy healthy nutrients, however, many people claim. You will therefore wonder whether the use of these devices is healthy.

Microwave is a type of “electromagnetic” radiation, i.e., electrical and magnetic energy waves that travel together in space. The broad spectrum of electromagnetic radiation ranges from extremely long waves of radio to very brief rays. A small part of this spectrum called visible light can only be observed by the human eye. A radio measures another part of the spectrum and another portion is used by an x-ray machine.

The electron tube called a magnetron produces microwaves inside the oven. Microwave is present in the part where the food is absorbed. Microwaves vibrate water molecules, allowing heat to cook the food. For this reason, foods high in water content can be cooked faster than other foods, such as fresh vegetables. The energy of the microwave is converted into heat while the food is being cooked. However, such radioactive waves do not pollute or contaminate food. The food is completely fine and edible. 

Further, microwave cooking can be energy-efficient, unlike traditional food. Since foods cook faster and energy just heats food, rather than the whole oven portion. The nutritional value of foods is no lower than conventionally cooked food in a gas stove. Food cooked in a microwave oven can preserve all of its vitamins and minerals as microwaves can cook quicker and without the additional requirement of water.

Are the radio waves emitted by microwave harmful?

It produces electromagnetic radiation from microwave ovens. This may be important because of the negative associations of radiation. It is not, however, the kind of radiation-related to nuclear weapons or disasters. Non-ionizing radiation produces microwave ovens comparable to radiation from your mobile phone — but much heavier. Remember that light is electromagnetic radiation as well, so not everything is evil. There are metal barriers on the microwave ovens and metal displays over the window which block radiation from escaping the oven so that no chance of damage can occur.

Just to be safe, don’t push the window on your face and keep your head away from the oven for at least 1 foot (30 cm). Radiation with distance decreases easily. Make sure your microwave oven is well prepared. Consider getting a new one if it’s old or broken — or if the door doesn’t close properly — The microwave is like radiation from cellphones, an electromagnetic form of radiation. Microwave stoves, however, are designed to stop the escape of radiation.

Microwave Oven and health: How is it related?

Microwave Oven And Health

Radiation by microwave will heat the tissue of the body just as it heats food. Exposure to high microwave concentrations can lead to a painful burn. There is a comparatively higher risk of blood flow due to heating in two areas of the body, eyes and testes to as excess heat particularly in RF heating can cause damage to these body parts. Also, the lens of the eye is susceptible to extreme heat and cataracts are caused by exposure to high microwaves. However, exposure to large quantities of microwave radiation may only cause certain injuries, i.e. brushing or cataracts.

Is cooking the mood in a plastic container harmful?

We often microwave food items in wrapping and plastic containers, but some scientists warn that heating plastic can result in the release of phthalates, which can be swallowed along with the food. These plastic chemicals can be disintegrated into food if exposed to heat. A certain plastic is not intended for microwaves since it contains polymers that make it soft and flexible, that melt at lower temperatures and that can leak out if it goes beyond 100 C during the microwave process (212F). In a study in 2011, investigators bought more than 400 containers of plastic that contained food and microwaved them, it was found that the majority of the chemicals that leaked into the food were extremely harmful and can trigger hormonal imbalance.

One of the most popular plastic used, phthalates are added to make plastic more durable and mostly present in containers, plastic wraps and bottles of water. Hormones and our metabolic system can be impaired. Phthalates can raise blood pressure and resistance to insulin in children, which can increase the probability of metabolic conditions such as diabetes and hypertension. Fertility, asthma and ADHD have also been associated with exposure.

Microwaving can reduce the production of harmful compounds

Microwave Oven And Health

The production of harmful compounds in some foods can be minimized by microwaving. A benefit of microwaving is that the food is not just as warm as it is for other types of cooking, such as frying. The water boiling point is normally no higher than 212°F (100°C). Fatty foods such as bacon can be hotter, however. Bacon is one food that is expected to form nitrosamines when cooked as harmful compounds. These complexes are synthesized by excessive heating of nitrites in food.

According to one analysis, the lowest nitrosamine production of all test cooking methods was caused by heating bacon in the microwave.

Heat-related risks

There are some downsides in microwaves. For example, bacteria and other pathogens that can result in food poisoning may not be as successful when microwaving food than using other cooking methods. This is because the heat is comparatively lower and cooking time much shorter. At times, the food may not be cooked evenly, which can result in harmful bacteria not being killed in the process. However, microwave and spinning turntable spreads even heat to the food and helps it cook evenly. It also ensures that microorganism is killed during heating. When heating liquids, it is also important to be careful. There is little risk that overheated liquids will burst cause damage.

Microwaving as a cooking method is safe, efficient and extremely convenient. There is no proof of damage — and some evidence that nutrient retention and toxic compounds are much better than other cooking methods. However, one must keep certain points in mind regarding the dos and don ts.  

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