Harm to human health from microwave ovens: myth or reality? Microwave oven operating technology. From a scientific point of view

We buy to throw away! This is approximately how human consumption can be estimated natural vitamin C contained in raw vegetables And meat products. During culinary processing, 50 to 100% of this essential vitamin for humans is lost, which is extremely unstable and easily destroyed under the influence of atmospheric oxygen. high temperatures, Sveta. Therefore, many people suffer from a lack of vitamin C in the body. Surveys conducted in various cities of Russia revealed a catastrophic deficiency of this vitamin in 40-70% of the population. Professor V.B. Spiricheva in the journal “Nutrition Issues” provides the following data: 90% of those surveyed consume less vitamin C than is necessary for health, and not only low-income people, but also families with a high standard of living experience a lack of it.

There is an opinion that you can compensate for the lack of vitamin C in the body if you drink regularly fortified preparations. But pills are expensive and don't give us the pleasure that comes from delicious food. Apparently, this is why most often we drink them irregularly; we usually remember about them during illness. In fact, Vitamin C, the most important natural Antioxidant, enhances defensive reaction body against microbes. Therefore the laureate Nobel Prize L. Pauling suggested using large doses ascorbic acid at colds. But the help that we offer our body already during illness is somewhat delayed - after all, it is much more important to provide ourselves with vitamin C before the onset of the disease, this will give the body maximum stability. That's why you need to enter into your daily diet fresh fruit. Oranges and lemons are richest in vitamin C. During winter and spring, when a person is most deficient in vitamin C, it is beneficial to eat an orange or lemon every day or drink a glass orange juice. But, unfortunately, this method of replenishing the lack of ascorbic acid is not suitable for everyone: some people have stomach problems. sour juice, some people can’t afford to buy fruit every day.

There are other proposals: experts advise adding special vitamin C stabilizers to food products, enriching food products with them, creating fortified drinks, for example “Golden Ball” (see “Science and Life” No. 1, 1996), developing special packaging, in which the vitamin is destroyed more slowly.

But do we really need synthetic vitamins and tropical fruits? After all, the potatoes and cabbage that we eat every day contain enough ascorbic acid to more than provide us with vitamin C. Only this vitamin is lost during heat treatment - boiling, stewing, frying. One of the solutions to the problem of vitamin C deficiency lies in a completely different area - in the use of new technological cooking methods that make it possible to reduce the temperature of food processing and thereby preserve some of the vitamin C from destruction.

Not long ago, the Institute of Nutrition of the Russian Academy of Medical Sciences tested one of the most modern models of microwave ovens (CE 104 CF from Samsung Electronics). It turned out that the preservation of vitamin C in meat products and vegetables after processing microwave oven on average 30-50% higher than in the same products prepared traditional way. Vitamin C is especially well preserved in meat products and some vegetables - pumpkin, squash, peppers, Brussels sprouts, cooked in the microwave. Even in ordinary potatoes, 90% of the ascorbic acid contained in it is preserved.

The most simple products, cooked in a microwave oven, will help increase the family's vitamin C intake by more than 1.5 times. So you can do without tropical fruits, pills or fortified foods.

Sometimes metal utensils are equipped with a multilayer bottom made of several metals. For example, between the layers of steel there is a layer of aluminum, a very heat-intensive metal, so that the pan turns into something like a thermos, where food is not boiled, but evaporated. Despite the advantages of this cooking method, there is a danger that the multilayer bottom may lose its shape, since the coefficients of thermal expansion differ for different metals. Therefore, pans with a thick bottom made of the same stainless steel are more reliable. Stainless steel cookware is often equipped with heat-resistant glass lids with a built-in thermometer. It is sometimes called a temperature controller, although, in fact, it is an ordinary bimetallic thermometer - it only shows the temperature in the pan, but does not regulate the heating. Manufacturers recommend turning off the stove when the temperature reaches 90 degrees. For those who are not always comfortable standing and waiting for this exciting moment, it is better to abandon the thermometer on the lid - there is always a danger that the thermometer will burst if it overheats.

Some companies apply it to stainless steel cookware. thin layer 24 carat gold. This does not provide any advantage for cooking or improving its quality, but the price of the cookware increases significantly.

Porcelain and earthenware cookware, resistant to heat, is quite convenient and ensures excellent quality of cooked food. However, the glaze that covers it may contain lead additives, which makes this cookware dangerous. Consequently, porcelain and earthenware can only be purchased from well-known manufacturers. Pots made of ordinary ceramics are also quite convenient, they can withstand heat well, distribute heat evenly and provide high quality food. But they are quite difficult to clean if they are not glazed on the inside. Glaze can release toxic impurities, and to remove them, you must first boil water and vinegar diluted in a ratio of 1:3 in pots.

For microwave ovens, they usually use dishes made of heat-resistant pressed glass, which are easy to clean, are not afraid of heat, and do not change the taste and color of food. Ceramics (without adding metal), thick porcelain, and earthenware without “golden” patterns are also suitable for stoves.

In conclusion, I want to say: do not rush to throw away the cast iron or aluminum cookware you inherited from your grandmothers. The only drawback of cast iron cookware is heavy weight, otherwise it is not inferior to modern pots and pans. As for aluminum cookware, it is also suitable for preparing dishes from cereals, lean meat, potatoes, and pasta. IN lately They write a lot about the dangers of aluminum for the body, which is true in many respects, but in normal conditions this metal does not get into food because there is a thin and durable film of aluminum oxide on the surface of the cookware. But store and cook dairy dishes, cabbage soup, compotes in aluminum containers, salted fish, pickled vegetables and mushrooms, sauerkraut It’s not worth it - in acidic and alkaline environments, the solubility of aluminum increases sharply, and part of it goes into products, which is not at all good for health. You should also not clean aluminum cookware with abrasive powders or hard brushes - this will remove the protective film and the metal will come into contact with food. If this happens, wait to use the dishes for two to three days until the protective film forms again. If these rules are followed, aluminum cookware will last a long time and without harm to health.

Candidate of Biological Sciences A. Lushnikova.

There is a widespread claim that microwave ovens destroy everything. useful substances in prepared foods, such as minerals and vitamins.

Is this true?

Answer: no. In fact, microwaving food retains more nutrients than standard cooking.

Cooking food in any case destroys the substances contained in it. nutrients. However, several factors must be taken into account, including cooking temperature, amount of water added, and cooking time.

For example, folic acid and B and C, which are present in vegetables, are most sensitive to heat and easily dissolve in water.

Microwave ovens use less heat during cooking. The cooking time in them is also reduced. That is why they do not have as strong a destructive effect on food as the usual way cooking.

Temperature causes vitamins to become inactive. Raising the temperature of food in the microwave above the boiling point will certainly have a more destructive effect on the substances than with the standard cooking method. However, this destructive effect is greatly reduced by reducing the time required for cooking.

It is advisable to use less water when cooking vegetables in the microwave. This way, the amount of beneficial nutrients that dissolve can be reduced.

Ultimately, this study shows that there are negligible differences between standard cooking and microwave use in terms of preserving vitamins in food. It is better, however, to steam vegetables at.

There are a few exceptions. A 2003 study showed that when cooked in a microwave oven, 74% or more of their phenolic components are lost. With simple cooking - 66 percent. In addition, you should not put milk in the microwave - this reduces the properties of infection-fighting agents.

Compactness, practicality and ease of use - all this has contributed to the fact that the microwave oven has become a common kitchen item along with the refrigerator or oven. In addition, people have become so accustomed to it that in the absence of it, for example, at the dacha, the question often arises of how exactly to defrost food or prepare a dish without using oil. And that's not to mention just reheating food. However, there is an opinion that this kitchen item does not benefit the body. Is there harm? Is it a myth or reality? This is exactly what will be discussed in this review.

Benefit or harm?

At first glance, the benefits of using a microwave are quite great. This is a convenient device with great functionality. With it you can to a large extent simplify daily life any person who does not have sufficient quantity time to prepare food. However, scientists are constantly arguing. And the topic of their discussions concerns the harm of microwave ovens to human health. The main reason for the controversy is the operating principles of the equipment and the effect that the emitted waves have on the body. You should try to figure out what underlies the operation of a microwave oven. It is also necessary to discuss the rules that should be followed when using the equipment.

The benefits have already been mentioned above. Those people who constantly use this unit say that it is convenient and saves a lot of time. As an example, consider simply reheating food. On the stove it will take several times longer. In addition, without oil in such a situation it will not be possible to heat it up. But it is precisely this that, after heat treatment, turns into a source of carcinogens, which causes great harm the body of any person.

What happens to food in the microwave?

In addition, having spent less time heating food, at first glance, preserving all the beneficial substances and vitamins is not so difficult. However, is it possible to talk about the benefits of that food? molecular structure which has completely changed, turning into an unknown compound? Could this be related to the harmful effects of microwave ovens on human health? It should be noted that at the moment of transformation into an unnatural form, food loses all useful elements. Accordingly, the body simply stops absorbing it. What is this connected with? The operating principle of a microwave oven can help answer this question.

How the device works

The operation of the device is based on the action of a fairly powerful magnetron. It provides the ability to convert ordinary electricity into a high power electric field. It will be characterized by an ultra-high frequency of 2450 MHz. It is due to this that the product heats up quickly enough. When reflected from the inner coating of the body, made of metal, the emitted waves evenly begin to affect the food. Their speed can be comparable to the speed of light. The frequency of the charge in such a situation is changed directly by the magnetron. This prerequisite for contact of microparticles with water molecules found in food.

Colliding with these molecules, microwaves begin to rotate them at a fairly high frequency. About a million times per second. In this case, molecular friction is formed. At the same time, enormous damage is caused to the molecules of the product. They become deformed and torn. In other words, ultra-high frequency (microwave) waves transform the structure of food into molecular level. And that is why many are discussing the harm of microwave ovens to human health, which is already weakened due to the influence of negative external factors.

What are the reasons for the arguments about the dangers of the device?

Radiation should also be considered dangerous because powerful waves can affect a person who is near the operating device. The danger increases if there is a malfunction in the device or the housing is damaged. Naturally, the developers say that microwave ovens are absolutely harmless. According to them, a sealed housing with a door equipped with a special mesh protects from microwave rays.

Russian scientists, after conducting several studies, have confirmed the harm of microwave ovens to human health. It can be caused by prolonged exposure to a working device. Possible problems include:

1. Deformation of the composition of blood and lymph.
2. Violations arising in nerve impulses in the cerebral cortex.
3. Disorders affecting the internal potential of cell membranes.
4. Destruction nerve endings, as well as disruption of the nervous system as a whole.
5. The risk of malignant tumors.

What can changes at the molecular level lead to in a product?

What else can be said about the health risks of microwave ovens? Almost all products that were exposed to microwave rays contained carcinogens. Has been reduced nutritional value food by about 60%. What can happen if you consume an irradiated product?

1. Disorders may occur digestive system, as well as metabolic disorders.
2. May be weakened This occurs due to changes in the lymph glands and in the blood serum.
3. Are formed free radicals, which provoke the development cancer cells and disrupt body functions.

How to reduce the degree of harm?

Is it possible to reduce the health hazards of microwave ovens? Regardless of large quantity arguments from scientists and opponents of this device, many people still use this invention. They trust him not only with the cooking process, but also with their health. It is useless to prove that it is harmful. And if you decide to continue using the microwave, then you should listen to some recommendations. With their help you can reduce the harm of microwave ovens for children and adults.

1. The device must be installed on a flat horizontal surface, which will be approximately 90 cm above the floor. The distance between the equipment and the wall should not be less than 15 cm. From the edge of the surface to the device should be more than 10 cm.
2. Ventilation openings must not be blocked.
3. If there is no food inside, you cannot press the power button. If the weight of food is less than 200 g, then you should not put it in the oven.
4. It can also be harmful to human health because some people have a desire to cook eggs in their shells in the device. Accordingly, the product explodes. For this reason, the door may come off. In the event that the egg still does not explode in the device, then this can happen in the hands.
5. An explosion can also occur if it was decided to heat a simple metal can.
6. should be made of thick glass or heat-resistant plastic.

Conclusion

These are just simple measures that will reduce the damage caused by microwave ovens. Photos, videos, other recommendations and discussions about the operation of the device - all this is on modern stage quite popular among people. But not everyone is able to give up the microwave. And this is largely due to the time savings it gives.

Is a microwave harmful and how does it affect food? You’ve probably asked this question more than once. Did you know that food cooked in a microwave oven retains more vitamins and minerals than food cooked conventionally? Yes, during laboratory research vegetables retained about 85% of vitamin C when cooked in a microwave oven, whereas in boiled vegetables no more than 30% of the vitamin remains. Of course, there is harm from a microwave oven, but how does it manifest itself? Is a microwave oven harmful to human health? Let’s look at it in this article.

How it all began

The dangers and benefits of microwave ovens have been the subject of discussion among scientists for decades. In order to understand exactly how a microwave oven works, let’s figure out how and where it was invented. The microwave was invented in Germany during World War II. Device for instant cooking and reheating was intended to optimize the army's work so that the least amount of time was spent preparing food.

Over time, the Nazis discovered that microwave ovens do not affect health in the most in the best possible way, and they had to stop using it. In 1943, research on the construction of a microwave oven fell into the hands of the Americans and Russians. The Americans classified the materials, and Russian scientists in several research institutes Ural, as well as at the Radiotechnological Institute in Belarus, carefully studied the outlandish invention. In particular, scientists devoted their work specifically to the effect of microwave ovens on human health.

Research by Russian scientists resulted in the USSR passing a law prohibiting the use of this type of stove, due to the fact that they posed a biological hazard. Also, a warning was issued in the Soviet Union, which was sent to all large countries, that devices made in a manner similar to microwave ovens are dangerous not only to the health of living beings, but also to environment generally.

Scientists did not stop there and studied several thousand people who worked near radar installations that also emitted waves. The results obtained during the study were so serious that the Soviet Union established special restrictions on the number of microwatts per person. We will find out the myth or reality of harm from microwaves a little further.

Operating principle

A microwave oven emits energy. So, she publishes electromagnetic radiation at superfrequencies. These emissions consist of both millimeter and centimeter radio waves, the length of which is from 1 mm to 30 cm.

Microwaves have similar effects on humans to light waves, as well as radio waves. Microwaves travel at approximately 300 km/sec. So, if we talk about modern technologies, then microwaves are used not only for microwave ovens, but also for telephone communications, television and radio broadcasting, as well as for the Internet via satellites.

The microwave consists of some hazardous elements, the main one is the magnetron, a device that converts electricity into microwave radiation, which affects food molecules. Thus, microwaves literally “throw” at the water molecules in the food and the water begins to rotate so quickly that the food itself heats up due to the friction created.

The friction between the water molecules and the other molecules in the food tears and deforms the food from the inside. On scientific language this process is called structural isometry. If we talk in simple language, That microwave causes changes in food at the molecular level, which has been scientifically confirmed in many laboratory tests.

Why is a microwave oven harmful?

Surely you have heard about the effect of a mobile phone on the human brain. Just like a microwave oven, it operates at micro frequencies. So, why is a microwave so dangerous and is it harmful to heat food in it?

Information component of microwave ovens

The information component is scientifically called a torsion field. Thus, the main factor due to which scientists came to the conclusion that microwave ovens are dangerous to human health is the torsion component of the radiation. According to experts from France, Russia and Switzerland, it is because of this component that many people begin to have headaches, insomnia, and a tendency to irritability.

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High temperature

Among other things, do not forget that the microwave emits extremely high frequencies. Frequent and prolonged influence of these frequencies has a detrimental effect on those human organs that lack blood vessels. So, if the body heats up, then the blood helps reduce the heat by spreading heat throughout the body and cooling it. In some organs, for example, in the lens, there are no blood vessels, and such heating helps to reduce the functioning of these parts of the body. For example, the lens darkens, and this process cannot be reversed.

Effect on food

We have already mentioned that the structure of food molecules changes under the influence of microwave radiation. Atoms gain or lose electrons, due to which they become ionized, and this completely changes the structural composition of food.

A microwave oven can easily be called the “creator” of new food, since it completely destroys food at the cellular level. The microwave oven creates so-called radiolytic compounds, which contribute to the occurrence of molecular rot. Yes, yes, the same molecular rot that occurs due to increased radiation.

Let's look at a few examples of the effects of microwave exposure on food:

• meat acquires several new carcinogens;
• milk and cereals (for example, rolled oats) are also saturated with carcinogens;
• If you defrost vegetables and fruits in the microwave, then be prepared for the fact that instead of useful elements you will get glucosides and galactosides, precisely those particles that contain carcinogenic elements;
• When plants defrost, glucosides, galactosides and nitrilosides disintegrate;

Even simple cow's or even human milk is affected negatively by the microwave. Thus, amino acids useful for feeding a child are converted into isomers that cause irreparable harm nervous system, as well as some organs of the gastrointestinal tract.

The microwave oven creates new unknown to science connections, i.e. it has the same effect as radiation.

Why is a microwave oven harmful to humans?

It's time to look at the dangers of microwave ovens for human health. Just imagine: all your headaches, nervousness, decrease or increase blood pressure and even oncology can be a consequence of the operation of a conventional microwave! What else could this invention cause?

• Vision problems. We have already found out that the microwave emits “hot” waves, which have a detrimental effect on those organs that lack blood vessels. Thus, radiation affects the lens of the eye: it becomes cloudy, and a person develops cataracts. Accordingly, microwave radiation has an extremely negative effect on humans.
• Nervous disorders, insomnia, irritability.
• Hair loss, deterioration of nails and other “hardships” associated with loss natural beauty body. All these problems are the consequences of radiation.
• Appendicitis, gastritis, ulcers and other problems with gastrointestinal tract only because we eat food, the structure of which simply does not exist in natural, non-radioactive nature.
• Problems with reproductive function due to exposure to radiation.
• Foods with altered structure increase the risk of cancer cell formation.

Of course, the harmfulness of a microwave depends entirely on how often you eat food cooked in it and how often you are near it during operation. According to scientists, a person begins to notice the negative impact of this technique only 12-15 years after daily use. Thus, you can use the microwave without harm for up to 10 years. Accordingly, the harm of a microwave oven for a person who is 20 years old today will only appear when he is 32-35.

Let's give a few more examples to demonstrate the harm of microwave ovens.

Radiation and hemoglobin

A few years ago, an extensive study was conducted showing that people who prefer to eat vegetables and fruits after undergoing primary processing in the microwave, have a slightly different blood composition than those who do not have a microwave at home.

So, first of all, microwave radiation affects the hemoglobin content in the blood: in the experimental group it was significantly lower than in those people who prefer not to deal with a microwave oven. Microwave radiation also increases cholesterol, which can lead to the formation of plaques and blood clots.

Proteins and microwave radiation

We all know that proteins are the basis of all living things. Without protein there was nothing in the world. As we have already found out, microwaves change atoms, including atoms in amino acids, which are literally built into proteins when food is consumed. Thus, microwaves indirectly affect every protein found in our body.

Weakening of the body

Genetics in its development has already reached quite a high level. To make it easier for the substance to penetrate the cell membrane, it is first irradiated with wave radiation. The membrane weakens and in some cases even breaks, and the substance we need calmly penetrates inside the cell. Just imagine that all the cells in your body are weakened due to microwave radiation. Thus, they more easily allow viruses and bacteria, as well as other microorganisms that cause many unpleasant diseases, to enter.

How to check a microwave oven for radiation

There are several ways to help you determine how severe harm you apply to your body using a microwave oven. Of course, the effectiveness of some methods is questionable, but you can use several methods sequentially for the purity of the experiment:

1. For the first method you will need two regular mobile phones. Place one of them inside the microwave, and use the second to call the first phone. If it rings, it means that the microwave perfectly transmits waves both in and out, i.e. the risk of harm from this device is quite high.
2. Take a glass with cold water. Set the power to around 700-800 W and heat the water for 2 minutes. In theory, the water should boil during this time. If this happens, then everything is in order: the microwave does not transmit radiation to the outside and you can be near it while it is working. If the water is not warm enough to boil, this means that waves are breaking out, thereby harming people nearby.
3. Turn off the lights in the kitchen. Turn on the empty microwave and bring it to it fluorescent lamp. If it lights up, your microwave is emitting too many waves.
4. If the microwave door gets very hot while it is operating, this may indicate that waves are leaking out.

The most in an effective way to check whether there is a radiation leak is to check using a microwave wave detector. You need to put a glass of cold water in the microwave and turn it on. Carefully move the detector around the perimeter of the device, special attention pay attention to the corners. So, if there is no leak, the detector needle will not move from the green mark. If there is radiation and it spreads strongly enough beyond the microwave oven, then the detector needle will move to its red half. This method is the most reliable, but the most difficult to implement.

Using the microwave correctly

What to do if you are used to a microwave oven and cannot imagine life without it? There are several rules, following which you, even if you cannot completely eliminate the harm caused to you by a microwave oven, will reduce it to an acceptable minimum.

Scientists have officially confirmed that a low dose of radiation is quite safe for humans. Harm to human health will be minimal if the microwave oven radiation does not exceed 5 milliwatts 2-3 cm from its front wall. Of course, as you move away from the microwave oven, the radiation should weaken.

Never open the door of a microwave while it is running: this will release radiation outside and put you in danger once again. Read the instructions carefully before using this device for the first time, and never break its seal for no apparent reason.

1. You should not place the device near the place where you are used to having lunch or spending a lot of time preparing food. It is best to place the microwave oven in a place where you do not appear unless absolutely necessary.
2. Never place metal utensils in the oven. Even paint that contains metal elements can harm the operation of the magnetron, and the microwave oven will begin to work incorrectly, emitting more and more harmful substances. human body waves
3. Do not use the oven to cook food. The main function of a microwave should be to heat food and defrost food.
4. If you have implanted stimulants (for example, a pacemaker) in your body, then it is better for you to refrain from using this device.
5. Keep your microwave clean.

So, if you follow all the above rules, then you significantly reduce the risk negative influence microwave radiation to your body. Please try to use this device only when in rare cases, or better yet, avoid the microwave altogether. Even if it does not transmit radiation to the outside, microwaves penetrate your food, disrupting its structure, and it, in turn, can cause irreversible diseases in your body.

A microwave oven is a household appliance that allows you to heat treatment products using microwaves. These are ordinary radio waves with a frequency of 2450 MHz. Microwaves penetrating the product cause the product molecules to vibrate. More precisely, not all molecules vibrate, but only water molecules. This causes heating food products, since water is contained in any of them. No significant changes occur in the product itself, so food from the microwave is not at all harmful, and is even beneficial - unlike, for example, frying in oil, in which carcinogenic substances are formed under the influence of high temperatures.

Is microwaved food harmful or healthy?

The latest research by scientists and comments from experts will help us understand this.

When microwave ovens first appeared on the market Russian market, a horror story immediately appeared with them: “Microwave food causes cancer.” There were also scares that microwaves affect intrauterine development child, calling pathological changes. That microwave food is simply full of carcinogens...

According to latest research market of household appliances, every fifth Russian family has a microwave. And in the United States, only 10 people do not have microwave ovens. When purchasing, sales consultants assure that “this stove model” is shielded from radiation and is completely safe for health. So, is there still a danger?

Don't put your hands in the oven!

“Well, of course there is,” says Oleg DRONITSKY, director of the TEST-BET testing center. – If you put your hand in the microwave, you will get a burn. Just like in a regular oven. But you are unlikely to succeed in trying to fry it in the microwave. Because everything modern models are equipped not only with a lock when the stove is operating, but also with child protection when the appliance is turned off.

A microwave oven uses radio waves, just like a regular receiver, only much more powerful and of a different frequency. We are exposed to radio waves every day. different frequencies– from cell phones, televisions, computers, etc. Microwave waves directed at food bind protein, which also happens during boiling. After finishing work, no residual radiation remains in the food. That is, in fact, food from a microwave is just as harmful as food cooked on a regular stove.

Yes, microwave radiation in pure form can affect a person, including serious burns. But microwave ovens are equipped with a special metal mesh through which radiation does not pass. So the harm will be noticeable only if for eight hours every day the person experiencing this harm is at a distance of 5 cm from the microwave. Only at this distance can harmful microwaves breaking through from the microwave be partially detected.

IMPORTANT!

In Russia there are sanitary standards- “Extremely permissible levels energy flux density created by microwave ovens" (SN No. 2666-83). According to them, the energy flux density is electromagnetic field should not exceed 10 μW/cm2 at a distance of 50 cm from any point of the furnace body when heating 1 liter of water. Almost all new modern microwave ovens meet this safety requirement with a large margin.

KO COMMENTARY OF A GASTROENTEROLOGIST

Food is like steam

“I can’t say that microwave ovens are absolutely safe,” says gastroenterologist Galina SAMOILOVA. – But the idea that food from the microwave becomes carcinogenic is complete nonsense. It may be carcinogenic if it originally contained harmful substances. But they will not be able to form during the cooking process.

BY THE WAY

Will microwaves treat arrhythmia?

Australian scientists have developed a method that allows the desired areas of the heart to be heated to 55 degrees in a few seconds. Temperature destroys damaged areas, blocking the paths of propagation of “wrong” cardiac impulses.

– The same way a microwave oven heats meat. Only in our case, the area of ​​action of microwaves is much more precise, and local heating is recorded and controlled,” the scientists explained.

Scientists' opinions: pros and cons

American scientists say that thanks to microwave ovens, the incidence of stomach cancer has decreased in America. And all because no oil is added to food cooked in the microwave. And the cooking method resembles the most gentle one - steam.

Microwaves also preserve vitamins and minerals in food twice as well due to the short cooking time. The Institute of Nutrition of the Russian Academy of Sciences calculated that when cooking food on a stove, up to 60 vitamin C is destroyed. And under the influence of microwaves - only from 2 to 25 percent.

But Spanish scientists, on the contrary, indignantly claim that broccoli cooked in the microwave loses up to 98 percent of its vitamins and minerals.

In 1989, Swiss biologist Hertel, together with Professor Bernard Blank, tried to study the effect of microwave food on humans. Since they were not given money for a full-scale study, the scientists limited themselves to one experimental subject, who took turns eating food cooked on the stove and then in the microwave. Scientists assured that after microwave food, changes occurred in the test subject’s blood that resembled the beginning pathological process that is, cancer. In other words, the number of leukocytes increased. Therefore, regularly eating microwaved food could lead to blood cancer, scientists said. But their words were not heeded.

And this year World organization health authorities issued a verdict: microwaves use radiation that does not have harmful influence neither per person nor per meal. The only “but”: implanted cardiac stimulators can be sensitive to the intensity of the microwave flux. Therefore, WHO recommends that those with pacemakers avoid cell phones and microwave ovens.

A microwave oven can do almost everything: defrost meat, bake fish, cook grilled chicken. It's very convenient - no doubt about it. But talk about the dangers of microwaves never ceases.

Microwave ovens have become indispensable helpers for many. Those who have children no longer need to worry about the child, who will now heat up his own lunch without turning on the stove. And it has become much easier and faster for very tired adults to heat up their dinner after returning from work late. Fast defrosting is another plus. Using a microwave, food can be defrosted much faster. Inner surface Microwaves are made of stainless steel or ceramic. Both surfaces are easy to clean. In addition, the electricity consumption of microwave ovens is almost half that of electric stoves. It is not necessary to buy special dishes for microwaves. The one you already have in your kitchen will do. The main thing is that there is no metal trim on it.

However, with the advent of microwaves in almost every home, endless debates began about the fact that such useful household appliances can be harmful to health. Naturally, we were talking about the dangers of rays, with the help of which the stove heats food, for human health.

Here It is necessary to understand exactly what processes occur when foods are heated. The microwave emits ordinary radio waves at a frequency of 2450 MHz, which penetrate the food and cause the water molecules it contains to vibrate. As a result of these vibrations, heat is created. After finishing the work, the waves cannot remain in the product itself. So food cooked in the microwave cannot be harmful. And compared to food fried in oil, food cooked in the microwave is even healthy. Waves can damage the health of a person or any other creature only if they directly affect some part of his body. That's why you won't find a microwave that can operate with the door open. Also, the glass on the microwave doors is covered with a metal mesh, which absorbs the waves and prevents them from affecting anything outside the microwave. But experts still recommend buying the latest models of microwave ovens, and if you use a very old model, they recommend replacing them. So There is nothing to be afraid of - feel free to buy a microwave oven. It will save you a lot of time and help you prepare delicious food quickly and conveniently.