Microwave Harm: True or Fiction?

At present, disputes about the dangers and benefits of microwave ovens do not cease. This issue is especially relevant for those who adhere to the ideas of a healthy lifestyle and proper nutrition.

Any microwave oven works thanks to a magnetron built into it, which, when vibrated, forms microwaves that heat food. Food is heated due to the fact that water molecules in the food resonate and produce heat. According to modern scientists, this method of heating food deprives it of its beneficial properties

Source

The extremely short exposure to raw, boiled or frozen vegetables turned their plant alkaloids into carcinogens.

It was found that structural degradation, leading to a decrease in nutritional value, is from 60 to 90 percent in total for all tested products, while the bioavailability of B vitamins, vitamins C and E, essential minerals and lipotropic substances (substances that prevent abnormalities) is significantly reduced fat accumulation).

Due to the fact that cooking in the microwave is faster and easier (especially in the West, where there is a large selection of ready-made dishes), a person eats it more and more often, provoking obesity.

At the same time, the prepared dishes themselves are of little use, they have a huge amount of fats and preservatives, which, in turn, leads to heart problems and clogging of blood vessels. Of course, this is not a direct fault of the microwave, but one of the factors that speaks of its harmfulness.

Source


According to scientists, microwave ovens not only produce carbon dioxide, but also significantly increase the amount of electricity consumed, thereby having a huge impact on the environment, from fuel production to production of electricity directly.

If you have a desire to keep a microwave in your home, then do not allow children, pregnant women and people who have heart problems to it while the microwave is on, try to be as far away from the microwave oven as possible when it is working.

---

Thanks for your attention.