What year did the first microwave oven appear? Microwave. How to care for your microwave oven

Microwave

Microwave microwave oven

Microwave - a household electrical appliance designed for fast food or quickly reheating food or for defrosting food. Operates at 2450 MHz. Unlike other devices (for example, an oven or a Russian oven), heating food in a microwave oven does not come from the surface, as in a classic oven, but mostly of the volume, since radio waves penetrate deep enough into almost all food products. This significantly shortens the cooking time.

Precautions

If the oven is operating without load, the radiation is not absorbed in the chamber, it must be absorbed inside the source, which leads to overheating and damage to the oven. If the oven has too little load, it is recommended to additionally put a glass of water in the chamber to absorb excess radiation.

Microwave radiation cannot penetrate metal objects; therefore, food must not be cooked in metal dishes. If the metal cookware is covered, the radiation is not absorbed at all and the oven may fail. In principle, cooking in an open metal container is possible, but its efficiency is less (since radiation does not penetrate from all sides). In addition, sparks may occur near sharp edges of metal objects.

It is undesirable to place dishes with metal spraying ("golden border") in the microwave oven - a thin layer of metal is strongly heated by eddy currents, this can destroy the dishes in the area of \u200b\u200bthe metal spraying. At the same time, metal objects without sharp edges, made of thick metal, are relatively safe in the microwave.

Do not cook liquid in hermetically sealed containers and whole bird eggs in a microwave oven - because of strong evaporation of water inside them, they explode.

It is dangerous to heat water in a microwave oven, since it is capable of overheating, i.e., heating above the boiling point. The overheated liquid can then boil very sharply and at an unexpected moment. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inner surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment of the beginning of boiling, overheated water will pour out and burn your hands.

Device

The main components of the microwave oven:

microwave source
- magnetron high voltage power supply
- control circuit
waveguide for the transmission of microwaves from the magnetron to the chamber
a metal chamber in which microwave radiation is concentrated and where food is placed, with a metallized door
auxiliary elements
- rotating table in the chamber
- security schemes ("locks")
- a fan that cools the magnetron and blows the chamber to remove gases generated during cooking.

History

Currently, the microwave oven is one of the most popular household electrical appliances.

Microwave oven myths

The claims that the iron plate can allegedly provoke a high-power explosion (in fact, in the worst case, it will cause damage to the magnetron due to arcing) persists.
They say that it is allegedly dangerous to approach a working microwave oven, since the body's own cells and tissues "feel" the radiation from this device (in fact, the radiation from a working oven is limited by standards to 5 mW per cm² at a distance of 5 cm from its surface - this is significantly less than the radiation level considered harmful to health).
The microwave oven changes the molecular structure of foods, which can damage your genes or get cancer. If you eat food from the microwave every day, then this erroneous opinion may give birth to "freak children" (early experiments with the separation of substances by microwave radiation ended in failure - it only led to heating, since this radiation is not ionizing).
If you keep the microwave oven turned on for a long time at high power, its powerful electromagnetic radiation can destroy all electrical appliances within a radius of several meters. In fact, its electromagnetic radiation is no more than from the back wall of the computer's system unit, although near it it can still interfere with the reception of a signal by a cell phone at a close frequency. The oven also interferes with Wi-Fi and Bluetooth.

Federal Sanitary Rules, Norms and Hygiene Standards

2.2.4. PHYSICAL FACTORS OF THE PRODUCTION ENVIRONMENT

2.1.8. PHYSICAL FACTORS OF THE ENVIRONMENT

Hygienic requirements for the placement and operation of transmitting radio engineering objects

SanPiN 2.1.8 / 2.2.4.1383-03

Maximum permissible levels of energy flux density in the frequency range 300 MHz - 300 GHz, depending on the duration of exposure

When exposed to radiation for 8 or more hours, the remote control is 0.025 mW per square centimeter, when exposed to 2 hours, the remote control is 0.1 mW per square centimeter, and when exposed to 10 minutes or less, Remote control - 1 mW per square centimeter.

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Not to be confused with Arnie Magnusson. Arne Magnusson Arne Magnusson Arne Magnusson in Half Life 2: Episode Two ... Wikipedia

The TV show MythBusters, Iron Evidence, Mythbusters) tests urban legends, rumors and other creations of popular culture. The following is a list of some of the myths tested in the show and the results ... ... Wikipedia

The problem with the prevalence of oncology did not appear yesterday. But right now, after the word "cancer", doctors say - "epidemic".

According to an international non-profit organization, 12 million new cases of cancer are recorded in the world every year.

Growth is associated with an aging population, with lifestyle changes caused by life in megacities. About 2.8 million people a year fall ill with cancer due to bad habits, poor nutrition, excess weight - said the representative of the "Foundation" Martin Weisman - In less than 10 years, cancer figures have increased by 20%. The numbers are, of course, creepy.

Let's try to look at this terrible trend from another bell tower, combine it with the technological development of mankind, namely, with the appearance microwave ovens... Knowing about the works and patents of Ph.D. Shironosova V.G. and d.m.s. Khachatryan A.P. (read the WATER section of this website), which are embodied in medical methods and devices for household / medical purposes, we will consider oncological diseases through the “prism of water”, of which a person actually consists.

Microwave or microwave oven

This is an electrical appliance based on a magnetron, designed for quick cooking or heating food, defrosting food in everyday life using electromagnetic waves of the UHF range (usually with a frequency of 2450 MHz). Cell phone systems and local radio communication systems also operate in this range, for example, using protocols Bluetooth and WiFiused by wireless electronic devices.

Unlike classic ovens (for example, an oven or a Russian oven), heating food in microwave oven occurs not only from the surface, but also in the volume of the product containing polar molecules (e.g. water)as a result dipole shift under the influence of an alternating electric field, since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm.

For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rebuild in half a period. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for better heating of precisely the water molecules in the liquid state, while ice, fat and sugar heat up much worse.

In ice, frozen water molecules are held in the crystal lattice, require a lower frequency for the dipole shift (kilohertz instead of gigahertz, for example, 33 kHz is used to remove ice from power lines), and the radiation frequency used in microwave oventurns out to be not optimal.

There is a widespread belief that microwave heats food "from the inside out". In fact, microwaves go from the outside to the inside, are retained in the outer layers of food, therefore, the heating of a uniformly moist product occurs in approximately the same way as in an oven (to be sure of this - it is enough to heat boiled potatoes "in their jacket", where a thin peel sufficiently protects the product from drying out).

The misconception is caused by microwave do not affect dry non-conductive materials, which are usually on the surface of food, and therefore their heating in some cases begins deeper than with other heating methods (bread products, for example, are heated precisely "from the inside", and for this reason - bread and buns have a dry crust on the outside, and most of the moisture is concentrated on the inside).

Changes in the properties of water by pumping microwave energy are so serious that it may overheat above the boiling point!

Microwaves "bomb" water molecules in food, causing them to rotate millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, breaking or deforming them.

Simply put, microwave causes disintegration and changes in the molecular structure of foodstuffs in the process of radiation and the foodstuffs become "dead", moreover, dead in the literal sense of the word and this state should not be confused with

A living example from Marshall Dudley in the form of an experiment conducted in 2006. Filtered water is poured into two containers. In the first, water is heated to a boil on an ordinary stove, and in the second, it is heated to a boil in microwave... After cooling, the water is used for watering specially prepared two absolutely identical plants.

It was expected that the plant watered with boiled water on the stove would grow more intensively, but the experiment had to be stopped on the 9th day, because a plant watered with boiled water microwave began to fade and died.

Who Invented Microwave Ovens?

There are several versions:

1. The Nazis for their military operations invented the microwave oven - " radiomissor". The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks. After the war, the Allies discovered medical researchconducted by the Germans with microwave ovens... These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also obtained a number of such models and conducted a thorough study of their biological effects.

2. American engineer Percy Spencer first noticed the ability of microwave radiation to heat food and patented microwave oven... At the time of his invention, Spencer worked for the company Raytheon, a manufacturer of radar equipment. The microwave oven patent was granted on October 8, 1945 ( which makes version # 1 quite viable, but not mainstream).

The world's first microwave oven "Radarange" was released in 1947 by the company Raytheon and was intended not for cooking, but for quickly defrosting food and was used exclusively by the military (in the canteens and canteens of military hospitals).

However, application microwave ovensin the Soviet Union it was banned for some time. The USSR published an international warning about substances harmful to health, biological and environmental, obtained when exposed to microwaves. Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

3. that in its issue of June 13, 1941, a note described a special installation that used ultra-high frequency currents for processing meat products and was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, which indicates the primacy of the USSR in this invention. IN USSR microwaves began to be produced in the early 80s. Search on the website of the newspaper "Trud" gives out, but she herself is not available ...

“The first special installation, which makes it possible to use ultra-high frequency currents for processing meat products, was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, and, as the journalist describes, in this unit it was possible to reheat fats, cook sausagesdefrosting meat.

And, for example, the preparation of a ham took only 15–20 minutes instead of 5–7 hours according to the existing technology. In addition to the temporary, the economic benefit is also emphasized - reducing production costs in half and improving product quality.

So why was not this miraculous installation launched into mass production, which would be several years ahead of its American counterpart? There may be many reasons for this, but the main one, apparently, was the war that hit our country eight days later. Whether those who were involved in the development survived in it, history is also silent. "

Modern research:

Microwaves are dangerous for children!

Some of the amino acids L-proline, which are part of mother's milk, as well as milk formula for children, under the influence of microwaves are converted into d-isomersthat are considered neurotoxic (deform nervous system) and nephrotoxic (toxic to the kidneys). It is a problem that many children are fed on artificial milk replacers ( children food), which are made even more toxic by microwave ovens.

Scientific evidence and facts

In a comparative study Microwave Cooking, published in 1992 in the United States, states:

"FROM medical point view, it is believed that the introduction of molecules exposed to microwaves into the human body is much more likely to cause harm than benefit. Microwave food contains microwave energy in molecules that is not present in food products prepared in the traditional way. "

A short-term study has shown that people who ate cooked in microwave ovenmilk and vegetables, the blood composition changed, hemoglobin decreased and cholesterol increased, while in people who ate the same food, but prepared in a traditional way, the state of the body did not change.

Swiss clinical trials

Dr Hans Ulrich Hertel participated in a similar study and worked for one of the largest Swiss companies for many years. Several years ago, she was fired from her position for divulging the results of these experiments.

In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in a microwave can pose a health risk compared to food cooked in traditional ways. The article is also presented in the magazine "Franz Weber" # 19, where it was said that atconsumption of food cooked in microwave ovens, carries a malignant effect on the blood.

Between two and five days, volunteers received one of the following food options on an empty stomach:

raw milk
the same milk, heated in the traditional way
pasteurized milk
the same milk heated in the microwave
fresh vegetables
the same vegetables cooked traditionally
frozen vegetables thawed in the traditional way
the same vegetables cooked in the microwave

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and herbal products.

Significant changes were found in blood at meal times exposed to microwave oven.These changes included a decrease in hemoglobin and a change in cholesterol composition, especially the ratio HDL (good cholesterol) and LDL (bad cholesterol).

The number of lymphocytes (white blood cells). All these indicators are indicative of degeneration. In addition, part of the microwave energy remains in food, using which a person is exposed to microwave radiation.

Radiation leads to the destruction and deformation of food molecules. creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot- as a direct consequence of radiation.

As soon as dr. Hertel and dr. Blank published research results, officials reacted instantly. A powerful trade organization, the Swedish Association of Dealers in Home and Industrial Electronics (FEA), struck its blow in 1992. They forced the President of the Bern County Court of Seftigen to issue an order banning the publication of research materials. In March 1993 dr. Hertel was accused of collaborating with commercial entities and was barred from further publication of research results. but dr. Hertel stood his ground and fought this decision over the years.

This decision was overturned on 25 August 1998 following a trial in Strasbourg, Australia. The European Court of Human Rights found that in a judgment of 1993 there was an infringement of the rights dr. Hertel. The European Court of Human Rights also found that the order to prohibit the public disclosure of information on the health hazards of microwave ovens issued by dr. Hertel by a Swiss court in 1992, violated the right to freedom of expression. Moreover, Switzerland was ordered to pay dr. Hertelcompensation.

Microwave oven manufacturers claim that microwaved food does not make much difference in composition compared to conventionally processed food. But not a single public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body.

But there is a lot of research on what happens if the door microwave ovensnot closed. Isn't this a bit odd? Common sense dictates that attention should be paid to what happens to food cooked in the microwave. We can only guess how molecular rot from the microwave will affect our health in the future!

Microwave carcinogens

In a journal article "Earthletter" in March and September 1991, Dr. Lita Lee, gives some facts about the operation of microwave ovens. In particular, she stated that all microwaveshave leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwavesare much more harmful than previously thought.

The following is a summary of Russian studies published Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens have been formed in virtually all food products exposed to microwave radiation. Here is a summary of some of these results:

Microwave cooking of meat brings about the formation of a known carcinogen -d Nitrosodienthanolamines
Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
Defrosting some frozen fruits, converting them into glucoside galactoside carcinogenic substances.
Already a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists have also found that food is reduced in nutritional value when exposed to microwaves from 60 to 90%!

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate... In milk and cereals, these are natural proteins that, under the influence microwave ovens burst and mix with water molecules, creating carcinogenic formations.

Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disorders.
Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage cancer cells in blood serum.
Defrosting and heating vegetables and fruits leads to the oxidation of alcoholic compounds contained in their composition.
The effect of microwaves on raw vegetables, especially root crops, promotes the formation of free radicals in mineral compounds that cause cancers.
Due to eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

Direct presence in the vicinity of the microwave oven

According to Russian scientists, it causes the following problems:

Deformation of the composition of the blood and lymphatic regions;
Degeneration and destabilization of the internal potential of cell membranes;
Disruption of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of \u200b\u200bnerve centers in both the anterior and posterior central and autonomic nervous systems;
In the long term, the cumulative loss of vital energy, animals and plants that are within 500 meters of the equipment.

Serial production of furnaces started by the company Raytheon in the United States in 1949. The first commercial household microwave oven was released by a Japanese firm Sharp in 1962.

And this is the graph from which the study of the issue and the writing of this article began, I will be grateful for links to similar graphs on oncology in other countries.

The main components of a magnetron microwave oven:

a metal chamber with a metallized door (in which high-frequency radiation is concentrated, for example, 2450 MHz), where heated food is placed;
transformer - a source of high-voltage power supply for the magnetron;
control and switching circuits;
directly microwave emitter - magnetron;
a waveguide for transmitting radiation from the magnetron to the camera;
auxiliary elements:
- rotating table - necessary for uniform heating of the product from all sides;
- circuits and circuits providing control (timer) and safety (blocking modes) of the device;
- a fan that cools the magnetron and ventilates the chamber.

Varieties

By type of design, microwave ovens are divided into:

solo - only microwave radiation; without grill and convection.
with grill - contains a built-in quartz or heating element grill.
with convection - a special fan blows hot air into the chamber, thereby providing a more even baking, similar to an oven.

By the type of control, microwave ovens are divided into:

mechanical - mechanical time and power controls are used.
push-button - the control panel consists of a set of buttons.
sensory - touch-type buttons are used.

History

Precautions for use

Microwave radiation cannot penetrate metal objects, so it is impossible to cook food in metal dishes.

It is undesirable to place dishes with metal spraying ("golden border") in the microwave oven - even this thin layer of metal is very heated by eddy currents, which can destroy the dishes in the area of \u200b\u200bthe metal spraying.

Do not heat liquid in the microwave in hermetically sealed containers and whole bird eggs - due to the strong evaporation of water, high pressure is created inside them and, as a result, they can explode. For the same reasons, it is undesirable to strongly heat sausage products covered with plastic wrap (or pierce each sausage with a fork before heating).

It is forbidden to turn on an empty microwave. You must at least put a glass of water in it.

When heating water in the microwave, you should also be careful - water is capable of overheating, that is, heating above the boiling point. Superheated liquid can boil almost instantly from careless movement. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inner surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment of the beginning of boiling, overheated water will pour out and burn your hands.

Security questions

Electromagnetic safety

There is ample evidence to support the dangers of microwave ovens for electronic devices. Microwave radiation during oven operation (in the event of a malfunction or leaking chamber), coming out, can interfere with the operation of semiconductor microcircuits (leading to their malfunctioning) and even disable them. There are even known cases when with the help of microwaves ballistic missiles were knocked off course, directing a working microwave with an open door at them. [ ]

Federal Sanitary Rules, Norms and Hygiene Standards

Permissible levels of EMF in the frequency range 30 kHz - 300 GHz for the population (in residential areas, in places of public recreation, inside residential premises) 10 µW / cm².

Surely everyone has heard that microwave is harmful... Someone believes this, someone believes that there is no harm in it, someone is simply not interested. Let's try to figure out what is harmful in it and whether it is worth paying attention to it.

How does a microwave oven work

Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299,792 km per second). In modern technology, microwaves are used in a microwave oven, for long-distance and international telephone communications, the transmission of television programs, the Internet on Earth and via satellites.

Each microwave oven contains a magnetron that converts electrical energy into an ultra-high frequency electric field of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.

This can be imagined as follows: a water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as a compass needle tends to establish itself along the earth's magnetic field. However, in the field of a microwave electromagnetic wave, the direction of the electric field changes at a very high frequency (more than a billion times per second), and the molecule has to constantly rotate. Microwaves bombard water molecules in food, causing them to spin millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, breaking or deforming them, creating structural isomerism.

Isomerism (from iso ... and Greek meros - share, part) of chemical compounds, a phenomenon that consists in the existence of substances that are identical in composition and molecular weight, but differing in the structure or arrangement of atoms in space and, as a result, in physical and chemical properties... Such substances are called isomers.

Simply put, a microwave oven causes food to break down and change its molecular structure through radiation.

Who Invented Microwave Ovens

Microwave oven manufacturers claim that the inventor is the American engineer PB Spencer. When studying the operation of a microwave emitter, he found that at a certain frequency of radiation, an intense heat release is observed. In 1945, Spencer received a patent for the use of microwaves in food preparation, and in 1949, he patented the first microwave ovens in the United States for quick defrosting of strategic food stocks. However, it should be noted that Spencer was the first to receive a patent, and they used microwave waves for cooking even before he patented the idea.

The Nazis, for their military operations, invented a microwave oven - "radiomissor", for cooking, which they were going to use in the war with Russia. The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks.

After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also obtained a number of such models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The councils have issued an international warning on harmful substances, biological and environmental, resulting from exposure to microwaves.

Other Eastern European scientists have also identified the harmful effects of microwave radiation and have placed severe environmental restrictions on their use.

Microwave is very harmful to children

Some of the amino acids L - proline, which are found in mother's milk, as well as in infant formula, are converted by microwaves into -d isomers, which are considered neurotoxic (deforms the nervous system) and nephrotoxic (toxic to the kidneys). It is a problem that many children are fed on artificial milk replacers (baby food), which are made even more toxic by microwave ovens.

Scientific evidence and facts

A comparative study, Microwave Cooking, published in 1992 in the United States, states: “From a medical point of view, it is believed that the introduction of molecules into the human body exposed to microwaves is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in conventionally prepared foods. "

Artificially created in a microwave oven microwave waves, based on alternating current, produce about a billion polarity changes in each molecule per second. In this case, the deformation of molecules is inevitable. It has been noted that amino acids in food are isomerically altered and also converted to harmful toxic forms when exposed to microwaves produced in a microwave oven. A short-term study has raised considerable concern about changes in the blood composition of people who ate microwaved milk and vegetables. Eight other volunteers ate the same food, but prepared in traditional ways. All foods that were processed in microwave ovens led to changes in the volunteers' blood. Hemoglobin levels have decreased and cholesterol levels have increased, which is undoubtedly harmful to human health.

Swiss clinical trials

Dr. Hans Ulrich Hertel, participated in a similar study and worked for a large Swiss company for many years. Several years ago, he was fired from his position for disclosing the results of these experiments. In 1991, he and a professor at the University of Lausanne published a study showing that food cooked in the microwave can be harmful compared to food cooked in traditional ways. An article also appeared in Franz Weber magazine # 19, which stated that the consumption of food cooked in microwave ovens has a malignant effect on the blood.

Dr. Hertel was the first scientist to conduct a clinical study on the effects of microwave food on the blood and physiology of the human body. This small study highlighted the degenerative forces that occur in microwave ovens and food processed in them. Scientific evidence has shown that microwave cooking alters the nutrient composition of food. This study was carried out with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

Between two and five days, volunteers received one of the following food options on an empty stomach: (1) raw milk; (2) the same milk, heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in a microwave oven; (5) fresh vegetables; (6) the same vegetables cooked traditionally; (7) frozen vegetables thawed in the traditional way; and (8) the same vegetables cooked in the microwave.

Blood samples were taken from volunteers just before each meal. Then a blood test was made at certain intervals after taking milk and herbal products.

Significant changes were found in blood meal intervals exposed to microwave exposure. These changes included a reduction in hemoglobin and a change in cholesterol composition, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators are indicative of degeneration.

Radiation leads to the destruction and deformation of food molecules. The microwave oven creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot - as a direct consequence of radiation.

Microwave oven manufacturers claim that microwaved food does not differ much in composition compared to conventionally processed food. The clinical scientific evidence presented here suggests that this is simply a lie. Moreover, it is harmful to human health.

No public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body. Isn't this a bit odd? But there is a lot of research on what happens if the microwave door is not closed. Once again, common sense tells us that their attention should be paid to what happens to food cooked in the microwave. We can only guess how molecular rot from the microwave will affect your health in the future!

Microwave carcinogens

In an Earthletter article in March and September 1991, Dr. Lita Lee provides some facts about microwave ovens. In particular, she stated that all microwave ovens have leakage of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwaves are far more harmful than previously thought.

The following is a summary of Russian research published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens have been formed in virtually all food products exposed to microwave radiation. Here is a summary of some of these results:

Microwaving meat, carries the formation of the known carcinogen -d Nitrosodienthanolamines
Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside galactoside into carcinogenic substances.
Already a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.

Russian scientists have also found that food is reduced in nutritional value when exposed to microwaves from 60 to 90%!

In the USSR, microwave ovens were banned in 1976 due to their harmful effects on health, as many studies were carried out on them. The ban was lifted in the early 90s after Perestroika. Here are some of the research findings.

Microwave:
1. Accelerate the structural breakdown of products.

2. Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence of the microwave, break down and mix with water molecules, creating carcinogenic formations.

3. Change the elementary composition of food, causing digestive disorders, provoked by metabolic disorders.

4. Alter the chemistry of food, leading to disruptions lymphatic systemleading to degeneration of the immune system and destruction of the body's ability to defend itself against malignant tumors

5. Lead to an increase in the percentage of cancer cells in the blood.

6. Lead to malignant tumors stomach and intestines, general degeneration of peripheral tissue, as well as the gradual destruction of the digestive and excretory systems in a statistically high percentage of people.

7. Reduces the body's ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that accelerate the breakdown of fats in the body; approx. Mixednews).

9. The microwave field next to the oven also causes health problems.

10. Heating cooked meat in the microwave causes: * the appearance of d-nitrosodiethanolamine (a well-known cancer agent) * destabilization of biomolecular compounds of active protein * aggregating effect of radioactivity in the atmosphere * creation of cancer agents in protein hydrolyzate compounds in milk and grain crops.

11. Microwave radiation also induces a change (decay) in the catabolic behavior of glucoside and galactoside elements in frozen fruits when thawed in a microwave oven.

12. Cause a change in the behavior of catabolic plant alkaloids in raw, cooked or frozen vegetables that have been exposed to radiation even for a short time.

13. Cancer-causing free radicals were formed in certain molecular structures of trace elements in plant matter, especially in raw root vegetables.

14. Those who ate microwave-treated food showed a higher statistical rate of gastrointestinal cancers, as well as general degeneration of peripheral tissue with gradual destruction of the functions of the digestive and excretory systems.

According to Russian scientists, processing food in microwave ovens causes the following problems:

Deformation of the composition of the blood and lymphatic regions;

Degeneration and destabilization of the internal potential of cell membranes;

Disruption of electrical nerve impulses in the brain;

Degeneration and decay of nerve endings and loss of energy in the area of \u200b\u200bnerve centers in both the anterior and posterior central and autonomic nervous systems;

The rise of widespread nutritional deficiencies in the Western world correlates almost perfectly with the advent of microwave ovens. Microwaves heat food by creating a process of molecular friction, but it is this very friction that quickly destroys fragile molecules of vitamins and phytonutrients (plant medicines) naturally found in food. One study shows that heating with microwaves destroys up to 97% of the nutritional value (vitamins and other plant nutrientsthat prevent disease, increase immunity and strengthen health) ”.

Friends, for the sake of your health and the health of your children and loved ones, give up using the microwave!

The history of the microwave oven - one of the best American inventions.

Many household and household items are taken for granted by a person. It is generally accepted that they have always helped people and few people think about the true history of this or that thing. This fully applies to the microwave oven, which can be found today in almost every apartment, catering establishment and in any place where there is a cooking process. It has entered our life so tightly that almost none of the people know the true history of the invention of this household appliance, and yet a very interesting "legend" is associated with it.
1945 year. End of the war with Nazi Germany. An employee of Raytheon, a company specializing in the production of equipment for the needs of the army, Percy Spencer was testing a microwave emitter he created for a military radar. The engineer, carried away by his work, decided to have a snack and, putting his hand in his pocket for a chocolate bar lying there, he was surprised to find that it had melted. One conclusion suggested itself - the bar melted under the influence of microwave waves. The corn grains placed under the radiation almost immediately became popcorn, and the chicken's egg exploded altogether. This is how the microwave oven was invented. But this is just a legend, and the true story of the invention of the microwave is completely different.
Raytheon's management was well aware that after the end of the war, a firm that produced military equipment could quickly go bankrupt. Therefore, it made a decision to reorient its main activity and start producing goods for civilian consumption.
The idea for the production of microwave ovens was proposed by the engineer Percy Spencer, who was engaged in the study of microwave waves. The idea was to the liking of the company's management, and in the fall 1945 Spencer received a patent for an invention for heating and cooking food using microwaves.
The first microwave ovens were tested in a restaurant in Boston. They looked like huge machines, reaching almost 2 meters, and weighed about 1.5 tons. Their cost was also high and reached 1000 dollars. TO 1949 The serial production of microwave ovens for home use was launched.
Further, the Japanese company Sharp took up the development of new household appliances. In autumn 1962 the first series of new microwave ovens was released. The main problem of microwave radiation is their short length, which does not allow uniform heating of food. The solution turned out to be very simple and with 1966 Sharp designed and implemented a rotating plate for serving food to warm up.
IN 70- since the last century, microwaves have become very popular. However, this did not prevent the spread of various myths about their harm to the human body. People were afraid of the "harmful" effects of microwaves, considering them radioactive and capable of causing various diseases. But the fears were not confirmed and microwave ovens began to firmly enter the life of every family. Already in 1979 year, microwave ovens were equipped with a microprocessor control system. And the development of the Internet has led to the fact that in 1999 year, the first microwave oven entered the market with access to the world wide web.
Today, a microwave oven is a household appliance that includes a magnetron, a transformer and a waveguide. The magnetron is powered by a transformer and generates high-frequency waves, which are directed from it into a waveguide and, passing through a mica filter, go directly to the chamber, where food is heated. An air fan is used to cool the constantly heating magnetron.