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Title : Are Microwaves a Threat to Your Health?
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Are Microwaves a Threat to Your Health?

start talking about the safety of microwave between the joint venture and is sure to provoke a debate "heated". Some might note that even get within two feet of a running microwave will hurt, while others will tell you that the problems are not so much with the microwave itself, but rather with the nature of the foods microwave as well as its packaging.

the latest statistics tell us that more than 90 percent of Americans eat microwave meals. In fact, because they are so convenient and cost, few effective homes and eating establishments are without one.

Discovered by accident

Actually, no one was available to build the microwave to cook food. Its ability to cook food was discovered by accident. During World War II, the microwaves are used in our efforts spying, and later discovered that these radar waves actually candy bars melted.

Soon it was discovered that microwave heating was twice as rapid heating furnace, and the first commercial microwave was marketed in 1954. the domestic oven, marketed as a "radar range," it became popular in 1967, and now it has become a common fixture in US households. It is also widely used in our restaurant and fast food industry.

So, how do they work?

Microwaves are a form of electromagnetic energy, similar to waves light or radio waves. They are very short waves of electromagnetic energy that travels fast. In fact, they travel at the speed of light -. 186,282 miles per second

The same microwaves used to cook food are also used for sending long distance telephone signals, computer information and television programs throughout land, or to a satellite in space.

food molecules are heated when moved by the waves. When a wave enters food, food from outside to inside is heated.

The sad truth of the standard American diet

Our ancestors cook their meat fresh fish and fish over open fire, grilling to perfection and enjoy it. herbs, berries, nuts and other wild foods gathered and ate fresh, unprocessed, without additives and without packaging. Today, more than 90 percent of what Americans spend on food is spent on processed goods -. This paints a very grim picture indeed

Most frozen meals prepared without use commercially they processed, and often cooked in a microwave oven for convenience. No more sweating around a hot stove, just pull a food freezer and pop it in the microwave. In a few minutes, dinner is ready.

However desirable it may be, hyper-processed foods can sustain life, but lacks real nutrition that the body needs to be strong and vital. Many frozen and processed foods contain high amounts of sodium, trans fats and sugar. Cough and colds degenerative diseases, without proper nutrition, the body will not have the energy you need to stay well.

There are two areas where most debaters microwave can find at least one common ground. These two areas are serious enough to justify the considerations of when and how a microwave oven is used:

microwave packaged foods can be dangerous

Popcorn corn is a favorite of always trying to microwave. However, many microwave popcorn bags are heavily treated with a chemical layer (fluorotelomer), better known as Teflon. This coating contains mixtures of chemicals long chain that can be metabolized to perfluorooctanoic acid (PFOA), a likely carcinogen.

These bags are dangerous because a lot of coating used, and popcorn heated to extreme temperatures, which increases the risk of fluorotelomers entering the food.

the January / February 1990 issue of Action Bulletin Nutrition reported that a number of toxic chemicals from food packaging common cooked in the microwave, like popcorn and pizza, dripping when food is cooked.

most plastics, including packaging food wrap and film Styrofoam, is it has been shown that migrate from the packaging to the food cooked in the microwave. This includes the deformation showing a recycling symbol No. 4, and polystyrene have a recycling symbol number 6. Scientists agree that food contamination is possible, but disagree on the consequences for health this type of pollution.

researchers studying the "invisible" changes occurring within cells, including metabolic patterns, finding concerns about the use of plastic in the microwave. The same concern does not exist with the use of glass, Pyrex or ceramic.

"In my family, we have always preferred to use our toaster oven stove or countertop to cook and reheat. If you choose to use an oven microwave, the most important piece of health advice to keep in mind is that you should never ever put food in plastic containers in the microwave. There are toxic chemicals embedded in plastic containers for food (such as phthalates, bisphenol-a, . and others), which leach from the container right into the food you'll eat is not so delicious ... "- Joshua Levitt, North Dakota (Daily Alternative Expert)

the microwaves cook food unevenly

according to Consumer Reports , the convenience of microwaving frozen food or chilled can make you sick. More than 76 million cases of foodborne illness occur each year in the United States - many from eating undercooked food. When food is not cooked evenly to an internal temperature that kills harmful bacteria, increases the risk of disease greatly.

What about the loss of nutrients and other concerns?

One of the biggest arguments against microwaves is having a negative impact nutrients from food. First, remember that the nature of most microwave food is zero nutrient to begin with.

However, if you are cooking the actual food, there are some documented concerns would be remiss do not mention.

A Scandinavian study done in 1999 indicated that cooked in the microwave asparagus had a reduction in vitamins.
garlic cooked in the microwave for 60 seconds inactive alliinase , the principle active ingredient against cancer.
In November 2003, a study published in the Journal of the Science of Food and Agriculture found that broccoli that had been cooked in the microwave with the water lost 97 percent of its antioxidant compared with steamed broccoli, which lost only 11 percent.
A 1992 study found that the heated milk lost antibodies and lysozyme activity, as well as promoted growth of potentially pathogenic bacteria.
A short-term study found changes in the chemistry of the blood of individuals consuming microwaved milk and vegetables.
hemoglobin and white blood cell count decreased while cholesterol increased.
Microwaving food seems to create new compounds not found in nature. These compounds are known as radiolytic byproducts.
If ingested over a long period of time, it is believed that these compounds can cause problems and are potentially harmful to young children.
cooking foods containing protein in a microwave for more than 10 minutes can make the chemistry of meat protein changes. misshapen protein molecules can have a negative impact on health.
Several laboratories in the United States have found that continuous exposure to low-level radiation can cause eye problems, resulting in an increased risk of cataracts.

"There may be hazards associated with food in the microwave ... there is a question as to whether the microwave alters protein chemistry in a way that could be harmful." ? - Dr. Andrew Weil

What the FDA says

The FDA currently states:

"There have been no long-term controlled studies involving an large numbers of people to assess the impact of microwave energy low level in humans. much research has been done in experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans ... the fact that many scientific questions about exposure to low levels of microwaves are not yet answered require FDA to continue meeting the requirements of radiation protection. consumers should take some common sense precautions. "

common sense precautions

If you must use a microwave oven, the best is:

for use only to reheat
not prepare frozen or packaged meals
do not stand directly in front of her while cooking
to use only microwave-safe glass, Pyrex or ceramic
not operate the microwave oven when open

Perhaps a return to slow the food is better

is not, at present, a growing movement Slow food. Slow Food organization has tens of thousands of members in 50 countries, including the United States. Its basic principles are raising food, sustainable local, protection of biodiversity, protection and promotion of foods that are at risk of extinction, support local farmers and food artisans, and holding food and healthy cooking and eating experience.

the organization Slow food believes that food is a universal right, and that should be accessible to all people. Food must be grown naturally, prepared with care, eating mindfully and fully appreciated and enjoyed. Slow Food is getting back in touch with the true purpose and pleasure of cooking and eating. It is a richer, more vital relationship with our food, an attitude that existed before the rapid and microwave food.

Since the long-term impacts of microwaves have not been completely exposed, it is better to play it safe and go slowly

Sources:..
Kidmose U and K. Acta Agriculturae Scandinavica Kaack B1999 :. 49 (2) from 0.110 to 117
F Vallejo, Tomas-Barberan F A, and C. García-Viguera phenolic content in edible parts of broccoli inflorescences compounds after domestic cooking. Journal of the Science of Food and Agriculture
Quan R (et al). Effects of microwave radiation on infectious factors antibodies present in human milk. Pediatrics 89 (4 Part I). 667-669.
In call, 'Dr. Jonathan Wright, MD, Let's Live magazine, March 1994.
Natural Health magazine, Dr. Andrew Weil, Nov./Dec. 1995
http://www.truthaboutabs.com/microwaves-are-evil.html
http://www.powerwatch.org.uk/rf/microwaves.asp
http://www.whfoods.com/genpage.php?tname=george&dbid=227
Source: thealternativedaily

"Are Microwaves a Threat to Your Health?", article source: riseearth.com

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