Microwaves: Effects

Microwave Operation

It is undoubtedly one of the most modern inventions where our food is heated in a matter of minutes. Microwaves are very easy to use, save time, energy, and use less electricity than gas used in ovens. Each microwave has a magnetron, a tube that generates radiation at approximately 2450 MHz that interacts with food molecules. All the energy waves in this device change the polarity of each cycle from positive to negative, i.e., millions of times per second. This molecular friction generates heat, but also damages or destroys amino acids, turning them into toxic substances for the body.

In food, microwave use causes the creation of carcinogenic substances due to molecular transformation; a reduction in the biocompatibility of nutrients (minerals and vitamins); a loss of between 60% and 90% of energy; a decrease in protein value and the creation of free radicals.

3 Harmful Effects of Microwaves
#1. First, overheated water, a specific phenomenon in this appliance. When we place a container of water in the microwave to heat it, it can reach boiling temperatures but without the traditional "bubbles," so we don't always realize if the water has boiled or not. Sometimes, the container can explode due to instant boiling when the door is opened and the temperature changes. This causes severe burns to the hands, face, neck, etc. Caution is necessary when heating water, whether for tea, coffee, etc., or a liquid medium such as broth or milk.

#2. The second effect, leaching: a concern among some microwave users. Some containers heated by this means release chemicals due to plastic leaching. Ingesting these substances can be cancerous. Care is necessary when using non-microwave-safe containers, and if the microwave must be used, it's better to transfer the contents to a glass or ceramic plate.

#3. Thirdly, as mentioned earlier, food alteration. Microwaves reduce levels of vitamin B12, which is important for cell and red blood cell formation, and nearly destroy flavonoids, which are anti-inflammatory and help fight cancer. They can also kill enzymes in breast milk and destroy its antibiotic properties.

Microwave Dangers

- Eating reheated or microwave-cooked food daily causes permanent long-term damage due to the transformations that the nutrients undergo.
- The human body cannot break down the unknown substances formed inside food heated in this appliance.
- The production of hormones (female and male) is altered or interrupted.
- Mineral salts in vegetables become free radicals, which cause cancer.
- Eating food prepared in the microwave causes tumor growth in the stomach and intestines (hence the frequent cases of colon cancer).
- Regular consumption of these foods causes an increase in cancer cells in tissues.
- Weakens the immune system due to alterations in blood plasma and lymph nodes.
- Alters cognitive brain functions, causing memory loss, emotional instability, and lack of concentration.
- The nutrients, minerals, and vitamins in food are reduced or altered in the microwave, so it's “as if we never consumed them.”
- Up to 75% of food antioxidants are destroyed, as electromagnetic waves vibrate water molecules causing internal friction that alters chemical structure.
- Microwave use is linked to various diseases like colds or flu. The cell walls of vegetables heated in this appliance appear completely torn (under a microscope).
- Generates electromagnetic radiation.
- De-energizes food.

Heating Breast Milk in the Microwave, a Big Mistake
Another study on the use of this popular device involves heating breast milk for babies. Pediatricians report that this is not a healthy habit and try to make it clear to mothers that avoiding this practice prevents issues for their children. Although heating milk in the oven also causes the loss of certain nutrients, the danger with the microwave is greater because, as explained earlier, electromagnetic waves also modify the components of food.