The Illness Caused by Microwave Oven That You Must Have Ignored
Microwave equipment became common during World War II with the development of radar. The soviet bloc has reported that people who are exposed to microwaves frequently developed headaches, fatigue, loss of appetite, sleepiness, difficulty in concentration, poor memory, emotionally unstable and cardiovascular functionalities.
Microwaves are high-frequency radio waves. Microwaves are used primarily for TV broadcasting, radar for navigation and telecommunications. Microwaves are reflected, transmitted or absorbed by the materials that are in their path. Materials that contain water, like fluids or tissues, can readily absorb microwave energy. According to the manufacturers’ instructions, the microwave ovens are safe and convenient for heating and cooking a variety of foods. However, precautions must be taken in regards to potential exposure to microwaves, thermal burns, and food handling.
A microwave oven has become an important equipment in our food life. Microwave ovens are kitchen appliances that turn electricity into electromagnetic waves called microwaves. These waves stimulate molecules in your food to heat it up.
The microwave ovens design ensures that microwaves are contained with the oven and the waves are only present when the oven is switched on and the door is shut. According to the design leakage around and through the glass door is limited to a level well below the recommendations by international standards. Microwave leakage can still occur if there are any damaged, dirty or modified microwave ovens. It is important to keep the microwave oven maintained and in good condition. Users of the microwave oven should check that the door closes properly and the safety of the interlock devices are fitted properly to the door to prevent microwaves from being generated while it’s opened. The door seals should be cleaned and be kept clean and should check for any visible signs of damage on the seals or the other casing of the oven. If any faults are found, the user should not use the microwave oven unless it is properly repaired by a qualified service engineer.
Microwaves if exposed to a human body can be absorbed and can produce heat in exposed tissues. Organs that have a poor blood supply and temperature control like the eyes or some temperature-sensitive tissues like the testes have a higher rate of getting heat damaged. Thermal injuries can occur from long exposure to very high power levels.
Food cooked in a microwave oven has the same nutrient value as the food cooked in a conventional oven. The main difference between the two methods of cooking is that microwave energy penetrates deeper into the food and reduces the time for heat to be conducted throughout the food and reducing the overall cooking time.
Safety precautions must be taken while the heating of foods or liquids. Like boiling water on a stove allows the steam to escape through evaporation. In a microwave oven there maybe be no bubbles on the walls of the oven and the water super-heats and then there maybe a sudden boil. This sudden boiling can be triggered by the introduction of a foreign element such as a spoon. People have been severely burned by super-heated water. Thermal responsive foods can also be another peculiarity of microwave cooking. Items with non – porous surfaces or composed of compounds that heat at different rates, heat unevenly and may cause an explosion. Ensuring food safety is an important health issue. In a microwave oven, the power rating of the oven should be regulated for different foods. This can lead to health risks if parts of the food are not heated sufficiently to kill potentially dangerous microorganisms.
If you are one of those people who would do not have much time to cook food or warm it in the conventional stove or traditional manner then here is a list of health risks you are putting yourself into:
- Loss of nutrition
Every form of cooking reduces the nutrient value of food. When food is cooked or heated in the microwave may lose the nutrients and antioxidants in it. Cooking food in the microwave depletes it of its nutritious qualities. This can also lead to increased cholesterol levels. The high radiation rate with which it heats or cooks the food deforms the molecules in food, thereby creating harmful radioactive compounds. It’s been said that microwaving food kills all or most existing nutrients in food. Microwaving does involve radiation, heating meals and vegetables this way does not destroy all the nutrients. Like any method of heating, microwaving can affect the nutrient content to a certain extent, it depends on your power rating of how much you heat it.
Insomnia is a sleeping disorder in which a person is unable to sleep. Microwaved food can sometimes get toxic and affect your sleeping pattern. The brain is an organ that controls the whole body. According to the researcher, the radiations interfere with the production of melatonin hormone in the brain which later causes insomnia. Scientifically, insomnia is a disease that affects the person’s well – being.
According to a number of researches, microwave ovens can also weaken your immune system and may lead to birth defects. There has also been an increase in the chances of cancer with regular microwave use. It also reduces your body’s resistance to fight bacterial and viral infections and if one consumes microwaved food for a long period of time. Microwaving food leads to food degeneration. It can also lead to elevated blood sugar levels in certain people. The electromagnetic radiations are cancer-prone in nature. All cancer-prone substances cause cancer. People who frequently microwave their foods have higher chances to fall victim to cancer. The cancer is attributed to the accumulation of radiations in the body.
Fatigue is also known has exhaustion or tiredness. It occurs when the body fails to get rid of lactic acid that has accumulated in the body which results in anaerobic transpiration. electromagnetic radiations diminish the efficient supply of oxygen to get rid of lactic acid hence leading to fatigue.
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