The possible harm from using the microwave oven, which is familiar to many of us, has long been a subject of controversy among scientists. Guided by the data obtained from a detailed study of this issue, experts recommend not using a microwave, and the average layman has 10 reasons to heed their advice.
10. Harm for the absorption of minerals, vitamins and other beneficial substances
The effect of microwaves on food leads to the destruction of minerals and other valuable compounds. If even in a dish heated in a microwave oven any useful nutritional compounds remain, then the cells of the body can simply “refuse” to absorb them. Such a mechanism completely deprives even the healthiest food of any beneficial properties. Therefore, meat heated in the microwave is not much more useful than fried in a pan or cooked on charcoal. In turn, vegetable dishes lose a significant proportion of vitamins.
9. Harm for hormonal balance
There is a theory that with frequent consumption of food cooked or heated in the microwave, a person's balance of sex hormones is disturbed. Moreover, a violation of the production of substances necessary for the normal functioning of the body concerns both male and female hormones, which are present in different concentrations for both sexes.
The endocrine system in one way or another affects all biochemical processes taking place in the human body, so even at first glance a slight hormonal imbalance can lead to serious consequences.
8. Blood Cancer
A lot of research has been done, the original purpose of which was to prove or disprove the presence of carcinogenic properties in the microwave. Some experts argue that among regular users of this device, it is frighteningly often diagnosed with cancer in the blood. This fact causes many advocates of a healthy lifestyle to refuse to use the microwave and heat food with alternative methods.
7. Harm to the brain
Regular food intake, which was exposed to microwaves, stimulates the development of physiological disorders in the brain tissue. Their essence is the shortening of nerve impulses, as a result of which brain depolarization occurs.
6. Cancer of the stomach and intestines
When microwaves began to gain popularity, gradually appearing in every kitchen, many researchers were interested in the question: “Can the influence of microwaves on products change their chemical and biological properties so that they stimulate the appearance of various pathologies of the gastrointestinal tract?” Many scientists devoted their scientific works to this topic. As a result, most of them concluded that food that has been processed in a microwave oven acquires carcinogenic properties, that is, it contributes to the formation of malignant neoplasms in the human digestive system. This explains the disappointing statistics of the spread of cancer of the digestive system in the United States.
5. The damage is irreversible
Another negative property of a microwave that can make any user start with this seemingly harmless device is the irreversibility of a harmful effect on the body. Damage from using a microwave oven is most often manifested by structural changes in organic tissues. Therefore, such consequences, even in the absence of further microwave exposure to food, will not be eliminated by themselves.
4. Harm to the immune system
Long-term use of the microwave can cause changes in the composition of blood serum and impaired functioning of the lymph glands. The result of such disorders will be a variety of “failures” in the functioning of the immune system, which in turn leads to a significant decrease in the degree of resistance of the body to various pathogenic factors. As a result, frequent colds, herpetic eruptions, thrush, exacerbations of chronic inflammatory diseases, etc. can be observed.
3. Digestive Harm
Food processed in the microwave cannot be fully absorbed in the intestines. Because of this, there is a violation of the main metabolic processes, which negatively affects the work of all organs and systems.
2. Harm to memory and attention
In the course of numerous clinical studies, it was found that with regular use of foods exposed to microwaves, a person begins to suffer memory and concentration. In addition, some emotional lability and a decrease in intellectual potential may be observed. Therefore, scientific physiologists who study this topic in detail strongly recommend that mental workers, as well as students and schoolchildren, use alternative methods of heat treatment of food.
1. Carcinogenic free radicals
It is proved that mineral compounds in the microwave are transformed into free radicals, which have dangerous carcinogenic properties. Also, an excess of free radicals can cause the development of cardiovascular pathologies, such as atherosclerosis, coronary heart disease, and stroke.
The appearance of a large number of free radicals in the bloodstream leads to the destruction of cell membranes, which leads to the premature appearance of the first signs of aging, and this applies not only to appearance, but also to the state of the body as a whole.