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Scientists again doubted the safety of the microwave When microwave ovens first appeared in stores, along with them immediately the horror story arose: “Food from the microwave causes cancer.” But, despite the fact that scientists escalated fears, people still bought these stoves – very comfortable! Now, according to recent market research for household appliances, microwave fifth family of Russians. And in the United States, only 10 percent do not have microwave ovens population. And most have already forgotten about fears Microwave radiation. But scientists from the University of Lausanne again waved against the microwave. A new discovery could become motive for the complete rejection of cooking in microwave ovens. -A magnetron is a powerful emitter of an electromagnetic field that inside the microwave, ”explains Professor Hans Ulrich Hertel. – It is thanks to him that the molecules in the products begin move, rub against each other, and the food heats up. Because of this friction molecules are destroyed almost all vitamins and antioxidants in products. So, cooking broccoli in the microwave leads to loss of 98% of important anti-cancer substances. Scientists have equated such A way of preparing food for atomic warfare inside a product. So way, everything for which we use a particular product, mercilessly destroys the microwave, leaving only the rude untouched cell fibers. We get “dead” food that has lost its nutritional value. Eating such foods regularly over time provokes diseases of blood vessels, heart, and also worsens work brain and lowers metabolism. FROM THE DOSSIER “KP” There is no danger? – There is only one danger case: if you put your hand in the microwave – you get a burn, – says TEST-BET Test Center Director Oleg DRONITSKY. – How, however, in a conventional oven. Only try to fry in you’ll hardly succeed in the microwave. Because everything is modern models are equipped not only with a lock during the operation of the stove, but also child protection when the appliance is off. In the work of microwave the stoves use radio waves, as in a conventional receiver, only much more powerful and of a different frequency. Every day we experience exposure to radio waves of very different frequencies – from cell phones, TVs, computers, etc. Waves in the microwave, aimed at food, bind protein, which happens when boiling. After graduation no residual radiation is left in the food. That is, by in fact, microwave food is just as bad as cooked on ordinary stove. Yes, pure microwave radiation can affect person, up to a serious burn. But microwaves are equipped special metal mesh through which radiation is not passes by. So the harm will only be felt if for eight hours every day the tester of this harm will be 5 cm from the microwave. Only on this harmful microwaves breaking through can be detected at a distance from the microwave. FROM THE HISTORY OF THE QUESTION Who invented the microwave ovens? Nazis invented for their military operations microwave – radiomissor, for cooking, who were going to use in the war with Russia. Time, spent on cooking in this case decreased sharply, which made it possible to focus on other tasks. After war allies discovered medical research conducted Germans with microwaves. These documents, as well as some working models were transferred to the United States for “further scientific research. “Russians also get a number of such models and conducted a thorough study of their biological effects. how the result, the use of microwave ovens in the USSR was categorically prohibited. Councils published an international warning on unhealthy substances, biological and environmental, obtained by exposure to microwaves. Other Eastern European scientists also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use. Svetlana Cousin
War time
