Microwave: more harm or good?
Microwave: more harm or good?
The microwave oven has already entered thethe life of modern people, and for many, this electric appliance is simply irreplaceable. There are even those who use a microwave more often than a conventional stove, and such people hardly think about the possible harm from its use.
Advantages of the microwave oven
First and foremost, the benefit of a microwave oven is a significant time saving. With its help for a few minutes you can defrost the meat or fish, warm the cooled soup or boil a cup of coffee.According to American scientists, the use of microwaves in the US has reduced the number of people suffering from stomach cancer.The fact is that when cooking inThere is no need to add oil to the microwave oven. In other words, this food contains less cholesterol and harmful fats. Also, due to the short cooking time, the products retain more vitamins and micro- and macro-elements. For example, if you cook food on a stove, then approximately 60% of the vitamin C contained in it will be destroyed, and under the action of a microwave oven, only 2% to 25% is subject to destruction. In addition, when working with a microwave it is practically impossible to get burned. During the opening of the door, it automatically turns off, which can not be said about a conventional oven.
Harm to the microwave oven
Under the action of microwave radiation inmolecules of products begins to occur the process of decay and changes in their structure. Thus, carcinogens are formed in food that can cause great harm to human health. When heated in a microwave baby food, it can form neurotoxic substances that cause frustration of the child's nervous system, and nephrotoxic substances that are dangerous to the kidneys.Thus, if you feed your baby with artificial mixtures, cook them only on the stove.On the other hand, according to American scientists,in microwave ovens a leakage of electromagnetic radiation occurs. Also, the quality of food deteriorates significantly - the nutritional value of the products rises from 60% to 90%. And Swiss scientists have conducted an experiment in which volunteers had to eat food cooked exclusively in the microwave for a few days. According to his findings, they found that all these people had increased the number of white blood cells, which can subsequently provoke blood cancer. However, some gastroenterologists believe that carcinogens can not appear in foods under the influence of a microwave oven. Most likely, the poisons were contained in such products from the very beginning, so you should not blame everything in electrical appliances only.
