What would be your life if you did not have a microwave oven? While your microwave saves you time, does it slowly destroy your health? Not only do microwaves attract the most unhealthy and nutrient poor foods, but they also expose families to electromagnetic radiation.
The electromagnetic field (EMF) produced by common household microwave is something that Russia has taken seriously in the past. After conducting extensive research on the health effects of microwave electromagnetic fields, Russia determined in 1976 that microwaves were dangerous for their populations. That year, Russia banned devices to protect their citizens.
Microwave radiation permeates households
The radiofrequency radiation emitted by the microwaves does not remain contained in the microwave oven. In fact, the US FDA has its own set of safety standards limiting the amount of microwaves that can leak from an oven throughout its life.
In the United States, any microwave that lets more than 5 milliwatts (mW) of radiation per square centimeter up to 2 inches from the oven surface is defective and dangerous.
In the real world, is this radiation really measured from household to household? Most likely not, and consumers are led to believe that this cooking method is safe for their body. A portable EMF meter can be used to test household microwave devices for radiofrequency radiation levels.
When a microwave is lit, its non-ionizing radiation can penetrate the walls and enter the human body. In May 2011, the World Health Organization classified this exposure to electromagnetic fields as a possible Class 2B carcinogen.
Microwaves seem fast and simple, but the way they prepare food is far from what the body would recognize as natural. When food is cooked in microwaves, the molecules are exposed to energy waves that vibrate at a rate of 2.4 billion times per second; this causes the resonance of food molecules at very high frequencies. Food molecules quickly generate heat from the inside, where water is present. This method of cooking is remarkably different from a convection oven, which emits a slow heat that heats the food from the outside.
Microwaves change the nature of food, which lowers the nutritional value
On the other hand, microwave ovens heat food from the inside out, changing the very nature of food, deforming the structures of food molecules. That’s why microwave foods lose 60-90% of their nutritional value. In fact, the amino acids found in milk and cereals break down into carcinogens after being microwaved.
When the meats are passed through the microwave a carcinogen called d-Nitrosodienthanolamines is formed. When fruits are exposed to microwaves, their content of glucosides and galactosides breaks down into carcinogenic substances.
When food is heated in plastic containers, plastic chemicals can also heat up and seep into food. Known carcinogens and endocrine disruptors such as BPA, phthalates, polyethylene terpthalate (PET), benzene, toluene and xylene can reach food directly in the microwave.
The warning of Russia to the world
The 1942 Berlin research investigated the health hazards associated with microwave foods; it was the same research that led Russia to ban the devices in 1976. The ban was finally lifted to promote free trade with the west; However, the problems with microwaves are still the same today. Russia has finally issued an international warning for microwaves and cell phones, which emit similar frequencies that cause biological and environmental risks.
The good news is that the transition from a microwave oven to a convection oven is easy. Steam cookers or turbo ovens are also good alternatives. It is much safer to allow the food to defrost and cook naturally by convection, to avoid depleting the nutritional properties of the food and altering its natural molecular chemistry. It’s important to remember that food is information for cells, and if the body does not recognize what’s going on, then it can not use nutrition that is no longer there.