Dangers of Cooking With Microwave

Microwave (microwave) electromagnetic energy that is moving in the speed of light. Magnetron in a microwave oven generates wave energy. This wave energy to change the polarity of the molecules from positive to negative. This polarity change millions of times every second in the microwave. Resonance microwaves make food molecules and polarized molecules to resonate follow elektromangnetik wave frequency millions of times every second. This friction heats the food and also causes 'structural isomers', ie, damage to the structure of food molecules.

Microwaves significantly reduces the nutritional value of food 60 to 90% of normal levels. Such as, vitamin B 12 is required for the formation of red blood cells and build the nervous system, Vitamin C, Vitamin E, and essential minerals. Flavonoid content of food is reduced to 97%. Flavonoids are anti-cancer. The content of glucoside, nitrilosides, the vegetable alkaloids are also damaged.

Heating up breast milk (breast milk) in the microwave can destroy enzymes that help digest food, absorb nutrients and protect the baby from pathogens. Infant formulas also lose some vitamins when heated using a microwave. Amino acids in infant formula will be converted to synthetic isomers that are not biologically active. Amino acids such as L-proline is converted to d-isomer, which is found to be harmful to the nervous system and kidneys.

19th edition of the Journal Franz Weber ran an article stating that cooking food using microwave has an effect on blood cancers. Research has been done on foods that have been thawed, cooked and reheated in the microwave, showed that many food molecules turn into carcinogens. Glucoside and galactoside contained in the frozen food is converted into carcinogenic substances. Alkaloids in vegetables converted into carcinogens. Amino acid found in milk and cereals are heated in the microwave also turn out to be a carcinogen. Carcinogens are substances that can trigger and cause cancer.

Russian detecting microwave disease has affected thousands of workers exposed to waves from the microwave in the 1950s scientific studies by Germany, Switzerland and Russia have proven the dangers of microwave ovens.

Compounds in plastic containers and plastic wrap to seep into the food cooked in a microwave can cause cancer. Bisphenol A is a toxic chemical found in plastic bottles can seep into the food and cause cancer, early puberty, obesity and diabetes.

Microwave radiation can lower the immune system of humans and eat food cooked by a microwave on a regular basis can cause memory loss, emotional problems and decreased IQ. The food is cooked by microwaves can also cause a decrease in hormone production. The use of microwave ovens have been banned in Russia in 1976 Rather than using the microwave, you can use a conventional oven to warm and cook food.