Why don’t you open your mind and be skeptical with your sources?
We simply don’t know the long-term effects of radiation, so why risk it by watching your food cook in your microwave day after day and night after night?
Microwave radiation does not have any long-term effects on your health or food quality. Microwave ovens use non-ionizing radiation, which does not damage cells or DNA. Microwave radiation is also contained within the oven and does not leak out. Therefore, there is no risk of watching your food cook in your microwave.
Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation.
Microwave ovens do not expose tissues to microwaves, as they are shielded and contained within the oven. Microwave ovens use non-ionizing radiation, which does not cause deformities in molecules or cells.
Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.
Microwaving food does not affect its nutritional value negatively, as long as it is cooked properly and with minimal water. In fact, microwaving food can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
This is not unique to microwaving, as any cooking method that involves heat and water can have the same effect. In fact, microwaving food can preserve more vitamin C than boiling or frying, because it uses less water and shorter cooking times.
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart
The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health.
Evidence of free-radical damage has been repeatedly documented among humans, animals, plants and microorganisms for both extremely low frequency (ELF) electromagnetic fields (EMF) and for radio frequency (RF) radiation, neither of which is ionizing. While IR directly damages DNA, NIR interferes with the oxidative repair mechanisms resulting in oxidative stress, damage to cellular components including DNA, and damage to cellular processes leading to cancer. Furthermore, free-radical damage explains the increased cancer risks associated with mobile phone use, occupational exposure to NIR (ELF EMF and RFR), and residential exposure to power lines and RF transmitters including mobile phones, cell phone base stations, broadcast antennas, and radar installations.
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Microwave ovens do not expose tissues to microwaves
I guess there would be concern that they could if they leaked (microwave harm reduction as a related topic)
Microwaving food does not affect its nutritional value negatively
I think it’s accepted that it does, along with cooking, but this was thought to be a trade off for killing possible diseases.
can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water
That would be true all else equal, but it’s argued microwaves possibly create unique damage
This is not unique to microwaving
Raw food advocates would argue against microwaves and other non-microwave cooking methods though
The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health
it’s possible they could be correct but also possible this is a fallacy of appealing to authority
“When theory and observation collide: Can non-ionizing radiation cause cancer?”
That paper is written by none other than Magda Havas, the person whom your article in question cited and is criticized for pseudo-science. Try linking to another more credible one next time.
Repeated Wi-Fi studies show that Wi-Fi causes oxidative stress, sperm/testicular damage, neuropsychiatric effects including EEG changes, apoptosis, cellular DNA damage, endocrine changes, and calcium overload. Each of these effects are also caused by exposures to other microwave frequency EMFs, with each such effect being documented in from 10 to 16 reviews.
I won’t comment too much on this since it’s straying further and further away from the original topic, which is microwaving food, not microwaving yourself. I’m also not familiar enough with biology and electromagnetism to give a conclusive argument to the paper. HOWEVER. Just a quick question to you, did you actually read through the paper and its citations, thought through its testing methodologies, and came to your own conclusion, or did you just search for “WiFi bad” and reply with any article or “scientific research” that pops up? Cause there is definitely no shortage of bullshit articles and even scientific studies online, as Abraham Lincoln once famously said:
If you read it on the internet, it must be true.
If you’re just going to post whatever pops up in the search engine without thinking through first, I doubt the discussion is going to be any more constructive and would be wasting everyone’s time.
Why don’t you open your mind and be skeptical with your sources?
Microwave radiation does not have any long-term effects on your health or food quality. Microwave ovens use non-ionizing radiation, which does not damage cells or DNA. Microwave radiation is also contained within the oven and does not leak out. Therefore, there is no risk of watching your food cook in your microwave.
https://www.webmd.com/food-recipes/what-to-microwave-ovens-health
Microwave ovens do not expose tissues to microwaves, as they are shielded and contained within the oven. Microwave ovens use non-ionizing radiation, which does not cause deformities in molecules or cells.
https://pubmed.ncbi.nlm.nih.gov/26556835/
Microwaving food does not affect its nutritional value negatively, as long as it is cooked properly and with minimal water. In fact, microwaving food can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water.
https://www.drberg.com/blog/do-microwaves-actually-lower-your-nutrients-in-food
This is not unique to microwaving, as any cooking method that involves heat and water can have the same effect. In fact, microwaving food can preserve more vitamin C than boiling or frying, because it uses less water and shorter cooking times.
https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health.
well, that’s the point of the discussion because there is not consensus that is true:
“When theory and observation collide: Can non-ionizing radiation cause cancer?”
https://www.sciencedirect.com/science/article/abs/pii/S0269749116309526
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I guess there would be concern that they could if they leaked (microwave harm reduction as a related topic)
I think it’s accepted that it does, along with cooking, but this was thought to be a trade off for killing possible diseases.
That would be true all else equal, but it’s argued microwaves possibly create unique damage
Raw food advocates would argue against microwaves and other non-microwave cooking methods though
it’s possible they could be correct but also possible this is a fallacy of appealing to authority
That paper is written by none other than Magda Havas, the person whom your article in question cited and is criticized for pseudo-science. Try linking to another more credible one next time.
fair, how about this one?
“Wi-Fi is an important threat to human health”
https://www.sciencedirect.com/science/article/pii/S0013935118300355?via%3Dihub
I won’t comment too much on this since it’s straying further and further away from the original topic, which is microwaving food, not microwaving yourself. I’m also not familiar enough with biology and electromagnetism to give a conclusive argument to the paper. HOWEVER. Just a quick question to you, did you actually read through the paper and its citations, thought through its testing methodologies, and came to your own conclusion, or did you just search for “WiFi bad” and reply with any article or “scientific research” that pops up? Cause there is definitely no shortage of bullshit articles and even scientific studies online, as Abraham Lincoln once famously said:
If you’re just going to post whatever pops up in the search engine without thinking through first, I doubt the discussion is going to be any more constructive and would be wasting everyone’s time.