They’re fast, convenient, and easy to use. Manufacturers even produce packaged foods specifically for their use. What I’m referring to are of course, microwave ovens, the household appliance that is still regularly used as a part of meal preparation and re-heating in approximately 90% of American homes.
I say “still” in the previous statement because the dangers associated with microwave use have been documented for quite some time, dangers that I will once again outline in this article. Ultimately, arguments can always be made for the use of anything harmful if done in moderation, but given the hectic nature of most of our lives, the convenience the device offers makes little to moderate use seem very unlikely to be practiced.
Microwaves heat food by causing the water molecules contained within to vibrate at very high frequencies, eventually turning those molecules into steam. It is this reaction which increases the temperature of your food. The type of heating microwaves produce is known as dielectric heating, which bounces around the device and is absorbed by the food that you put into it.
Heating your food in general is known to deprive it of at least a portion of its nutrients, but many believe that opting to heat food via a microwave also subjects it to what is referred to as the “microwave effect.” Many still argue that the microwave effect is a myth, but a number of studies have come out suggesting otherwise. Most notably, a study released by Penn State University in 2001 stated that conventional and microwave heating appear the same at the macro level but are very different at the molecular level. The study also referenced a 1995 study in which a scientist successfully demonstrated that microwaves – unlike other heating devices – are capable of destroying viral DNA. Full story...
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I say “still” in the previous statement because the dangers associated with microwave use have been documented for quite some time, dangers that I will once again outline in this article. Ultimately, arguments can always be made for the use of anything harmful if done in moderation, but given the hectic nature of most of our lives, the convenience the device offers makes little to moderate use seem very unlikely to be practiced.
Microwaves heat food by causing the water molecules contained within to vibrate at very high frequencies, eventually turning those molecules into steam. It is this reaction which increases the temperature of your food. The type of heating microwaves produce is known as dielectric heating, which bounces around the device and is absorbed by the food that you put into it.
Heating your food in general is known to deprive it of at least a portion of its nutrients, but many believe that opting to heat food via a microwave also subjects it to what is referred to as the “microwave effect.” Many still argue that the microwave effect is a myth, but a number of studies have come out suggesting otherwise. Most notably, a study released by Penn State University in 2001 stated that conventional and microwave heating appear the same at the macro level but are very different at the molecular level. The study also referenced a 1995 study in which a scientist successfully demonstrated that microwaves – unlike other heating devices – are capable of destroying viral DNA. Full story...
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