If you’ve ever pondered about the effects of microwave radiation on both food nutrients and on the health of an individual, you are not alone. If you would like to find out the truth about microwave radiation and how it affects us this research will shed light on these issues. Microwaves have been used in many homes for decades but there’s been a major concern about the safety of food prepared using this device. Scientists have continued to work on studying how foods heated up using microwave may influence its nutrient content, in a good way or a bad way.
While this puzzling continues, the biggest scare is the fact that microwave emits harmful radiation while cooking foods at very high temperature. While this is yet to be 100% ascertained in the scientific community if this has any fraction of truth in it, then it means many food substances prepared with microwave will contain some radioactive substances as well, which in turn, causes cancer and other health related issues.
What really is Radiation?
Radiation is all around us. In simple terms it is energy that is produced by the sun and household electrical gadgets. Radiation from the sun is usually absorbed by the body of cloud. This limits the effect of radiation on earth. While the sun’s radiation is managed by layers of clouds, we are exposed to radiation from electronic devices. Mobile phones, computers, radios and microwaves all generate some form of micro radiation.
What really happens when we Cook with Microwaves?
There are basically two types of radiation, ionizing radiation and non-ionizing radiation. Ionizing radiation, which can remove tightly-bound electrons from atoms, is less risky in small amounts, but constant exposure is not good for the body. Unlike X-ray that emits ionizing radiation, microwave emits non-ionizing radiation – this form of radiation has enough energy to move atoms around within a molecule but not enough to remove electrons. Due to the non ionizing radiation produced by microwave, it can only cause molecules in the food to move. During food preparation, energy from the microwave is absorbed by water molecules contained in the food and causes it to heat faster. As they move faster, intense heat is produced – it is this heat that cooks up the food. This system is what makes microwave cook at much rapid rate than conventional cooking methods. So unlike conventional cooking methods that heat up food substances directly transforming their components, microwave does not change the components of foods.
In order to reduce the harm caused by microwave radiation, there are some things you need to do. These include
- Choose cell phones that come with network access license and with electromagnetic protection. This device can block over 70 percents of radiations emitted from microwave.
- It is advisable not to keep your cell phone around your waist while operating your microwave, as radiation from the microwave can cause harm to the internal organs.
- Try to keep distance from the microwave while in use.
