Microwave Problems

Is there health issues when using a microwave?

me and my friend are having an argument about microwaves. she wont eat anything that was cooked from a microwave. she says that it is unhealthy. she wont give me a good reason. so if there is a problem with microwaves what is it and why?

Public Comments

1. Actually studies show that there is no safety issue with eating food from a microwave oven. it is safe and a standard practice. It is safer than eating stuff cooked on a grill with briquettes and charcoal.
2. They found that after eating microwaved food, hemoglobin levels decreased. (Hemoglobin is the iron-containing oxygen-transport metalloprotein in the red cells of the blood in mammals ) The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. RUSSIANS BAN MICROWAVE OVENS which shows they really are bad for you. so your friend is right. also.................. 1. Heating prepared meats in a microwave sufficiently for human consumption created: * d-Nitrosodiethanolamine (a well-known cancer-causing agent) * Destabilization of active protein biomolecular compounds * Creation of a binding effect to radioactivity in the atmosphere * Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains; 2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way; 3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods; 4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables; 5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood; 6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth; 7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system; 8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function; 9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly: * A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics * Destruction of the nutritional value of nucleoproteins in meats * Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables) * Marked acceleration of structural disintegration in all foods.