10 reasons not to use the microwave

The possible harm from using the microwave oven familiar to many of us has long been the subject of controversy among scientists. Some experts categorically insist that this device does not have any negative impact on human health, so in their opinion there are no good reasons not to use it regularly. Their opponents, on the contrary, argue that any microwave oven can cause irreparable harm to health. Unfortunately, the conclusions of the latter are confirmed by the results of numerous studies conducted by Western and domestic scientists. Guided by the data obtained from a detailed study of this issue, experts recommend not using a microwave, and the average layman has 10 reasons to heed their advice.

10 Harm to the absorption of minerals, vitamins and other beneficial substances

The impact of microwaves on food leads to the destruction of minerals and other valuable compounds. Even if there are any useful nutritional compounds left in a dish heated in a microwave oven, then the cells of the body may simply “refuse” to absorb them. Such a mechanism completely deprives even the healthiest food of any useful properties. Therefore, meat heated in the microwave is not much healthier than fried in a pan or cooked on charcoal. In turn, vegetable dishes lose a significant proportion of vitamins.

9. Damage to hormonal balance

There is a theory that with the frequent consumption of food cooked or heated in a microwave oven, a person’s balance of sex hormones is disturbed. Moreover, the violation of the production of substances necessary for the normal functioning of the body applies to both male and female hormones, which are present in different concentrations in both sexes.

The endocrine system in one way or another affects all biochemical processes occurring in the human body, so even at first glance, a slight violation of the hormonal balance can lead to serious consequences.

8. Blood cancer

A lot of research has been done, the original purpose of which was to prove or disprove the presence of carcinogenic properties in a microwave oven. Some experts argue that among regular users of this device, oncological diseases in the hematopoietic organs are frighteningly often diagnosed. This fact makes so many advocates of a healthy lifestyle refuse to use the microwave and heat up food with alternative methods.

7. Harm to the brain

Regular intake of food that has been exposed to microwaves stimulates the development of physiological disorders in the brain tissue. Their essence is the shortening of nerve impulses, resulting in depolarization of the brain.

6. Cancer of the stomach and intestines

When microwaves were just beginning to gain popularity, gradually appearing in every kitchen, many researchers were interested in the question: “Can the influence of microwaves on products change their chemical and biological properties in such a way that they stimulate the occurrence of various pathologies of the gastrointestinal tract?”. Many scientists have devoted their scientific works to this topic. As a result, most of them concluded that food processed in a microwave oven acquires carcinogenic properties, that is, it contributes to the formation of malignant neoplasms in the human digestive system. This explains the disappointing statistics on the incidence of cancer of the digestive system in the United States.

5. The harm is irreversible

Another negative property of the microwave, which can make any user shudder with this seemingly harmless device, is the irreversibility of the harmful effects on the body. Damage from the use of a microwave oven is most often manifested by structural changes in organic tissues. Therefore, such consequences, even in the absence of further exposure to microwaves on food, will not be eliminated by themselves.

4. Harm to the immune system

Prolonged use of a microwave oven can cause changes in the composition of blood serum and disruption of the lymph glands. The consequence of such disorders will be a variety of “failures” in the functioning of the immune system, which in turn leads to a significant decrease in the degree of resistance of the body to various pathogenic factors. As a result, frequent colds, herpetic eruptions, “thrush”, exacerbations of chronic inflammatory diseases, etc. can be observed.

3. Harm to digestion

Food that has been processed in a microwave oven cannot be fully absorbed in the intestines. Because of this, there is a violation of the basic metabolic processes, which negatively affects the work of all organs and systems.

2. Damage to memory and attention

In the course of numerous clinical studies, it has been found that with the regular consumption of foods exposed to microwaves, a person begins to suffer from memory and concentration. In addition, there may be some emotional lability and a decrease in intellectual potential. Therefore, physiologists who study this topic in detail strongly recommend that knowledge workers, as well as students and schoolchildren, use alternative methods of thermal processing of food.

1. Carcinogenic free radicals

It has been proven that mineral compounds in a microwave oven are transformed into free radicals, which have dangerous carcinogenic properties. Also, an excess of free radicals can cause the development of cardiovascular pathologies, such as atherosclerosis, coronary heart disease, stroke.

The appearance of a large amount of free radicals in the bloodstream leads to the destruction of cell membranes, which leads to the premature appearance of the first signs of aging, and this applies not only to appearance, but also to the state of the body as a whole.