Radiation and Microwaves

Microwave ovens have been in use for a while, in fact since the 1960s. These little machines are highly energy efficient, convenient to use and less time-consuming. Researchers have been experimenting since its discovery about the safety of the food cooked or heated in the microwave ovens. It has been found that vegetables, sometimes lose Vitamin C after being heated because this Vitamin is extremely volatile. But since other raw vegetables and fruits contain Vitamin C it gets easily compensated. Otherwise, all food materials retain their food value and remain unchanged. 

Microwave utensils and radiation

The containers in which the food is heated may pose health hazards if they have chemicals which can be leaked into the food. According to Harvard scientists, tests have to be conducted on a regular basis to see that the containers pass the tests for approved quality before being released into the market. However, fresh questions are being raised regarding the effect of radiation on the food compounds. The radiation released by the microwave is of the non-ionizing type which means that it can move food molecules, while heating, but cannot change the chemical structure of the components.

How does the radiation work?

When a microwave works the radiation occurs within the machine itself and does not come out. The waves stop the moment the door is opened. The machines are manufactured following the federal standards in the US which make sure that the radiation level is way below the level where it can affect people. Laboratory tests have shown that the non-ionizing rays are not harmful enough to cause changes in the human DNA and hence can be safely used for now.   

Is the radiation harmful?

The radiation from the microwave ovens has been thought to damage the human genetic structure or cause cancer. But in actuality, very little evidence has been found to support the fear. The non-ionizing wave can make the water molecules move, but is not strong enough to transfer radiation into the edible particles. So, it cannot change its molecular structure. Ionizing radiations are, undoubtedly, harmful and can damage the cell structure and cause cancer. But, that, of course, depends on the amount of exposure to the rays. The human body is capable of repairing any kind of cell damage provided the body has not been exposed to the harmful rays for a long duration. Extreme exposure to radiation can cause sickness and death in a few hours. But such acute radiation is scarce to come by. It can have both long and short term results. Chronic exposure is likely to result in tumors, genetic changes, and cataracts. In the case of short-term exposure, cancer may also result, but it is not possible to say which cancer triggers from it.

How radiation directly affects Human’s health?

From the above, it is clear that the the radiation from the microwave ovens have very least adverse effects on human’s health. Let’s check out what are the adverse effects of the radiation on Human’s health?

·        It is not recommended to heat a baby’s bottle of milk in microwave ovens. The radiation can cause loss of some vitamins in the milk, and can make it toxic for babies.

·        The intake of microwaved food can result in the decrement of hemoglobin and cholesterol values in human’s body.

Conclusion

Microwave ovens are safe as long as used by the instruction manual. Microwave cooked food does not compromise on the nutritional quality till you are careful about the quality of containers and the extent of heat while taking use of microwave ovens. It simply reduces the cooking time because the heat penetrates the food which drops the overall food preparation time.