Healthy food includes not only the choice of useful products, but also their correct preparation. Seeking for saving of time the mankind became active to use the microwave oven for these purposes, however it radiates microwaves which can negatively affect not only on quality of products, but also human health.
The microwave became a part of kitchen of many families for a long time. Speed of preparation, the small sizes, a variety of functions – one convenience and only. All this bribes people, and they begin to forget about what really happens to food during its preparation in the Microwave oven.
Experiment with broccoli
To check how the radiation of the microwave oven influences products, students of the Warwick medical school made a number of experiments. At first they explained that short-term cooking really more preferable as glyukozinolata and also other useful substances remain more. In an example with broccoli these connections remain for 45%, and they have anticarcinogenic effect on an organism. For example, when frying a glyukozinolata are destroyed for 75%, and at steam boiling – for only 5%. So in this case the microwave doesn't seem such dangerous. But whether so it?
What does the danger consist in?
Many researchers who were engaged in studying influence of microwave ovens just threw out them from the house and forced to arrive also the friends, neighbors and all who were known, publishing the price of saving of time in scientific magazines. First, electromagnetic radiations negatively affects human health, causing oncological diseases, violations of cardiovascular and nervous systems. But the speech goes about influence of the furnace on food now. The point is that this device works at a magnetron basis – the emitter which is capable to create very powerful electromagnetic field. When heating it forces to move molecules in products, creating effect of friction. The more the speed of the movement, the friction force is higher, and the more there will be temperature. And as radiation affects at the same time all product, heating happens evenly. The heating and friction complemented with the most powerful electromagnetic radiation which is considered an aggressive external factor of influence literally destroy so unstable antioxidants and vitamins. It is the real nuclear war. Only cellular fibers which are so badly acquired by an organism due to difficult creation of molecules and strong communications don't give in to pernicious influence. The longer microwave treatment, the less in food will be useful and nutritive matters. That is, ourselves kill a food essence, depriving an organism of all necessary that it is necessary for it for maintenance in a due state.