How Microwaves Work & Radiation Effects

How Microwaves Work & Radiation Effects Lucas Reynard & Paul Woods

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Woods Global Deals

Contents

Contents

3

Introduction

4

Microwaves Effect on the Environment

7

Are Microwave Ovens Safe:

8

The Swiss clinical study

9

Do cell phones (using the same type RF radiation as microwave ovens) cause cancerous tumors? 12 Continuing the analysis of science to determine whether microwave ovens are safe

13

Counter-argument to Radiolytic compounds being formed by microwave ovens

15

Do microwaves destroy nutrients in food

16

Microwave-caused injury and health risks are possible due to leakage of the radiation

17

Biological Potential Harm from Microwaves (Microwave Health Risks)

20

Do Microwave Ovens Leak EMF Radiation?

23

Do Microwave Ovens Leak EMF Radiation?

23

Legal Limits of EMF Radiation Leakage

24

Legal Limits of EMF Radiation Leakage

24

Health Risks of Microwaving Food with Plastic Packaging

24

Do Microwave Ovens Cause Cancer (Microwave Radiation Cancer)

25

Microwave Sickness Discovered by Russian Scientists

26

Additional Microwave Health Risks (Microwaves Science)

26

Can You Safely Stand In Front of a Microwave while it's cooking?

27

To lessen microwave radiation leakage beware of a dirty microwave oven.

27

Tips on Safe Microwave Oven Operation

28

References:

29

Copyright

31

Introduction Microwave ovens came on the market in the U.S. in 1954. Now, it is estimated that 96% of homes in the U.S. have microwave ovens. They are used to cook, reheat and defrost, frozen, already cooked and raw meat, fruit, vegetables, water and liquids in many households and commercial food establishments. Microwave ovens use electromagnetic radiation to heat food. The non-ionizing radiation used by a microwave does not make the food radioactive. Microwaves are only produced when the oven is operating. The microwaves produced inside the oven are absorbed by food and produce the heat that cooks the food. Microwave ovens are constructed to ensure the electromagnetic radiation does not leave the oven, but this is a concern we will discuss later. The prevention of leakage of radiation includes safety interlocks which ensure that the oven turns off anytime the door is opened and seals around the door. Most injuries from microwave ovens are the result of heat related burns from overheated food or liquids. Microwaves are low energy waves that rapidly heat your food by a process called dielectric heating. A magnetron is a high-powered vacuum tube that generates microwaves by subjecting electrons to magnetic and electrical fields to produce an electromagnetic field with a microwave frequency of 2.4 gigaHertz. Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). Today, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food. Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz).

Thus, microwaves are produced inside the oven by the electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's why foods that are high in water content, like fresh vegetables, can be cooked more quickly than other foods. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or "contaminated." Although heat is produced directly in the food, microwave ovens do not cook food from the "inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by

microwaves while the inside is cooked mainly by the conduction of heat from the hot outer layers. Microwaves heat food by causing water molecules to vibrate 2.5 billion times per second, eventually turning to steam that heats your food. The waves bounce through the food and cause water molecules, which are bipolar, to resonate at very high frequencies. The movement of the water molecules creates molecular friction and heats up your food. Microwaves are a form of "electromagnetic" radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation spans a broad spectrum from very long radio waves to very short gamma rays. The human eye can only detect a small portion of this spectrum called visible light. A radio detects a different portion of the spectrum, and an X-ray machine uses yet another portion. Microwave ovens heat food using microwaves, a form of electromagnetic radiation similar to radio waves. Radiation exists all around us, from both natural and manmade sources, and is in two forms: ionizing and non-ionizing radiation. Radiofrequency (RF) radiation, which includes radio waves and microwaves, is at the low-energy end of the electromagnetic spectrum. ​It is a type of non-ionizing radiation​. Non-ionizing radiation has enough energy to move atoms in a molecule around or cause them to vibrate, but not with enough high energy to ionize (remove charged particles such as electrons). RF radiation has lower energy than some other types of non-ionizing radiation, like visible light and infrared, but it has higher energy than extremely low-frequency (ELF) radiation. Visible light, microwaves, and radio frequency (RF) radiation are forms of non-ionizing radiation. Non-ionizing radiation does not have enough energy to knock electrons out of atoms. X-rays and gamma rays are a form of ​ionizing radiation​.

Exposure to ionizing radiation can alter atoms and molecules and cause damage to cells in organic matter and frequently cause cancer and or other diseases such as in animals and humans. Examples of high-energy radiation include x-rays and gamma rays. They, as well as some higher energy UV radiation, are called ionizing radiation, which means they have enough energy to

remove an electron from (ionize) an atom or molecule. This can damage the DNA inside of cells, which can result in cancer. Ionizing radiation is a form of energy that acts by removing electrons from atoms and molecules of materials that include air, water, and living tissue. Ionizing radiation can travel unseen and pass through these materials.

If RF radiation (non-ionizing) is absorbed in large enough amounts by materials containing water, such as food, fluids, and body tissues, it can produce heat as in the microwave oven. This can lead to burns and tissue damage. Although RF radiation does not cause cancer by damaging DNA in cells the way ionizing radiation does, there has been concern that some forms of non-ionizing radiation might have biological effects that could result in cancer in some circumstances. We will address the biological effects later in this eBook. Man-made RF radiation (non-ionizing) is used for many different things​, such as: *Broadcasting radio and television signals *Transmitting signals from cordless telephones, cell phones and cell phone towers, satellite phones, and 2-way radios *Radar *WiFi and Bluetooth *Cooking food (in a microwave oven) *Heating body tissues to destroy them in medical procedures *“Welding” pieces of polyvinyl chloride (PVC) using certain machines *Millimeter wave scanners (a type of full body scanner used for security screening) in airports and some courthouses *Infrared radiation used in heat lamps *Tanning beds and black lights. Tanning through the use of tanning beds and tanning devices exposes the consumer to UV radiation. Exposure to tanning beds and tanning devices also increases the chance of developing skin cancer. Natural RF radiation (non-ionizing) comes from Ultraviolet (UV) radiation from the sun. Radiation in the ultraviolet band and at lower energies (to the left of ultraviolet) is called non-ionizing radiation, while at the higher energies to the right of the ultraviolet band is called ionizing radiation. Put simply, non-ionizing radiation differs from ionizing radiation in the way it acts on materials like air, water, and living tissue. Unlike x-rays and other forms of ionizing radiation, non-ionizing radiation does not have enough energy to remove electrons from atoms and molecules. Non-ionizing radiation can heat substances. Definition of terms: Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency: *​Wavelength​ determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc. *​Amplitude​ determines the extent of movement measured from the starting point. *​Cycle ​determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

*​Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second. *Radiation ​= spreading energy with electromagnetic waves (non-ionizing & ionizing radiation) *Food molecules – especially the molecules of water – have a positive and negative end in the same way a magnet has a north and a south polarity.

This RF microwave (non-ionizing) radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen ​millions of times every second. In commercial models, the microwave oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency... millions of times a second. All this agitation creates molecular friction, which heats up the food. Distinct from microwave ovens, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Microwaves Effect on the Environment Magnetrons in all microwave ovens are made from a limited resource and are not environmentally sustainable. The profusion of satellites in our atmosphere leads to the dielectric heating of our planet. This is similar to a magnetron in a microwave oven: as the satellites rotate around the earth, the earth spins in the opposite direction inside that rotation, creating a spinning cooking chamber in our atmosphere. There are millions of devices on the Earth connecting to thousands of satellites, resulting in consistently high levels of microwave radiation. The electromagnetic flow of the earth’s magnetic field guides all microwaves towards the North Pole. Microwave frequencies pass through the ice and water on earth and its atmosphere, causing dielectric heating of the glaciers and water particles in the air. This phenomenon contributes to melting icebergs and rising ocean temperatures. It also contributes to the greenhouse effect and potentially to ozone depletion.

Are Microwave Ovens Safe: There has been surprisingly little research on how microwaves affect organic molecules, or how the human body responds to consuming microwaved food. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from

eating microwaved foods. Isn’t that a bit odd? They’re more concerned with studies on what happens if the door on a microwave oven doesn’t close properly. The U.S. government, the FDA and the majority of doctors in the U.S. are of the opinion that microwaved food & liquids and the process of microwaving such, when properly performed with properly functioning microwaves, are safe. U.S. government studies regarding current microwaving usage deem microwaves ovens not to be harmful, but we all know that the validity of studies can be – and are sometimes deliberately – limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment. For example: Are eggs unhealthy because they supposedly clog your arteries and increase your risk of heart attack, or now deemed healthy because they are almost the perfect food, raising our good HDL cholesterol and changing the bad (LDL) cholesterol from small and dense to large and benign? Is butter now healthier than margarine or not…depends on when you ask the question. Coconut oil was bad because it is a saturated fat that should be avoided, whereas now coconut oil can cure what ails you. Coffee was deemed bad because it has caffeine, whereas, now it may prevent cancer and is loaded with antioxidants and other nutrients that improve your health. Salt, deemed bad because it raises blood pressure and increases the risk of premature death, now doctors are saying too little salt can actually lead to premature death. Chocolate, under the old wisdom warned it gives you pimples, makes you fat and creates heartburn. Now chocolate (especially dark chocolate) is advised since it is loaded with antioxidants to build your immune system. Old thought: Popcorn is junk food and new wisdom is it is loaded with nutrients. Most recently, is marijuana an evil harmful drug or the medical answer to many patients’ suffering? Was the drinking water safe as the government said or is it loaded with lead if we lived in Flynt Michigan? You get the idea.

There are some concerning studies that have been conducted that we will discuss and the general knowledge of the science surrounding what microwave ovens do to food and how that food reacts, that continue to make this a controversial issue, especially among naturalists, as well as alternative and holistic advocates. Both sides have reached completely opposed views of the safety of microwaved food and are adamant that the "other side" is either paranoid, conspiratorial, or profit-oriented.

The Swiss clinical study Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. He was fired from his job and censored for questioning and publishing a report that certain processing procedures (microwave ovens) denatured the food, resulting in potentially hazardous molecular changes to the microwaved food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: Raw milk The same milk conventionally cooked Pasteurized milk The same raw milks cooked in a microwave oven Raw vegetables from an organic farm; the same vegetables cooked conventionally The same vegetables frozen and defrosted in a microwave oven and The same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations. Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

According to Dr. Hertel, “Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years. This decision was finally reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation. The Nazis, for use in their mobile support operations, originally developed microwave “radiomissor” cooking ovens to be used for the invasion of Russia. By being able to use electronic equipment for preparation of meals on a mass scale, the logistical problem of transporting cooking fuels were eliminated, as well as having the convenience of producing edible products in far less time. After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and “further scientific investigation.” The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices. Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year. After the World War II, the Russians experimented with microwave ovens. From 1957 to the present, their research has been carried out primarily at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research (J. Nat. Sci, 1998; 1:42-3), the Russian teams found: 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 cancer-causing agents within protein-hydrolysate 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 microwaved 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 microwaved foods altered their elemental food substances, leading to disorders in the digestive system; 8. Those ingesting microwaved 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 lipotropics * 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. As a result of the Swiss and Russian studies, microwave ovens were banned in the Soviet Union until Perestroika in the mid 1980s when there was a restructuring of the Soviet economy and bureaucracy by Mikhail Gorbachev and arguably economics prevailed over health concerns and the microwave ovwn ban was lifted.

Do cell phones (using the same type RF radiation as microwave ovens) cause cancerous tumors? Since the non-ionizing radiation found in microwaves is the same type radiation found in cell phone, we also looked at research on cell phones. Because cell phones usually are held near the head when being used, the main concern has been whether they might cause or contribute to tumors in this area, including: *Malignant (cancerous) brain tumors such as gliomas

*Non-cancerous tumors of the brain such as meningiomas *Non-cancerous tumors of the nerve connecting the brain to the ear (vestibular schwannomas, also known as acoustic neuromas) *Non-cancerous tumors of the salivary glands *A few studies have also looked at possible links to other types of cancer, such as skin cancer and testicular cancer. Again, since cell phones emit RF radiation that are similar to the radiation emanating from microwave ovens, we looked at cell phone cancer research. A study by the US National Toxicology Program (NTP) exposed large groups of lab rats and mice to types of RF energy used in cell phones. The animals were exposed over their entire bodies for about 9 hours a day, starting before birth and continuing for up to 2 years. The study found an increased risk of rare heart tumors called malignant schwannomas in the male rats exposed to RF radiation, as well as possible increased risks of certain types of tumors in the brain and adrenal glands. However, there was no clear increased risk among female rats or among male or female mice in the study. The male rats also lived longer than rats who were not exposed to RF radiation, for unclear reasons. The results add evidence to the idea that RF radiation might potentially impact human health. The 13-country INTERPHONE study, the largest case-control study done to date, looked at cell phone use among more than 5,000 people who developed brain tumors (gliomas or meningiomas) and a similar group of people without tumors. Overall, the study found no link between brain tumor risk and the frequency of calls, longer call time, or cell phone use for 10 or more years. There was a suggestion of a possible increased risk of glioma, and a smaller suggestion of an increased risk of meningioma, in the 10% of people who used their cell phones the most.

But this finding was hard to interpret because some people in the study reported implausibly high cell phone use, as well as other issues. The researchers noted that the shortcomings of the study prevented them from drawing any firm conclusions, and that more research was needed. Another part of the INTERPHONE study compared more than 1,000 people with acoustic neuromas to more than 2,000 people without tumors, who served as matched controls. As with gliomas and meningiomas, there was no overall link between cell phone use and acoustic neuromas. There was again ​a suggestion of a possible increased risk in the 10% of people who used their cell phones the most, but this was hard to interpret because some people reported implausibly high cell phone use, as well as other issues.

The 3rd study, The Danish cohort study, was a large, long-term study has been comparing all of the people in Denmark who had a cell phone subscription between 1982 and 1995 (about

400,000 people) to those without a subscription to look for a possible increase in brain tumors. The most recent update of the study followed people through 2007. Cell phone use, even for more than 13 years, was not linked with an increased risk of brain tumors, salivary gland tumors, or cancer overall, nor was there a link with any brain tumor subtypes or with tumors in any location within the brain. This type of study (following a large group of people going forward in time and not relying on people’s memories about cell phone use) is generally thought to be stronger than a case-control study. But this study also has some drawbacks. First, it is based only on whether or not people had a cell phone subscription at the time. It didn’t measure how often these people used their phones (if at all), or if people who didn’t have a subscription used someone else’s phone. There are also limits as to how well this study might apply to people using cell phones today. For example, while the cell phones used at the time of the study tended to require more power than modern cell phones, people also probably used the phones quite a bit less than people use their phones today.

Continuing the analysis of science to determine whether microwave ovens are safe According to an alternative medicine proponent and osteopathic physician, Dr. Joseph Mercola, "While your microwave can rapidly heat a dish, it also alters the food's chemical structure. Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred conventionally from the outside inward."

Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Since microwaves heat objects by shaking water molecules, the best containers to hold your food are made of materials that don’t have water. For instance, ceramics and paper plates and bowls allow the waves in easily and don’t have moisture. Again, microwave ovens produce microwaves based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Of all the natural substances – which are polar – the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers conventionally from without to within.

Most food, like humans, are composed in large part of water. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency – they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.” The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Some claim that the friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is “structural isomerism”. Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. Some claim that microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition – decay – as a direct result of radiation.

Counter-argument to Radiolytic compounds being formed by microwave ovens Radiolysis, which is a real process, is the process by which molecules are dissociated under ionizing radiation. Water can be dissociated under ionizing alpha particle bombardment, which is a natural process. Microwave radiation, as mentioned earlier, is not ionizing radiation. It is thus scientifically incapable of causing radiolysis. The differences between microwave radiation and alpha radiation are huge.

Radiolysis is the dissociation of molecules by ionizing radiation. It is the cleavage of one or several chemical bonds resulting from exposure to high-energy flux. ... Radiolysis can locally modify redox conditions, and therefore the speciation and the solubility of the compounds. https://en.wikipedia.org/wiki/Radiolysis Changes in the body under the influence of radiation also results in a decrease in immunity, and therefore increases the risk of infection and development of cancer cells. If you have to use microwaves, try not to stand close while they are on! Of course, every product that is rolled out on the market must meet the standards that limit how much radiation they can emit. Devices are tested before they leave the factory but during frequent use, they door's electromagnetic seal will inevitably wear out and waves could at that point, be emitted from the device. Microwave radiation is not visible, there is no clear signal that something is not functioning properly. If there is a dishwasher or washing machine, we have telltale signs of malfunction, e.g. water on the floor, whereas in the case of microwave ovens malfunctions usually remain unnoticed. The argument can be made that microwaving food reduces the risk of cancer. We know that "heterocyclic amines" (which again are potentially carcinogenic) can be produced when grilling or frying meat and poultry,. In this study: http://www.ncbi.nlm.nih.gov/pubmed/78594... the researchers looked into what happens if you microwave food before frying. They found that these potential carcinogens were lost with the juices. So this study supports the theory that cancer risk is reduced by microwaving food before grilling/frying.

Do microwaves destroy nutrients in food Some researchers believe microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water. Dr. Edward Howell in his book Enzyme Nutrition,, showed that prolonged temperatures above 118 degrees F will destroy enzymes. Dr. John Whitaker, former Dean of Food Science at U.C. Davis says that "every enzyme is different, and some are more stable at higher temperatures than

others, but that most enzymes will not become completely inactive until food temperatures exceed 140 degrees F to 150 degrees F in a wet state.' Dr. Douglas Graham believes that foods cooked above 40 degrees C or 104 degrees F have lost much of their nutritional value and all of their enzymes. Regardless of the exact temperature, it is agreed that heating foods at typically higher temperatures will destroy the food's enzymes and much, if not all of its nutritional value. Wet food is more susceptible to enzyme damage. In one study, as little as 60 seconds of microwave heating was enough to inactivate the allinase in garlic, which is the active ingredient against cancer. Journal of Nutrition 2001 Mar;131(3s):1054S-7S The Journal of the Science of Food and Agriculture, 200317. This study found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact. The Journal of the Science of Food and Agriculture, October 15, 2003; 83(14);1511-1516. An Australian study showed that microwaves cause a higher degree of "protein unfolding" than conventional heating. Bioelectromagnetics 2008 May;29(4):324-30 Microwaves penetrate food to a depth of 1 to 1.5 inches (2.54 to 3.81 centimeters), with the rest of the food being heated by conduction of heat beyond that level [source: USDA]. You can maximize the uniformity of your microwave heating efforts by stirring food or turning it over periodically. Remember, you need less moisture in a microwave because there is less evaporation during the cooking process [source: American Chemistry Council]. Though the microwave oven is much maligned, it is also heavily used, with 96% of American households reporting that they have one [source: U.S. Census]. Microwave ovens have made a huge impact on society for their convenience, but they're also responsible for a lot of soggy meals. We'll let others judge whether that's a fair trade-off. But one thing is clear; Microwaves are no guiltier of killing nutrients than conventional ovens. Over the past century, the quality of fresh food has declined due to soil depletion, unsustainable industrial farming practices, overproduction of crops and the use of artificial fertilizers and toxic pesticides and herbicides such as glyphosate, which acts as a mineral chelator, (found in Roundup). You can no longer assume you're getting all of the vitamins, minerals, enzymes and phytonutrients you need by eating a multitude of fresh produce, even if you're eating organic foods. Not surprisingly, the amount of nutrition in a calorie of food has been reduced over the past 50 years. Three recent studies of historical food composition have shown 5 to 40 percent declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that microwaved broccoli lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost only 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, however mineral levels remained intact. Microwaving food (and other forms of heating food) limits its ability to help the body to prevent and fight disease. In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle anticarcinogenic ingredient. Studies verify that microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings: *A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods. *A loss of 60-90% of the vital energy field content of all tested foods. *A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides. *A destruction of the nutritive value of nucleoproteins in meats. *A marked acceleration of structural disintegration in all foods. However, remember, whatever nutrients are contained in your food, regardless of how they are heated, in a conventional oven, grilled, fried or microwaved, over a specific temperature, it will kill the enzymes and eliminate or significantly reduce its nutrient value.

Microwave-caused injury and health risks are possible due to leakage of the radiation Microwave radiation can heat body tissue the same way it heats food. Exposure to high levels of microwaves can cause a painful burn. Two areas of the body, the eyes and the testes, are particularly vulnerable to RF heating because there is relatively little blood flow in them to carry away excess heat. Additionally, the lens of the eye is particularly sensitive to intense heat, and exposure to high levels of microwaves can cause cataracts. But these types of injuries – burns and cataracts – can only be caused by exposure to large amounts of microwave radiation. Most injuries related to microwave ovens are the result of heat-related burns from hot containers, overheated foods, or exploding liquids and even exploding eggs. Most injuries are not radiation-related. That said, there have been very rare instances of radiation injury due to microwave radiation leakage or improper servicing of the oven. In general, microwave oven radiation injuries are caused by exposure to large amounts of microwave radiation leaking through openings such as gaps in the microwave oven seals, latches or a broken, damaged or deformed door. However, FDA regulations require that microwave ovens are designed to prevent these high level radiation leaks.

The FDA recommends looking at your oven carefully, and not using an oven if the door doesn’t close firmly or is bent, warped, or otherwise damaged. New research from Professor Emeritus Martin Pall, Ph.D., has shown the mechanism of how this low level nonthermal microwave exposure causes biological harm. It has to do with voltage gated calcium channels (VGCCs) that are embedded in the cell membranes. He determined this by evaluating over two dozen studies showing you can radically reduce biological microwave damage using calcium channel blockers. 3 Rev Environ Health. 2015;30(2):99-116; International Journal of Innovative Research in Engineering and Management, September 2015; 2; 5 J Cell Mol Med. 2013 Aug;17(8):958-65; and Current Chemical Biology 2016; 10(1): 74-82. According to Dr. Mercola, while the radiation from microwave ovens do not cause thermal damage, it causes massive biological damage. Pall has compiled a list of 123 studies and papers documenting the various non-thermal health effects of EMFs for those who want to take a deep-dive into the research. The safety standards that have been established are off by a factor of over 7 million! http://mercola.fileburst.com/PDF/123ReviewsNonthermalEffectsMicrowaveLowerFrequencyEM Fs-MartinPall.pdf So just how does it cause damage? Well, once the VGCCs are activated by microwaves, about 1 million calcium ions per second, these ions then stimulate the release of nitric oxide, which combines with superoxide to form peroxynitrate. These peroxynitrates then create hydroxyl free radicals, the most destructive free radicals known to man, which decimate mitochondrial and nuclear DNA, membranes and proteins that lead to mitochondrial dysfunction, the core of most chronic disease. Pall has calculated that these VGCCs are over 7 million times more sensitive to microwave radiation than the charged particles inside and outside the cell, which means the currently established safety standards are off by a factor of over 7 MILLION! https://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx The tissues with the highest density of VGCCs are the brain and nerve tissue like the pacemaker in the heart, and also in the testes. This could explain why we are having an exponential increase in many diseases like autism, Alzheimer's, arrhythmias, anxiety, depression and male infertility. Indeed, in a 2016 paper, Pall documents how microwave EMFs produce "widespread neuropsychiatric effects including depression." Microwave radiation does not have enough energy to directly break covalent bonds and damage your DNA in the way that ionizing radiation from X- or gamma rays do. However, according to Dr. Mercola, it can actually cause more DNA damage than ionizing radiation as a byproduct of the increased hydroxyl free radical production. He further states: "It is important to understand that using your microwave oven will expose you to an energy density of milliwatts per square centimeter (the standard energy unit measurement

in the U.S.). While that sounds like a small number that will not cause thermal damage, it is easily thousands if not millions of times higher than the energy density shown to cause biological damage in hundreds of studies, as biological damage typically shows up in the micro to picowatt range."​ ​https://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx While HCAs and PAHs are formed in protein, and AGEs form in protein and carbohydrate foods, Lita Lee, Ph.D., cites research from the Atlantis Rising Educational Center in Oregon in her 1989 book, "Microwaves and Microwave Ovens," which showed carcinogens form in nearly all types of food during microwaving. Health Effects of Microwave Radiation — Microwave Ovens by Lita Lee, Ph. D. Aside from HCAs and PAHs, microwaving meat also produces the carcinogen d-nitrosodiethanolamine. When microwaving milk and grains, the amino acids are converted into carcinogenic compounds. Even thawing frozen fruit in your microwave will cause glucosides and galactosides in the fruit to convert into carcinogenic compounds. The same is true for plant foods, in which alkaloids are converted into carcinogens and hazardous free radicals.

Biological Potential Harm from Microwaves (Microwave Health Risks) A Indian study published on the Indian Journal of Experimental Biology, involved Wistar male rats were exposed to electromagnetic microwaves and it was concluded that microwave exposure can be affective at the genetic level and an indication of tumor promotion This is the first demonstration that a compound found exclusively in irradiated dietary fats may promote colon carcinogenesis in animals treated with a chemical carcinogen. The experiment involved exposing

the Wistar rats as the subjects and revealed the colon cancer tumors resulting from radiolytic compounds found in the rats given microwaved food. The available data indicate that at least some 2-alkylcyclobutanones may induce DNA damage in vitro. No in vivo genotoxicity studies are available; however, a genotoxic hazard in humans is considered unlikely by the Panel in view of the plausible indirect mechanism underlying the genotoxicity of alkylcyclobutanones in vitro. Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law. The following are the enumerated effects: *A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration *A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas *A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism *A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process *Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside] *A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems *Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness] *A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment *Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system *A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females *Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields. Some subsequent research suggests these too appear to have carcinogenic potential. Nutrition and Cancer 2002;44(2):189-91.

Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations. From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence. Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the psychoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks. The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus. In Robert O. Becker’s book, ​The Body Electric​, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states: “​It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].” According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. Donald I. McRee (1974) Biological Effects of Microwave Radiation, Journal of the Air Pollution Control Association, 24:2, 122-127, DOI: 10.1080/00022470.1974.10469899

Nonthermal or specific effects are due to the direct interaction of the electromagnetic field of the incoming microwave radiation and the biological specimen (like an animal or human being).

Nonthermal or specific effects are more difficult to detect than the thermal effects. This difficulty is due to the nature of the response of the biological specimen and the lack of explanation of the mechanism causing the effect. The most often reported effects of low level microwave radiation are neurological in nature. Effects on animals include changes in EEG patterns, changes in the conditioned reflexes, alterations in sensitivity to light, sound, and olfactory stimuli, alterations in the biocurrents of the cerebral cortex, and changes in behavior. Many subjective symptoms in humans working around microwave equipment have been reported by investigators from the U.S.S.R. and Eastern European researchers. Genetic effects have been reported by some investigators. Exposure of chick embryos to microwave radiation induced abnormal development while conventional heating to the same temperature did not cause abnormalities. In general, the abnormalities appeared to be caused by the inhibition of growth and cell differentiation. Abnormal development of the "mealworm" beetle pupae has also been detected when exposed to microwave radiation. This study also indicates that the abnormalities were not due to thermal effects but due to the inhibition of cell differentiation caused by a direct interaction with the electromagnetic field. Nonthermal effects or specific effects are those effects which result from the interaction of the electromagnetic field with the biological material and cannot be produced by conventional heating techniques. It should be noted here that some disagreement exists among investigators as to whether nonthermal effects actually occur at low power levels. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.” Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. ​Some scientists claim that production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: “​Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert

O. Becker’s book, The Body Electric, and in Ellen Sugarman’s book, ​Warning, the Electricity Around You May Be Hazardous to Your Health​.” “​A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire.”

Much of the disagreement about biological effects of microwaved food is due to the lack of accurate quantitative measurements of the microwave energy absorbed by biological specimens (animal or human) when exposed to microwave fields.

Do Microwave Ovens Leak EMF Radiation? Microwaves emit a lower freuqncy EMF radiation from the transformer that alternates the power to the magnetron, and microwaves don't even attempt at shielding this. We just got done talking about how the EMF radiation from your microwave is dangerous, now let's talk a little bit about how that radiation is leaking out. Your microwave emits two different types of EMF radiation. First, the microwave radiation that heats your food is never contained 100% by the box that you put the food in. This microwave radiation leaks out of the seals and can even get past the screen depending on the quality of the microwave. You can confirm this microwave radiation by purchasing any quality EMF meter. I would suggest the new TriField TF2 as it's simple to use, lasts forever, is extremely accurate, and measures all three types of EMF radiation. If you're looking for a low cost EMF meter I really like the Meter.

Do Microwave Ovens Leak EMF Radiation? Microwaves emit a lower freuqncy EMF radiation from the transformer that alternates the power to the magnetron, and microwaves don't even attempt at shielding this. We just got done talking about how the EMF radiation from your microwave is dangerous, now let's talk a little bit about how that radiation is leaking out. Your microwave emits two different types of EMF radiation. First, the microwave radiation that heats your food is never contained 100% by the box that you put the food in. This microwave radiation leaks out of the seals and can even get past the screen depending on the quality of the microwave. You can confirm this microwave radiation by purchasing any quality EMF meter. I would suggest the new TriField TF2 as it's simple to use, lasts forever, is extremely accurate, and measures all three types of EMF radiation. If you're looking for a low cost EMF meter I really like the Meter.

Legal Limits of EMF Radiation Leakage

In the U.S. and in most of Europe, there are legal limits to the amount of EMF radiation that your microwave can emit. First of all, this tells you that even manufacturers and law makers understand that these devices produce a dangerous amount of radiation. On average, these laws allow EMF radiation leakage of up to 5mW/cm2 at a distance of 2 inches. This number was determined because it is not enough radiation to burn your skin, but it's more than enough radiation to do biological harm. This biological harm from nonionizing radiation is not something these lawmarkers or manufacturers even recognize.

Legal Limits of EMF Radiation Leakage In the U.S. and in most of Europe, there are legal limits to the amount of EMF radiation that your microwave can emit. First of all, this tells you that even manufacturers and law makers understand that these devices produce a dangerous amount of radiation. On average, these laws allow EMF radiation leakage of up to 5mW/cm2 at a distance of 2 inches. This number was determined because it is not enough radiation to burn your skin, but it's more than enough radiation to do biological harm. This biological harm from nonionizing radiation is not something these lawmakers or manufacturers even recognize.

Health Risks of Microwaving Food with Plastic Packaging Another problem with microwaving foods is that carcinogenic toxins leach out of the plastic and paper containers and into the food. The plastic packaging that microwavable foods come in leeches into the food during the microwaving process. The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including meals covered in a plastic wrapping that you leave on while microwaving, pizzas, chips and popcorn. Chemicals included polyethylene terephthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens​) and other toxins into your food. One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products.

Studies suggest microwaving your food could expose you to carcinogenic toxins released from plastic or paper wrappers. When plastic is heated, toxic chemicals like BPA and phthalates can leach out of the containers or covers, contaminating your food with endocrine and hormone disruptors.

Do Microwave Ovens Cause Cancer (Microwave Radiation Cancer) In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electromagnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined. The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here’s a summary of some of the results: *Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen. *Microwaving milk and cereal grains converted some of their amino acids into carcinogens. *Thawing frozen fruits converted their glucoside and glycoside containing fractions into carcinogenic substances. *Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. *Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. *Decrease in nutritional value Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were: Decreased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosidase and nitrilosides. The degradation of nucleo-proteins in meats.

Microwave Sickness Discovered by Russian Scientists The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians. The following is a sample of these changes: “​Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased rate of cancer cell formation was observed in the blood. Increased rates of stomach and intestinal cancers were observed. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.”

Additional Microwave Health Risks (Microwaves Science) ●

​microwaved blood kills patient:

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her. ●

Microwaves unsafe for heating baby’s milk:

Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. Microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria. Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: “Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989: “Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer.”

Can You Safely Stand In Front of a Microwave while it's cooking? The International Agency for Research on Cancer (IARC) is part of the World Health Organization (WHO). Its major goal is to identify causes of cancer. The IARC has classified RF fields as “possibly carcinogenic to humans.” Ionizing radiation (all types) are known to be carcinogenic to humans. Microwave ovens are designed to keep in radiation. Against the glass, there is a protective mesh screen dotted with tiny holes. These holes are spaced appropriately so that the long microwaves are kept bouncing inside the chamber, while also allowing you to peer through and view your food. However, while there should be almost no radiation escaping from the chamber, it’s best not to press your nose up against the door the entire time your food is heating up. It’s safer to stand on the other side of the kitchen so your exposure is reduced to none. Five to ten feet away from the microwave oven when it is on is the suggested distance to avoid radiation.

To lessen microwave radiation leakage beware of a dirty microwave oven. If you spill something in your microwave, clean it up before it seeps into the edge where the door meets the microwave oven. Food and liquids that harden and form a crusty mess could create a wedge between the seal of the door allowing microwave energy to escape. Keep that door gasket area very clean with a damp rag. That’s the best safety device that you have.

Tips on Safe Microwave Oven Operation 1. Follow the manufacturer's instruction manual for recommended operating procedures and safety precautions for your oven model. 2. Use microwave safe cookware specially manufactured for use in the microwave oven. 3. Don't operate a microwave oven if the door does not close firmly or is bent, warped, or otherwise damaged. 4. Stop using a microwave oven if it continues to operate with the door open. 5. As an added safety precaution, don't stand directly against a microwave oven (and don't allow children to do this) for long periods of time while it is operating. Stay 5-10 feet away. 6. Do not heat water or liquids in the microwave oven longer than recommended in the manufacturer’s instructions. 7. Some ovens should not be operated when empty. Refer to the instruction manual for your oven. 8. Regularly clean the oven cavity, the outer edge of the cavity, and the door with water and a mild detergent. A special microwave oven cleaner is not necessary. Be sure to not use scouring pads, steel wool, or other abrasives. 9. Don't cook with any metal touching the bottom surface of the microwave. 10. Metal handles on carton take-out boxes, twist ties, and aluminum foil can also create sparks if they graze the sides of the cavity. Almost any type of aluminum foil could cause a problem of sparks and fire inside a microwave. 11. Putting on an empty microwave can also cause a fire inside, so don't "cook" air instead of using the timer. 12. A nice set of plates could have a gold or silver trim, and recycled paper plates may have little bits of metal from reconstituted paper. 13. The leading cause of fire inside a microwave oven is popcorn and potatoes.

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The Two Sides of the Story: Is Microwave Radiation Harmful? Microwave Oven Dangers: Everything You Need To Know

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