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Microwave Oven Radiation Leakage

Microwave_ovenMicrowave Oven Radiation Leakage

 Over 90% of us now have a microwave oven in our homes and, of course, microwave ovens are also used commercially in canteens and restaurants for speed and convenience and also by food manufacturers in the preparation of foods.
Whilst these videos demonstrating the monitoring of radiation emissions from a regular microwave oven aren't going to win any prizes for cinematography, I think you will still get the point.

Click to watch part 1 and part 2 of Microwave Oven Dangers

The history of microwave ovens

Microwave ovens were first developed by the Nazis for military use in the field in their planned invasion of Russia during World War II as ‘radiomissor’ cooking ovens. The use of an electronic microwave oven overcame the twin problems of transporting cooking fuels and also saved time in food preparation.
Microwave ovens were trialled at Himbolt University in Berlin during the Barbarossa military campaign in 1942 and at the end of the war the original German research was transferred to the US. The Russians managed to retrieve some microwave ovens and conducted their own research during the cold war.As a result of their findings they banned the use of microwave ovens in 1976 and issued an international warning about the biological and environmental dangers and health hazards of microwave ovens and other similar devices.

This early microwave oven research led to the Soviets imposing safety thresholds one thousandth those used in the western world at the time.

 

What is microwave radiation?

Microwaves are a specific wavelength of the electromagnetic spectrum which also includes such wavelengths as radio, x-rays, ultraviolet light, visible light and infra red radiation. Terms used in describing electromagnetic waves include wavelength, amplitude, cycle and frequency.
Microwaves have a very short wavelength and travel at the speed of light. They are used to transmit television programmes, long distance telephone signals and computer information and also for communication with space satellites.

All microwave ovens work on alternating current (AC) and contain a magnetron, which is a tube in which electrons are affected by magnetic and electric fields so as to produce micro wavelength radiation at about 2450 Mega Hertz (2.45 Giga Hertz). This produces a very spiky wave in a very narrow band of the electromagnetic spectrum.
Although sunlight contains an element of microwave radiation, this is in a pulsed direct current (DC) form that doesn’t create the heat of artificially produced microwaves and is part of a broad spectrum of energies.

 

The dangers of microwave radiation

Concerns about the dangers of microwave radiation emitted by microwaves ovens and other devices relate to both the thermic and athermic effects as detailed below.

1. The thermic effects of microwave radiation

The short wavelength of microwave radiation causes polarity changes to occur within the food molecules - and particularly the polar water molecules - billions of times every second. It is this intermolecular friction which creates heat within the food - heating it from the inside out.  This process is often uneven though, creating so-called 'hot-spots' and 'cold-spots' within the substance being heated using a microwave oven and with this comes the potential for food poisoning.

This intense process also deforms molecules to create ‘structural isomers' or causes them to fuse forming 'radiolytic' compounds which are compounds created by decay as a result of radiation and are not found in nature.

 

2. The athermic effects of microwave radiation

The athermic effects are the effects of microwave radiation on the structures in living organisms that are not caused by frictional heat and are less easily assessed. However, microwave radiation is known to destroy cell walls in a way that conventional heating does not and this is used in various ways including to break cell membranes for genetic research.
Cell membrane potentials are also thought to be be adversely affected by microwave radiation, which may make the cell more vulnerable to the ingress of microbes and may suppress repair mechanisms. As a result of exposure to microwave radiation cells may also switch from aerobic to anaerobic respiration producing toxic by-products. Also, through induction, food heated in a microwave oven can become a carrier and secondary source of technically generated radiation.

 

The dangers of the microwave or ‘radiation’ oven

There are two causes for concern with the use of microwave ovens. One is consumption of the food and drink heated in the oven and the other is direct exposure to the microwave radiation while the oven is in operation and these are addressed below.

 

1. The health effects of consuming microwaved foods and drinks

In 1991, Dr. Hans Hertel a Swiss food scientist and Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry carried out a clinical study of the effects of foods heated in a microwave oven on human physiology. Groups were fed diets of microwaved milk and vegetables and their blood analysed and compared with control groups.
The researchers found that there were measurable changes in the blood of the volunteers fed milk and vegetables that had been heated in a microwave oven, which showed decreased haemoglobin and lymphocyte levels, and increased white blood cell and cholesterol levels. They also monitored the luminescence emitted by bacteria exposed to the blood of the various groups and found that the bacteria exposed to the blood of the group given the food heated in the microwave oven exhibited extra energy when compared to that of the control groups.

In another study conducted by the anthroposophist, A. Bohmert, grain treated with water that had been heated in a microwave oven did not germinate.
In 1992 the Swiss Federal Office for Public Health (B.A.G.) refused to permit experiments feeding animals exclusively on food that had been heated in a microwave oven on the grounds of animal cruelty.

Consuming food and drink that has been heated in a microwave oven is believed to:

  • Create massive free radical formation within the body

  • Decrease the nutritional value of the foodstuff by 60 to 90%

  • Decease the bio-availability of various vitamins and minerals

  • Cause degenerative changes in the digestive and excretory systems due to the metabolism and excretion of unstable and chemically altered foods and these substances are also believed to remain in the body long-term

  • The lymphatic and immune systems are adversely affected reducing protection against certain cancers - particularly stomach and intestinal cancers

 

2. The health effects of direct exposure to microwave radiation

A review of 16 studies published in 1980 by the Institute of Radiation Hygiene of the German Federal Office of Public Health found the following symptoms on exposure to microwave radiation:

  • Destabilisation and degenerative changes of membrane potentials especially in the front portion of the brain where thought and higher functions reside leading to poor memory, concentration, mood swings, decreased intelligence and sleep disorders

  • Adverse effects on the ascending reticular activating system which controls consciousness

  • Long lasting residual effects of magnetic 'deposits' which remained within the nervous and lymphatic systems

  • Disruption of hormonal systems

  • Adverse effects on the enzymes which govern all biochemical reactions within the body

  • Structural changes in chromosomes and impaired cell growth

  • Particular concern about the formation of cataracts

  • Somewhat alarmingly, a long term cumulative loss of vital energies of all life forms within 500-metres (half a kilmetre or one third of a mile) of operational microwave equipment!

  • Two U.S. scientists, P. Czerski and W. M. Leach demonstrated in 1973 that exposure to microwave radiation caused cancer in animals.

  • In the late 1980s, The American National Council for Radiation Protection (N.C.R.P.) found an increased rate of malformations in the children of mothers that had been exposed to microwave radiation.

The body is very much electromagnetic in nature and this aspect of regulation is believed to be disrupted by microwave radiation. The early signs of microwave sickness include:

  • Initially low blood pressure and slow pulse with later raised blood pressure

  • Chronic excitation of the sympathetic nervous system (the 'gas'/'accelerator' of the automatic nervous system) causing sleeplessness, nervous tension, an inability to concentrate, irritability and anxiety

  • Headaches, hair loss, dizziness, eye and stomach pain

  • An increased incidence of appendicitis, cataracts, reproductive problems and cancer

  • Eventual adrenal exhaustion and ischaemic heart disease leading to heart attacks

 

The safety of microwave ovens

Studies conducted in the US in the late 1980s found that radiation emissions from domestic microwave ovens were a quarter higher than the permitted limits and in some models were double that allowable. A subsequent product safety test resulted in 24 of the 30 models tested being withdrawn from the market as being unsafe.

Similar results were found during testing conducted in 1990 by the Berlin Foundation for Product Tests when it was found that all of the tested microwave ovens emitted radiation while in operation.

 

Heating baby milk using a microwave oven

As tempting and as convenient as it is to heat baby's bottles in a microwave oven, there are several problems inherent in the process.

  • The fluid at the centre of the bottle can be considerably hotter than may be apparent to the touch and could burn the mouth or throat of the infant

  • The build-up of steam in a closed container can be dangerous

  • The microwave radiation causes molecular changes in the milk which distort the trans amino acids into their cis-isomers which are not biologically active and can be toxic

  • Heating expressed human breast milk in a microwave oven decreases the nutritional value and also caused significant loss of the immunological properties of the milk

  • Researchers at Stanford University School of Medicine in California also discovered that Eschericia coli grew at five times the rate of control breast milk in milk that had been heated at high temperatures in a microwave oven leading to concerns about potential food poisoning

 

The future of microwave radiation

We live in an electromagnetic smog and the U.S. Environmental Protection Agency (E.P.A.) estimates that radio frequency and microwave radiation sources are currently increasing in the US at 15% per year. Many of these sources are unavoidable, but you can avoid excessive use of mobile phone technology and unnecessary exposure to radiation from microwave ovens.

So, when you want to save a few moments cooking time, stop and think: Is it really worth it?

 

Further resources

Click an article entitled Mobile Phones: The Health Dangers or for a Book Review of Are You Sleeping in a Safe Place?

Books addressing related topics are listed under Natural Recovery in the recommended reading section of this website.

 

Microwave oven radiation leakage: Article summary

This article examines the issue of microwave oven radiation leakage and safety. It looks at the direct health effects of exposure to microwave radiation and also the health effects of consuming microwaved food. The potential health risks of heating baby milk in a microwave oven are discussed.

From:

http://www.thenaturalrecoveryplan.com/articles/microwave-oven-radiation-leakage.html

 

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