Is it true that the food prepared in the microwave becomes carcinogenic?

It is common that the warming up and cooking in the microwave is dangerous, since products not only lose useful properties, but also become carcinogenic, that is, provoking various oncological pathologies. We decided to check if these fears have scientific confirmation.

The fact that the food heated in the microwave is harmful to health is written in Media And Blogs. Experts presented as nutritionists, They saythat "beef, warmed up in the microwave, can acquire an increased content of carcinogens-d-nitrosodienthanolas", and free radicals formed during the friction of molecules and separation of the electron are released from grain cereals. As the main argument bring The study conducted in the United States, while neither the year of publication of the article, nor the scientific base on which it was held are indicated. Allegedly, 16 people were divided into two groups, half of which was fed by food prepared in a microwave, and the second half - prepared on the stove. After the experiment, according to the blood of these volunteers, experts concluded that amino acids in milk and cereals turn into carcinogens, defrosting frozen fruits leads to the appearance of carcinogens in their composition, the rapid effects of microwaves on vegetables transforms alkaloids into carcinogen, and all nutritious properties of products worsen. Especially Dangerous They think Breast milk and children's mixtures heated in a microwave oven, supposedly “some of the amino acids of L-professional, which are part of this milk and mixtures for children, are converted to D-amerists under the influence of microwaves. The last neurotoxic (deform the nervous system) and nephrotoxic (poisonous for kidneys). ” You can meet such explanation The dangers of the microwave: “The microwave oven creates new compounds that do not exist in nature, called radiolitic. Radiolithic compounds create molecular rot - as a direct consequence of radiation. ” It is noted that "radiation of microwaves denatures the protein, leads to a loss of solubility and hydrophilicity." Write Also, that “the product prepared in the microwave is incorrectly identified by the gastrointestinal system (gastrointestinal tract). Simply put, our body is not able to recognize such food, and does not attribute it to food. Such a dissonance leads to improper assimilation of food and the desire of the body to remove it, without extracting beneficial and nutrients. ” 

Supporters of the theory that the microwave is dangerous often refer to such an experiment: one plant was poured with chilled water, which was boiled in a microwave, and the other with water after boiling on the stove. The following are the following images:

The conclusions say that the structure and energy of water were violated by microwaves, but as we Disassembled Previously, the water simply has no energy and memory. Moreover, a factor from the Snopes project Spent Three participants received their controlled experiment - three plants of different types and by container with water, in one container, the water was brought to a boil in a microwave, in the second - on the stove, and in the third there was non -fed water. Plants were kept in the most similar conditions, and also protected from pets. At the end of the experiment, the outside observer was asked to name the healthiest plant in his opinion. Of the three sets in the two most healthy, the one that was watered with water, boiled in the microwave, looked.

Scientific data confirm the results of the audited household experiments. Harvard Medical School specialists called Food cooked in a microwave oven is more useful than cooked on the stove. They note that, for example, vitamin C in products is better preserved, since it is destroyed from heat, and the heat treatment time in the microwave is usually less. They also indicate that boiling of vegetables retains less nutrients in them, as they are boiled and remain in water. The most striking example is broccoli, in the process of cooking it loses glucosinolates that possess oncupressor properties. The process of making broccoli in the microwave allows you to save these substances, therefore, the food will be more useful. In addition, experimentally proventhat preparation in a microwave preserves more beneficial substances in Bulgarian pepper, patch peas and spinach. Preparation in the microwave betterthan baking and boiling, and from the point of view of preserving the insoluble dietary fibers useful for the intestines in such crops as white cabbage, carrots, eggplant, onions, potatoes, radishes and turnips. Scientists from the University of Mursia (Spain) expanded The list of vegetables studied up to 20 positions, in addition to the already indicated, they chose zucchini, beets, green beans, garlic, manhold, celery and artichoke. Vegetables were cooked in various ways - boiled, fried, baked on grill and in the oven, and also processed in a microwave. The most useful properties in vegetables have retained three cooking methods - grill, microwave and baking, the least - cook.

The microwave oven while does not carcinogenic food, since microwave itself does not contain Energy is enough to be able to knock out electrons from atoms, creating ions, break chemical bonds or damage DNA. Therefore, it is does not bring To the development of cancer pathologies or radiation disease. In this case, any heating of up to 100 ° C leads to the destruction of the DNA chain, including boiling on the stove or in the microwave. Under the influence of temperature, the protein denatures, and in DNA, hydrogen bonds between the bases are partially destroyed. However, this is not dangerous, firstly, the body and so often receives food with already destroyed DNA (for example, DNA of vegetables in a soup, brought to a boil on the plate, destroyed), and secondly, DNA in any case destroyed In the process of digestion - it is dissolved by hydrochloric acid in the stomach. World Health Organization also Disorders The myth that radiation from the microwave remains in food even after the completion of its work: "Microwave stoves act in the same way as lighting devices: when the light is turned off, there is no light remains."

In 2011, Indian scientists conducted experiment on mice. Some of the mice were immediately exposed to microwaves, the second part at first intraperitoneally (intra -abdominal) was introduced by carcinoma cells - a malignant tumor developing from epithelial tissue, and then exposed, the third was introduced by cancer cells, but did not expand. The first group, exposed only to microwaves, had no health problems. In the second group, in some individuals, cancer developed a little faster than in the control, but the speed of development as a whole did not statistically reliably different. Scientists came to the conclusion that microwaves are not able to provoke oncological pathology in healthy organisms and significantly worsen the course of the disease in already having a malignant tumor.

At the same time, in 2018, in the UK, he was held survey The population regarding knowledge about the true and mythical causes of cancer. More than 30% of respondents attributed microwave radiation and use of genetically modified products to risk factors. It is interesting that only about 40% of the population also considered the use of red meat and alcohol provoking oncology, while their oncogenic influence has been scientifically proven. Zara Schneider from the British organization Cancer Research speaks: “If you are worried about the risk of cancer, it is better to check that you will put in a microwave and try to reduce the consumption of sugar, fats and salt.” 

World Health Organization Notes Only one danger associated with the preparation of food in the microwave: “microwave energy does not penetrate well into thicker pieces of food, which can lead to uneven cooking. This can carry potential health risks if these parts are not suffering enough to kill potentially dangerous microorganisms. ”

Experts They say And about another risk associated with the use of dishes for warming, technologically not adapted for this. From exposure to high temperatures, some types of plastic release phthala (fluentic acid esters). These substances violate the work hormones, Raise pressure and cause insulin resistance in children. With flulates Associate Also, the development of infertility, asthma and attention deficiency syndrome. Therefore, for a microwave oven, you need to choose only plastic dishes marked with a special badge, as well as glass and ceramic.

Thus, the microwave oven with proper use is a completely safe household device. The products prepared in it retain even more beneficial substances than boiled. She does not endow them with carcinogenic properties, does not change their DNA and does not turn them into “molecular rot”. At the same time, it is important to observe the preparation technique, in particular, use only dishes designed for microwave furnaces.

Image on the cover: Pixabay

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