Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
As people's living standards continue to improve, microwave ovens have entered more and more households, bringing great convenience to people's fast-paced lives.
Although microwave ovens are convenient, few people are aware of their potential hazards. As early as 1961, American scientist Gordon discovered that the microwaves from microwave ovens cause the accumulation of acetylcholine (a neurotransmitter) along nerve fibers in the human body. Even extremely weak microwave emissions can lead to various illnesses. This discovery was later confirmed by researchers from the Curie Foundation in France, specifically by Dardalon.
The electromagnetic leakage from microwave ovens (which is minimal due to safety measures) can cause burns that never heal. Microwave ovens can disrupt the magnetic field structure within a radius of 3 to 5 meters. Near a microwave oven, the magnetic field generated by the oscillation of human cells can be disturbed. According to experiments conducted by American researchers, prolonged exposure to microwave ovens can slow down the heart rate. After a day's work, one may experience body aches, disrupted sleep, and changes in memory.
Additionally, the damage microwave ovens inflict on food is quite alarming. Food that has been "cooked" or simply reheated or thawed in a microwave oven loses all active vitamins, leaving only some calories to "fill the stomach." Therefore, people should not use microwave ovens frequently just for convenience. Moreover, those who use microwave ovens should consume more vitamin-rich foods (such as raw vegetables and whole grains) to maintain the energy required by the body.
Source: http://epochtimes. com/ b5/ 3/ 7/ 9/ n339875. htm
Excerpt from "Family Technology"
Since April, numerous media outlets across the country, especially those in provincial capitals and prefecture-level cities, have published and reposted an article titled "Don't Ignore the Hazards of Microwave Ovens." Including reposts on various websites, incomplete statistics show that there have been as many as 530 articles. The article claims that "using microwave ovens is harmful to human health, and food cooked in microwave ovens loses its nutritional value," leading many consumers to avoid purchasing and using microwave ovens, thereby causing a decline in microwave oven sales. The industry's sales volume has dropped by about 40% compared to the same period last year.
According to "Don't Ignore the Hazards of Microwave Ovens," "Although microwave ovens are convenient, few people are aware of their dangers: prolonged exposure to microwave ovens can cause a slow heart rate; after a day's work, one may feel body aches, disrupted sleep, and memory decline. Moreover, the damage microwave ovens do to food is quite alarming. Food that has been 'cooked' or merely reheated or thawed in a microwave oven loses all active vitamins, leaving only some calories to 'fill the stomach.' Therefore, people should not use microwave ovens frequently for convenience."
As described in the "Hazards" article, the microwave oven, once hailed as one of the great inventions of the 20th century, seems to be a "terrifying killer" of human health. But what is the truth? Zhang Tieyan, Vice President of the China Household Electrical Appliances Research Institute, said: "The safety of microwave ovens is no longer an issue. There are national standards for microwave oven safety, which are mandatory and equivalent to international standards. Currently, the domestic and international standard for microwave leakage is no more than 5 milliwatts per square centimeter, with the same testing methods as internationally. Recent domestic tests show that the radiation from most domestic microwave ovens is below 1 milliwatt or even 0.5 milliwatts. Therefore, microwave ovens sold in the domestic market are safe appliances that do not pose any harm to human health, and consumers can use them with confidence."
According to Professor He Yuna, a food hygiene expert, cabbage cooked in a microwave oven has a vitamin C loss rate of 4.76%, compared to 19.04% with traditional cooking methods. Additionally, the retention rates of minerals and amino acids in food are much higher with microwave cooking. For example, cooking pork hock in a microwave oven retains 98.6% of the eight essential amino acids. Because heat is generated inside the food, it heats evenly without the need for stirring, avoiding the phenomenon of being burnt on the outside and raw on the inside.
Experts from the Chinese Preventive Medicine Association introduced that Professor Adele from the University of Wisconsin has studied the effects of microwave radiation on small animals and humans for over 25 years. She has conducted experiments with animals and humans in microwave chambers, finding that animals appeared excited in the microwave chamber, while humans felt similar to enjoying bright sunlight. She explained that although microwaves, X-rays, and gamma rays are all forms of radiation, their quantum energy differs by millions of times. She pointed out that the only way microwaves can kill cells is by causing them to "overheat," and the radiation leakage from microwave ovens cannot reach such levels.
Thus, it seems that microwave ovens do not harm human health.
Regarding whether heating milk in a microwave oven destroys its nutrients, Professor Song pointed out that the key issue is the duration of heating. Because microwave ovens heat extremely quickly, and milk should not be heated to too high a temperature. Using a stove, milk typically requires 3 minutes at 70 degrees or 6 minutes at 60 degrees. With a microwave oven, about 1 minute is sufficient.
Researcher at the Institute of Biophysics, Chinese Academy of Sciences
Radiation Biology Expert
Cao Enhua
Whether food processed by microwave ovens is harmful to human health currently lacks convincing evidence, making it difficult to make definitive conclusions.It is reasonable for the public to be cautious when using microwave ovens, but it is premature to claim that "microwave food is harmful to health" before rigorous scientific testing. Drawing a broad conclusion that "microwave ovens should not be used" would also lead to unnecessary confusion.
Zhang Tieyan, Deputy Director of the China Household Electrical Appliances Research Institute, Deputy Director of the National Household Electrical Appliances Quality Supervision and Inspection Center, and Deputy Director of the Laboratory of the National Import and Export Household Electrical Appliances Certification Center of the State Administration for Market Regulation, stated that the radiation produced by microwave ovens during operation is even less than that of an ordinary fluorescent tube. The current international standard for microwave leakage is no more than 5 milliwatts per square centimeter, which does not pose a health risk. For any household appliance, there are corresponding national regulations to ensure that products meet standards, and China's microwave oven testing indicators are even better than international standards. Therefore, based on testing results, domestic microwave ovens are completely safe, and the claim that "microwave ovens are harmful" is entirely without scientific basis.
Chen Gang, Deputy Secretary-General of the China Household Electrical Appliances Association, said that people need not worry about microwave leakage causing harm to the human body. International standards strictly stipulate that microwave leakage must not exceed 5 milliwatts per square centimeter, and some well-known domestic microwave oven manufacturers have adopted multiple anti-leakage technologies, already controlling microwave leakage to less than 1 milliwatt per square centimeter. The radiation produced by microwave ovens during operation is even less than that of an ordinary fluorescent tube and poses no health risk.
Ding Zhenhua, Member of the Electromagnetic Radiation Biology Committee of the Chinese Physical Society and Medical Doctor, commented that overall, he found the article (by Raymond Francis on the health hazards of using microwave ovens) unreliable. The article was vague and lacked any relevant pathological, toxicological, or physiological theories and experimental evidence. Such an article cannot be considered a rigorous academic paper or a convincing piece of popular science writing. While popular science articles aim to express profound scientific theories in simple terms, they must still be based on science, which Raymond's article fundamentally lacks.
Yang Yuexin, Deputy Secretary-General of the Chinese Nutrition Society, Director of the Food Nutrition Evaluation Office of the Nutrition and Food Safety Institute of the Chinese Center for Disease Control and Prevention, and Doctoral Supervisor, stated that theoretically, microwave heating cannot cause 60% to 90% nutrient loss in food. Compared to other traditional cooking methods, microwave heating typically takes a very short time. Although microwaves promote molecular movement, the decomposition within such a short period is not significant.
Source: http:/ / ks. cn. yahoo. com/ quest……search_ks_question_knowledge
Don't Ignore Microwave Hazards?!
Although microwave ovens are convenient, few people are aware of their potential hazards. As early as 1961, American scientist Gordon discovered that the microwaves from microwave ovens cause the accumulation of acetylcholine (a neurotransmitter) along nerve fibers in the human body. Even extremely weak microwave emissions can lead to various illnesses. This discovery was later confirmed by researchers from the Curie Foundation in France, specifically by Dardalon.
The electromagnetic leakage from microwave ovens (which is minimal due to safety measures) can cause burns that never heal. Microwave ovens can disrupt the magnetic field structure within a radius of 3 to 5 meters. Near a microwave oven, the magnetic field generated by the oscillation of human cells can be disturbed. According to experiments conducted by American researchers, prolonged exposure to microwave ovens can slow down the heart rate. After a day's work, one may experience body aches, disrupted sleep, and changes in memory.
Additionally, the damage microwave ovens inflict on food is quite alarming. Food that has been "cooked" or simply reheated or thawed in a microwave oven loses all active vitamins, leaving only some calories to "fill the stomach." Therefore, people should not use microwave ovens frequently just for convenience. Moreover, those who use microwave ovens should consume more vitamin-rich foods (such as raw vegetables and whole grains) to maintain the energy required by the body.
Source: http://epochtimes. com/ b5/ 3/ 7/ 9/ n339875. htm
Are Microwave-Cooked Foods Harmful to Health?
Since April, numerous media outlets across the country, especially those in provincial capitals and prefecture-level cities, have published and reposted an article titled "Don't Ignore the Hazards of Microwave Ovens." Including reposts on various websites, incomplete statistics show that there have been as many as 530 articles. The article claims that "using microwave ovens is harmful to human health, and food cooked in microwave ovens loses its nutritional value," leading many consumers to avoid purchasing and using microwave ovens, thereby causing a decline in microwave oven sales. The industry's sales volume has dropped by about 40% compared to the same period last year.
According to "Don't Ignore the Hazards of Microwave Ovens," "Although microwave ovens are convenient, few people are aware of their dangers: prolonged exposure to microwave ovens can cause a slow heart rate; after a day's work, one may feel body aches, disrupted sleep, and memory decline. Moreover, the damage microwave ovens do to food is quite alarming. Food that has been 'cooked' or merely reheated or thawed in a microwave oven loses all active vitamins, leaving only some calories to 'fill the stomach.' Therefore, people should not use microwave ovens frequently for convenience."
As described in the "Hazards" article, the microwave oven, once hailed as one of the great inventions of the 20th century, seems to be a "terrifying killer" of human health. But what is the truth? Zhang Tieyan, Vice President of the China Household Electrical Appliances Research Institute, said: "The safety of microwave ovens is no longer an issue. There are national standards for microwave oven safety, which are mandatory and equivalent to international standards. Currently, the domestic and international standard for microwave leakage is no more than 5 milliwatts per square centimeter, with the same testing methods as internationally. Recent domestic tests show that the radiation from most domestic microwave ovens is below 1 milliwatt or even 0.5 milliwatts. Therefore, microwave ovens sold in the domestic market are safe appliances that do not pose any harm to human health, and consumers can use them with confidence."
According to Professor He Yuna, a food hygiene expert, cabbage cooked in a microwave oven has a vitamin C loss rate of 4.76%, compared to 19.04% with traditional cooking methods. Additionally, the retention rates of minerals and amino acids in food are much higher with microwave cooking. For example, cooking pork hock in a microwave oven retains 98.6% of the eight essential amino acids. Because heat is generated inside the food, it heats evenly without the need for stirring, avoiding the phenomenon of being burnt on the outside and raw on the inside.
Experts from the Chinese Preventive Medicine Association introduced that Professor Adele from the University of Wisconsin has studied the effects of microwave radiation on small animals and humans for over 25 years. She has conducted experiments with animals and humans in microwave chambers, finding that animals appeared excited in the microwave chamber, while humans felt similar to enjoying bright sunlight. She explained that although microwaves, X-rays, and gamma rays are all forms of radiation, their quantum energy differs by millions of times. She pointed out that the only way microwaves can kill cells is by causing them to "overheat," and the radiation leakage from microwave ovens cannot reach such levels.
Thus, it seems that microwave ovens do not harm human health.
Regarding whether heating milk in a microwave oven destroys its nutrients, Professor Song pointed out that the key issue is the duration of heating. Because microwave ovens heat extremely quickly, and milk should not be heated to too high a temperature. Using a stove, milk typically requires 3 minutes at 70 degrees or 6 minutes at 60 degrees. With a microwave oven, about 1 minute is sufficient.
Researcher at the Institute of Biophysics, Chinese Academy of Sciences
Radiation Biology Expert
Cao Enhua
Whether food processed by microwave ovens is harmful to human health currently lacks convincing evidence, making it difficult to make definitive conclusions.It is reasonable for the public to be cautious when using microwave ovens, but it is premature to claim that "microwave food is harmful to health" before rigorous scientific testing. Drawing a broad conclusion that "microwave ovens should not be used" would also lead to unnecessary confusion.
Zhang Tieyan, Deputy Director of the China Household Electrical Appliances Research Institute, Deputy Director of the National Household Electrical Appliances Quality Supervision and Inspection Center, and Deputy Director of the Laboratory of the National Import and Export Household Electrical Appliances Certification Center of the State Administration for Market Regulation, stated that the radiation produced by microwave ovens during operation is even less than that of an ordinary fluorescent tube. The current international standard for microwave leakage is no more than 5 milliwatts per square centimeter, which does not pose a health risk. For any household appliance, there are corresponding national regulations to ensure that products meet standards, and China's microwave oven testing indicators are even better than international standards. Therefore, based on testing results, domestic microwave ovens are completely safe, and the claim that "microwave ovens are harmful" is entirely without scientific basis.
Chen Gang, Deputy Secretary-General of the China Household Electrical Appliances Association, said that people need not worry about microwave leakage causing harm to the human body. International standards strictly stipulate that microwave leakage must not exceed 5 milliwatts per square centimeter, and some well-known domestic microwave oven manufacturers have adopted multiple anti-leakage technologies, already controlling microwave leakage to less than 1 milliwatt per square centimeter. The radiation produced by microwave ovens during operation is even less than that of an ordinary fluorescent tube and poses no health risk.
Ding Zhenhua, Member of the Electromagnetic Radiation Biology Committee of the Chinese Physical Society and Medical Doctor, commented that overall, he found the article (by Raymond Francis on the health hazards of using microwave ovens) unreliable. The article was vague and lacked any relevant pathological, toxicological, or physiological theories and experimental evidence. Such an article cannot be considered a rigorous academic paper or a convincing piece of popular science writing. While popular science articles aim to express profound scientific theories in simple terms, they must still be based on science, which Raymond's article fundamentally lacks.
Yang Yuexin, Deputy Secretary-General of the Chinese Nutrition Society, Director of the Food Nutrition Evaluation Office of the Nutrition and Food Safety Institute of the Chinese Center for Disease Control and Prevention, and Doctoral Supervisor, stated that theoretically, microwave heating cannot cause 60% to 90% nutrient loss in food. Compared to other traditional cooking methods, microwave heating typically takes a very short time. Although microwaves promote molecular movement, the decomposition within such a short period is not significant.
Source: http:/ / ks. cn. yahoo. com/ quest……search_ks_question_knowledge