Even more fact checking to debunk the pseudo-science:
We simply don’t know the long-term effects of radiation, so why risk it by watching your food cook in your microwave day after day and night after night?
Microwave radiation does not have any long-term effects on your health or food quality. Microwave ovens use non-ionizing radiation, which does not damage cells or DNA. Microwave radiation is also contained within the oven and does not leak out. Therefore, there is no risk of watching your food cook in your microwave.
Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation.
Microwave ovens do not expose tissues to microwaves, as they are shielded and contained within the oven. Microwave ovens use non-ionizing radiation, which does not cause deformities in molecules or cells.
Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.
Microwaving food does not affect its nutritional value negatively, as long as it is cooked properly and with minimal water. In fact, microwaving food can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
This is not unique to microwaving, as any cooking method that involves heat and water can have the same effect. In fact, microwaving food can preserve more vitamin C than boiling or frying, because it uses less water and shorter cooking times.
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart
The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health.
Even more fact checking to debunk the pseudo-science:
Microwave radiation does not have any long-term effects on your health or food quality. Microwave ovens use non-ionizing radiation, which does not damage cells or DNA. Microwave radiation is also contained within the oven and does not leak out. Therefore, there is no risk of watching your food cook in your microwave.
https://www.webmd.com/food-recipes/what-to-microwave-ovens-health
Microwave ovens do not expose tissues to microwaves, as they are shielded and contained within the oven. Microwave ovens use non-ionizing radiation, which does not cause deformities in molecules or cells.
https://pubmed.ncbi.nlm.nih.gov/26556835/
Microwaving food does not affect its nutritional value negatively, as long as it is cooked properly and with minimal water. In fact, microwaving food can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water.
https://www.drberg.com/blog/do-microwaves-actually-lower-your-nutrients-in-food
This is not unique to microwaving, as any cooking method that involves heat and water can have the same effect. In fact, microwaving food can preserve more vitamin C than boiling or frying, because it uses less water and shorter cooking times.
https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health.
Very nice 👍