What are the dangers of microwaved food?

Studies have found that any kind of food, once microwaved, produces known carcinogens. Meat, milk, grains, fruits and vegetables all produce cancer-causing chemicals. In addition to this, the researchers also found that people who ate microwave food had digestive disorders, disorders of the lymphatic system, and an increase in cancer cells in the blood.

Statistics show that people who regularly eat microwave food are more likely to develop gastrointestinal cancer, and the digestive system will gradually collapse.

The study also found that the nutritional value of the foods in all experiments was reduced. The nutritional value of microwave foods has been reduced by 60 to 90 percent, including minerals and biochemical enzymes, vitamins B, C and E, as well as anti-lipobile substances, and even the nutritional content of proteins. The researchers also found hormonal abnormalities, particularly in the secretion and balance of male and female hormones.

In addition, the electrolytic properties of the cell membrane are unstable. Maintaining normal cell membrane electrolysis is essential for cell health and cell-to-cell connections. Long-term consumption of microwave foods can lead to permanent brain damage, resulting in memory loss, difficulty concentrating, mood swings, and decreased intelligence.

People who consume microwave foods are susceptible to certain cancers, including gastrointestinal cancer, and are prone to digestive disorders.

Is microwaved food harmful?

Do not put ordinary plastic containers in the microwave oven to heat: first, hot food will deform the container, and second, ordinary plastic will release toxic substances, contaminate food, and endanger human health.

Do not use metal utensils: Because the iron, aluminum, stainless steel, enamel and other metal utensils put into the furnace will produce electric sparks and reflect microwaves with the microwave oven when heated, which will not only damage the furnace body but also make uncooked food.

Do not use closed containers: Wide-mouth containers should be used when heating liquids, because the heat generated by food heating in closed containers is not easy to dissipate, so that the pressure in the container is too high, which is easy to cause explosion accidents. Even when cooking food with shells, it is necessary to puncture the shell membrane with a needle or chopsticks in advance to avoid bursting, splashing and staining the walls of the oven after heating.

Do not make the plastic wrap contact with food: when using plastic wrap, it is best not to let it directly contact the food during the heating process, you can put the food into the bottom of the large bowl, seal the bowl mouth with plastic wrap or directly cover it with glass or porcelain without plastic wrap, so that the water vapor can also be sealed, so that the heating is rapid and uniform. Before removing food, puncture the plastic wrap to prevent it from sticking to the food.

Microwave oven heating food is not too harmful to the human body. The mechanism of microwave oven heating food is to use microwaves to cause violent friction and collision of water molecules in the food, and generate a large amount of heat to heat the food, which is a kind of physical effect.

1. The principle of microwave heating is to make polar molecules (such as water and proteins) rotate rapidly through the change of the direction of the electric field, and generate heat through the friction of the movement of the molecules to heat food.

2 When it comes to microwaves, many people associate them with radiation and carcinogenicity. However, there is currently no evidence that microwave heating can produce carcinogens, or even help to avoid carcinogens if used correctly.

3 Compared to traditional cooking methods, the degree to which food is heated in the microwave oven is more controllable. For example, when frying fish and grilling meat, traditional cooking methods can easily destroy the food and burn it, resulting in carcinogens. Microwave heating, on the other hand, provides good temperature control.

4. Porridge, rice, noodles, milk, vegetables and other foods are suitable for microwave heating. In addition, the microwave oven can also cook soup, steamed egg custard, steamed fish, baked sweet potatoes, etc.

Microwave ovens do much more than just heat up objects. The molecules of food absorb large amounts of energy enough to break down the molecular structure of proteins, resulting in molecular changes that do not normally occur.

As a result, many new strange molecules appeared. Herein lies the problem. The molecular structure of the food is altered, resulting in molecules that the human body cannot recognize. These strange new molecules are unacceptable to the human filial nucleus, and some are toxic.

There is no harm in microwaving food.

Microwave-heated food is generally not harmful. The principle of microwave oven heating food is to use infrared rays to produce resonance friction with water molecules in food, so that the temperature of the moisture in the food increases, and the temperature of the food itself also increases. Microwave is a kind of heat ray, which transfers heat energy to food, which does not affect the essence of food, on the contrary, microwave oven heating food has higher thermal efficiency and less nutrient loss than other heating methods.

When using a microwave oven to heat food, it is necessary to note that metal utensils, tin foil, etc. cannot be put into the microwave oven for heating, which will affect the normal operation of the microwave oven. Disposable plastic containers should not be put in the microwave oven to starve, as they can easily melt and release toxic positive substances.

Precautions for microwave-heated food:

When heating the main food, you can spray a little water on the surface before putting it in the microwave so that the food is not dry and hard. When heating the soup, it is best not to heat it all at once, so as not to splash the soup. It is best to heat it in two parts, stirring it halfway through to heat it faster and more evenly.

When heating potatoes, sausages, and other skin-soaked spines, it is best to prick a few small holes in the surface of the food, otherwise it will burst due to pressure. If you are heating frozen food, you need to extend the heating time.

The soup is stirred in the middle of the process, and when the soup is heated, the internal temperature is often very high, and the surface is not hot enough. Therefore, it is best not to heat the soup all at once, so as not to splash the soup. Instead, it should be heated in two batches and stirred halfway to heat faster and more evenly. Note: Always be careful when taking it out.