Over time, microwave ovens have become quite ubiquitous in homes, restaurants, shops and snack bars. There is no doubt that microwave ovens are very convenient time-saving devices. But are they bad for health? We often hear warnings about food cooked in microwaves; that they cause all sorts of problems from robbing food of nutrients to cancer! Is there any veracity to these claims?
It is a common claim that microwave radiation can cause damage to human tissues and cells, cause cataracts in the eyes and that these can be particularly problematic for people with pacemakers. There are claims that microwaving food contaminates it and renders it unfit for consumption. Many people claim that microwave ovens ‘leak’ radiation, leading to all sorts of problems including but not restricted to cancer and brain related problems.
Another common claim is that the process of microwaving breaks down molecular and chemical bonds of food, deforms them and makes the food toxic and harmful to the body. Some people claim that microwaving ‘tears apart’ the molecules in food and alters them permanently. Many ‘experts’ also claim that cooking in a microwave robs food of its nutritional value, removing vitamins and minerals, thereby rendering it less beneficial to eat.
There are others claims regarding microwaved food lowering hemoglobin, increasing cholesterol, decreasing lymphocytes or white blood cells and increasing stress as well. Some online articles also speak about the hormonal changes that supposedly take place in men and women who eat microwave food regularly; ranging from mood changes to impotency to infertility to thyroid and other problems.
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