Microwave Hazards
Modified on Dec 18, 2014
Microwave cooking is often considered one of the most convenient ways to prepare or re-prepare food; however, that convenience comes at a cost. Microwaves have significant impacts on general health and may be more harm than help. The concerns regarding microwave cooking are two-fold: the food that has been microwaved as well as the emission of radiation from the microwave itself.
How Do Microwave Ovens Work?
Microwaves work in essentially the opposite direction of conventional ovens. Whereas a conventional oven cooks food from the outside in, a microwave oven emits a form of radiofrequency electromagnetic energy. This energy comes in contact with the food, is absorbed by the foods molecules, and excites the atoms in the food, causing them to move. This movement causes friction and produces the rapid increase in temperature.
This method of cooking likely changes the chemical composition in food, which also alters the way body digests the cooked food. Additionally, microwaves have the potential to emit radio waves that are potentially dangerous to the human body; however, when microwaves are properly maintained even this risk is limited.
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