Growing Research Points to Health Risks of Microwave Ovens

by Project Censored
Published: Last Updated on

The Microwave oven has been a common household item for more then 40 years now. Yet while microwaves reheat food, they also generate a host of known carcinogens. The ovens produce micro wavelength radiation at a rate of up to 2.45 GHz. This microwave radiation interacts with the molecules in food. The waves agitate the molecules to produce friction, which in turn heats the food. With this friction and heat comes the production of free radicals, or cells that can grow and spread into carcinogens. Several studies found that the microwave ovens risk out weight the convenience of fast reheating. Amino acids in natural products such as milk and raw vegetables convert their amino acids and alkaloids into carcinogens when molecular friction is present. Furthermore, the study showed a short-term decrease of Lymphocytes (white blood cells) following the intake of microwaved food. The FDA has yet to recognize studies that suggest microwave ovens change the nutritional make-up of food. Instead, the agency’s criteria only consider the heat-specific effects where directly bodily exposure to microwaves may result in burns or cataracts. A Nazi invention, the microwave oven is in the majority of households in the modern world, but corporate media seldom raise the question of whether consumers need them at all. Further, evidence is mounting that this common household appliance is not as safe as the manufactures would like for the public to believe.



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Student Researcher: Todd Roller, Florida Atlantic University
Faculty Advisor: James F. Tracy, Florida Atlantic University