Is radiation from microwaves harmful to health? & bull; hello healthy

Microwave ovens tend to be easy and compact to heat food in a short period of time. However, there is an assumption that it is dangerous because it provides electromagnetic wave radiation to food. Is it true that radiation exposure is harmful to health?

The working mechanism of the microwave oven

Microwave ovens are electronic cooking utensils that generate small electromagnetic waves (micro) to heat food. Unlike ordinary cookware, microwave ovens do not use fire for cooking. The waves in the oven are generated by electron pipes from inside the machine, then emitted by the oven's iron interior. The radiation waves will be absorbed by the food in the form of heat, causing the particles in the food to move and produce more heat energy. However, waves from microwave ovens can only pass through media made of glass, paper, ceramic, or plastic and cannot pass through media made of iron.

Effects of using a microwave oven on food

The assumption that microwave ovens contaminate food by radioactive exposure is completely untrue, because the waves that food receives are in the form of heat energy. This causes some food items that contain a lot of water to heat up faster when cooked or heated in a microwave oven. Microwave ovens also cannot cook food from the inside out, because heat is received on the outer surface of the food, so thick or dense food takes longer to heat.

In addition, exposure to electromagnetic waves from microwave ovens does not reduce the nutritional content of food, however, overheating the oven when cooking can destroy various nutrients. This is especially common with vegetables and fruit which should only be heated for a short time. Nutritional damage can also occur when cooking with other utensils if the temperature is too hot.

So are microwave ovens really safe?

The FDA and WHO declare that microwave ovens are safe to use for cooking food as long as they comply with the rules of use. The radiation of electromagnetic waves generated by microwave ovens is characteristic non-ionizing so that it does not cause DNA changes or genetic mutations, in contrast to nuclear radiation and medical radiation which have a characteristic ionizing. In fact, some household appliances also have the same radiation properties as microwave ovens such as heaters, cell phones, computers, and TVs.

Although exposure to certain electromagnetic waves has the possibility of causing cancer, microwave oven radiation has not been shown to cause cancer. This is due to the relatively small radiation exposure and short use. Use in accordance with the rules will not cause enough radiation exposure to cause cancer.

Excessive radiation exposure can still occur if the oven is not closed properly during operation, either due to negligence or damage. The impact of prolonged or high intensity exposure to microwave oven radiation can cause burns because the body absorbs heat from the oven. The radiation exposure will be more dangerous if it exposes the eyes and testes because they have tissue that is very sensitive to temperature.

Burns may also be caused when removing food from the microwave oven, especially if the food uses metal containers, as they tend to absorb heat and overheat the food. Boiling liquid food items such as eggs and water in a microwave oven can overheat and trigger eruptions, which if they come into contact with the skin can cause serious burns.

Tips for using a microwave oven safely

• Follow the microwave oven manufacturer's instructions for use for safety procedures and instructions, each make and model may differ.
• Do not use the oven if the oven door does not close tightly, is bent, or is damaged.
• Do not stand facing the oven for a long time.
• Avoid using excess water when cooking in the oven.
• Use containers and covers when cooking in the oven so you don't get dirty quickly.
• Avoid using food containers that are not intended for use in a microwave oven, especially plain plastic and metal containers.
• To be safer, use glass or ceramic as a food container when microwave cooking.
• Minimize the use of water, especially when cooking vegetable-based foods in the microwave.
• Heat and check regularly until the food is boiling or steaming with an oven temperature of about 75^o
• Clean and check for damage to the oven periodically.