Overview
Every microwave oven contains a magnetron, a tube in which electrons
are affected by magnetic and electric fields in such a way as
to produce an electromagnetic field with a microwave-length frequency
of about 2,450 megaHertz (MHz) or 2.45 gigaHertz (GHz). This field
interacts with the water molecules in food, which:
- causes them to reverse their polarity
back and forth from north to south millions of times a second,
generating heat
- cooks the food from the centre outwards
Unfortunately, the extremely fast polarity reversal can also
cause substantial damage to the molecules, often tearing them
apart or forcefully deforming them. The scientific name for this
deformation is ‘structural isomerism’. This potential
to deform and damage the very molecules of the food means that
a more accurate name for ‘microwave ovens’ would be
‘radiation ovens’, but fewer would be sold!
Radiation
Whilst in action a microwave oven represents a radioactive hazard,
especially if its protective insulation has been damaged in some
way. As a general principle, the older the oven, the more likely
it is that its insulation was ineffective in the first place and
that it has been damaged during its life. Food cooked in a microwave
oven does not in itself present a radiation risk. The microwave
radiation ceases to exist as soon as the power to the magnetron
of a microwave oven is switched off.
Possible athermic effects
In addition to the ‘thermic effects’ described above,
there are ‘athermic effects’. These are denied by
the manufacturers and rarely discussed even in scientific circles.
These athermic effects are not presently measurable, but they
can also deform the structures of molecules. In genetic technology,
for instance, microwave radiation is used to weaken cell membranes.
The forces involved actually “break” the cells, changing
the electrical potentials between the outer and inner side of
the cell membranes, and making them easy prey for viruses, fungi
and other micro-organisms.
Radiolytic compounds
The deformation of molecules caused by ‘microwaving’
can also lead to radiolytic compounds (combinations of atoms created
by the action of radiation). Microwave oven manufacturers insist
that microwaved foods do not contain different or significantly
higher levels of radiolytic compounds than broiled, baked or other
conventionally cooked foods. The information below suggests that
that is not true, but adequate research has not been conducted
in the West and scientists working in the West are reluctant to
accept the work of scientists working in the East until they have
replicated it (especially if the findings are not to their taste
- Ed).
Nutrition
Most nutritionists agree that boiling foods can leach the water-soluble
nutrients they contain, especially vitamins C and B1 (thiamin).
It is also generally accepted that the longer food is exposed
to heat, the greater the nutrient loss. In these respects, in
many instances microwave cooking should be the preferred means
of cooking, providing the issue of radiolytic compounds can be
settled.
Food safety
Food cooked in a microwave oven does not heat uniformly, because
...
- the microwaves heat water particles far
more quickly than ice particles
- the microwaves heat substances in the
food differently, according to their water content. The higher
the water content, the quicker the heating
- the microwaves only penetrate approximately
a centimetre into the food. The innermost parts of the food
or dish are only heated indirectly by contact with this microwaved
outer layer
... raising the possibility that some areas have been insufficiently
heated to kill any unwanted micro-organisms. Manufacturers use
rotating tables and ‘stirrer fans’ and recommend standing
times to help alleviate this problem but it remains a danger (see
articles and ‘Food poisoning’ below).
Ed.- The oft-quoted ‘fact’ that microwave ovens cook
from the inside outwards is a myth. The common phenomenon of microwaved
items being hotter in the middle than on the surface is due to
lower water content closer to the surface due to evaporation.
