The belief that microwave food causes cancer has been clarified.
Microwave electromagnetic waves cannot cause dangerous diseases.
Roman Kucherov, an engineer at the State University of Education’s Laboratory of Theoretical and Applied Nanotechnology, reported this in an interview with NEWS.ru.
The scientist explained that high-frequency electromagnetic waves in the microwave cause the water molecules of fats to vibrate.
During this process, energy begins to be released, which turns into heat.
Kucherov added that this is how food is heated.
With this method of heating, as the expert noted, food loses some of its nutrients. However, the same processes occur during cooking in the usual way.
According to Kucherov, claims that microwaves provoke the formation of radicals that damage cells are groundless.
The radiation in a microwave oven does not have the power to damage the structure of a cell.
