What are the disadvantages of common microwave ovens?

Microwave ovens are the most popular method of cooking. Home, office, and convenience stores are almost essential, convenient, fast, and clean. But from a health perspective, microwave ovens still have a lot of controversy.

In an article published by the authoritative British medical journal Lancet, microwaves affect the structure of proteins, converting L-proline in food into R-proline, while the latter It has been confirmed to be a toxin of the nervous system, liver and kidney. The report also pointed out that microwave ovens change the molecular structure of food, causing "structural, functional and immune changes" in the body after eating.

In addition, another Swedish study used a control method to heat some vegetables containing no fat and cholesterol in a microwave oven. It was found that the high-density lipoprotein (HDL, commonly known as “good cholesterol”) in the blood decreased after the tester ate. Low-density lipoprotein (LDL) and ultra-low-density lipoprotein (VLDL, commonly known as "bad cholesterol") increased, whereas foods cooked in the traditional way in the control group did not. How to explain it? Eating a food without fat or cholesterol will also produce such a reaction? The researchers' explanation is that these changes in blood lipoproteins reflect the physical immune function of the body and make subtle changes in the body's blood.

Microwave oven manufacturers are of course strongly opposed to these findings. If you have a microwave oven in your home or office, you can do an experiment. Use: (1) tap water; (2) clean water cooled by microwave oven; (3) traditional method of boiling water after cooling to irrigate the plants, you will find that the water heated by the microwave oven makes the plants difficult to grow. Of course, the water is still water, still H2O, but the nature is changed by microwave heating, and the water becomes inanimate.

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