Are microwaves dangerous?
Safety is essential when we use a microwave oven, but there are many urban legends which are nothing more than urban legends.
A Web search of urban-legend purveyors reveals a treasure trove of rumours and myths related to microwave ovens. Have you heard the one about the elderly woman nuking her wet pet in order to dry it quickly? There are other stories that go beyond the bizarre and probably have you questioning how healthy it is to cook with one of these omnipresent appliances. One oft-told tale, for instance, details the perils of microwaving food in plastic containers. Given the likelihood that you have a microwave in your home and with the freak-out potential of all this Internet innuendo, it’s understandable that you might have questions about the alleged impact that microwaves have on your health. We’ve cut through the clutter for you below.
False. A popular Web rumor wrongly contends that plastics contain dioxins, which are a likely carcinogen. Some plastic wraps may, however, contain chemical plasticizers that add flexibility, and those can migrate into food when heated. The risks associated with consuming trace amounts of plasticizers are small. But more research is needed, so leave space between plastic wrap and food, or use a paper towel to cover your food instead. (Note that plastic containers not approved for microwave use could warp and leak hot food.)
True, though it’s unlikely. The FDA in USA does allow for some leakage (at levels far below any known to cause harm). All the reputed manufactures adhere to this when the door is closed. The design also makes it a requirement that microwaves stop producing radiation once the door is opened. Bottom line: Don’t operate a microwave if the door is broken.
False. Intense microwave radiation can cause burns, temporary sterility, and cataracts, since it can heat body tissue just as it heats food. But you would have to be exposed to levels that are much higher than the allowable limits for leakage on newer ovens.
Probably false. Since 1980 pacemakers have been manufactured with shielding, which should prevent electronic interference?
False. Microwave-cooked food may retain vitamins and minerals better than stove-top-cooked food because the microwave zaps food quickly and without much water. The longer you cook food in liquid, the more nutrients may seep out, which is fine for soups and stews, but it’s a problem if you discard the liquid before eating. One study found that spinach retained all of its folate when cooked in a microwave, compared with 77 percent when cooked on a stove.
True. Although burns and other injuries are rare, there have been reports of those injuries after plain water was super heated well past the boiling point and erupted out of its cup. When making hot drinks in a microwave, add sugar, tea, or coffee to the water before heating it and wait a minute before you remove the cup from the oven.
Source : Consumer Reports on Health , USA
