Microwave ovens do have benefits. They are certainly convenient. They are more energy-efficient than other cooking methods. But are they safe? And do they produce food that contributes to
health of our bodies? While there is not enough evidence to require warning labels on microwave ovens, or to remove them from market, there is concern both about safety of our exposure to microwaves and healthfulness of microwaved food.
THE DANGERS OF MICROWAVES
Even microwave ovens that are functioning perfectly emit microwaves. Safety standards set by US Food and Drug Administration (FDA) allow microwave emissions of up to one milliwatt per square centimeter (1mW/cm2) when oven is purchased, and up to 5mW/cm2 after oven has been in use. Studies on industrial exposure recommend that daily exposure should not exceed one milliwatt for more than one minute. Average home use of microwave ovens far exceed this.
Workers who are exposed to microwaves on job experience headaches, fatigue, irritability, sleep disturbances and other symptoms.
HOW MICROWAVES AFFECT FOOD
Advocates of microwaved food claim that it is healthier because it retains vitamins, but University of Minnesota disagrees:
"Microwaves ... are not recommended for heating a baby's bottle...Heating bottle in a microwave can cause slight changes in milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed.... Warming a bottle by holding it under tap water or by setting it in a bowl of warm water...is much safer".
If heating formula in a microwave can cause it to lose vitamins and protective properties in breast milk to be destroyed, then it can do same to foods we eat. While effects may not be immediately observable, a regular diet of microwaved food may have long-term health consequences.
