Microwaves health risks
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I was always under the impression that microwaves were bad for you for all kinds of reasons. That never stopped me from using them of course, but after reading this, I thought it was cool to know that I guess there are no risks. Or so they say!
What are microwaves?
Microwaves are a form of �electromagnetic� radiation. Microwaves fall into the radio frequency band of electromagnetic radiation and should not be confused with x-rays, which are far more powerful.
What are the properties of microwaves?
Microwaves have three characteristics that make them suitable for cooking:
they are reflected by metal
they pass through glass, paper, plastic, and similar materials
they are absorbed by foods
How does a microwave oven work?
Microwaves are produced inside the oven by electron tube called magnetron. The microwaves bounce back and forth within the metal interior until they are absorbed by food. Microwaves cause the water molecules in food to vibrate, producing heat that cooks the food.
ON SAFETY
A microwave oven is actually one of the safest devices in your kitchen when used correctly, according to Louis Bloomfield, physics professor of the University of Virginia.
Myth: Radiation injuries can be incurred from microwave ovens.
Fact: According to the U.S. Food and Drug Administration (FDA), the known injuries are those that could have happened with any oven or cooking appliance and not radiation injuries. People might have been burned by the hot food, splattering grease, or steam from food cooked in a microwave oven.
Myth: Radiation from microwave ovens can harm people.
Fact: The safety standard enforced by the U.S. FDA for microwave ovens is set at 5 milliwatts of microwave radiation per square centimeter or 2 inches from the oven surface. This is far below the level known to harm people.
Myth: Microwave ovens are not safe to use since radiation may leak from them.
Fact: The U.S. FDA�s standard also ensures that microwave ovens meet the radiation safety standard. This require"
I was always under the impression that microwaves were bad for you for all kinds of reasons. That never stopped me from using them of course, but after reading this, I thought it was cool to know that I guess there are no risks. Or so they say!
What are microwaves?
Microwaves are a form of �electromagnetic� radiation. Microwaves fall into the radio frequency band of electromagnetic radiation and should not be confused with x-rays, which are far more powerful.
What are the properties of microwaves?
Microwaves have three characteristics that make them suitable for cooking:
they are reflected by metal
they pass through glass, paper, plastic, and similar materials
they are absorbed by foods
How does a microwave oven work?
Microwaves are produced inside the oven by electron tube called magnetron. The microwaves bounce back and forth within the metal interior until they are absorbed by food. Microwaves cause the water molecules in food to vibrate, producing heat that cooks the food.
ON SAFETY
A microwave oven is actually one of the safest devices in your kitchen when used correctly, according to Louis Bloomfield, physics professor of the University of Virginia.
Myth: Radiation injuries can be incurred from microwave ovens.
Fact: According to the U.S. Food and Drug Administration (FDA), the known injuries are those that could have happened with any oven or cooking appliance and not radiation injuries. People might have been burned by the hot food, splattering grease, or steam from food cooked in a microwave oven.
Myth: Radiation from microwave ovens can harm people.
Fact: The safety standard enforced by the U.S. FDA for microwave ovens is set at 5 milliwatts of microwave radiation per square centimeter or 2 inches from the oven surface. This is far below the level known to harm people.
Myth: Microwave ovens are not safe to use since radiation may leak from them.
Fact: The U.S. FDA�s standard also ensures that microwave ovens meet the radiation safety standard. This require"
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Larry brough another interesting article about microwaves, right from the FDA.
U.S. Food and Drug Administration
FDA Consumer magazine
November-December 2002
Table of Contents
Plastics and the Microwave
By Michelle Meadows
Stories about the dangers of chemicals leaching from plastic into microwaved food have circulated on the Internet for years. As a result, the Food and Drug Administration continues to receive inquiries from concerned consumers.
Consumers can be confident as they heat holiday meals or leftovers in the microwave that the FDA carefully reviews the substances used to make plastics designed for food use. These include microwave-safe plastic coverings that keep food from splattering and microwave-safe containers that hold frozen dinners. Even microwavable popcorn bags, which look like paper, actually contain a metalized plastic film that allows them to reach high temperatures so the corn can fully pop.
Under the food additive provisions of the Federal Food, Drug, and Cosmetic Act, new substances used to make plastics for food use are classified as "food contact substances." They must be found safe for their intended use before they can be marketed.
"It's true that substances used to make plastics can leach into food," says Edward Machuga, Ph.D., a consumer safety officer in the FDA's Center for Food Safety and Applied Nutrition. "But as part of the approval process, the FDA considers the amount of a substance expected to migrate into food and the toxicological concerns about the particular chemical." The agency has assessed migration levels of substances added to regulated plastics and has found the levels to be well within the margin of safety based on information available to the agency. The FDA will revisit its safety evaluation if new scientific information raises concerns.
One chemical called diethylhexyl adipate (DEHA) has received a lot of media attention. DEHA is a plasticizer, a substance added to some plastics to make them flexible. DEHA exposure may occur when eating certain foods wrapped in plastics, especially fatty foods such as meat and cheese. But the levels are very low. The levels of the plasticizer that might be consumed as a result of plastic film use are well below the levels showing no toxic effect in animal studies.
Other claims have asserted that plastics contain dioxins, a group of contaminants labeled as a "likely human carcinogen" by the Environmental Protection Agency. "The FDA has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would," Machuga says.
Machuga says that consumers should be sure to use any plastics for their intended purpose and in accordance with directions. If you don't find instructions for microwave use, you should use a different plate or container that you know is microwave-safe. Such containers are made to withstand high temperatures.
For example, carryout containers from restaurants and margarine tubs should not be used in the microwave, according to the American Plastics Council. Inappropriate containers may melt or warp, which can increase the likelihood of spills and burns. Also, discard containers that hold prepared microwavable meals after you use them because they are meant for one-time use.
Microwave-safe plastic wrap should be placed loosely over food so that steam can escape, and should not directly touch your food. "Some plastic wraps have labels indicating that there should be a one-inch or greater space between the plastic and the food during microwave heating," Machuga says.
Always read directions, but generally, microwave-safe plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels are safe to use. Covering food helps protect against contamination, keeps moisture in, and allows food to cook evenly. Never use plastic storage bags, grocery bags, newspapers, or aluminum foil in the microwave.
And just when you thought it was safe to poke your head up and cheer for the microwave....this comes out. This is the other side of the microwave story.
Johns Hopkins has recently sent this out in their newsletters.
This information is being circulated at Walter Reed Army Medical
Center.
Dioxin Carcinogens cause cancer. Especially breast cancer. Don'tfreeze plastic water bottles with water in them as this also releases dioxin from the plastic. Dr. Edward Fujimoto fromCastle hospital was on a TV program explaining this health hazard. (Heis the manager of the Wellness Program at the hospital.) He was talking
about dioxins and how bad they are for us.
He said we should not heat our food in the microwave using plastic containers. This applies particularly to foods that contain fat.
He said that the combination of fat, high heat and plastics releases dioxin into the food and ultimately into the cells of the body.
Dioxin are carcinogens and highly toxic to the cells of our bodies.
Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results ...without the dioxin.
So such things as TV dinners, instant ramen and soups, etc.,should be removed from the container and heated in something else.
Paper isn't bad but you don't know what is in the paper. Just safer to use tempered glass, Corning Ware, etc.
Remember when some of the fast food restaurants moved away from the foam containers to paper? The dioxin problem is one of the reasons.
To add to this: Saran wrap placed over foods as they are nuked,with the high heat, actually drips poisonous toxins into the food, use paper towels instead.
Please pass this on to your family & friends, & those who are important in your life.
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