How Does Microwaving Work?
Before we dive into the research on the possible effects and safety of microwave ovens, let’s clarify what a microwave is. A microwave is a form of non-ionizing radiation. As a matter of contrast, ionizing radiation changes the electromagnetic nature of atoms, or ionizes them. This alters the way they interact with other atoms and molecules around them. X-rays, gamma radiation, and nuclear medicine (CT scans, barium swallows, and mammograms) are types of ionizing radiation. Your food is being zapped by high-frequency waves of heat, and some people argue that this radiation can be harmful to your health.
One study by Dr. Hans Hertel explored how microwaves change the molecular structure of food and the effects of that food on the human body. In his study, he found that individuals who consumed the microwaved foods experienced a decrease in HDL cholesterol, a reduced red blood cell count, and fewer white blood cells. Unfortunately, no studies have been conducted since to replicate Dr. Hertel’s findings, so it would be reaching to conclude that microwaving does indeed deteriorate health. Still, there are other cooking options that may be far better at retaining the nutritive quality of food.