Microwave ovens have been making life easier for millions of people around the world for many years. However, some still fear using this technology. Doctor of Medical Sciences, oncologist Snezhanna Gening explained why microwaves, contrary to popular myths, do not contribute to the development of cancer.
Snezhanna Gening is confident that the microwave oven has undergone numerous studies and tests over the years, confirming its safety when used properly. The oncologist firmly states that the microwave does not contribute to the development of cancer.
“The microwave heats food using radiation, which has raised concerns and heightened fears among people regarding its use for many years. However, the microwaves used in the oven belong to the electromagnetic spectrum, which includes radio waves, infrared radiation, mobile phone signals, Wi-Fi, television, X-rays, and even visible light. They differ only in frequency,” explains Snezhanna Gening.
She also adds that the low-frequency waves that provide heating in the microwave are incapable of altering atomic structure.
Inside the microwave oven, there is a magnetron that generates waves. The radiation is directed into the chamber, reflects off its walls, and affects the food. Under the influence of these waves, the water molecules in the products begin to move and “vibrate,” releasing heat.
“To ensure even heating of food, the oven is equipped with a rotating turntable. Nothing dangerous remains or is formed in the food from such radiation. The products remain safe and contain no traces of radiation,” asserts the oncologist.
She also reminds that using faulty microwave ovens can be dangerous and advises against reheating food in plastic containers, as plastic can release toxic substances.
