Almost everyone loves microwaves because it is a very simple and practical cooking option. People in the USA have been using microwaves for more than 30 years. Here’s the one million question: Are microwave ovens the healthiest cooking option? And the answer is – no because there are a lot of better options available. That options will ensure that nutrients remain in food.

No matter how great culinary skills you have, you may be tempted to use a microwave oven sometimes. It’s simple, fast and saves energy. But all these benefits come with a certain health risk.

A microwave oven is a form of non-ionizing radiation. As opposed to that, ionizing radiation changes the electromagnetic nature of the atoms, or it is ionized. It changes the way they interact with other atoms and molecules around them. X-rays, gamma radiation, and nuclear medicine (CT scans, mammograms) are a type of ionizing radiation. The food is killed with the high frequency of hot flashes, but experts say that this radiation can be harmful to your health.

How the microwaves works?

Microwaves heat food by causing water molecules to vibrate 2.5 billion times per second, eventually turning to steam that heats your food. While your microwave can rapidly heat a dish, it also alters the food’s chemical structure. Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside inward.

Now, we will reveal the five most common diseases caused by the use of a microwave.


You should know that this device is very effective and causes brain damage.Because of the electromagnetic in microwaves, someone can face the risk of brain damage that resulted in insomnia and sleep disturbance.

Loss of nutrients

We all know that when using a microwave oven, it kills the taste of food. Microwave ovens reduce the nutritional value of food. Food is denatured with the process of enzymatic radiation. That means that the structure changes so we get the fraction of nutrients. The Swiss scientist Hans Hertel, was the first to study microwave dangers, specifically, how cooking degrades and depletes food of nutrients—an effect that shows up in study participants’ blood samples.


Microwaves can be the cause of fatigue and obesity. Professor Emeritus Martin Pall, Ph.D., has provided us with the mechanism of how this low level nonthermal microwave exposure causes biological harm. When your tissues are directly exposed to microwaves. Consequently, the same violent deformations occur and can cause “microwave sickness.”


Microwave overexposure accumulates in the human body and can be the cause of cancer. There are many carcinogenic substances in the dish prepared in the microwave oven. Plastic containers in which the food is prepared in the heat release the carcinogenic substance. In addition, food, intended for microwave cooking, contains chemicals that help the preparation process. These chemicals are associated with cancer.

Eliminates antioxidants

Microwave destroys antioxidant compounds in food, which usually results in an increased risk of cholesterol and heart attacks. The Swiss study showed a reduction in the number of red blood cells, an increase in leukocytes and cholesterol in people eating food prepared in microwave ovens.

This all means that you should be careful and avoid using these harmful devices. You should always opt for a much safer and better choice.