Microugnen hälsoskadlig för att värma mat med! förändrar blodet efter intag!

Detta ämne hör hemma i medicin och hälsa.

Man ska aldrig mikra maten eller mjölk för det förändrar molekylerna i maten och påverkar sen blandannat blodet efter att man intagit den i kroppen.
Använd alltid vanlig ugn eller kastrull osv.

Tråkigt nog fuskar många matställen på stan och snabbmikrar maten eller en kopp the,kaffe.

Utöver detta så läcker ofta plastpartiklar in i maten.
Det är stora pengar och industri intressen som vill att folk ska fortsätta med skiten istället för att använda vanlig ugn osv så man får sälja mer medicin och cancervård osv.

https://hudoc.echr.coe.int/#{%22itemid%22:[%22001-62778%22]} (på franska använd translate)

Puzo DP. Setback for microwave pork dishes. Los Angeles Times, June 4, 1981
trikiner i griskött som ofta inte dör om grisköttet värms i micro

Lite grundinfo nedan och blandannat om vad forskarna kom fram till om mat och mjölk värmd i micron.

Debunking the Myth That Microwave Ovens Are Harmless

Defense contractor Raytheon introduced the first commercial microwave ovens just after World War II, repurposing magnetron tubes used during the war for short-range military radar

COOKING FROM WITHIN
Contrary to conventional ovens, microwave ovens heat food “from the inside and not from the outside.”9 In a uniquely violent cooking process, microwave ovens bombard food with waves that primarily zero in on a food’s water molecules, bouncing “around and through an item being cooked”10 and generating frictional heat.

those who have studied the microwave oven’s effects on food caution that the ovens not only produce heat but also “athermic” effects, “meaning interaction between microwave radiation and structures in living organisms not caused by frictional heat.”14 According to a widely disseminated article written in the mid-1990s, “There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time.”15 The result is “destruction and deformation of molecules of food

In the early 1990s, Swiss scientists Hans Hertel and Bernard Blanc wondered what happens to people who eat microwaved food. They conducted a small study—self-financed because Switzerland’s National Fund argued that “there was no need for research in this particular field of science”14—which showed that microwave-prepared foods caused immediate “abnormal changes in the blood of test-persons indicating disorder.”13 Examining a variety of indicators, the research duo found that each one “point[ed] in a direction away from robust health and toward degeneration

Swiss industry did not take kindly to the results of the study, which raised serious doubts about microwave safety. As Dr. Hertel wrote in 1999, “strong economic interests are at stake which impede the discovery of the truth.”16 So great was the immediate industry pushback that Professor Blanc quickly and publicly distanced himself from his results, while privately admitting “that he feared consequences and that the safety of his family was more important to him than anything else.






It took seven long years. Research papers that were published in 1991, have been suppressed - by law - until the 25th of August, 1998.

Swiss scientist Hans Ulrich Hertel and a Lausanne University professor published the result of their research - on microwave cooking in 1991. The conclusions of the report were clear: Microwave cooking changed nutrients so that changes took place in the participants' blood. These were not healthy changes: decrease in all haemoglobin values and cholesterol values, especially the HDL [good] and LDL ['bad' cholesterol] values and ratio. Lymphocytes [white blood cells] showed a more distinct short-term decrease. All indicators of degeneration - of health and immunity.

Further, they found a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. Hertel concluded that such technically derived energies may be passed along to man.

The report also stated that the consumption of food cooked in microwave ovens had cancer type effects on the blood.

As mentioned, this was in 1991. The Swiss Association of Manufacturers and Suppliers of Household Appliances swiftly brought action against this report, followed by the trade organisation, the Swiss Association of Dealers in Electroapparatuses - simply known as FEA. They forced the President of the Court of Seftigen, Canton Bern, to issue a 'gag order'.

Following this, in March of 1993, the court handed down this decision based upon the 'complaint' of the FEA:

"Consideration 1. Request from the plaintiff [FEA] to prohibit the defendant [Dr Hertel] from declaring that food prepared in the microwave oven shall be dangerous to health and lead to changes in the blood of consumers, giving reference to pathologic troubles as also indicative for the beginning of a cancerous process. The defendant shall be prohibited from repeating such a statement in publications and in public talks by punishment laid down in the law...."

And so it remained for over 5 years.

On the 25th of August 1998, that decision was finally reversed. In a judgement delivered at Stasbourg, by the European Court of Human Rights, in the case of Hertel v. Switzerland, the Court held that there had been a violation of Hertel's rights in the '93 decision.

The Court of Human Rights decided that the 'gag order' issued by the Swiss courts against the Bern scientist, prohibiting him from declaring that microwave ovens are dangerous to health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay compensation of F 40,000. I salute Hans Ulrich Hertel for his courage, commiserate for all he must have been through over the years and applaud his victory.

FOLLOW THE MILK
While the Swiss scientists focused on changes in the blood of humans who consumed microwaved food, other researchers, around the same time, began looking at what microwave heating does to food, and particularly to various forms of milk. This work—which highlighted the worrisome microwave-induced transformation of beneficial nutritional components into more toxic forms—provided further support for the Swiss scientists’ contention that microwaved food is a bad idea.

In the late 1980s and early 1990s, researchers showed that microwave warming of frozen human breast milk was “inappropriate” due to the technology’s effects on the content of the milk’s beneficial IgA antibodies,18 which protect breastfed babies from infection.19 A 1992 study by Stanford researchers confirmed that high-temperature microwaving of frozen breast milk not only “caused a marked decrease in activity of all the tested antiinfective factors” but also allowed undesirable E. coli bacteria to spread eighteen times faster compared to non-microwaved milk.20 Even lower-temperature microwaving accelerated E. coli growth by a factor of five. The Stanford authors concluded that their findings raised questions about microwave safety at any temperature.

In a 1989 letter to the editor of The Lancet, Austrian scientists summarized research showing that microwave treatment of milk formula produced hazardous changes in amino acids (the building blocks of proteins) that could lead to “structural, functional, and immunological changes”; they also reported the presence in microwaved milk formula of an altered form of the amino acid proline which, unlike normal proline, is toxic to the brain, liver and kidneys.21 In a press blurb that picked up on the Lancet letter, the eye-catching headline screamed, “Super-heated babies’ milk can lead to brain damage”; the article reported that “the timesaving ovens turn proteins in milk into poisons that attack vital organs. . . with possibly fatal results” [emphasis in original].


In 2005, a Jordanian-based researcher compared various types of heat treatment (microwaving, boiling and pasteurization) for two types of milk (raw cow’s milk and reconstituted powdered milk). Looking at the milk’s cholesterol contents, the researcher determined that microwave heating was “highly detrimental to quality compared to the other heating method[s] due to its unique heating mechanism.”23 Microwave heating—far more than the other methods—caused a significant increase in the level of carcinogenic cholesterol oxidation products, putting “a big question mark on the use of microwave oven in food processing and preparation.” 23 (As a secondary finding, the researcher also noted the nutritional “unsuitability” of powdered milk.)

Milk is a rich source of microRNA (abbreviated as miRNA), which plays an important role in a variety of cell functions as well as immune response. Research has shown that “the deregulation of miRNA is associated with aberrant cell functions leading to cancers and other diseases.”24 Although miRNA in milk is generally stable, a 2018 study by Chinese investigators—using electron microscopy and other sophisticated laboratory methods—found that the “miRNA expression and total RNA content of the microwaved [cow’s] milk samples were lower when compared with untreated [cow’s] milk.”24 Noting other researchers’ belief that “microwaving not only destroys nutritional components, such as whey proteins, but also results in DNA damage,” the authors stated that they “could not exclude the possibility that microwaves directly damage RNA.”24


https://pubmed.ncbi.nlm.nih.gov/1557249/
https://www.sciencedirect.com/science/article/pii/S0022030218300602

Intressant läsning. Har alltid känt på mig att det är osunt att mikra mat.

Har folk fortfarande mikrovågsugnar? Känns väldigt 90-tal. Jag har inte ägt en sedan dess.

Den enda gången jag ibland saknar en mikro är om man snabbt ska tina något. Men den är ju urusel på att tina ändå. Blir bättre om man lägger det som ska tinas i ljummet vatten.

Plastpartiklar?

Det har väl funnits mikro sedan 80 talet och nu finns den i varje kök om det nu hade varit så farligt hade det varit förbjudet att sälja dom med tanke på att Sverige är ett förbjuds land, är det inte förbjudet så ska det förbjudas omedelbart allt som är bra får man inte ha och man vill inte värma mat på spisen när elpriserna är ocker och tar onödig tid 🤷

Det är nog inte så farligt att värma mat med radiovågor om man väljer tråget man värmer maten i. Att micra mat i ett plastbelagt papptråg (färdigrätter) eller i en en matlåda av plast kan avsöndra en del oönskade micro/nanoplatser eller kemikalier. Jag slänger alltid upp maten på en vanlig porslinstallrik eller värmer i glastråg när jag micrar!

Vad lever du i för isolerad bubbla? Ja, folk har mikrovågsugnar hemma och arbetsplatser har mikrovågsugnar i lunchrummen.

90-tal? Den blev ganska vanlig redan i början av 80-talet!

Nej, påståendet är falskt och saknar vetenskapligt stöd.
Molekylerna: Mikrovågor värmer maten genom att få bland annat vattenmolekyler att röra sig. Uppvärmning kan förändra matens kemiska struktur, men det gäller även vanlig matlagning.
Blodet: Det finns inga tillförlitliga vetenskapliga belägg för att mikrovärmd mat eller mjölk skulle skada eller förändra blodet på det sätt som påstås.
Näringsämnen: Mikrovågsugnar kan faktiskt bevara vissa vitaminer bättre än kokning, eftersom uppvärmningen ofta är kortare.
Slutsats: Det finns ingen vetenskaplig anledning att undvika mikrovärmd mat eller mjölk på grund av påstådda skadliga molekylförändringar.

Det är väl klart att mikrovågar slår sönder komplexa molekyler. Det är knappast en nyhet för någon som kan grundläggande biokemi. Och för livsmedel som innehåller mycket komplexa molekyler, i det här fallet människomjölk, så kan det eventuellt vara ett problem.

Att mikrovågor skulle skapa gifter, till exempel genom isomerisering av prolin, är en myt och dessutom är inte ens D-prolin särskilt giftigt. Jag känner inte till några seriösa studier som hävdar att normal mikrovågsanvändning kan leda till uppkomst av giftiga molekyler. Det är liksom inte sannolikt. Mikrovågor kan bryta ned molekyler i mat, definitivt, men det är det människans mag-tarm-system gör också, bryter ned molekyler i mat. Att det ena skulle vara farligt och det andra ofarligt är inte troligt.

Alltså... Är du medveten om hur en ugn eller spisplatta fungerar? De skapar värme genom att elektricitet leds genom olika konstgjorda metalliska material. Ofta legeringar som inte finns i naturen utan ursprungligen har skapats i labb. Sedan sänder de ut strålning med mycket högre frekvens än mikrovågor. Strålning som är extremt svår att avskärma och som sprids i hela köket. Kommer du tillräckligt nära en ugn eller spisplatta kommer du till och med att känna värmestrålningen i huden. Så stark är den!

Värt att notera när det gäller spisar och ugnar är också att de kan ge upphov till relativt kraftiga konvektionseffekter som påverkar såväl kväve (ca 80%) som andra gaser i närheten av spis och eller ugn. Det är en biverkning av läckande värmeenergi som tyvärr är svår att göra någonting åt. Dessa effekter är betydligt mindre i en mikrovågsugn.

Hehe, kom du på det nu?? Grattis!

Men det har ju folk pratat om sedan den kom ut...

Använder själv inte sån skit, men känner inte nån som direkt dött av den heller. Eller indirekt. Mme häri ligger ju problemet - hur visar man det? Ja, han fick rövcancer. Kanske för att han körde upp en plastfolierulle i pruttskruven var femte minut, eller för att han värmde Dafgårds till lunch varje dag? Svårt att säga.