• CmdrShepard@lemmy.one
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          1 year ago

          Everything in the entire universe is made from chemicals. Turning on your kitchen faucet is “spraying chemicals into the atmosphere”

    • STUPIDVIPGUY@lemmy.world
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      1 year ago

      bro your ‘source’ has no credibility. Microwaves are only as bad as every other cooking method. Maybe different slightly, but they’re all similar. Probably true that some raw foods are healthier but the rest of what you say is fake science

      • walnutwalrus@lemmy.worldOP
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        1 year ago

        Do you have any arguments against what is being said rather than simply attack the source? What if what they are saying is correct?

        • Maple Engineer@lemmy.world
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          1 year ago

          The misinformation you are posting is unworthy of discussion. No one is in any way obligated to entertain your nonsense.

    • Cloudless ☼@feddit.uk
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      1 year ago

      Why don’t you open your mind and be skeptical with your sources?

      We simply don’t know the long-term effects of radiation, so why risk it by watching your food cook in your microwave day after day and night after night?

      Microwave radiation does not have any long-term effects on your health or food quality. Microwave ovens use non-ionizing radiation, which does not damage cells or DNA. Microwave radiation is also contained within the oven and does not leak out. Therefore, there is no risk of watching your food cook in your microwave.

      https://www.webmd.com/food-recipes/what-to-microwave-ovens-health

      Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation.

      Microwave ovens do not expose tissues to microwaves, as they are shielded and contained within the oven. Microwave ovens use non-ionizing radiation, which does not cause deformities in molecules or cells.

      https://pubmed.ncbi.nlm.nih.gov/26556835/

      Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.

      Microwaving food does not affect its nutritional value negatively, as long as it is cooked properly and with minimal water. In fact, microwaving food can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water.

      https://www.drberg.com/blog/do-microwaves-actually-lower-your-nutrients-in-food

      Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.

      This is not unique to microwaving, as any cooking method that involves heat and water can have the same effect. In fact, microwaving food can preserve more vitamin C than boiling or frying, because it uses less water and shorter cooking times.

      https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition

      Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart

      The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health.

      • walnutwalrus@lemmy.worldOP
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        1 year ago

        non-ionizing radiation, which does not damage cells or DNA

        well, that’s the point of the discussion because there is not consensus that is true:

        “When theory and observation collide: Can non-ionizing radiation cause cancer?”

        https://www.sciencedirect.com/science/article/abs/pii/S0269749116309526

        Evidence of free-radical damage has been repeatedly documented among humans, animals, plants and microorganisms for both extremely low frequency (ELF) electromagnetic fields (EMF) and for radio frequency (RF) radiation, neither of which is ionizing. While IR directly damages DNA, NIR interferes with the oxidative repair mechanisms resulting in oxidative stress, damage to cellular components including DNA, and damage to cellular processes leading to cancer. Furthermore, free-radical damage explains the increased cancer risks associated with mobile phone use, occupational exposure to NIR (ELF EMF and RFR), and residential exposure to power lines and RF transmitters including mobile phones, cell phone base stations, broadcast antennas, and radar installations.

        back to comment

        Microwave ovens do not expose tissues to microwaves

        I guess there would be concern that they could if they leaked (microwave harm reduction as a related topic)

        Microwaving food does not affect its nutritional value negatively

        I think it’s accepted that it does, along with cooking, but this was thought to be a trade off for killing possible diseases.

        can preserve some nutrients better than other cooking methods, such as boiling or frying, because it reduces the exposure to heat and water

        That would be true all else equal, but it’s argued microwaves possibly create unique damage

        This is not unique to microwaving

        Raw food advocates would argue against microwaves and other non-microwave cooking methods though

        The Swiss Federal Office of Public Health, which issued a press release in 1992 stating that Hertel’s study was not scientifically valid and that there was no evidence that microwaved food was harmful to health

        it’s possible they could be correct but also possible this is a fallacy of appealing to authority