About the Advantages and Disadvantages of the Indispensable Microwave Oven in the Kitchen

The beginning of the microwave is somewhere in the interwar period. During that time, two Englishmen created a tube called a magnetron. It could create the famous microwave. His first use was to find German aircrews.

Mr. Spencer realized at the beginning of the fifth decade of the last century that microwaves can melt many foods. After several tests, he announced his discovery.

Since he worked for a war equipment company, it was not very difficult to persuade him to continue his experiments. Thus, in the mid-1950s, the first microwave oven, called Radarange, was born. Because it was very expensive and weighed over 300 kilograms, its success was delayed.

At first, microwave ovens were used only in extravagant places. It was not until the late 1960s that they became more common and accessible to the general public. By then, the price had dropped to about three or four hundred dollars, compared to three thousand dollars in the 1950s. As expected, the problems were many and numerous, because the technology used, even if it was good for those times, did not correspond to the needs and necessities of the people.

A decade later, ovens began to be increasingly sought after. As in most aspects, the Asian peoples were the first to develop their manufacturing technology. For example, over 15% of homes in Japan had microwave ovens.

It took several years before the process of upgrading these appliances evolved. In the mid-1990s, Whirpool was the first to provide its products with food browning capabilities.

Currently, these devices can prepare sweets, meat-based foods, and more and more. In addition, microwave ovens have a function that instantly heats the products, using its included electromagnetic waves, which have the effect of raising the temperature in food.

However, the excessive use of microwave ovens also carries many risks. One of these is that foods that have been heated in them lose their nutritional properties and lose much of their vitamins.

Because all the liquids that are put in the microwave oven reach practically the boiling temperature, but the waves do not allow this to happen, there is a danger that users will burn when they take them out of the microwave and make any movement. sudden on the cup containing the liquids. Then the boiling process starts.

This home appliance is based on high waves, similar to those on the radio. The phenomenon that allows rapid heating can be explained briefly. Radiation affects food at the molecular level and produces heat and rising temperatures. Although bacteria and viruses are almost completely removed from the structure of food, certain toxic elements remain, which cannot be eliminated.

Researchers believe that microwave dishes have up to 80% fewer vitamins and disintegrate much faster. In addition, you may have stomach and digestive problems if you abuse food cooked in this way. If these are not enough, there is a risk of getting even cancer. It seems that the risk is three times higher for those who use food in the microwave than for other people.

In Russia, microwave ovens have not been used for some time, beginning in the mid-seventh decade of the last century. This is because the experts there have realized the innumerable dangers to which human bodies are subjected.

In the early 1990s, a Swiss doctor, Hertel, conducted a study that found that people who eat microwave-cooked products lose many of the essential cells in their bodies compared to others that never happened...

In the early 2000s, the Spaniards discovered that the fruits and vegetables prepared in this oven did not have much beneficial effect on people, they completely lost their nutritional qualities.

However, there are some positive effects of microwave ovens. We will list a few:

• the drying process becomes more efficient
• there are no pollution problems in the case of energy transfer
• food content loosens much faster, better, and safer
• molecules in food absorb energy much more selectively
• energy products are transferred quickly inside the food
• it can no longer be about excessive drying
• the maintenance of such devices is not difficult at all and does not require high costs.