>Anything that badly written can be disregarded. If it's a joke then it's a bad one. The "explanation" of microwaves was as far as I could get.
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>>Since this generated so much interest, I thought I'd give you all the link.
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http://www.healthfree.com/paa/paa0001.htmI'm always intrested when scientific arguments are used to frighten people. I made a quick search on Medline with words 'microwave oven risk' and found 16 articles, none of which were referenced in the article mentioned above. Here are two intresting results:
1.
To clarify the question as to whether microwave ovens represent a risk for the eyes, a worst-case situation was investigated in which it was assumed that a child observes the internal heating process with its eyes as close to the door of a microwave oven as it is possible to get. As expected, heating of the eyes was observed, which, however, was caused mainly by the conventional heating process rather than by microwave radiation. Significant microwave heating was observed only when increased scattered radiation was simulated by inactivating the safety contacts and opening the door of the microwave oven. When the door is opened to a clearly visible gap width (2.3 cm), the contribution of the microwave component to the overall temperature increase of 5 degrees C after one hour of continuous exposure did not exceed 16%. Even at the maximum possible door gap width which just did not cause the oven to switch off automatically (2.6 cm), 15 minutes of continuous exposure contributed only 50% to the 2 degrees C temperature increase. On the basis of these results, damage to the eye through the use of microwave ovens can be excluded.
2.
Aqueous standard-solutions of L-alanine, L-glutamic acid, and L-proline do not reveal any increase of D-enantiomers after 30 min heating--neither by the conventional method on a hotplate, nor in a standard microwave oven. A specific "microwave effect" and, hence, a special consumer risk is, in contrast to recent assumptions, not detectable. Effects on the amino acids which were observed in conventionally heated samples are explained by higher heat-exposure during the treatment of these samples.
Everybody is free to search on
http://www.ncbi.nlm.nih.gov/entrez/query.fcgiJukka Salminen
