Electromagnetic Radiation and Health

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Discussion Overview

The discussion revolves around the effects of microwaved water on plants and the broader implications of microwave radiation on health and food safety. Participants explore claims regarding the storage of microwave radiation in food, potential DNA damage, and the nutritional quality of microwaved food.

Discussion Character

  • Debate/contested
  • Conceptual clarification
  • Technical explanation

Main Points Raised

  • One participant links to a study suggesting microwaved water is harmful to plants, questioning whether radiation turns into heat and dissipates.
  • Another participant strongly refutes the claim that microwave radiation is stored in food, explaining that microwaves cause water molecules to vibrate and heat up through friction, not through radiation retention.
  • This participant also argues that the claim of microwave radiation causing significant DNA damage is unfounded, noting that such damage is associated with higher energy radiation like ultraviolet, x-rays, and gamma rays.
  • Some participants express skepticism about the claims made in the linked study, with one noting that the reduction of nutrients in microwaved food could be due to heat sensitivity rather than the cooking method itself.
  • A later post humorously questions how to ascertain whether tap water has been microwaved, suggesting a hypothetical product based on ancient ice.

Areas of Agreement / Disagreement

Participants exhibit disagreement regarding the claims about microwaved water and its effects. While some reject the idea that microwaved food retains harmful radiation, others seem to accept that there are concerns about nutrient loss. No consensus is reached on the validity of the original claims about microwaved water.

Contextual Notes

Participants do not fully explore the assumptions behind the claims made in the linked study, nor do they clarify the definitions of terms like "radiation" and "DNA damage." The discussion remains focused on the interpretations of the effects of microwave radiation without resolving these nuances.

bassplayer142
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Here is a link that shows how microwaved water is bad for a plant as compared to regular water. Wouldn't the radiation turn into heat in the water and when it cooled down leave?

http://files.meetup.com/196633/MicrowavedWater_SeeWhatItDoes2.pdf
 
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That is complete bull****. Microwave radiation is not stored anywhere in cooked food, the waves simply move the water molecules up and down as they follow the sinusoidal changing electric field so that they warm up through friction. The food cannot become a source of microwaves itself.

It is obvious that the author has no idea of what physics and chemistry are.

The "brain de-magnetisation" thing is plain ridiculous and needs no further address.

Equally preposterous is the claim that microwave radiation could cause significant DNA damage: this kind of electromagnetic radiation has a much longer wavelength and lower energy than that required to do that. That is the kind of problems associated with ultraviolet (only as far as the skin is concerned and after prolonged exposure to sunlight), x- and gamma rays, which are several orders of magnitude away. Completely out of the question.

"Minerals, vitamins, and nutrients of all microwaved food is reduced"
This is the only statement which is likely to be true in the whole text, yet it is unlikely to be in a direct relationship with microwave. Many organic molecules are heat-sensitive, and they would decay under any cooking process.
 
It didn't sound right too me either. thanks.
 
I liked the part where they say that they have long been aware that the foosd can't become a source of radiation, it's the breakdown of DNA in the fod that's dangerous. And this is proven with water.
 
So how do I know that my tap water hasn't previously been microwaved?
Should I be selling artic ice-melt, guaranteed frozen before 1950?
 

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