What Are Microwaves?

Microwaves are part of the electromagnetic spectrum, along with radio waves and infrared radiation. They’re the principal carrier of high-speed data transmissions back and forth between ground-based stations and satellites. They can pass through glass and plastic, but are reflected by metal surfaces.

Many foods benefit from microwave cooking. They heat quickly and evenly, and save time and energy compared to conventional ovens. They’re also convenient for reheating food, and many recipes and pre-packaged meals are designed for microwave use.

Other microwave uses include defrosting, steaming vegetables and preparing some baked goods. The Keep Warm setting can help food stay hot until you’re ready to eat, and many microwaves have digital displays that show cooking times and power levels.

A number of health concerns have been raised about microwaves, including claims that they damage or destroy vitamins and minerals in food. These claims are based on the fact that microwaves heat food by agitating water molecules in the food. Microwave radiation can change the structure of some proteins, such as amylopectin.

Some research has indicated that microwave radiation may cause oxidative stress in the brain, which can lead to neuronal dysfunction and decreased learning and memory. This is the result of a imbalance between oxygen free radicals and antioxidants in the body. The oxidation of fatty acids in the brain can damage cell membranes, leading to impaired nerve function and mental disorders. In addition, microwave radiation can affect the immune system by suppressing natural killer cells.