How Microwaves Affect Living Organisms

Microwaves are electromagnetic waves with a frequency higher than visible light but lower than radio and radar. They are produced by special vacuum tubes known as klystrons, magnetrons and Gunn diodes. They can be used to transmit data, heat food and beverages or conduct bizarre experiments that you can find on YouTube.

Many people love microwaves as they cook fast and don’t require constant stirring like oven-cooking or frying. They also use less energy than traditional appliances and produce no fumes.

However, it has been reported that microwaves can cause changes in living organisms at the cellular level, including DNA and proteins. These changes can either be harmful or beneficial depending on the wavelength and peak power of the microwave radiation.

Microwaves can alter the structure of some proteins by affecting their disulfide bonds and rearranging their hydrophobic and hydrogen bonding forces. This can make them less stable and more easily oxidized. They can also reduce the enzymatic activity of certain proteins. This explains why some foods cooked in a microwave have a different texture or taste than those prepared by other methods.

Another important advantage of microwaves is that they don’t create hot and cold spots in the food. This allows the nutrients in the food to remain intact and makes it more flavorful and nutritious. It also helps to preserve the small molecular nutrients in foods that are lost in other cooking methods, such as frying and steaming.