There is no scientific basis for this. The principle of microwave heating is that the friction and vibration between molecules in food are caused by microwave radiation to generate heat, just like the friction between two hands to generate heat. The friction between molecules is called internal friction, which produces more than 3000 oscillations per second, and the heat of microwave oven comes from here. Therefore, microwave heating is only physical heating, which itself makes food hot from the inside out, but it will not cause chemical changes in food, so it will not produce so-called carcinogens.
However, if microwave ovens are used improperly, such as stainless steel, plastic bowls or other containers that are not suitable for microwave ovens, carcinogens may be produced due to improper materials, but it is not the problem of microwave ovens.
Radiation exists widely in nature, so there is no need to be so nervous. Shielding measures have been taken in the production of microwave ovens, and the radiation of microwave is shielded to a radiation dose that people can rest assured completely with a metal liner. As long as the microwave oven door is closed for heating, it can be used safely within a certain distance. But there is a premise, that is, use qualified microwave ovens that meet national standards.
When the temperature of food rises to a certain extent, molecules will break, so any cooking method will lead to the loss of some nutrients to a greater or lesser extent, and microwave cooking is no exception. To some extent, compared with traditional cooking methods such as frying, frying and baking, microwave heating has less loss of some nutrients because of its short time. But this cooking method also has disadvantages. Due to the characteristics of this kind of heating kitchenware, the heating temperature is not well controlled, which leads to the hot dishes in the microwave oven being easy to get hot and having a relatively poor taste. At the same time, foods with too much oil are not suitable for microwave heating. Therefore, it is suggested to use steaming and boiling, a traditional cooking method in China, to heat food, which not only makes it easier to heat food safely and conveniently, but also preserves the nutritional components of food better.
The shell of the microwave oven is made of metal materials such as stainless steel, and the metal can reflect the microwave, thus "sealing" the microwave in the oven cavity to prevent the microwave from leaking. In order to prevent the microwave from leaking from the gap between the oven door and the oven cavity after the oven door is closed, an anti-flow groove structure is installed around the oven door of the microwave oven, or a door seal made of silicone rubber can absorb a small amount of microwave that may leak. The backflow preventer is a special-shaped groove structure arranged on the door, which has the function of guiding microwave inversion. At the entrance of the surge tank, the microwave will be offset by the backward reflected wave, so that the microwave will not leak basically. Even the microwave leaked to the outside is rare. As long as it is a qualified microwave oven product, it will not leak microwaves that are harmful to human body if it is not damaged in use.
It's really dangerous to boil water in a microwave oven;
Facing the "boiling" of water in microwave oven, when water is boiled by traditional methods, it will flow and "open" when it reaches the boiling point. Microwave heating water, water does not flow, but the temperature rises, beyond the boiling point may "not open." But the water temperature is already very high. As long as there is a little trouble, it will boil violently. The cleaner the container and the cleaner the water, the greater the possibility of occurrence. Other liquids, such as milk and soup. It is not easy to overheat due to other components, but it will "boil" and rush out of the container after long-term heating.
The characteristic of microwave is that it will reflect when it meets metal, but it can penetrate water-containing food, and the energy will be absorbed by water. Microwave ovens are made by using these characteristics of microwaves. The key part of microwave oven is magnetron, which is the "heart of microwave oven". Microwave itself does not generate heat. When microwave penetrates food, it causes high-frequency oscillation of water molecules in food, and the violent movement of water molecules generates heat energy, and food is heated. This is how the microwave oven works.
Therefore, to avoid the danger of boiling water in microwave oven, it is best not to boil water in microwave oven. If the conditions are limited, you can only use the microwave oven, then after the water is boiled, let it stand in the microwave oven for a while, and then take it out after the temperature drops. Or put a non-metallic spoon or chopsticks in the container in advance as crystal nucleus to prevent the liquid from boiling and being scalded.