Microwave = Satan, yeah Options

[starlette]

Okay maybe not that extreme, but honestly, look at the microwave.

*Dangerous if you put your face too close
*Plastic will melt/catch on fire
*if you heat something in styrofoam like in a to-go box, the chemicals from the styrofoam can be transferred into your food!
*Foil sparks when you put it in there (try it its crazy)
*if you put in an empty chip bag, its shrinks it (try that too its fun)
*if you heat up liquid in a container like a coffee cup, it can explode in your face
*it actually changes the state of the food you are eating. read about it here
*NAZIS invented the predecessor to the microwave, somethin called a radiomissor cooking oven or something. go google it if you care haha
*they work by using radiation. What hell. Radiation.
*put a hard boiled egg in there, it explodes. WTF?!?! *thanks suddenly she*

And here is the biggest reason of all, well..why they creeped me out in the first place:

Go look at any frozen food product that can either be microwaved or baked in the oven. We'll say Hot Pockets, just because I know from perosnal experience. What kind of evil appliance can cook something in 2 minutes what an oven cooks in 30? thats just messed up. Period. Also, look at tv dinners. Chicken, potatoes and veggies. It takes at least 45 minutes to cook chicken, not including the preparation time. It takes a few minutes to cook frozen veggies on the stove, and it takes about 20 minutes to make mashed potatoes. This is to cook them, from scratch from a box whatever. But in a tv dinner, it takes 2 minutes. TWO MINUTES!!! What the hell kind of chemicals and crazy sh*t is in there that it can cook all that in 2 minute.s Even if you get food from a resturaunt and heat it up in the oven, it takes more than two minutes. Okay maybe I'm just paranoid, but I swear there is something seriously wrong with microwaves. They just arent normal. Am I crazy? I mean, I won't stop using one because its conveinient, but still, its a bit creepy. I'm such a dork. What do y'all think?

[blackbow]

wow... am i not getting this? seriously, do people really think microwaves are bad? radiation? wtf? this is one of the dumbest threads i've ever read...

first of all... a microwave gives off less radiation than visible light.
and second... microwaves works because the specific waves it emits has properties that will heat up water very quickly. people say its dangerous to be close to a microwave because humans are like 90% water.

[starlette]

wow... am i not getting this?  seriously, do people really think microwaves are bad?  radiation? wtf?  this is one of the dumbest threads i've ever read...

first of all... a microwave gives off less radiation than visible light.
and second... microwaves works because the specific waves it emits has properties that will heat up water very quickly.  people say its dangerous to be close to a microwave because humans are like 90% water.

actually before you say I'm stupid, thats all stuff I learned about, mostly in chemistry. I don't actually think they are frakin the devil. Its sarcasm really. I just started thinking about how extreme the technology is in a microwave. The radiation in microwaves causes a chemical change in foods. Nutrients are zapped out of the foods leaving nothing but a residue. I'm not trying to tell everyone to throw away their microwaves, they are a conveinience, and I will forever use one. I used one yesterday. Its just a very sketchy piece of technology. I mean, if your microwave has any sort of leak, it can cause a severe damage to you health. It can do a lot of cell damage. When I mocrowave is closed, it emits about the amount of radiation your cell phone would, so its not deadly. But putting your face up to it isnt a smart idea. (even tho I do it sometimes lol)
Here is some stuff I found on what mircrowaves do to food.

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small, but well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

"This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."