The myth about the dangers of microwaves scattered

According to American scientists by microwave ovens in the United States, the number of patients with decreased gastric cancer, because cooking does not require the addition of fat. In return, the Spanish scientists broccoli cooked in the microwave, losing up to 98% of the useful features. In 1989, Swiss biologist Hertel had cooked with Professor Bernard Blanc low-budget study on the influence of food in the microwave, on human health. Since research is not assigned the money, they will eat in a guinea pig, eat again on the stove and limited cooked in the microwave. Next, examine the patient, the researchers claimed that it increases the levels of white blood cells that can lead to cancer of the blood, if you constantly eat food cooked in a microwave. This year, finally, the World Health Organization's judgment states that the microwave radiation is used that. No harmful effects on humans or food The only problem is that pacemakers are sensitive to the intensity of the microwave current. The WHO therefore recommends that people give up with a pacemaker to the use of mobile phones and microwave ovens.