Nowadays, mobile phones have created a stir in the field of information communication. What city, what town, what village… All over – what rich, what poor… Whoever you see roams around with a mobile phone in his pocket and whenever he wants, he becomes reassured after knowing the well-being of his loved ones in the country and anywhere else. What a huge facility and revolution this mobile has brought in the field of information communication! On the other hand, the trend of microwave oven for quick cooking or heating without any smoke is gradually increasing in a developing country like India. It probably has a unique place among the invented revolutionary household consumer appliances of the twentieth century.
In fact, mobile phones are a kind of sophisticated form of transmitters already in use. The difference is that on the transmitter, one can talk from one side at a time, while on the mobile, one can talk and listen at the same time. Also, due to cell technology, its information transmission and reception capacity has increased manifold. Microwaves in mobile phones are both transmitted and stored. This equipment works at very low VATAGE and low-frequency rates.
Whereas microwave oven produces high-frequency rate microwaves (usually 2500 MHz or 25 GHz) (in microwave oven microwaves are usually produced in special types of electron tubes. Like normal triode electrode tubes, cathode, anode and a grid are arranged inside the evacuated tube to produce microwaves, but their outline is slightly different. Because, these have to produce high-frequency rate microwaves. The time taken to travel the distance from one electrode to another in the tube is directly related to the frequency of the waves. Clystron, magnetron, and traveling-wave tube – are the three main types of microwave tubes used in everything from radar to microwave oven.)
While these high-frequency rate microwaves are easily exploited by water, fats and carbohydrates, they are not exploited by paper, plastic, glass and ceramic and are reflected by most metals. They excite the atoms of the substances by which they are exploited and produce thermal energy. The thermal energy thus produced is used to heat food and cook it. Cooking with microwaves in paper, plastic, glass or ceramic utensils consumes much less energy and takes much less time than traditional electrical oven. For this reason, the use of microwaves is spent only in stimulating the molecules of the food and the food cooks from inside to outside at the same time in essence, whereas in electrical oven it goes from outside to inside by conducting heat, as a result First the air in the oven gets heated, then the utensils Then somewhere the food gets heated from outside to inside, that too slowly. That’s why it takes more time. Taking longer means consuming more energy. If food is not cooked for a reasonable time and at the right temperature, there is a possibility of it remaining raw from inside or there is a risk of the outside getting burnt.
Since ‘`microwaves’ are behind the functioning of mobile phones and microwave ovens, let us get a little more information about them. Like visible and invisible light, gamma and X-rays, radio frequencies etc., these are also a type of electromagnetic waves. Their wavelength (wavelength) generally from 1.m. From to 30.m. Or even more than 50.m. And the frequency rate (frequency) is delimited from 3 to 300 Giga Hz (1 Giga Hz equals one billion Hz).
The frequency rate of microwaves is several times higher than that of normal radio waves. The ability to transmit information is directly related to the frequency rate of waves, as a result these waves can carry many times more information than radio waves. Another feature of these microwaves is that these waves are of ‘` ionizing’ type, that is, they do not have enough energy to cause serious damage by colliding with the atoms of biological cells like ionizing rays like X-rays and separating the electrons from them.
Yes, there is definitely a problem – high-frequency rate microwaves produced by devices operating at high voltages can cause serious damage to biological cells by increasing their temperature. But mobile phones used for information communication produce very little VATAGE. The analog phones produce about 600mW and the digital phones only 125mW. Also, they use low frequency rate microwaves (about 900 or 1900 megahertz) (GSM phones work at only 1800 megahertz). The damage caused to biological cells by low-frequency motion waves produced at such low temperatures is negligible – many researchers and mobile companies believe and try to prove the same through research sponsored by them.
On the other hand, high frequency rate microwaves are definitely used in microwave oven, but in this oven, such concrete arrangements are made that these waves cannot come out of the oven. Therefore, the possibility of damage to any part of our body due to the use of microwave oven is negligible. The condition is that the microwave oven should not be defective in any way.
In the context of mobile phones, ovens or other such devices running on the basis of microwaves, due to which our body comes in direct contact with these waves or the substances which we are using after keeping them in contact with the microwaves. A group of scientists from the general public has been skeptical since the beginning. Despite millions of arguments from those advocating the use of these devices, they believe that microwaves definitely harm our body in some way or the other.
At a meeting of the European Society of Human Reproduction and Ambryology, a team of Hungarian scientists, after a small study of just 221 individuals, raised the point that constant placement of mobile phones in the pocket of pants is likely to reduce sperm count by about 30 percent. Although the Society declined to release the report due to limited study, it was widely publicized in the media and once again heated up the issue of the harmful effects of microwaves.
People often talk by placing mobile phones near the ears, that is, the tissues around the ears and the cells in this part of the brain are in constant contact with microwaves. Even though these waves are of low frequency rate and weightage, they still excite the molecules of nearby cells to some extent. People have also been skeptical about the ill effects of this type of constant agitation. An attempt has been made to link it with tumour and cancer. In 1992, a man named David Renard filed a case in a Florida court in which he alleged that the use of a mobile phone caused his wife to develop brain cancer.
Although in 1995 the Court terminated this case for lack of sufficient evidence, it still left people’s ears perceptible to the side effects of mobile phone use. Result: Large scale research work in the context of cancer and microwaves. Keep in mind that most of such research work was going on the basis of money from mobile phone manufacturing companies. In these research works, the focus was on whether these phones were actually caused by cancer or not. These long-term research either focused on animals or analyzed data on the duration of mobile phone use by people with or dead from brain cancer. He did not see any direct connection between mobile phone and cancer. But it could not be proved that there is absolutely no relation between these two. It is really difficult to prove this because cancer does not occur due to any one reason. This also happens to those who do not use mobile phones and also to those who keep using mobile phones continuously.
It is difficult to say whether mobile phones are definitely behind the decrease in sperm count. The sperm count was found to be very good among the people of Finland involved in the production of Nokia. But it is also difficult to say that mobile phones are not at all behind the decrease in sperm count. There is still a need for systematic research to be done over a long period to say anything definitively.
On the other hand, there are some question marks on the food cooked in microwave oven. At high voltages food is cooked from microwaves with a high frequency rate of 25 GHz from the magnetron tube of the microwave oven. These microwaves keep changing the polarity of food (especially the water present in it) molecules millions of times per second. As a result of this excitement, food gets heated and cooked through the friction energy generated. The possibility of permanent-temporary structural and chemical deformations in other nearby molecules and atoms present in the molecular food stirred at this very high frequency cannot be ruled out. The extent to which these distorted food items can have adverse effects on our body is a matter of serious research.
Like mobile phones, there was a case in the court of Okalhama in 1991 related to the death of a female patient named Norma Levitt as a result of being given blood by heating her in the microwave during waist surgery. It was claimed that due to heating by microwaves, some changes took place in the blood which resulted in the death of the woman. Although it is not possible to say anything at all, the possibility cannot be ruled out that the microwaves may have caused some change in the blood given which caused the death of the woman.
In this context, in 1989, Dr Hanns Ulrich Hertel, Swedish food scientist, and Prof. affiliated with the Swedish Federal Institute of Technology. Bernard Blonk’s research work is noteworthy. Milk and vegetables were given to the volunteer team members in raw form and in a controlled manner by cooking them in various ways, including microwave oven. The blood samples of these volunteers were continuously tested before and after giving such food. Volunteers who consumed milk and cooked vegetables heated in a microwave oven had low blood levels of haemoglobin and good cholesterol, and also saw a temporary reduction in the number of lymphocyte-type white blood cells. As soon as he started publishing the results of his research, the Swish Association of Dealers for Electro-Apparatus for Household Industries immediately came into action and the Swedish Court banned the publication of the results of his research work in 1993. The European Court of Human Rights ended the moratorium in 1998 after a long battle.
There is no dearth of research work done and being done on what impact microwaves have on our health. Scientists from Russia and Germany have been leading in this. Scientists from America and other countries have also done a lot of research on this subject. The results of the research by Russian scientists were certainly so serious that in 1975-76 the then Russian Government prohibited the use by the laity of all types of equipment operating on the basis of microwaves.
In this article, it is not possible to discuss all the research work going on for almost half a century in the context of microwaves, yet a summary of their results is presented:
People who consume food cooked regularly in the microwave oven are more likely to develop stomach and intestinal cancer. Also, there is a risk of gradual decline in the functioning of the digestive and excretory systems. There is a significant reduction in the amount of various nutrients found in food, especially vitamins B12, C, E, essential foods and leapotropic chemicals that stop the process of fat accumulation. B 12 has seen a reduction of almost five times. Even when cooking food in a traditional manner, the amount of various nutrients decreases but not so much. Microwaves can also partially convert various types of nutrients found in plants like alkaloids, glucosides, galactosides etc. into carcinogenic chemicals.
The effects of microwaves can cause changes in the structure of some natural amino acids. Such altered amino acids and other chemicals can act as toxic substances in our body, due to which the lymphatic system can be affected. Result: Decreased resistance and risk of cancer. Microwaves can turn some minerals from vegetables into cancer-causing free radicals. They can also convert some nutrients into carcinogenic substances like D-nitro sodiathanolamine in meat. Some amino acids of milk and grains can also be converted into carcinogenic chemicals.
The primary consequence of regular and prolonged direct exposure to microwaves is reflected in low blood pressure and slow pulse rate, which later results in symptoms of high blood pressure and stress. Along with these, various types of symptoms like headache, dizziness, eye pain, insomnia, irritability etc. can also be reflected. Some even believe that the mentality of people can be affected to some extent by the controlled and regular use of microwaves.
Such studies are presenting a very horrifying picture. An intelligent person should stay away from microwaves and their operated equipment and if he is using such equipment, he should immediately throw it in the garbage. But no, the above negativity result is not able to completely prove that all these losses are due to microwaves. People who reject them give their own arguments and this debate cannot end.
Both sides keep collecting evidence to prove their arguments correct. Whenever any new evidence comes against those advocating the use of microwaves, these people start opposing it very strongly. The reason is probably the industry worth millions and millions of dollars associated with them. Also, common people are able to see their interests within the immediate time limit, hence they ignore the future. Certainly such equipment is unmatched from the point of view of convenience. As long as the mentality of immediate profit and convenience remains among the people, such equipment will continue to be used and people will continue to ignore the long-term losses. I wish! If the public had a little more understanding of the far-reaching consequences, they would have been saved from so many such losses in the future.
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