Microwaves are a form of electromagnetic energy, like

light waves or radio waves.

Good for transmitting information because it can

penetrate haze, light rain and snow, clouds, and

smoke.

Also used in radars and in detecting speeding cars.

Microwave has become most familiar as the energy

source for cooking food.

Nutrients are retained in the food.

Conventional methods of cooking use energy toheat oil, water or air - microwave ovens onlyheat the food, so you can save on your energybills.

Save Energy Bills

It is faster than conventional

methods of cooking

Potentially dangerous micro-organisms in food tend

to thrive in temperatures between 5°C and 60°C.

When you use a microwave oven, food can be

thawed, cooked and served quickly. So it spends

less time in the dangerous temperature zone.

Free from dangerous micro-

organisms

Protein foods don’t brown when cooked in a

microwave. This reduced oxidation means

that nutrients like vitamin A and E are less

likely to be destroyed.

No Loss of Vitamins

HARMFUL

EFFECTS CANCER CAUSING

EFFECTS

DECREASE IN NUTRITIVE

VALUES

BIOLOGICAL EFFECTS

CANCER CAUSING

EFFECTS CANCEROUS CELLS IN

BLOOD

TUMORS

CREATION OF AGENTS

ELEMENTAL FOOD

UNSAFE FOR BABY’S MILK

DECREASE IN NUTRITIVE

VALUES

DECREASE IN SOME TERMS

OF FOOD

ENERGY CONTENTS

NUCLEOPROTEINS

BIOLOGICAL EFFECTS

DEGENERATION AND CIRCUIT

BREAKDOWNS.

MICROWAVE SICKNESS.

REPRODUCTIVE SYSTEM.

HARMONES.