2. 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.
6. Save Energy Bills
Conventional methods of cooking use energy to
heat oil, water or air - microwave ovens only
heat the food, so you can save on your energy
bills.
7. It is faster than conventional
methods of cooking
8. Free from dangerous micro-organisms
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.
9. No Loss of Vitamins
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.
10. HARMFUL
EFFECTS
CANCER CAUSING
EFFECTS
DECREASE IN NUTRITIVE
VALUES
BIOLOGICAL EFFECTS
11. CANCER CAUSING
EFFECTS
CANCEROUS CELLS IN
BLOOD
TUMORS
CREATION OF AGENTS
ELEMENTAL FOOD
UNSAFE FOR BABY’S MILK
12. DECREASE IN NUTRITIVE
VALUES
DECREASE IN SOME TERMS
OF FOOD
ENERGY CONTENTS
NUCLEOPROTEINS
