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Title: :  THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS
PaperId: :  13226
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 1 Issue 3 2015
DUI:    16.0415/IJARIIE-13226
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Dr. Punita Chordia,H.D.J. Government Girls College, Banswara

Abstract

Home Science
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The use of artificial microwave transmission in any form is definitely ill-advised. Due to the problem of random magnetic residulation and binding within the biological systems of the body, which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuro electrical integrity of the various components of the nervous system, ingestion of microwaved foods is clearly contraindicted in all respects. In most of the research analysis the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second to the point considered acceptable for normal ingestion.

Citations

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IJARIIE Dr. Punita Chordia,. "THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS" International Journal Of Advance Research And Innovative Ideas In Education Volume 1 Issue 3 2015 Page 544-545
MLA Dr. Punita Chordia,. "THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS." International Journal Of Advance Research And Innovative Ideas In Education 1.3(2015) : 544-545.
APA Dr. Punita Chordia,. (2015). THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS. International Journal Of Advance Research And Innovative Ideas In Education, 1(3), 544-545.
Chicago Dr. Punita Chordia,. "THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS." International Journal Of Advance Research And Innovative Ideas In Education 1, no. 3 (2015) : 544-545.
Oxford Dr. Punita Chordia,. 'THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 3, 2015, p. 544-545. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_MICROWAVE_COOKING_ON_HUMAN__FOODS_ijariie13226.pdf (Accessed : ).
Harvard Dr. Punita Chordia,. (2015) 'THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS', International Journal Of Advance Research And Innovative Ideas In Education, 1(3), pp. 544-545IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_MICROWAVE_COOKING_ON_HUMAN__FOODS_ijariie13226.pdf (Accessed : )
IEEE Dr. Punita Chordia,, "THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 3, pp. 544-545, Jul-Aug 2015. [Online]. Available: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_MICROWAVE_COOKING_ON_HUMAN__FOODS_ijariie13226.pdf [Accessed : ].
Turabian Dr. Punita Chordia,. "THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 1 number 3 ().
Vancouver Dr. Punita Chordia,. THE EFFECTS OF MICROWAVE COOKING ON HUMAN FOODS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2015 [Cited : ]; 1(3) : 544-545. Available from: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_MICROWAVE_COOKING_ON_HUMAN__FOODS_ijariie13226.pdf
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