[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.ampexen.cz\/o-skodlivosti-mikrovlnne-trouby-se-muzete-docist-mnoho-mytu\/#Article","mainEntityOfPage":"https:\/\/www.ampexen.cz\/o-skodlivosti-mikrovlnne-trouby-se-muzete-docist-mnoho-mytu\/","headline":"O \u0161kodlivosti mikrovlnn\u00e9 trouby se m\u016f\u017eete do\u010d\u00edst mnoho m\u00fdt\u016f","name":"O \u0161kodlivosti mikrovlnn\u00e9 trouby se m\u016f\u017eete do\u010d\u00edst mnoho m\u00fdt\u016f","description":"Mikrovlnn\u00e1 trouba pracuje na principu vyza\u0159ov\u00e1n\u00ed elektromagnetick\u00e9ho z\u00e1\u0159en\u00ed r\u00e1diov\u00fdch vln v p\u00e1smu zhruba 2,5 GHz. Vlnov\u00e1 d\u00e9lka je n\u011bco kolem 13 cm, podobn\u00e9 frekven\u010dn\u00ed p\u00e1smo a d\u00e9lku vlny je mo\u017eno zaznamenat i u bezdr\u00e1tov\u00fdch s\u00edt\u00ed Wi-Fi. Rozd\u00edl mezi mikrovlnkou a nap\u0159. Wi-Fi routerem je p\u0159edev\u0161\u00edm ve v\u00fdkonu \u2013 trouby jsou pochopiteln\u011b v\u00fdkonn\u011bj\u0161\u00edm zdrojem. Podstatn\u00e9 v\u0161ak […]","datePublished":"2018-06-27","dateModified":"2018-06-27","author":{"@type":"Person","@id":"https:\/\/www.ampexen.cz\/author\/#Person","name":"","url":"https:\/\/www.ampexen.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/664d9cd24f58d4d0b526991e1fec4656a216f6db124bbd66c69ade0e846d4f16?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/664d9cd24f58d4d0b526991e1fec4656a216f6db124bbd66c69ade0e846d4f16?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"ampexen.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.ampexen.cz\/wp-content\/uploads\/img_a319881_w1931_t1531035345.png","url":"https:\/\/www.ampexen.cz\/wp-content\/uploads\/img_a319881_w1931_t1531035345.png","height":0,"width":0},"url":"https:\/\/www.ampexen.cz\/o-skodlivosti-mikrovlnne-trouby-se-muzete-docist-mnoho-mytu\/","wordCount":419,"articleBody":" Mikrovlnn\u00e1 trouba pracuje na principu vyza\u0159ov\u00e1n\u00ed elektromagnetick\u00e9ho z\u00e1\u0159en\u00ed r\u00e1diov\u00fdch vln v p\u00e1smu zhruba 2,5 GHz. Vlnov\u00e1 d\u00e9lka je n\u011bco kolem 13 cm, podobn\u00e9 frekven\u010dn\u00ed p\u00e1smo a d\u00e9lku vlny je mo\u017eno zaznamenat i u bezdr\u00e1tov\u00fdch s\u00edt\u00ed Wi-Fi. Rozd\u00edl mezi mikrovlnkou a nap\u0159. Wi-Fi routerem je p\u0159edev\u0161\u00edm ve v\u00fdkonu \u2013 trouby jsou pochopiteln\u011b v\u00fdkonn\u011bj\u0161\u00edm zdrojem. Podstatn\u00e9 v\u0161ak je, \u017ee se nejedn\u00e1 o ionizuj\u00edc\u00ed z\u00e1\u0159en\u00ed, kter\u00e9 m\u011bn\u00ed DNA bun\u011bk. Tento typ elektromagnetick\u00fdch vln je tud\u00ed\u017e naprosto bezpe\u010dn\u00fd, zjednodu\u0161en\u011b si lze p\u0159edstavit situaci, \u017ee oh\u0159ev potravin zaji\u0161\u0165uj\u00ed vlny, kter\u00fdmi se \u0161\u00ed\u0159\u00ed prostorem ji\u017e des\u00edtky let sign\u00e1l rozhlasov\u00fdch stanic. Neionizuj\u00edc\u00ed z\u00e1\u0159en\u00ed bez biodegradace potravin Z pohledu fyzik\u00e1ln\u00edho jde tedy o jak\u00fdsi v\u00fdkonn\u00fd r\u00e1diov\u00fd vys\u00edla\u010d , v jeho\u017e bl\u00edzkosti je um\u00edst\u011bna potravina. Ta obsahuje vodu a jej\u00ed molekuly jsou tu rozkmit\u00e1ny velmi vysokou rychlost\u00ed, t\u0159ou se vz\u00e1jemn\u011b o sebe a t\u0159en\u00edm, jak zn\u00e1mo, vznik\u00e1 teplo. Voda se odpa\u0159uje a na principu vodn\u00ed p\u00e1ry doch\u00e1z\u00ed k samotn\u00e9mu oh\u0159evu. V podstat\u011b se tento oh\u0159ev shoduje s oh\u0159evem v p\u00e1\u0159e, pouze ji nedod\u00e1v\u00e1te zven\u010d\u00ed, ale ta se tvo\u0159\u00ed teplem od rozkmitan\u00fdch molekul. Co je v\u0161ak z\u00e1sadn\u00ed? Mikrovlnn\u00fd oh\u0159ev nedok\u00e1\u017ee rozb\u00edt chemickou vazbu molekul ani atom\u016f, jde tud\u00ed\u017e pouze jen o jejich t\u0159en\u00ed a zah\u0159\u00edv\u00e1n\u00ed, \u010d\u00edm\u017e se nem\u011bn\u00ed biologick\u00e9 slo\u017een\u00ed potraviny. Nedoch\u00e1z\u00ed k jejich degradaci a kvalita potravin je skute\u010dn\u011b srovnateln\u00e1, co se t\u00fd\u010de chemick\u00e9ho slo\u017een\u00ed a energetick\u00e9 kvality, s parn\u00edm oh\u0159evem. Oh\u0159\u00edv\u00e1n\u00ed v p\u00e1\u0159e Dal\u0161\u00edm zaj\u00edmav\u00fdm faktorem je teplotn\u00ed omezen\u00ed. Zat\u00edmco v mikrovlnce je oh\u0159ev omezen pouze teplotou varu vody, co\u017e je 100 stup\u0148\u016f Celsia, u j\u00eddel oh\u0159\u00edvan\u00fdch na plynov\u00e9m spor\u00e1ku je teplota plamene od 800 do 1500 stup\u0148\u016f. P\u0159i t\u011bchto teplot\u00e1ch v\u0161ak doch\u00e1z\u00ed k roz\u0161t\u011bpen\u00ed sacharid\u016f v potravin\u011b a ke vzniku rakovinotvorn\u00fdch l\u00e1tek a voln\u00fdch radik\u00e1l\u016f, p\u0159edev\u0161\u00edm na povrchu oh\u0159\u00edvan\u00e9ho j\u00eddla. Tukov\u00e9 slo\u017eky zuhelna\u0165uj\u00ed a obsahuj\u00ed slo\u017eky nap\u0159. jedovat\u00e9ho dehtu. Oh\u0159ev v p\u00e1\u0159e je tedy nejbezpe\u010dn\u011bj\u0161\u00ed a t\u00edm je i ten v mikrovlnn\u00e9 troub\u011b.                                                                                                                                                                                                                                                                                                                                                                                                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