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Dr. Dana Ellis Hunnes, FSPH adjunct assistant professor of community health sciences, was quoted June 2 by U.S. News & World Report about misconceptions regarding the health effects of using microwaves to heat food.
Hear the word “microwave,” and you’re more likely to think of that miracle box in your kitchen than the radiation for which it’s named.
After all, microwaves heat your food through, well, microwaves. A form of electromagnetic radiation, microwaves have three characteristics that make them so darn good at zapping your leftovers, explains Dana Hunnes, adjunct assistant professor of community health sciences at the UCLA Fielding School of Public Health.