there is no scientific evidence or well-established phenomenon known as "negative microwave radiation." Microwave radiation itself is a form of electromagnetic radiation that falls within the microwave frequency range. It is a non-ionizing radiation, meaning it does not have enough energy to break chemical bonds or cause ionization in biological tissues, unlike ionizing radiation (e.g., X-rays and gamma rays).
Microwave radiation can have biological effects, primarily in the form of heating. This is the basis for its use in microwave ovens to cook food. When exposed to microwave radiation, water molecules in the food vibrate, generating heat, and cooking the food. However, the levels of microwave radiation used in microwave ovens and other communication devices are regulated and deemed safe for human use.
The safety standards and exposure limits for microwave radiation are established by international organizations such as the International Commission on Non-Ionizing Radiation Protection (ICNIRP) and the Institute of Electrical and Electronics Engineers (IEEE). These guidelines ensure that the levels of microwave radiation emitted by devices are well below the threshold that could cause harm.
If you encounter claims about "negative microwave radiation" or harmful effects beyond thermal heating, it's crucial to critically evaluate the sources and look for scientific evidence supporting such claims. As with any radiation or energy source, responsible and safe use, as per established guidelines, is essential to minimize potential risks. If you have specific concerns about microwave radiation or any other type of radiation exposure, it's best to consult with a qualified health professional or radiation safety expert.