"For" And "against" Microwave Ovens
Author: Karen Lennox
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Some experts claim that this way of cooking destroys the beneficial properties of food.
A microwave oven is now used in almost every household. Along with this fashion, there was a revolution of "thawed dinners" , which can be prepared in just a few minutes and consumed just as quickly. But what is the price to be paid for this type of convenience?
The convenience of using a microwave oven cannot be denied - it saves time, quickly provides breakfast, lunch or dinner. However, the use of the alternative oven is debatable or harmful .
Data on this topic are surprisingly scarce. The technology and excitement of having such a useful appliance quickly outweighed any safety considerations of the cooking method, which became a secondary issue.
In fact, any cooking method , including baking, fire / grilling and pressure cooking, destroys some of the active nutrients in the products.
Cooking in the microwave doesn't seem to be an exception. A study examines broccoli cooked in water in such an appliance. It turns out that the longer they are cooked in a microwave, the greater the loss of nutrients, including vitamin C .
Another study showed the loss of vitamin B 12 from pork and beef cooked in the microwave.
Examination of milk and dairy products demonstrates similar damage to the properties of food, after 5 minutes of processing in a modern cooking appliance and even greater after 10 minutes.
It only takes 60 seconds in the microwave to destroy the beneficial properties of garlic , according to scientists.
In fact, not all opinions and claims about the microwave are negative. Some studies have found that microwave heating is less harmful to food.
Experts compare how much of the healthy fat content of fish (in this case herring) is preserved when cooked in a microwave oven and in a conventional oven. The study found no serious damage to the nutrients of the seafood from either of the two cooking methods.
A second study found that microwave heating did not harm the content of vitamins B 1 or E or essential fatty acids .
Another study suggests that the heat from the oven or microwave can improve the absorption of iron from cereals. However, the same study found that microwaves limit the amount of zinc that could be absorbed by the same grains.
And what do you think about the question - are you willing to use a modern kitchen appliance?