Is It Harmful To Use A Microwave?

The microwave oven was invented in the 50s of the last century in order to heat food and defrost products - conveniently, simply and, most importantly, quickly. Since then, a century has passed, millions of microwaves have been sold in the world , and many still doubt the safety of this device. And suddenly radiation harms health and deprives food of nutrients? Let's find out how electromagnetic waves affect the quality of food and what rules should be followed when using a microwave .

How a microwave oven works

A microwave oven is a kitchen appliance that converts electrical energy into high-frequency radiation. UHF radiation, which is generated by a special device called a magnetron, stimulates the molecules of the food placed in the microwave , causing them to move and collide with each other, due to which their temperature rises and, of course, the food is heated. Microwaves primarily affect water molecules, but also successfully cope with heating particles of proteins, fats and carbohydrates.

The word radiation doesn't sound very pleasant, so arguments about the appropriateness of a microwave in the kitchen have been going on since the day the device was invented . However, this is not the type of radiation associated with atomic bombs and nuclear disasters. Microwaves are electromagnetic or light waves with a non-ionized frequency, in other words, they do not cause chemical transformations. Cell phones and electric lights also produce electromagnetic radiation, albeit of low intensity. And since there is no escape from radiation today, it makes sense to periodically rest from it and always follow safety rules.

The microwave oven has a protective screen (so-called mica inside and a film on the door) that prevents radiation from leaving the device , and the radiation will not harm you, unless you are in the habit of watching the rotation of the plate from a distance of 30 cm or leaning your nose against the door while reheat food Also, make sure your microwave is in good working order. If the device is old, broken or the door does not close properly - it's time to save money for a new one.

How microwaves affect foods

Speaking about the effect of microwaves on food, it should be remembered that any form of cooking reduces the nutritional value. The main killers of vitamins and nutrients are temperature, time and cooking method.

Because things happen faster and with less heat in a microwave oven , you can expect foods to retain more nutrients than frying or cooking on a regular stove. Usually the temperature in the microwave does not exceed 100 degrees - the boiling point of water. What is not the least important for those who are losing weight - you can cook without oil and fat.

Experiments on 20 different vegetables showed that cooking in a microwave oven and baking in a conventional oven allow you to preserve the maximum amount of antioxidants, while boiling or cooking them with a lid has the worst effect. After all, the scientists also found that defrosting in the microwave destroys 97% of the flavonoid antioxidants in broccoli, while cooking destroys only 66%. This research is often cited as proof that microwaves destroy food, when in fact it only says that the water in frozen foods accelerates the destruction of nutrients because the water molecules are heated more by microwave radiation.

In addition,  microwave processing can reduce the formation of harmful compounds in some foods. According to one study, microwaving bacon produces minimal nitrosamine formation (a compound that is formed when nitrites in fatty foods are heated) compared to other cooking methods. The same is the case with chicken - in a microwave oven , carcinogens are formed much less than when fried.