Microwaves have become a staple in the modern kitchen, providing a convenient and fast way to heat food. Yet, a shadow of doubt remains in the minds of many. Are microwaves bombarding our food with harmful radiations? Do they destroy all the good nutrients, leaving us with nutrition-deficient food? Are these fears justified? Do you share the same concerns? Let’s explore the science behind microwave cooking and separate truth from fiction with the help of some leading experts in the field.
Also read: 5 Foods You Should Stop Heating in a Microwave Oven Now!
Is microwave radiation harmful?
Hearing the word “radiation” often conjures up images of nuclear power plants and harmful rays. However, Krish Alok, author of ‘Masala Lab’, explains, “Microwaves are a form of electromagnetic radiation, just like radio waves and sunlight. They are low energy and are completely different from the radiation used in nuclear applications.” Our mobile phones also use microwaves to communicate!
Consultant nutritionist Rupali Dutta echoes the same sentiment. She emphasises, “The WHO (World Health Organisation) has declared food cooked in microwaves as safe to eat. The microwave energy is dissipated once the appliance is switched off. Moreover, its design prevents leakage, minimising exposure even to bystanders.”
Also read: 9 Delicious and Easy Microwave Breakfast Recipes You Must Try
Does cooking or heating food in a microwave reduce the nutritional value of food?
The effect of microwaves on nutrients is a complex issue. Dutta acknowledges that some vitamin B12 is inactivated due to the heat during microwave cooking. However, she highlights one advantage: “Cooking in the microwave is faster, potentially preserving other nutrients.”
Interestingly, leafy vegetables lose folate (a B vitamin) when boiled in water, while microwave cooking actually retains up to 77% of this important nutrient. Traditionally, in Indian kitchens, cutting vegetables before washing them can lead to folate loss, while microwave cooking retains it more effectively. Another positive aspect: microwaved meat has lower levels of nitrosamines, which are potentially harmful compounds formed at high browning temperatures.
“All cooking methods, including microwaves, destroy some nutrients. However, microwaves are more benign in terms of nutrients compared to traditional methods like frying, boiling or baking,” confirms Krish Alok.
Read this also: 10 brilliant microwave hacks that will make your life so much easier
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Microwave Safety Tips for Optimal Use
Although microwaves are generally safe, observing the following precautions will make the most of their use:
- Choose appropriate cooking utensils: Opt for glass or ceramic cookware rather than plastic, which may leach chemicals at high temperatures.
- Do not overheat: Overheating can destroy nutrients and create hot spots. Follow the recommended cooking times for even heating.
- Let it sit: After microwaving, let food sit for a few minutes to allow the heat to distribute evenly.
Microwaves are a valuable tool for any kitchen. Their convenience, speed, and ability to preserve certain nutrients make them a great choice for busy lifestyles. By understanding the science behind them and following safety guidelines, you can confidently use microwaves to prepare delicious and healthy meals. Remember, they are a safe and efficient way to heat and cook food, helping to power the modern kitchen.
