It is easy, requires no mixing or turning of things, and is incredibly fast.
However, many people believe that this practice have a cost.
They believe that microwaves cause harmful radiation, causing damage to healthy nutrients.
This article takes a detailed look microwave ovens, and how they affect nutrients and health effects of food.
What are microwaves, and how do they work?
Microwaves are kitchen appliances, electrical energy, such as microwaves to convert electromagnetic waves known.
These waves can promote in food molecules, so that it begins to vibrate, turn around and come together, which is converted into heat energy in conflict.
This is similar to [1] , such as hands warm when you rub them very quickly, except that it happens at the molecular level.
Microwave work mainly in water molecules, but can also heat the oil / fat and sugar, to a lesser extent than water [2] .
Since the waves during the meal, the substantially uniform heat, as compared with other cooking methods such as frying, are distributed.
Conclusion: microwave ovens convert electrical energy into electromagnetic waves. These waves stimulate food molecules, so that it is hot.
Radiation can harm you?
Microwaves generate electromagnetic radiation [3] .
You can find "radiation" this relationship by the negative connotation of the word.
However, this is not the type of radiation associated with nuclear bombs and nuclear disaster.
Microwaves generate non-ionizing radiation [4] , which is similar to radiation from your cell phone, unless it is much stronger.
Note that the light is electromagnetic radiation if not entirely clear "radiation" is bad.
Microwave ovens have metal protection (and metal window screens), the radiant furnace that should not prevent damage.
Because microwaves are relatively low radiation source told things like cell phones, so I do not think this is a good argument against their use.
Just to be on the safe side, do not press your face against the window and hold the head at least a foot (30 cm) from the oven. The radiation decreases with increasing distance.
So, make sure your microwave is in good condition. If you are old or broken air, or if the door does not close properly, you should always be a new [5] .
Conclusion: Microwaves are a form of electromagnetic radiation, similar to cell phone radiation. How stoves are designed to prevent radiation from escaping.
How to Cook Microwave affect the nutrient content of foods
Any form of cooking reduces the nutritional value.
The most important factors to these high temperatures, long cooking time and the use of water (Preparation of water-soluble nutrients from food released).
Microwave ovens are very good at all three. Therefore, you can expect Microwave retain more nutrients than methods such as frying and cooking.
There are actually a number of studies that have investigated this issue.
After two studies that did not result in the microwave for a reduced nutritional value compared to other cooking methods ( 1 , 2 ).
In one study, the effect of cooking methods of the antioxidant content of about 20 different vegetables.
(Found the microwave and cooking for improving the conservation of nutrients during cooking under pressure and boiling point of the worst case is 3 ).
However, in one study found that only a minute in the microwave destroys cancer fighting compounds in garlic [6] , whereas it took 45 minutes in a conventional oven ( 4 ).
There is also a study that shows that microwaving destroys 97% of flavonoid antioxidants [7] destroyed in cooking broccoli in only 66% ( 5 ).
This study is often used by people who are quoted against the microwave, but the truth is that it uses added water to cook the broccoli, it's a bad idea.
Although infant formula is a microwave in order, it is not recommended to heat the milk in the microwave, otherwise the repellent bacteria in the milk (damage 6 ).
Thus, it appears that the effects are dependent on the type of food and the type of nutrient.
With few exceptions, microwaves tend to do very well when it comes to obtain nutrients.
Conclusion: All cooking methods reduces the nutritional value, but the microwave is usually effective in preserving the nutritional value compared to methods such as cooking and frying.
Microwaves reduces the formation of harmful compounds
One advantage is that microwave food not as hot as it is with other cooking methods such as frying does.
Usually, the temperature is not more than 100 ° C / 212 ° F, which is the boiling point of water.
However, fatty foods like bacon can be hotter than that.
Bacon is a food that is believed to form harmful compounds when cooked. These compounds are used as Nitros [8] and are formed when nitrites [9] is too hot in the diet.
According to a study, heating Bacon [10] in the microwave causes the formation of nitrosamines least of all cooking methods tested ( 7 ).
Another study showed that chickens microwave heterocyclic amines caused much less (other harmful compound) are compared with fried eggs ( 8 ).
Conclusion: The microwave is a great way to minimize the formation of harmful compounds that can form at high heat while cooking.
Consider avoiding plastic containers
Many plastics contain endocrine disruptors [11] compounds that can cause damage.
A notable example is bisphenol-A [12] (BPA), which has been associated with diseases such as cancer, thyroid disease, and obesity, to name just a few ( 8 , 9 , 10 ).
For this reason, do not microwave food in a plastic container [13] is checked, unless "microwave".
Note that this is not unique to microwave ovens. Heat your food in a plastic container is a bad idea, regardless of the type of heating used.
Conclusion: Many plastics contain endocrine disrupting chemicals such as BPA, which may escape when heated. Heat the food never in a plastic container.
Be sure to warm your food properly to kill bacteria
A security issue with microwaves is that it be as effective as other cooking method, bacteria and other pathogens can not be removed.
Heat tends less cooking time and be shorter, and sometimes the food is heated unevenly.
The use of a microwave with a turntable can be distributed and to ensure that your food is hot enough, you can make sure you kill all harmful microorganisms heat more evenly.
It is also important to be careful when heating liquids. There are some reports of "explosion" when the cups of the boiling point is heated and then once you stir the liquid, the energy is released violently.
Message Home
At the end of the day microwaves are safe, effective and practical for cooking.
There is no evidence that they cause damage, and evidence that are best for the preservation of nutrients and prevents the formation of harmful compounds compared to other cooking methods.
I personally have a microwave in my kitchen and I a week, usually leftovers back a few times to heat.
As long as you provision and use in order so that you feared nothing to cook real food.
Credentials
- ^ similar (www.precisionnutrition.com)
- ^ water (authoritynutrition.com)
- ^ electromagnetic radiation (en.wikipedia.org)
- ^ non-ionizing radiation (en.wikipedia.org)
- ^ get a new (www.amazon.com)
- ^ garlic (authoritynutrition.com)
- ^ antioxidants (authoritynutrition.com)
- ^ nitrosamines (en.wikipedia.org)
- ^ nitrite (authoritynutrition.com)
- ^ Bacon (authoritynutrition.com)
- ^ endocrine disruptors (authoritynutrition.com)
- ^ bisphenol-A (en.wikipedia.org)
- ^ plastic container (www.health.harvard.edu)
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