Microwave cooking has been a debatable topic for ages regarding its safety content and nutrient-retaining value. While some urge microwave cooking and reheating food in it as top-notch; others continue to abandon using it as if it will invoke some sin. Let us unveil the myths and facts when it comes to cooking, or reheating your leftovers in your microwave.
Before all else, on what principle does a microwave operate?
Microwaves are a form of electromagnetic radiation generated through the power or electricity supply into the microwave. They cause the food molecules or particles to stimulate that in turn generates heat and you find your food warm enough. These electromagnetic waves target water or liquid molecules in the food to create collision and thus, heat.
Well, the catch is; electromagnetic radiation that sounds concerning to many as ‘radiation’ sounds like a negative or toxic word in the context of food. However, these electromagnetic radiations are non-ionizing and completely safe for cooking, reheating, thawing, or defrosting purposes.
Then the next doubt that pops its head time again is regarding the nutrient retention of foods as many tend to believe that microwave cooking destroys the vitamins or minerals present in foods.
To this; the answer is yes, to a little extent but this is not just confined to microwave cooking. Nearly all cooking methods improve the palatability and digestibility of foods but they do tend to alter the nutrient value.
However, microwave cooking preserves the nutrient value better than pressure cooking or boiling as these methods tend to lose water-soluble components of food in addition to higher temperatures and larger cooking spans.
Microwaves, on the other hand, take less time and there are no high-temperature issues. As per a review study published in PubMed; “the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. There is no report on the effects of microwaves on carbohydrate fraction in foods. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods.”
The other strand; is microwave cooking or reheating releases toxic chemicals in the food?
This aspect deserves some light to be shed. Microwave cooking prevents the formation of harmful substances or cooking by-products as food cooks or heats at lower temperatures compared to other modes of conventional cooking such as frying or boiling. The temperatures are higher which facilitates the release of harmful compounds in the latter.
Further on, is it safe for kids and babies?
“The discussed heating method does not kill live lactobacilli, does not influence pathogen growth, and does not modify the content of nutrients. We conclude that guidelines, which prohibit milk heating in domestic microwave ovens, are quite correct. Nevertheless, specific techniques of microwave heating can be successfully used due to their usability, fast heating, guaranteed precise target temperature, and overall automation”; as per an article published in the PubMed.
But hold on, there are certain downsides too of microwaving such as uneven heating of food or spillage or even risk of explosion of liquid foods if overheated. Moreover, the disease-causing pathogens are not as effectively destroyed as in other conventional methods like boiling, pressure cooking, or frying.
In drawing things to a close; use good quality, microwave-safe containers, avoid staying too close to your microwave while operating and overheating or under heating your food to have safe and happy microwaving!
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