There is much controversy surrounding the use of microwaves and the possible contamination of food with radioactive substances, as well as the loss of nutrients due to excessive heat generation. Since there is so much misunderstanding about using microwaves in cooking, we thought we could use this post to dispel such unwarranted rumors. Since we are thinking a lot about ways to lose weight and avoid difficulties gaining extra pounds, it would also be interesting to find out if there is a link between weight gain and microwave use. Does cooking by this method reduce diet and destroy the vitamins and minerals in the food? Also, the fiber and protein content, which you include so carefully in the weight loss diet, is it made ineffective by microwaves? In this post, we will try to find out if microwave foods are bad for health and weight loss. So, let’s find out:
How do microwaves work?
Most microwaves use a frequency of 2450 MHz and a power of 500 to 1100 watts. They are generated by magnetron. When the microwave is on, the water molecules in the food absorb the microwave energy and the friction between the molecules creates heat, which in turn results in cooking / heating the food. Microwaves are only absorbed by the food and the cooking utensil / vessel / bowl / container remains untouched. They only get warm from the heat of the food. However, plastic materials are unsuitable for microwaves because they can melt and make food inedible.
Is food cooked in the microwave safe?
Food cooked in the microwave is perfectly safe, says the World Health Organization.
Does microwave food destroy its nutritional value?
All nutrients are retained even when the food is cooked in the microwave. Previously, some studies had pointed to the loss of flavonoids in vegetables due to microwaves, but later research found that cooking vegetables for a shorter duration does not affect the nutrients they contain. However, cooking with lots of water can actually reduce the amount of flavonoids.
Does the microwave make food radioactive?
Heat is produced when microwave energy enters food and reacts with water molecules, and there is absolutely no risk of contamination or radioactivity. To clear up some misunderstandings, it is important to know that food cooked in a microwave oven does not become “radioactive”. Even the food cooked in this way is no longer retained by the microwave after it is switched off.
What are the possible side effects of microwave cooking food?
1. A major problem with the microwave is that when the food is thick it creates an uneven temperature distribution and you often notice that some areas are still cold while other areas are hot. Microwaves penetrate food up to 1 to 1 1/2 inches, and if the food placed is thicker, it won’t reach the center of the food. Such uneven cooking can lead to an increased risk of food-borne diseases. To counteract this, distribute the food evenly in the container.
2. Avoid microwaving processed meats as this can lead to the formation of cholesterol oxidation products (COPs). Such products can increase the risk of cardiovascular disease.
In summary, there is no risk in using microwaves for cooking and there is no association between weight gain and microwave foods at all, as the fiber, protein and nutrient content of the food is not lost.
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