4 myths about microwave ovens, in which we still believe

Many still doubt whether it is safe for the health of the microwave radiation. Layfhaker understands how justified those fears.

1. Cooking in the microwave reduces the nutrient content of foods

Any processing of products, including heating and cooling, leading to a change in their physical properties, chemical composition and nutritional value. Food cooked in a microwave oven, will lose a lot of nutrients, but if it is to cook at too high a temperature or for too long. The right balance of time and temperature will help to maintain the benefits and taste of the products.

Cooking in the microwave and will not reduce the content of vitamins and other useful substances for the health. Due to the fact that the foods cook faster, they are even better preserved useful chemical substances, polyphenols and antioxidantsThe effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables..

Normally, when heat treatment in products hardest destroyed vitamin C. But this is mainly for cooking, because the water-soluble nutrients are easily washed away by water during boiling. In the microwave oven is lost significantly less than that of vitamin

The researchers also compared the cooking of vegetables (cabbage, carrots, cauliflower, spinach) in the microwave for a couple and in a pressure cooker. It turned out that vegetables cooked in a pressure cooker, lost more insoluble dietary fiber, beneficial for the gut than those prepared in the microwave, and a couple ofEffect of microwave and conventional cooking on insoluble dietary fibre components of vegetables..

2. Food cooked in a microwave oven to cause cancer

For one of the best-studied carcinogens currently include heterocyclic aromatic amines (HCA). They are formed during the heat treatment time in the foods richest in protein, such as fish and meat, especially when cooking at high temperaturesCarcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake..

Moreover, the heat treatment method significantly affects the formation of HCA. According to some, the preparation in a microwave oven chicken produce more HCA, than frying in a pan or grill and baking in the ovenEffects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat.. However, no evidence that regular consumption of chicken cooked in a microwave oven causes cancer, has been detected.

In another study, in fish, fried on the grill, the HCA content higher than in fish of the microwave and beef cooked in a microwave oven was not found the presence of HCAEffects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes..

Thawing and reheating in a microwave oven is already prepared food does not cause the formation of carcinogenicThe Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods..

3. Plastic dishes by heating in the microwave harmful to health

There are fears that when heated in the microwave, some chemicals from plastic can get into food and increase the risk of developing cancerMigration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage.. But the majority of plastic utensils are now specially designed so that it withstands high temperatures and has a safe. On this dish there is an icon that indicates that it is intended for microwave ovens. The probability that this plastic will ruin the food is minimal.

Before you put the container in the microwave, check if there is to it corresponding to the safety mark. If it is not, heat the food in a glass or ceramic dish.

4. in the microwave treatment kills the harmful bacteria

Any heat treatment dramatically reduces the risk of food poisoningFood safety: Emerging trends in foodborne illness surveillance and prevention.. The only problem is that heating foods in a microwave oven temperature is distributed unevenly. Removing food from the microwave, you probably noticed that it got warm in some places and not in others. This increases the potential risk of infectionNon-uniform Temperature Distribution During Microwave Heating of Food Materials.. Therefore, during heating in the microwave do not forget to stir and turn the food that she warmed up evenly.

At temperatures above 60 ° C, most bacteria that cause food poisoning die. But here's the toxins that they produce, are more resistant to high temperatures. They can remain in the product even after heating.

So do not expect that in the microwave processing magically transform spoiled food in a secure, killing bacteria. If the product is spoiled, throw it away and do not risk your health.