Is the microwave harmful or not?

It’s time to acquit the microwave of the accusations against it: its use causes food to cook incredibly healthy and also retains its nutrients (the truth is, cooking vegetables in the microwave is one of them). Is the healthiest way to cook). However, before heating the pizza or preparing the popcorn in the microwave, there are a few things to keep in mind. Here are four important facts you need to know about microwave ovens.

1. The microwave does not burn much nutrients compared to other cooking methods.

All types of cooking methods eliminate some of the nutrients from food, and in general, the longer the cooking time and the higher the temperature, the more nutrients are lost. Some food vitamins also remain in food water. This is where the importance of cooking in the microwave comes into play: Compare different cooking methods, such as steaming, cooking or grilling, to cooking in the microwave, which prepares food faster, at a lower temperature and with less water. This means that the final food contains more nutrients.

2. The microwave does not emit dangerous radiation.

The truth is that the microwave produces radiation, but the risk of all radiation is not the same. Radiation ranges from very strong radiation (such as X-rays and gamma rays) to the weakest ones (radio waves and microwaves) are measured at the spectrum scale. Even visible light is among the various forms of radiation. We also know that powerful forms of radiation, such as X-rays, damage DNA inside our cells and cause cancer . But microwave ovens are not so powerful, in fact, they are too weak to damage DNA. All of their power lies in the fact that it can move molecules quickly and generate heat. In fact, the microwave works like this: Microwaves vibrate the water molecules in the food and the food heats up.

In addition, every microwave oven sold in the United States must meet strict health standards: the microwave radiation radius is not more than 5 milliwatts per square meter. According to the Food and Drug Administration, the Food and Drug Administration, the World Health Organization and the American Cancer Society, this rate is too low to harm humans.

Are you still worried? If you are away from the microwave, you will be protected from its radiation. If the microwave is 60 cm away from the oven, it produces only one hundredth, when it is 6 cm away from the oven, it produces energy. Andrew Thatcher, a member of the physical health community, believes that if you stand a short distance from the microwave, the risk of radiation exposure is greatly reduced.

Lastly, keep in mind that microwave ovens are like a power switch: they are either off or on, there is no limit. That is, as soon as the microwave door opens, the production of radiation or, in fact, the waves stops. It is said to make sure that the microwave lid is never damaged. If there is damage to the door, hinge, drain or lock of the microwave, or even if the accumulation of food mass prevents the door from closing, it is time to get a new microwave.

3. Cooking in the microwave does not poison food.

The Internet is full of stories about the dangerous and toxic nature of food cooked in the microwave, in which proteins in the microwave undergo chemical interactions that are harmful to our health. But most dealership experts agree that there is no conclusive evidence. Dr. David Katz, director of the YALE University Research Center, says that all the different methods of heating food cause the formation of some toxic compounds, and heating food in the microwave is just one of them. In fact, what is responsible for the formation of toxins in food is the burning and gurgling of food, but because of the way the microwave works, it does not threaten the risk of food burning and gurgling. Therefore, the risk of producing toxic compounds in microwave cooking is much lower than all the old methods of cooking with fire. There is no doubt about this.

4. Be sensitive to the utensils you use in the microwave.

The best utensils that can be used in the microwave are glass or ceramic dishes. Cardboard plates, waxed paper, greaseproof paper and white paper towels are also safe, but brown bags and newspapers are not recommended because they burn. Also avoid plastic containers that melt, burn easily, and transfer chemicals to food. Also, avoid placing metal utensils in the microwave, as the microwave will cause food to skip and the food will not be fully cooked. Be aware that some metals, such as aluminum foil or gold-plated utensils, will ignite if placed in the microwave.