is microwave cooking harmful or healthy for us?

Answer 1

The microwaves do not hurt us, unless you have a leaky oven. Most ovens ought to be shielded enough, and the food doesn't retain any radiation.

If food is prepared properly, microwave cooking can be very healthy. I will never trust my microwave to cook raw meats, especially poultry, because microwaves just don't cook evenly. They are great for defrosting, though. They are also great for reheating.

But for healthy talk, microwave ovens are best for cooking fresh veggies! You don't lose as many nutrients to water, because you don't have to use so much. The water you add steams the veggies, and the water in the veggies cooks them from inside. When done right, veggies are great in the microwave.

Answer 2

One person commented "The microwaves do not hurt us, unless you have a leaky oven" Well, the leakage rate for microwaves has been lowered at leat 8 times that I've heard of since the 1970s. That means that older ones leak less, newer ones leak more. It is said that you should stand back at least 6 feet.

Other than that, using microwaves on food... not a good idea. Likely the structure of the food is being altered although who's going to pay for such a study? The manufactureres of microwaves? Or the makers of gas stoves? If not them, who? Personally, I stopped using them all together 15 years ago and actually don't need them. I can warm up food in the pan just as fast, and tastes 100 times better cooked on the stove.

Sure, microwaves are not in the same end of the spectrum as gamma or x-rays, but hey, close enough for me. I don't do x-rays either, I refuse.

Answer 3

Microwaving changes the structure of foods so that there may be fewer nutrients than if you cooked on a stove top. Another thing to consider is what you are using to cook food in in the microwave. For instance, plastic is really bad to use in the microwave and so are the trays that many convenience foods come in. Those products release chemicals into your food making it very unhealthy. If you are going to cook in the microwave it's best to use glass or ceramic, but it's best overall to use the stove for cooking.

Answer 4

Microwave cooking cooks quicker, therefore there is less heat damage to vitamins.
It does not cook from the inside out, nor does it destroy minerals.
The magnetron in the microwave generates a microwave which is a 4 inch radio wave. The definition of temperature is"how fast the molecules are moving". The microwave makes the molecules move faster, therefore it gets hotter. It must start from the outside just like any other cooking. You are cooking with less water so there is less loss of minerals. The waves go through paper, plastic and glass. They are reflected off metal pans and the inside of the oven. They are absorbed as heat by the food.

Answer 5

Supposedly the extra recent fashions of microwave ovens have filters which make the prospect for ionizing radiation achieving the cook dinner incredibly nonexistent. despite the fact that, in lawsuits the place criminal accountability is being contested for some cancers "Do you cook dinner with a microwave oven" is between the 1st question the sufferer gets asked. The action of microwave power is quite specific: It excites water inflicting it to boil. This boiling of interstitial water in foodstuffs is what motives cooking. regrettably, this is remotely a threat that the water in you need to get excited besides inflicting cellular injury. lower back, the filters in cutting-area microwaves are particularly effective and in the absence of broken kit ought to pose no concern. Microwaved nutrition which has been allowed to kick back safely poses not extra possibility than the different cooked nutrition. this is a threat to devour microwaved nutrition previously it has thoroughly finished cooking so confirm to enable it relax a minute or so previously you devour it. you are able to notably a lot cook dinner something with a microwave that does no longer require the features of widely used warmth. as an occasion, microwaves do no longer brown nutrition efficiently with out specific packing containers or perhaps then the effect isn't as reliable as that gained in an widely used oven.

Answer 6

Advantages of microwave cooking
Food cooks evenly, quickly and efficiently in the microwave.
Also the nutrients are preserved and the actual taste of the food is retained to a higher degree.
Only a minimum amount of oil is required for cooking continental as well as traditional Indian dishes and so it seems desirable from the health point of view.
Also shorter and controlled cooking time means that the food does not get burnt or over-cooked.
Food may be cooked and served in the same dish.
Another major advantage is that food is cooked minus the smoke, grease and heat and so the kitchen remains neat and tidy always.
Microwave has multifarious uses like de-frosting, re-heating, etc.

Answer 7

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.

When microwaving, carcinogenic toxins could be leached from your plastic and paper plates or covers and mix with your food.
it is rapid but not safe.one should take precautions

Answer 8

I can't digest microwaved food. It gives me an upset stomach ever time. Even microwaved popcorn.

The man who "invented" microwaves (they were actually invented by Nikola Tesla) Dr. Percy Spencer was adamant that microwaves (in his day called the RadarRange) never be used in homes or for food.

The government sent them off to war with the troops for food preparation. Then decided that they were safe for homes.

Answer 9

I don't know if using it is harmful. But I did hear that using it with things like saran wrap and plastic tupper ware are dangerous and can cause cancer. Don't know if this is true. Try looking it up in the American Journal of Medicine (or somthing similar to that online).

Answer 10

It is more often healthy cooking. The only thing I would not cook, from raw, is chicken. And that is only because unless you make sure the chicken is pounded out to a consistent thickness, it cooks unevenly.