Microwave cooking and nutrition

“We can always see in social networking sites, issues about microwaves that we should diss it out of our home since it’s not good for the family.  We admit that it is one of the appliances that are very important at home and we might think twice before getting rid of it. Following these speculations, let’s hear it out from the Harvard University.”


Almost every American home has a microwave oven. The convenience they offer is undeniable. But despite the widespread use of microwave ovens and their excellent safety record, some people have lingering doubts that cooking food with microwaves somehow makes food less healthy by zapping away nutrients. Does cooking with microwaves do that?

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Understanding how microwave ovens work can help clarify the answer to this common question. Microwave ovens cook food using waves of energy that are similar to radio waves but shorter. These waves are remarkably selective, primarily affecting water and other molecules that are electrically asymmetrical — one end positively charged and the other negatively charged. Microwaves cause these molecules to vibrate and quickly build up thermal (heat) energy.

Some nutrients break down when they’re exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. But because microwave cooking times are shorter, cooking with …



Read more: http://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition