The Heart And Health Risks Of Microwaving Food

Photo credit: bigstock.com

Photo credit: bigstock.com

Microwaving is one of the most convenient ways to prepare food in this crazy, fast paced world we live in. First developed by the US Navy for use on ships during World War II, microwave ovens can cook dishes that used to take a long time to prepare in only a few minutes. But the way that microwave ovens heat food is very different from conventional cooking methods, and some research shows that this could make food less nutritious and pose potential health risks. In this article, you’ll learn how opting for a microwave oven to heat your meals could be affecting your heart health and more.

 

Why Cooking With Microwave Ovens Is Different

In traditional cooking methods, heat is transferred directly from a hot surface, such as a skillet or wok, or by warming the air molecules surrounding the food, as with an oven or open flame. Heat changes the molecular structure of the food, changes its taste, and kills bacteria and germs (assuming it is cooked properly).

A microwave oven works in a very different way. It cooks food by firing beams of microwave radiation into the food. This causes the water molecules, which are present in all foods, to vibrate at a higher frequency than normal, which generates heat. This heat causes the food to cook from the inside out. Needless to say, this is a very different and unnatural way to prepare food. Sometimes, the result is a dish that is indistinguishable from the same one prepared with conventional cooking methods. Other times it produces an end result very different (think of the difference between heating a steak on a grill versus using a microwave).

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