Microwave cooks food using waves of energy. These waves are similar to radio waves , but are very selective. They effect water and other molecules in food, cause them to vibrate and produce thermal(heat) energy. Like any other method of heating microwave can effect nutrients to some extent. Certain nutrients destroys when exposed to heat like vitamin C . It doe not matter what kind of heating method is used. However, lightly microwaving vegetables may actually remain nutrients than boiling them.
The quantity of water will also effect nutrients. They will preserve when less amount of water is used. Using more water while cooking cause water soluble vitamins to leach out. Long cooking time at high temperature can cause protein to denature. Its not the microwave that destroys nutrients its cooking time and temperature.Cooking methods that best retain nutrients include
- Short time for heating
- Less use of water
- Low temperature
Microwave is harmful when we cook in non-microwave safe container because cooking in them could lead to carcinogenic toxins leaking to our food.These toxins can cause cancer. To avoid contamination of food stir it frequently so it will heat up evenly. While microwaving food cover it tightly, will produce steam environment, and reducing the cooking time of food.
Don't over boil and Don't over microwave. No scientific evidence support this concept if your microwave is in good condition. Daily exposure of radiation will threaten you.But in the end, its up to you, that how you choose to cook food.
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