It's time to free the microwave oven of its bad reputation: Not only
is using this appliance incredibly safe, it's also one of the best ways
to cook if you want to preserve nutrients in food (it's true; here's how microwaving your veggies is actually the healthiest cooking method).
But there are still some concerns that you should heed when you're
sprucing up cold pizza or preparing a bag of popcorn. Here are 4
important microwave truths you should know:
1. Microwave ovens don't zap more nutrients from food.
All
forms of cooking destroy at least some of the nutrients in your food,
and, generally, the longer and hotter you cook, the more nutrients a
food loses. Some vitamins can also leach into cooking water. This is
where microwave ovens shine: Compared to methods like boiling, baking,
or roasting, microwave ovens cook food faster, at lower temperatures,
and with less water. This means your final dish is left with more
nutrients intact.
2. Microwave ovens don't emit dangerous radiation.
It's true that microwave ovens produce radiation—but not all radiation
is equally dangerous. Radiation is measured on a spectrum, from the
highest frequency (like x-rays and gamma rays) to the lowest frequency
(like radio waves and microwaves). Even visible light is a form of
radiation. We know that high-frequency forms of radiation, like x-rays,
can damage DNA inside our cells and cause cancer.
But microwaves just aren't that powerful—in fact, they're too weak to
damage your DNA by a factor of a million. All they can do is make
molecules move around quickly, creating heat. That's how your microwave
oven works, actually: The microwaves make the water molecules in your
food vibrate, and the food heats up.
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What's more, every microwave oven sold in the US must meet strict
safety standards: They can emit no more than 5 milliwatts of microwave
radiation per square centimeter, measured at about 2 inches from the
oven's surface. This is far below the level known to harm to humans,
according to the FDA, the USDA, the WHO, and the American Cancer Society.
Still freaked out? You can avoid microwave radiation simply by
stepping away from the appliance. Microwaves dissipate rapidly as they
move away from their source: A microwave measured 20 inches away from
the oven has just 1/100 of the energy it had when it was 2 inches away
from the oven. "Standing even a slight distance from the microwave
results in a dramatic reduction in the potential exposure," says Andrew
Thatcher, MSHP, a member of the Health Physics Society, a nonprofit
scientific organization dedicated to radiation safety.
Last, remember that microwave ovens are like light switches: They're
either on or off, and there's no in-between. That means as soon as the
latch opens on your microwave oven door, the radiation stops
immediately. That said, it's important to make sure that your microwave
oven door is not compromised in any way. If you notice any damage to the
door, hinges, seal, or latch—or if there's crusted-on food preventing
the door from closing properly—buy a new one.
3. Microwaving food does not make it toxic.
The Internet is full of stories about the dangerous, toxic compounds
that can form when you microwave food—namely, that microwaves might
chemically alter proteins in a way that is harmful to our health. But
most experts and regulatory agencies say there's no conclusive evidence
that the microwaves themselves do any kind of special damage. "All
methods of heating food can can cause some toxic compounds to form, and
microwaving is just one way of heating," says David Katz, MD, MPH,
founding director of Yale University's Prevention Research Center and
Prevention advisory
board member. "But because of how microwaving works, there is no risk
of charring food—and charring is what's responsible for most toxin
formation. So, microwaving is much less likely to produce toxic
compounds than the oldest form of cooking of all: an open fire. No
contest."
4. Be picky about the containers you use to microwave food.
Your safest bet is to microwave food in glass or ceramic containers.
Paper plates, wax paper, parchment paper, and white paper towels are
safe, too—but brown paper bags and newspapers are not recommended, since
they can burn. Stay away from plastic containers, which can melt, burn,
and leach potentially harmful chemicals into your food. (
Find out here if BPA-free plastic is safe.)
You should also avoid using metal, since microwaves bounce off metal,
resulting in improperly cooked food. And be aware that some kinds of
metal, like aluminum foil or gold-rimmed dishes, can spark when
microwaved.
source: http://www.prevention.com/food/microwaving-food-facts
