MikeMartial
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Taken from the Nutrition Data website; this topic seems to, for whatever reason, pop up from time to time, and it drives me crazy.
Is microwaving safe?
Q. Is it safe to microwave food? Does it affect the nutrient content of foods?
A. This question came up at the Nutrition and Health conference I recently attended, and it's especially timely given our recent discussions about how to reduce energy use in the kitchen. Microwaving is a very energy efficient way of cooking foods. But many people have concerns about the effect of microwave radiation on foods.
First off, no radiation remains in the food (or in the oven) following microwaving. As long as your microwave oven seals properly, radiation is not a concern. (If you're unsure, you can buy an inexpensive radiation leakage detector to test the integrity of your seal.)
But what about the nutritional value? In fact, the nutrient content of microwaved foods may be slightly higher than that of conventionally-cooked foods, because the cooking time is vastly reduced and less water is used. (Long cooking times degrades nutrients and exposure to water leaches vitamins and minerals from foods.)
There have been some concerns about the effects of microwaving on protein foods, particularly that microwaves denature or otherwise alter protein configuration. All cooking denatures proteins and although I've certainly heard a lot of rumors, I haven't been able to find any conclusive evidence that normal microwaving alters proteins in a way that would be dangerous.
The main danger associated with microwaving foods is the absorption of dangerous compounds from plastic containers or plastic wrap that comes into contact with the food being cooked. This truly is a concern, even for containers or wraps that are labeled "microwave safe." Use only glass or ceramic containers to microwave foods.
Microwaving can't always match the results of baking or roasting foods, in terms of taste or texture. For many tasks, however, such as heating liquids, cooking frozen vegetables, or reheating leftovers, it's perfectly acceptable.
The bottom line? Microwaving offers a quick and energy-efficient way to cook or reheat foods while minimizing nutrient loss. Just keep in mind 3 safety tips:
1. Never use plastic wrap or containers. Use only glass or ceramic to microwave.
2. Cover cooking dishes and stir foods during cooking to ensure even heating.
3. Avoid over-cooking foods.
Is microwaving safe?
Q. Is it safe to microwave food? Does it affect the nutrient content of foods?A. This question came up at the Nutrition and Health conference I recently attended, and it's especially timely given our recent discussions about how to reduce energy use in the kitchen. Microwaving is a very energy efficient way of cooking foods. But many people have concerns about the effect of microwave radiation on foods.
First off, no radiation remains in the food (or in the oven) following microwaving. As long as your microwave oven seals properly, radiation is not a concern. (If you're unsure, you can buy an inexpensive radiation leakage detector to test the integrity of your seal.)
But what about the nutritional value? In fact, the nutrient content of microwaved foods may be slightly higher than that of conventionally-cooked foods, because the cooking time is vastly reduced and less water is used. (Long cooking times degrades nutrients and exposure to water leaches vitamins and minerals from foods.)
There have been some concerns about the effects of microwaving on protein foods, particularly that microwaves denature or otherwise alter protein configuration. All cooking denatures proteins and although I've certainly heard a lot of rumors, I haven't been able to find any conclusive evidence that normal microwaving alters proteins in a way that would be dangerous.
The main danger associated with microwaving foods is the absorption of dangerous compounds from plastic containers or plastic wrap that comes into contact with the food being cooked. This truly is a concern, even for containers or wraps that are labeled "microwave safe." Use only glass or ceramic containers to microwave foods.
Microwaving can't always match the results of baking or roasting foods, in terms of taste or texture. For many tasks, however, such as heating liquids, cooking frozen vegetables, or reheating leftovers, it's perfectly acceptable.
The bottom line? Microwaving offers a quick and energy-efficient way to cook or reheat foods while minimizing nutrient loss. Just keep in mind 3 safety tips:
1. Never use plastic wrap or containers. Use only glass or ceramic to microwave.
2. Cover cooking dishes and stir foods during cooking to ensure even heating.
3. Avoid over-cooking foods.
