Effects Of Microwave Cooking On Food
But because microwave cooking times are shorter cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated. The main difference between these two methods of cooking is that microwave energy penetrates deeper into the food reducing the time for heating and overall cooking.
The Dangers Of Microwaves And Their Effects On Our Food You Be Fit Oven Cooking Microwave Microwave Oven
Effects of microwave radiation on your body Heating your food in the microwave can strip away its original nutrients due to dielectric heating.
Effects of microwave cooking on food. Nutritional effects of microwave cooking Nutritional effects of microwave cooking Anne Lassen. This vibration creates energy producing heat. Russians Banned the Microwave Oven After Extensive Studies.
Microwave ovens are kitchen appliances that turn electricity into electromagnetic waves called microwaves. One of the side effects of regular use of microwave cooked food is infertility in men. As far as vegetables go cooking them in water robs them of some of their nutritional value because the nutrients leach out into the cooking water.
However none of these effects are unique to microwave ovens. RESULTING EFFECT ON THE HUMAN BODY MICROWAVES REDUCE FOOD VALUE Microwave exposure caused significant decreases in the nutritive value of all foods studied. Microwave cooking doesnt result in surface drying or browning reactions so this alters the flavour and appearance of foods especially meats and breads.
It is not so no microwave energy remains in the cavity of the oven or the food after it is switched off. This effect may cause increased risk of microorganism growth such as salmonella listeria and campylobacter potentially leading to food poisoning. These waves can stimulate molecules in food making them vibrate spin around and clash.
In fact suggests that there is a tendency towards greater retention of many micronutrients with microwaving. The water molecules rotate rapidly in the microwave and in the food in high frequencies which creates molecular friction and heats up your food which causes the molecular structure to change and as a result diminishes the nutrient content in the food. The latter is why microwaves work so well at cooking foods quickly.
The following effects have been observed when foods are subjected to microwave emissions. Microwaves Destroy Breast Milk And Vitamin B-12 The health benefits of vitamin B-12 are instantly negated once heated in a microwave. One of the biggest challenges with microwave cooking is that of an uneven cooking temperature which can cause some areas to be overheated and other areas still under temperature.
Cooking as a domestic processing method has a great impact on food nutrients. The microwaves excites this water molecules and this is what generates the heat used to cook the food. Microwaves also destroy phytonutrients from the food which are the plant medicines and vitamins our organism needs the most.
Microwaves use low frequency electromagnetic radiation the same kind used in lightbulbs and radios. Microwaving food in effect potentially destroys and depletes the life energy rendering the food completely dead and lifeless. They cause water molecules in the food to vibrate rapidly Hunnes explains.
Most BrassicaBrassicaceae Cruciferae vegetables are mainly consumed after being cooked and cooking considerably affects their health-promoting compounds specifically glucosinolates phenolic compunds minerals and vitamin C studied here. There are beliefs that food cooked in a microwave oven becomes radioactive. Each of the cooking methods decreased the minerals fat total ash and carbohydrate fractions of this.
When you put food inside a microwave it absorbs these microwaves which makes water molecules. The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and antinutritional factors of chickpeas Cicer arietinum L were studied by Alajaji and El-Adawy 2006. Some microwavable foods will come with a gray paperboard for heating.
Of course any form of cooking food will destroy some nutrients in food. In a study published in the Journal of Agricultural and Food Chemistry researchers decided to examine the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef pork and milk. Lars Ovesen 1995-08-01 000000 Several studies have shown that microwave cooking if properly used does not change the nutrient content of foods to a larger extent than conventional heating.
In addition the foods nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit. However the heating occurs a little different from your typical cooking methods like cooking on an oven where the outside of the food is heated first and as you cook more the inside gets cooked. When cooking food in a microwave it is more important to rely on the internal temperature of the food because microwave do not adequately kills pathogens that may be in food.
Microwave food processing denatures most of the essential food proteins and makes them indigestible. The following are the most important findings to date. Microwaves have some significant effects on foods -- they can denature proteins decrease vitamin content and destroy enzymes.
In thicker foods microwave doesnt usually reach the center of the food the un-reached part normally. Microwave normally penetrate food to the depth of 1 to 15 only.
