Microwaves use electromagnetic waves to heat food quickly and evenly. Although there are concerns about nutrient loss, microwaves are not harmful to health according to studies and the WHO.
- Some reviews suggest that nutrients in foods heated in a microwave oven may deteriorate.
- The electromagnetic waves from these devices are not powerful enough to alter the molecules of the heated products.
- Only heat can destroy some vitamins but like any heat generated by other cooking methods.
The increasingly common use of microwaves to heat food is sometimes accused of destroying essential nutrients in food. These devices that use electromagnetic waves to heat food could, according to some opinions, degrade the vitamins and minerals in the products we consume. Microwaves work by vibrating the liquid molecules present in food to heat them, but these electromagnetic waves do not actually have enough energy to alter the atoms or molecules of the food they heat.
Impact of microwaves on nutrients
It is true that the heat generated by the microwave heating process can destroy some vitamins, but like any heat generated by other cooking methods. This is why it is crucial to respect the recommended preparation times, especially to avoid the deterioration of vitamins and minerals contained in foods, especially in vegetables.
Recommendations for safe use of microwaves
Despite some concerns, the World Health Organization (WHO) confirms that microwaves are safe appliances when used correctly. It is advisable to opt for glass or ceramic containers to heat food and to avoid plastic ones which could release toxic substances such as endocrine disruptors. Microwaves therefore remain an effective and practical means of cooking that can make our daily lives easier while preserving the nutritional value of our meals.
