Doctors and nutritionists have debunked popular myths that exist among opponents of microwave ovens.
According to nutritionist Dwayne Mellor, the destruction of nutrients in foods occurs during any heat treatment of food – boiling, baking, frying or steaming. However, due to the fact that the heating process in the microwave lasts only a few minutes, with this method of cooking, vitamin C, fiber, potassium and magnesium necessary for bones, muscles, heart and digestive system are preserved to a greater extent.
At the same time, as ophthalmologist Mikhail Konovalov explained, electromagnetic waves, which are generated by the magnetron and cause water molecules in food to move, causing its heating, do not go beyond the device thanks to special screens and grids. They are also not able to “settle in food.”
But you need to approach dishes used in the microwave with caution. You can’t only use metal utensils, as everyone knows, but also use plastic ones if they are not marked accordingly. In the latter case, there is a risk of release of carcinogens hazardous to health when heated. Also, do not use ceramic dishes – they heat up faster than food.
Source: Rosbalt
Mario Twitchell is an accomplished author and journalist, known for his insightful and thought-provoking writing on a wide range of topics including general and opinion. He currently works as a writer at 247 news agency, where he has established himself as a respected voice in the industry.
