Is Microwaved Food Bad for Health

We’ve all heard about how microwaving food destroys its nutritional value, changes its molecular structure, causes cancer and the list goes on…. If you believe all these, then the microwave oven in your kitchen must be a horrifying sight for you. Although there is no study to support the dangers of microwave cooking, the internet is awash with articles “Say No to Microwave.” But wait!! How true are these? If you know how to use it, cooking in the microwave can be one of the best ways to retain vitamins and minerals. How microwave works? Microwaves and the radiation from microwave ovens are non-ionizing. A microwave uses radio waves at a specifically set frequency to agitate water molecules in food. When these water molecules get increasingly agitated, they begin to vibrate at the atomic level and generate heat. This heat is what cooks food in the oven. Hence heating food in microwave cannot chemically change cells or its molecular structure. Does the microwave kill nutrients? Different processes including heating and cooling – leads to changes in the nutritional profile of the food. The best cooking method to retain nutrients is one that cooks quickly, exposes food to heat for the minimum amount of time and uses only a minimal amount of liquid. If you use the microwave with a small amount of water for steaming the food, you can retain more vitamins and minerals than with almost any other cooking method. For example: Boiling spinach on stove destroys up to 70% of the folic acid, however,  if you microwave it with just a little water you will nearly retain...