Since the 1980s, microwaves have come to the homes of ordinary people, using microwaves to cook or reheat food easily, quickly and become an indispensable tool in daily dietary life. However, as people's health awareness increased, there was concern that the use of microwave stoves to cook heating food, whether microwaves would leak and whether the nutritional content of food would be affected
As long as there's no electrical damage, there's no microwave leak
Microwave is an electromagnetic radiation similar to radiowaves and infrareds, and microwaves are used to achieve high-efficiency evaporation, thawing and heating food。
In the case of microwave products themselves, both microwave leak prevention techniques and products ' own production processes can limit microwave leaks to less than 10 w/m2, and for qualified microwave products, no microwave leaks are caused without damage to use。
There's not enough evidence that microwave cooking causes cancer
In mid-2013, the national electrical research institute published the results of its research conference on the impact of microwave cooking on food safety and nutrition: under reasonable cooking conditions, changes in the molecular structure of food are harmless as long as the temperature and heating are controlled。
There is insufficient evidence to support the view that microwave cooking can increase carcinogenicity in food or cause adverse mutagenicity. In the study of the biological effects of microwaves, no research and evidence has so far shown that microwaves can induce genetic mutation in animals and plants。
Small losses of vitamins and chlorophyll from vegetables, fruit microwaves
The results of the china-china institute of electrical sciences, in association with the national food professional inspection agency, show that microwave cooking does not lead to faster and more severe losses than traditional cooking。
At the same time, microwave heating is significantly more effective than the open fire in protecting nutrients such as vitamins and minerals, which are more sensitive to heating times. Studies have shown that foods such as vegetables and fruits are being cooked in microwaves because of the short heating time and the small loss of vitamins c, ketone and chlorophyll at the same central temperature。
The loss of water soluble vitamins, such as vitamin c and vitamin b, is associated with the amount of water added to the cooking method, and the preservation of water soluble vitamins in food can be improved by the fact that microwave cooking does not require water or a small amount of water。
N-3 unsaturated fatty acid food does not recommend microwave cooking
In particular, foods containing n-3 unsaturated fatty acids, such as some fish, meat, yolk, and foods containing live bacteria, such as yogurt, are affected by microwaves and their nutrients are destroyed and therefore no heating in microwaves is recommended。
Changes in the physical nature, chemical composition and nutritional characteristics of foods can occur through any form of cooking processing, including heating and cooling. Therefore, it is necessary to make a rational scientific choice of the way food is cooked and to take more nutrients in food while satisfying its fragrance。
There are a few suggestions to keep in mind
1. Carefully read the instructions, scientificly rationalize the use of microwave stoves, and reasonably choose heating times, microwave fire, which should not be too long or too strong。
2. The rotation and mixing of food during the cooking process evenly spread the heat, avoiding excessive cooking of vegetables to reduce nutrient losses。
3. Do not directly cook foods with rigid outer casings or membranes, such as eggs with shells, quail eggs, larvae, etc. Heating takes off the outer casing or cuts or holes on the membranes, so that the steam can spread in order to prevent a burst or even explosion。
Microwave heating itself is not sterile, and it is recommended that foods that are kept overnight or for relatively long periods of time are not used for microwave heating in order to avoid food-borne diseases。
