Microwave is a small device that heats the food using radiations.
Microwave appliances are present in almost every household today and are being used for cooking, heating, baking etc.
A microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
In Indian homes, microwave ovens are often an easy and non-messy way of reheating food, boiling water, or even steaming idly, dhokla or vegetables.
Our traditional cooking method and microwave don’t really go together.
The debate around cooking in the microwave actually goes beyond taste-it is about radiation entering the food, it is about the destruction of nutrients in the food, and definitely about the plastic containers and how their chemicals seep into our food causing tremendous long term harm to our body.
Vitamin B12 is lost in microwave cooking by becoming inactive due to heat, and the temperature in the MVO may go very high-the only plus point is that microwave cooking needs a little lesser time so some nutrients may be saved.
Whereas meats cooked in MVO have much lower nitrosamine levels because they usually don’t get brown in a microwave.
Plastic contains a chemical called Phthalates, which seeps into the food when plastic containers are heated in microwaves.
Temperatures in the food cooked in a microwave oven have been found to be unevenly distributed.
No food cooked in a microwave oven is radiation positive.
Indian food – which needs a little more time for flavours to seep the dis – doesn’t work well with MVO. Overall it is safe to use Microwave ovens, just choose the right cooking utensil.