Microwave oven is the best appliance to re-heat the food


Whether heating food in a microwave oven is safe or not, well this debate has been trending for a long time as it has now become a necessity rather than just a status symbol.

Especially in homes where both partners are working, a microwave oven is the best appliance to re-heat the food.

Here you will find out how reheating food in a microwave oven impacts the freshness of food.

The Loss of nutrients

Health experts say that Microwave cooking influences the nutrients.

Vitamin B12 is lost in microwave cooking by becoming inactive due to heat.

Another water-soluble vitamin – Folate – is lost when green leafy vegetables are boiled in water but cooking in MVO helps prevent this loss to up to 77%.

Poisonous Plastic

As plastic contains a chemical called Phthalates, which seeps into the food when plastic containers are heated in microwaves, this is harmful for our body.

Experts say that these compounds in plastic could disrupt our hormones and metabolic system increasing the risk of CHD, insulin resistance, infertility, and asthma among others.

In addition to this, another chemical commonly heard of in this context is Bisphenol (BPA), which has similar reactions in the body.

While heating food, it is suggested to transfer it onto a ceramic bowl or plate, or a glass container to stay safe.


If you do not have any option other than plastic, then go for the one that is microwave safe.

Maintaining the Temperature

According to the health experts, maintaining the temperature of food is important as if some part of the food is left uncooked in a microwave oven, then this increases the risk of foodborne bacteria entering our body.

Ideally, it is suggested by food officials to let the food sit for some time after cooking so that the heat can seep through the entire dish evenly.

Radiation

The World Health Organisation WHO has stated that food cooked in MVO is safe to consume. According to WHO the microwave energy goes off the moment the oven is switched off.



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