The danger of using microwaves and how it can affect our food

A microwave oven is an essential part of kitchens everywhere nowadays, especially during Christmas season. Most of the fruit cake, plum cake, cupcake, chocolates and cookies would require baking in microwave oven. So knowing some facts about microwave cooking would be really helpful before you plan your elaborate menu this Christmas.

Microwave converts electricity into an electromagnetic field to cook your food. Seasoned chefs know that the microwave ovens can save you time and be helpful in preparing meals, but microwaves cook food differently than traditional cooking methods, posing some special considerations.

Previously in Kerala, most of the traditional houses were dependent on hearth/fire cooking; now most of them have changed into gas stove. In spite of the emergence of gas stoves, many people who prefer quick heating or cooking resort to microwave oven. It has gained a huge fan base amongst office goers, youth, and modern women. Microwave ovens are fast and efficient, but they also have some disadvantages.

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How microwave oven works

Microwave ovens cook or reheat food by emitting micro/heat waves. They emit a form of electromagnetic radiation and are on the low energy end of the energy spectrum, second to radio waves. These waves are generated by something called magnetrons – found inside every microwave. Microwave ovens are quick and efficient because they channel heat energy to the molecules inside food.

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Browning

While cooking, the air inside the microwave is usually at room temperature, which is different from the traditional methods of cooking. Cooking in a conventional oven helps in browning the food surfaces which make it crisp whereas microwave cooking does not brown food surfaces. It is one of the main disadvantage for both texture and presentation, depending on the food.

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Uneven cooking

The physical and electrical properties of each food determines how quickly and evenly it will cook in the microwave, but microwaves generally penetrate to a depth of 1 to 1.5 inches. Food thicker than this cooks on the outside, then inside areas cook by conduction, creating less even cooking as compared to traditional ovens. Uneven cooking can produce both hot spots as well as undercooked areas, which can in turn cause burns or fail or destroy bacteria leading to foodborne diseases.

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Harmful for health

According to the research, microwave can be harmful to health in various ways, including weakening the immune system and can cause birth defects. Common use of microwave can create cancer causing agents in our body. In microwaved foods, some people have been noticed with increased blood sugar levels. A famous swiss scientist suggests, that having microwaved food eliminates nutritional value of the food.

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Safety measures

• To avoid the release of chemicals during microwave cooking, use glass or ceramics as cooking utensils, and avoid any packaging that can melt during cooking
• Mix the food continuously  to reduce uneven cooking
• Do not  microwave to heat snacks and processed foods
• Do not heat drinking water or other liquids
• Avoid microwaving as much as possible.

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