What would happen if you put yourself in the microwave

Does the microwave break vitamins?

Table of Contents

  1. How does a microwave actually work?
  2. Is Microwave Cooking Harmful?
  3. How do the vitamins change in the microwave?
  4. What are the dangers of the microwave?
  5. How do typical alternative cooking methods perform?
  6. Knowledge to take away

1. How does a microwave actually work?

Microwaves get their name from microwave radiation, a strong, high-frequency radiation that causes the eat is heated. The microwaves mainly stimulate the water molecules to move and the frictional energy heats the food. As a result, the food itself does not contain any rays.

Due to the metal housing of the microwave, the rays remain in the device, but higher radiation intensities can occur on the surface. But even about 30 centimeters away from the microwave oven, the radiation intensity is ten times below the permitted limit.

The radiation frequency is also used in cellular communications and for WLAN, but there with much lower power.

So far there is no conclusive evidence that the Microwave harmful or is hazardous to health as long as the Safety measures be respected.

Nevertheless, care should be taken to ensure that the device is not broken and that the door closes properly. In addition, you should not stand directly in front of the microwave during use.

Microwaves heat food at the molecular level. An intact device is not harmful to health, as the radiation intensity is even below the permitted limit.

2. Is microwave cooking harmful?

Each cooking method produces some nutrient changed in food, including the microwave. How much the content changes depends on the cooking time and the temperature as well as the amount of water added.

The microwave is frowned upon by many and is considered harmful, unhealthy and a device that destroys all vitamins and nutrients in food. No other cooking method is dealt with so critically.

Many studies have dealt with this topic. However, there is still no clear statement as to whether the microwave is harmful.

Some results show that the content is valuable Nutrients in food from the microwave is no less than for dishes prepared using conventional cooking methods (1).

For example, if vegetables are boiled in water, they will work water-soluble vitamins into the cooking water and often end up in the sink. Compared to other cooking methods, the stability of the water-soluble vitamins (C and B) is less affected by the microwave and so this method has been shown in some studies to be one of the better ways to preserve the vitamins (2).

The key here seems to be food choices. Some Vegetables showed a better nutrient balance after cooking in the microwave and oven, for example, while preparation in a saucepan or pressure cooker performed worse (3).

However, other research shows that in other cases the microwave is more harmful than the saucepan, for example. At garlic the anti-cancer antioxidants are destroyed in the microwave after just one minute. This effect only occurs in the oven after about 45 minutes (4).

Another study showed that the cancer preventive antioxidants 97 percent of broccoli was destroyed by the microwave, but only 66 percent when cooked.

We also advise against heating breast milk in the microwave, as this will destroy the antibacterial substances it contains (5).

Another line of research showed that broccoli had more vitamins after it was cooked in the microwave (6).

Very fast thawing can destroy the cell walls, but with all cooking methods. The microwave can even be the gentler variant here, as it not only heats from the outside, but also heats at the molecular level.

Accordingly, one can say that the corresponding foods, depending on the cooking method, are less beneficial to health, but in no way harmful to health. "Vegetables are always good no matter how you cook them - and most of us don't eat enough of them," says a Harvard doctor (7).

Whether the microwave is harmful remains a matter of dispute. In principle, food from the microwave is not harmful to health.

3. How do the vitamins change in the microwave?

Contains vegetables Vitamins and antioxidants in various concentrations. How this composition changes and whether the microwave is harmful to the nutrients depends on the food or the vitamin.

The fat-soluble vitamins like vitamins A, D, E and K need warming as well as fat in order to be usable for the body.

Heat-sensitive vitamins such as vitamin C or B1, on the other hand, benefit from a short and gentle preparation, as they gradually migrate into the water when cooked. If the liquid is poured off, it disappears into the drain.

The nutritional content of the same food can fluctuate, depending on the method of preparation. According to this, the microwave is less suitable for some foods, but often does not perform worse than other cooking methods.

Vegetarians and vegans However, you should avoid the microwave in view of the vitamin balance, as it strongly attacks the vitamin B12 contained in plant foods, such as sauerkraut. Nonetheless, the occurrence of vitamin B12 in plant-based foods is too low to cover the need from them alone (8).

Should symptoms of a vitamin deficiency occur, one should make sure to prepare the vegetables more gently in the future and to vary or exchange the cooking method that has been used so far. But what are the signs of a vitamin deficiency?

"The signs of a vitamin deficiency can vary widely: from tiredness, fatigue and a vulnerable immune system to hair loss, visual disturbances, persistent headaches and blood in the stool. Anyone who has observed one or more of the symptoms for a long time should see a doctor ; also to rule out that it is not another disease, because the symptoms mentioned also apply to other diseases, "so Linda Marx, qualified ecotrophologist and nutritionist.

As is so often the case, the bottom line is: everything in moderation. The diet should be as varied as possible. This applies to the choice of food as well as the different cooking methods.

It should be boiled, fried, baked and be steamed. Because the problem is not necessarily the harmful substances that can be generated during preparation, but the dose. However, one cannot say per se that the microwave is harmful.

Fat-soluble vitamins benefit from conventional, longer cooking methods, while water-soluble vitamins benefit from a short and gentle preparation. This is where the food decides whether the microwave is harmful to the vitamins.

4. What are the dangers of the microwave?

A well-known problem with microwaves is uneven heating. Sometimes the outside of a dish doesn't feel warm yet, but the inside is already very hot. Particular caution applies here with Baby food!

In order to compensate for the uneven heating, the food should be stirred well while it is being heated. Nevertheless, it can happen that certain Pathogens are not killed, and thus the food from the microwave is less hygienic than other cooking methods.

Food containing fresh eggs, poultry and minced meat should therefore preferably be prepared on the stove or in the oven. Frozen meals should also not be warmed up in the cardboard box, as components of the printing ink can migrate into the food when heated - but this applies to any warming method.

Plastic containers should never be used in the microwave; microwave-safe dishes should be used here. Because yourself BPA freeplastic can be harmful in the microwave and performed poorly in a study: traces of plasticizers were found in food.

Emollients can cause obesity, diabetes, or asthma, and increase the risk of breast cancer and infertility in men (9).

The microwave does not always heat evenly, so it can happen that certain pathogens are not killed at certain points.

5. How do typical alternative cooking methods perform?

Around To cook vegetables gently, the temperatures should not be too high, the heating time should be short and as little water as possible should be used.

Cook

When cooking, the vegetables are usually prepared in plenty of water. It should be noted that water-soluble vitamins and minerals pass into the cooking water. At least the nutrient-rich cooking water should not be thrown away, but used for sauces or soups.

Steam cooking

This seems to be by far the gentlest way of cooking: As some studies have shown, this is often where the fewest vitamins are lost. This is done either in the steamer or in a saucepan with a sieve insert and a little water (10).

You can find out more about theread different cooking methods here.

Each cooking method has its advantages. So far, however, steam cooking has proven to be the most gentle for the vitamin balance.

This article is intended to provide an overview of the current state of science on the question of whether the microwave is harmful and does not make a recommendation.

You will find many healthy and vitamin-rich recipes here.

Knowledge to take away

Microwaves heat food at the molecular level. The radiation frequency of the microwave is also used in cellular communications and for WLAN. An intact device is not harmful to health, as the radiation intensity is even below the permitted limit.

Whether the microwave is harmful remains a matter of dispute. Some studies show that the nutrient balance through the microwave is better for certain types of vegetables than through preparation with other cooking methods, other studies prove the opposite.

Fat-soluble vitamins benefit from conventional, longer cooking methods, while water-soluble vitamins benefit from a short and gentle preparation. Here, too, the food decides whether the microwave is harmful to the vitamins it contains. In principle, however, food from the microwave is not harmful to health.

The microwave does not always heat evenly, so it can happen that certain pathogens are not killed at certain points. Only dishes that are suitable for use in the microwave should be used in order to avoid possible damage to health from plasticizers.

Each cooking method has its advantages. So far, however, steam cooking has proven to be the most gentle for the vitamin balance.