The Taboo of Microwaves05 May 2016, Posted by Chris' Corner in
What is a microwave?
A microwave is an electromagnetic wave that excites polarized molecule and causes them to oscillate at an extremely rapid rate. The oscillation causes friction between molecules that produces heat.
Microwaves are a particular wavelength (very similar to a radio wave or light wave) that uses water and other polarized molecules as antennae to collect the energy being dispersed from the magnetron. Since most foods are mostly water molecules, microwave radiation is an effective way to heat/cook foods.
Radiation?!? Sounds dangerous…
Radiation by definition is the emission or transmission of energy in the form or waves or particles. The word “radiation” refers to energy radiating from a source and not to radioactivity. It is not nuclear radiation being transmitted to your food. There has never been any scientific data collected showing significant adverse biological effect at low levels. The only possible health risk would be with high-intensity exposure that would cause burns like any other heat source. Commercial and retail microwaves go through extensive testing and regulations to keep any microwaves from escaping the cavity.
It is a common myth that microwaves deteriorate the nutritional value of food. This could not be further from the truth. Microwaving often reserves more nutrients than other cooking methods. With methods like boiling and steaming (using an additional water source) the nutrients will leach out with the excess water. This is where you get the colored water after boiling your veg. When cooking vegetables in a microwave, there is little to no need for extra water to cook the vegetables in. There is enough moisture in the veg already to get the cooking process going. The end result is a flavorful, nutrient rich vegetable that retains its natural flavors and won’t taste watered down and dull. Cooking veggies in microwave gives you better retention of texture and color.
Microwave ovens only use energy when on, there is no idling or preheating required. They use considerably less energy to cook food than conventional methods
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