Why is food that is reheated / cooked in the microwave called "dead"? Is it true that she is deprived of all the benefits?

Why is food that is reheated / cooked in the microwave called "dead"? Is it true that she is deprived of all the benefits?

Detox Value and Strategy | Michele Ciancimino, Certified Fitness Nutrition Specialist

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answers (2)

Answer 1
January, 2021

Indeed, some people firmly believe in this common myth associated with microwave ovens. Back in 2008, the World Health Organization distributed its report, where reputable scientists refute all ridiculous misconceptions about the alleged threat of microwave ovens to human and animal health.

Here are the main theses of the report:

• for rapid heating, the device uses non-ionizing electromagnetic radiation, which is not so powerful as to somehow affect food, for example, destroy or change the molecular structure;

• a magnetron in a microwave oven generates microwaves of a special length and frequencies similar to those used by cellular operators for data transmission and telephony. They are absorbed by the water molecules in food, which causes the food to vibrate and move faster. Heating the water heats the food from the inside, not the outside, which shortens the cooking time compared to other methods (boiling, frying, baking) and allows you to preserve most of the beneficial compounds in food;

• when heated in a microwave ovens food products acquire a drier and harder structure due to the accelerated evaporation of the liquid, but do not become dangerous or poisonous;

• only when the appliance is switched on, it emits microwaves that do not leak out through its protected case and door. Except in cases of microwave malfunction and damage to the integrity.

Do not be afraid to make your life easier by using a microwave when there is such a huge selection from simple inexpensive models for reheating only to microwave ovens with automatic cooking programs.

Answer 2
January, 2021

I don't want to believe it.

I know that microwaves make water molecules move (that is, a dehydrated product will take much longer to heat up or not at all) and other polar molecules, thereby increasing the temperature of the product.

I do not think that the product will become "dead": only those substances that are sensitive to high temperatures can be destroyed by it: for example, enzymes, the native form of protein, vitamin C, and so on.

For example, you can imagine potatoes that we boil in water and which we cook in a microwave oven. From the first, more minerals and vitamins will be evaporated than from the second.

Of course, I don’t know much, but for now I think microwave ovens are a blessing that saves time

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