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A way to cook to avoid? While the microwave oven is present in most homes to cook, reheat or defrost food in record time, it is the subject of many fears about its effects on health.
First of all, you should know that the microwave oven in homes works thanks to a small device called a magnetron, which transforms electricity into electromagnetic waves. When a meal is exposed to these waves, the water molecules in the food collide. And it is this agitation (a form of energy) that will generate heat.
LITTLE OR NO WAVES
When switched on, the device may release an amount of waves, similar to those used for mobile phones, and these are the ones that are reported as they are likely to promote the development of cancer.
But in reality, these waves are very few, if not nonexistent if the microwave oven is in good condition. Indeed, the construction of the devices ensures that the microwaves remain contained inside the device once the door is closed, recalls in an information document the World Health Organization (WHO).
Abnormally large leaks can occur if the device is damaged or dirty. If the door seals are damaged or any defects appear, it is best to stop using it while waiting to get it repaired or buy a new one.
LATE BOILING, A REAL RISK
It is also important to remember that “food cooked in a microwave oven does not become“ radioactive ”, specifies the WHO, adding that the energy of the microwave does not remain. more in the oven when it is off. However, she warns of a very real risk: late boiling, which can cause severe burns.
WHAT ABOUT NUTRITIONAL VALUE?
Note that products cooked in a microwave oven have the same nutritional value as those cooked in a traditional oven. Being faster, cooking in the microwave retains the nutritional qualities of foods even better than other cooking methods, with the exception of vitamin B1, which is found in almost all foods of animal and plant origin. .
