Are You Scared Of Cooking Or Heating Food In Microwave? Experts Reveal Facts

Microwaves have become a staple in modern kitchens, offering a convenient and speedy way to heat food. Yet, a shadow of doubt lingers in many minds. Are microwaves bombarding our meals with harmful radiation? Do they zap away all the good nutrients, leaving us with nutritionally depleted food? Are these fears justified? Do you share the same concerns? Let’s explore the science behind microwave cooking and separate fact from fiction with the help of some leading experts in the field.

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Is Microwave Radiation Harmful?

The word “radiation” often conjures images of nuclear power plants and harmful rays. However, Krish Alok, author of ‘Masala Lab clarifies, “Microwaves are a form of electromagnetic radiation, just like radio waves and sunlight. They are low-energy and completely different from the radiation used in nuclear applications.” Our mobile phones even utilize microwaves for communication!

Rupali Datta, a consultant nutritionist, echoes this sentiment. She emphasizes, “The WHO (World Health Organization) has declared food cooked in microwaves safe for consumption. The microwave energy ceases to exist once the appliance is turned off. Furthermore, the design prevents leakage, minimizing the risk of exposure even when standing nearby.”

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Does microwave cooking or heating reduce nutrients in food?

The impact of microwaves on nutrients is a complex issue. Datta acknowledges that some vitamin B12 becomes inactive due to heat during microwave cooking. However, she highlights a benefit: “Microwave cooking is quicker, potentially preserving other nutrients.”
Interestingly, while leafy vegetables lose folate (a B vitamin) when boiled in water, microwave cooking can actually retain up to 77% of this vital nutrient. Traditionally, chopping vegetables before washing in Indian kitchens can lead to folate loss, whereas microwaving retains it more effectively. Another positive aspect: meats cooked in microwaves tend to have lower levels of nitrosamines, potentially harmful compounds formed at high browning temperatures.

Krish Alok confirms, “All cooking methods, including microwaving, break down some nutrients. However, compared to traditional methods like frying, boiling, or baking, microwaves are gentler on nutrients.”

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