Is food prepared in microwave not healthy?

A microwave cooks faster simply because the heat is applied to (or rather, generated in) the centre of the food. In a conventional oven, the heat has to be conducted from the outside to the centre; in a microwave the heat is generated right in the food itself, so most foods will naturally cook faster. There are some exceptions, especially where heat and moisture break down starches (as in potatoes, pasta and rice, for example which take about the same time to cook in a microwave as with conventional methods). Nearly all foods are bad conductors of heat, so cooking in a conventional oven nearly always takes longer because the heat has to penetrate by conduction (in solid foods) and to a certain extent by convection (in liquid foods such as stews and casseroles). Many microwave instructions tell you to allow the food to stand for a minute or two before serving. This is to allow the temperature throughout the food to equalise by conduction. Microwaves tend to create 'hot spots' in the centre of food rather than on the outside. Try putting a bread roll in the microwave for three minutes and you will end up with a normal looking roll on the outside which is burnt black as a cinder on the inside! If you do try this, by the way, keep a fire extinguisher handy!

What do you think about the time it takes to cook? It cooks way too rapidly. Do you think this can have any effect?

You may like to look at the following links: Food Safety Facts (a US Government official site with common sense guidance about using a microwave oven): http://www.foodsafety.gov/~fsg/fs-mwave.html Microwave Fact Sheets (PDF format fact sheets produced by a British manufacturers association) http://www.microwaveassociation.org.uk/factsheets/index.php Naturally, manufacturers will tend to try to allay any fears there are about microwaves. Some fairly good information in Q&A format: http://www.gallawa.com/microtech/microwaveQA.html This person runs a microwave repair business. There is an obvious reason for presenting positive information, of course. There are many 'dire warning' sites, most of which duplicate the same information and often mention 'facts', such as that the Soviet Union banned microwave ovens in 1976 - I can find no evidence that they did and, in any case, the reasons were possibly because they didn't want people to import Western technology at the time, not that microwaves were not safe, whatever the reasons that were officially broadcast! The FDA have NOT found any evidence that microwaves are unsafe (if used as directed); why should these sites continue to promote what the Soviet Union is purported to have said (a long time ago)? Because they are run by 'activists' and reactionaries whose mindset is peculiar, to say the least. Here is one article which seems to be full of 'facts'. I could show you how nearly every fact they present so glibly is either based on false assumptions or is just a partial version of the truth. The sad thing is that it is written in a way that will lead most people to swallow the lies that they are propogating: http://www.health-science.com/microwave_hazards.html (this article has been syndicated on many 'health' websites). Please take it with a pinch of salt and question EVERY statement they make. There are some which are so ridiculous when looked at twice that it is sad that anyone ever believed them enough to write them down. About the only claim that I have not been able to check is that microwaves actually 'tear apart' molecules in an unusual and possibly dangerous way (presumably forcing them to create or reform into compounds which are injurious to health). I can certainly find no research papers or evidence to support this and I, personally, feel that it is extremely unlikely.

This is entirely what one would expect. Microwaves generate heat (even 20 seconds will generate enough heat in a seed to boil the water in it). Naturally, the seeds were killed and obviously would not grow! It is completely untrue that microwave cooking is any different from any other form of cooking in its effect on nutrients. It doesn't matter whether you cook from the inside out or the outside in, heat changes the properties of food - that is what it's intended to do! I regret to say that those people who have said that '75% of the nutrients are removed' are talking through their hats, whatever industry or speciality they are in! Because nearly all of the vitamin C in a potato lies directly under the skin (and vitamin C is destroyed by heat), it would make sense to cook a baked/jacket potato in the microwave rather than to torch it at 400F in a normal oven. You do get a crisper and tastier skin when it's done in the usual way but you get no vitamin C! The only reason that many foods taste better when cooked conventionally is that our taste prefers the slight charring and caramelization of the outside of food that you get with the ordinary oven.

Owlwings... You sound like much more clear on the workings of the microwave than I. My original post was based on what my oldest son has told me about a school project he did 2 years ago when he was in the 3rd grade... if he has his facts straight is questionable at best... my opinion about microwaves stem from what people in the medical field have claimed. For me, I personally feel safe not using a microwave. If the results of cooking with fire are the same as with a microwave, then so be it, I just wasted time cooking the slow way...and if there are damaging effects that are realized years down the road, then it was worth my time. Either way, in my mind I believe I'm doing the correct thing as opposed to feeling guilty by doing the something which may not be safe. I don't for a second put much faith into anything the FDA says without wondering their purpose behind their statements. They have ignored and dismissed reports many times in the past because they didn't support their "beliefs" (aka agendas)and in my opinion there are members of the government that do things quite questionable for the financial benefit of their friends and even themselves, rather than what is best for the people. Like I said, you may be right....you sure offer a pretty convincing rebuttal and I hope you are correct because many members of my family, myself included, have used microwaves for years. Have a great day and I hope you continue to update your blog in future...I enjoyed reading your blog posts.

Oh this is very interesting indeed. I hadn't known that it also removes upto 75% of the nutrients. Thanks for the information.

I do think that the radiations might affect the pregnant women. They say the same about mobile phones too.

Yes precaution is better than cure. Since your husband can tell the difference even without knowing how it was cooked is a strong enough reason for you to discontinue it. Thanks for the response.

Amanda, since microwaves heat things in a different way, it's necessary to adjust cooking times and to include a 'standing time' to allow the heat generated to permeate and cook the rest of the food. Microwaves are far more efficient and use less energy than normal ovens but, as you're aware, they don't overcook the outside of the food (which is what gives roasted and baked things their flavour), so a microwave oven is not suitable for everything.

I only use my microwave to defrost something quite, and warm up a coffee/tea. I don't really treat microwave's, I don't think microwave food is cooked properly, it cooks the middle to quick, and the outer side is left cold. Prefer to cook on the stove/grill ect

trust

Now i dont feel so well at that thought.

wow I agree with Jessi. Ugh Cancer!