The debate over microwave ovens is reminiscent of urban legends: some are sure that they “kill” food, while others are afraid to approach a working device.
But what of this is true and what is fiction?
Nutritionists explained which fears about microwave ovens are long outdated, and what is really worth paying attention to.
Microwave is a source of radiation
Let's dispel the main fear right away: there is no radioactive radiation in microwave ovens. The device uses ordinary electromagnetic waves that are safe for humans.
The waves only work inside a closed chamber and disappear after the device is turned off. You will get more harm if you stare at the smartphone screen all day.
Food loses vitamins
Microwaves heat food faster than a stove or oven, which helps preserve more vitamins and minerals in foods.
When frying or boiling, useful substances are destroyed due to prolonged exposure to high temperatures. A microwave oven reduces cooking time, which helps preserve the value of food.
The main danger is not in the oven, but in the cookware
Experts urge not to blame technology for health problems. The real threat is plastic containers that many people use to heat up food.
When heated, they release phthalates, toxic compounds that disrupt hormonal balance.
Choose glass or ceramic dishes. This will reduce the risks for both food and the body.
Science does not confirm the connection between microwave ovens and cancer or other diseases.
But the habit of heating food in unsuitable containers can have far more serious consequences than the mythical “rays” from the microwave.
