Are you microwaving your meals, secure or not? – BOL information
Whether or not it is safe to heat food in a microwave, this debate has long been trending as it is now a necessity rather than just a status symbol.
Especially in households where both partners work, a microwave is the best device for reheating the food.
Learn how reheating food in a microwave affects food freshness.
Loss of nutrients
Health experts say microwave cooking affects the nutrients.
Vitamin B12 is lost when you cook in the microwave by becoming inactive due to heat.
Another water-soluble vitamin – folic acid – is lost when leafy green vegetables are boiled in water. However, cooking in MVO reduces this loss by up to 77%.
Because plastic contains a chemical called phthalates, which gets into food when plastic containers are heated in microwaves, it is harmful to our bodies.
Experts say these compounds in plastic could disrupt our hormones and metabolic system, increasing the risk of CHD, insulin resistance, infertility, and asthma, among other things.
In addition, bisphenol (BPA), which shows similar reactions in the body, is another chemical that is often heard about in this context.
While food is being reheated, it is recommended to transfer it to a ceramic bowl or plate or glass container for safety.
If you have no option but plastic, choose the microwaveable one.
According to health experts, maintaining the temperature of food is important because some of the food in a microwave will remain uncooked. This increases the risk of food-borne bacteria entering our bodies.
Ideally, it is recommended by food officials to let the food sit for some time after cooking so that the heat can seep evenly through the entire dish.
The World Health Organization (WHO) has declared that food cooked in MVO is safe to consume. According to the WHO, the microwave energy goes out as soon as the oven is switched off.