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Are microwaves really that bad?



“The microwave is good” or “bad microwave” are statements released to air regularly on the street, and have resulted in a kind of urban legend in defense or against this domestic and kitchen tool, respectively. And it is that microwave cooking, beyond the mere fact of warming that is the practice more widespread than ever today.

In this regard, a group of scientists from the University of Graz (Austria), in collaboration with researchers from the University of Extremadurra, published a study with data revealing “the possible influence of the electromagnetic fields emitted by microwave ovens to the structure and enzymatic digestion of food proteins.”

Those who think that the microwave is bad for health have traditionally relied on two theories: first, in the alleged direct impact on humans of electromagnetic radiation emitted by microwave ovens, and secondly, in the anomalous change in the properties of food when exposed to electromagnetic waves of the microwave, when heated or cooked.

About the alleged relationship between health and the emission of electromagnetic radiation, both the microwave, as most appliances we accumulate in our homes, but there are still no conclusive scientific studies, has always preferred to apply the meaning of moderation and caution.

But apart from this theoretical line, the conclusions of this study on the second of the suspicions that tarnished the good image of the microwave, determined that “the lab values applied in a conventional microwave, with a magnitude between 3 and 4 times lower than would be needed to cause significant changes in proteins or enzymes”. Furthermore, this research is extracted that alterations that occur in food enzymes at temperatures above 60 ° C, take place in the same way as a microwave is used for heating, dielectric or any other conventional mechanism.

Building on this study, therefore, we can say that microwave cooking is good, at least we can not say that the microwave is bad, or worse than other cooking methods. In line with this research, the question remains whether or not to cook certain foods in excess of what temperature or cooking time can be considered excessive, the extent to which foods are altered when subjected to a cooking process above 60°C, etc. But at least for now, let’s don’t break a lance for the microwave.

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