Is Microwaving Food Healthy or Unhealthy? The Surprising Truth from Harvard Medical School #health #wellness
These days, it seems like everywhere we turn there is another article warning us about some newly dietary threat to our health. From food coloring to ecoli to arsenic in chicken to GMO ’ south, there is no dearth of bad newsworthiness out there. Imagine my smile upon reading some good food news for a change ! My friend Linda Avey shared this on Facebook. Linda and I met while researching our shared lineage ( her conserve is my very distant cousin ). She besides happens to be co-founder of an stimulate new web site called Curious, which explores data-relevant questions people have about their health. You might want to sign up for the beta, it ’ s a super cool concept ! Whenever Linda shares an article, I take notice– because, well, she ’ s brilliant. This week, she turned my kitchen top down with news that microwaves are not the enemy… in fact, a microwave may equitable be the healthiest and best direction to cook your veggies !
For years now I ’ ve hear and read from diverse sources that microwaving our food is insalubrious and that, despite its undeniable public toilet, it has the power to zap all of the nutrients from food. We have a microwave in our kitchen and while I do use it regularly, there ’ sulfur normally a voice in the spinal column of my head warning me that this might not be the best choice. At one point, I even considered replacing my microwave with a large, dearly-won toaster-style oven in an attempt to “ clean up my act. ” Imagine my surprise after reading Harvard Medical School ’ randomness article in favor of microwave cook. According to their post, the quick public toilet of microwaving besides helps to preserve nutrients in our food.
Read more: Microwave Corn on the Cob
In early words, don ’ triiodothyronine believe the ballyhoo, no matter how credible it might sound !
Read more: Microwave Corn on the Cob – The BEST Way!
In a microwave, food is cooked or reheated by waves of energy that are similar to radio waves. These selective waves affect “ body of water and other molecules that are electrically asymmetrical – one end positively charged and the other negatively charged. Microwaves cause these molecules to vibrate and promptly build up thermal ( inflame ) energy. ” Some nutrients are going to break down when exposed to heat, no topic where it ’ sulfur coming from – an oven or a microwave. This is where a microwave ’ s inadequate cook time can actually be beneficial. crucial nutrients like Vitamin C are diminished when foods are heated, but because vegetables spend a much shorter time in the microwave than they might in an oven, the nutrients have a greater luck of being preserved .
Harvard goes a step far and points out that vegetables can actually lose nutrients when cooked in urine. For example, broccoli ’ mho spirit and cancer-fighting properties come from glucosinolate, which is lost when broccoli is boiled. Shorter, faster cook times that don ’ deoxythymidine monophosphate require a lot liquid are our best hope for preserving nutritional respect, and microwaves offer precisely that. By steaming food from the inside out, more minerals and vitamins are preserved than with interchange fudge methods. then, it appears that microwaves aren ’ t the enemy ! At least, Harvard Medical School seems to think so. And who am I to argue ?
Does this entail that I ’ ll be microwaving all of my vegetables from here on out ? decidedly not. I don ’ deoxythymidine monophosphate think I could live without ridicule carrots and broccoli. But this surely does give us some food for think, and it might barely ease our corporate conscience a sting when reheating leftovers for lunch the future day. Do you use a microwave on a regular footing ?