In modern homes, microwave ovens have long been an indispensable part. Its appearance has greatly facilitated our lives and made it faster and more convenient to heat food.
However, in recent years, the controversy about the health effects of microwave ovens has never stopped. Some rumors claim that microwaving food is not only bad for your health, but it can also cause cancer. So, is the microwave oven an artifact or a pit?
1. The origin and truth of the theory that microwave ovens cause cancer
It is rumored that microwave heating food will change the molecular structure of the food, producing carcinogens that can have serious effects on human health. But what is the actual situation?
Experts point out that microwave ovens are heated by heating the water molecules in the food without changing the molecular structure of the food, which is not much different from the traditional cooking method.
Experts from Zhejiang Gongshang University also confirmed that microwave oven heating will not produce carcinogens under normal circumstances, and microwave ovens are shielded and will not produce radiation to the human body. Therefore, the claim that microwave ovens cause cancer is a rumor and has no scientific basis.
2. Pros and cons of microwave ovens
The microwave oven, as a convenient heating tool, does bring a lot of convenience. It heats up food quickly, saving time while maintaining the nutrient content of the food.
However, microwave ovens can also present some potential health risks if used incorrectly. For example, improper heating may lead to uneven heating of food, resulting in burns or failure to kill bacteria in the food, affecting food safety.
3. The protective effect of microwave oven on food nutrition
Nutritionist Gu Zhongyi mentioned in his research "3 Benefits of Microwave Cooking" that microwave heating can retain the nutrients of food to a certain extent, especially water-soluble vitamins such as vitamin C. Compared with traditional cooking methods, microwave ovens reduce the loss of nutrients while maintaining the original taste of food.
In addition, the microwave's fast-heating properties effectively reduce cooking time, thereby reducing the thermal degradation of nutrients such as vitamins and minerals, helping to maintain the original nutritional value of food.
Microwave oven heating also has a sterilizing effect, which is especially important when it comes to food safety. Scientific studies have shown that proper microwave heating can kill bacteria and viruses in food, reduce the risk of food poisoning, and protect the health of consumers.
However, achieving this effect relies on the correct heating time and power settings, and improper use may result in insufficient core temperature of the food to completely kill harmful microorganisms.
4. Microwave heating taboos: things you can't not know
Although microwave ovens bring convenience to our lives, there are also some precautions and taboos when using them, which every user should be aware of.
CCTV listed some items that should not be heated in the microwave, such as whole eggs, sealed containers, etc., when heated in the microwave, these items may explode due to the sharp increase in internal pressure when heated in the microwave oven, causing safety accidents.
Additionally, users should avoid using metal containers or utensils when using the microwave oven, as metal reflects microwaves and not only fails to heat food, but can also damage the microwave oven or start a fire.
At the same time, for some special ingredients, such as grapes, peppers, etc., you should also avoid direct heating in the microwave, as the moisture they contain may expand and cause an explosion during rapid heating.
Understanding and following these contraindications and precautions for using microwave ovens can not only avoid potential safety risks, but also better protect the nutrients in food, making microwave ovens a good helper for our healthy eating.
Microwave ovens do have certain safety hazards in the process of use, but scientific and correct use methods can minimize these risks, and give full play to the convenience and food processing effect of microwave ovens, so as to bring more convenience and health to our lives.
5. Healthy comparison between microwave oven and air fryer
In modern kitchen appliances, in addition to microwave ovens, air fryers have gradually become people's healthy eating choices. Both appliances have their own features and advantages in terms of cooking style and health effects.
Microwave ovens generate heat through the vibration of water molecules to heat food quickly, while air fryers are designed to reduce the amount of fat in the food by circulating hot air at high speeds to achieve less or no oil, thus being considered a healthier way of cooking.
In terms of nutrient retention, microwave ovens generally retain vitamins and minerals in food better because of their fast heating speed and short cooking time.
Air fryers, on the other hand, may cause a certain degree of nutrient loss due to their higher cooking temperature and longer cooking time. However, when it comes to reducing fat intake, a health indicator, air fryers show clear advantages.
In terms of taste, microwave food is usually moist, while air fryers can make the surface of food crispier.
Therefore, different food types and people's preferences for the taste of food also determine which cooking method should be chosen in a given situation.
6. How to use microwave ovens and air fryers scientifically
To maximize the benefits of microwave ovens and air fryers while reducing potential health risks, consumers should consider the following when using them:
1. For foods that need to retain moisture and heat up quickly, such as soups and cooked vegetables, a microwave oven is more appropriate.
2. For foods that want to reduce fat intake and seek a crispy taste on the outside and tender on the inside, such as fried chicken or chips, an air fryer is a better choice.
3. Pay attention to the way food is processed and cooked, avoid heating explosive food in the microwave or using unsuitable containers, and also pay attention to the cleaning and maintenance of the air fryer to avoid cross-contamination and oil smoke residue.
With such meticulous operation and selection, not only can the nutrition and taste of the food be ensured, but also the health risks can be effectively avoided, making microwave ovens and air fryers a powerful companion for healthy eating in modern kitchens.
summary
Microwave ovens and air fryers have their own merits, but the key is to choose the most suitable cooking method for specific food characteristics and personal health needs.