Almost every home on earth has a microwave oven; it is an undeniably convenient piece of equipment that most of us cannot live without especially because of lifestyles becoming so busy and such a rush. But despite the excellent safety track record of microwaves and all their advantages and uses many people still have doubts about the health benefits of a microwave oven. This article on pros and cons of microwave cooking will help to update your knowledge on health issues of using microwave oven and would make you to take a right decision whether use a microwave or not.
Understanding how a microwave works may answer your questions about the pros and cons of microwave cooking. A microwave uses waves of energy just a bit shorter than that of a radio wave to cook food. Microwaves causes molecules in food to vibrate quickly and build up thermal energy, nutrients break down when they are exposed to heat, especially Vitamin C. Microwave cooking is so fast that most nutrients are exposed to the heat for such a short time that nutrients and vitamin C are better preserved in a Microwave than in another piece of cooking equipment. Using water or liquid to cook vegetables also robs them of much needed nutrients. The best way to cook vegetables and food overall is to use the smallest amount of liquid or water and cook for the shortest time period to preserve the most nutrients, especially Vitamin C.
In conclusion, there is not much proven research to correctly state that Microwaving food is hazardous to your health although microwaving food does take away some of the nutrients and it does have a serious effect on foods such as milk and breast milk. Microwaving your food may not be the most healthy or safest option but it is most certainly the most convenient and least time consuming way.