A healthy diet includes not only choosing healthy foods, but also preparing them correctly. In an effort to save time, mankind began to actively use a microwave oven for these purposes, but it emits microwaves, which can negatively affect not only the quality of products, but also human health.
The microwave has long been a part of the kitchen of many families. Fast cooking, small size, variety of functions - one convenience, and nothing more. All this captivates people, and they begin to forget about what really happens to food during its preparation in the microwave oven.
Experiment with broccoli
To test how microwave radiation affects food, students at Warwick Medical School conducted a series of experiments. They first explained that short-term cooking is indeed preferable, since glucosinolates, as well as other nutrients, are more preserved. In the example with broccoli, these compounds are retained by 45%, and in fact they have an anti-cancer effect on the body. For example, when frying, glucosinolates are destroyed by 75%, and when steamed - by only 5%. So in this case, the microwave does not seem so dangerous. But is it?
What is the danger?
Many researchers who have studied the effects of microwave ovens simply threw them out of the house and forced their friends, neighbors and everyone they knew to do the same, publishing the cost of saving time in scientific journals.
Firstly, electromagnetic radiation adversely affects human health, causing cancer, disorders of the cardiovascular and nervous systems. But now we are talking about the effect of the oven on food. The bottom line is that this device works on the basis of a magnetron - an emitter that is capable of creating a very powerful electromagnetic field. When heated, it forces molecules in the food to move, creating a friction effect. The higher the speed of movement, the higher the friction force, and the higher the temperature will be. And since radiation acts simultaneously on the entire product, heating occurs evenly.
Heat and friction, coupled with powerful electromagnetic radiation, which is considered an aggressive external influencing factor, literally destroy the already unstable antioxidants and vitamins. This is a real atomic war. Only cellular fibers, which are already poorly absorbed by the body due to the complex construction of molecules and strong bonds, do not succumb to the destructive effects.
The longer the microwave processing, the less useful and nutritious substances will be in the food. That is, we ourselves kill the essence of food, depriving the body of everything it needs to maintain it in proper condition.
