Myths about the microwave
Since the 90s, many myths about microwaves have appeared about their supposed harmful effects on health.
One of the essential appliances in modern life is the microwave oven. Present in homes, offices, schools and restaurants, these devices have revolutionized the pace of life and the way we heat our meals, making this task easier and faster. Since the 90s, many myths have appeared about the harmful effects of using this device. Many myths revolve around this revolutionary kitchen appliance. A trend has begun to discredit its advantages since the 1990s. Some sources disclose unreliable information about the influence that microwaves have on causing cancer, digestive diseases and skin disorders. Many recognized studies completely discredit this unreliable information and expose us to data based on proven studies. How it works Microwaves have a tube that shoots electrons, producing electromagnetic radiation with a short (micro) frequency. These waves cause the water molecules in your food to vibrate, quickly producing heat. Although these types of ovens are not suitable for cooking elaborate dishes, browning, toasting or frying, they do cook foods uniformly according to their density and water content. Can the radiation emitted by microwaves be harmful? Normal exposure to the radiation emitted by this device does not represent a significant risk. Although it is best to be at a certain distance from the oven protection mesh. In other studies, the FDA (Food and Drug Administration) establishes that the amount of wave radiation emitted by these devices is far below representing harm to the health of humans. users. The waves that food absorbs do not remain in them. They only generate molecular heat. Possibly devices such as cell phones or Wi-Fi antennas can emit more radiation than a microphone. Can cooking in a microwave alter the quality of the food? As I have already mentioned, the function of the device is based on vibrating the water molecules contained in the food you cook so that heat energy is produced. This does not affect the molecular structure of the food. In fact, several studies have proven the effectiveness of using microwaves to cook vegetables to preserve nutritional substances that need to be kept intact to take advantage of them nutritionally. Precautions for use The microwave must be in perfect condition. Do not introduce metal utensils into the cooking cycles. Use plastic containers indicated for microwave use. Do not heat whole eggs or oil. If you follow the necessary measures and feel safe to continue using the microwave. In addition to being very practical, your foods will retain nutritional and flavor values
