Effects Of Cooking, Heating Foods In Microwave Oven
The facts about everyday uses of the microwave oven in cooking and heating our foods, some experts says that it causes harm to the health.
Microwave over is one of the most popular cooking appliances in most of the home today. The latest statistic shows that almost 80 percent of the world’s population uses microwave ovens in cooking and heating their foods.
This kitchen appliance operates by creating a fiction from alternating currents form atoms which cause vibration to the waters inside the food molecules. Through this process, the foods inside the oven were heated up.
The nutrients of the foods were taken away from it when it was heated up in the microwave oven. The nutrients in the food die through dielectric heating of microwaves, so when the food was taken out of the oven it can be considered as “Dead Food.”
Due to high frequencies which create molecular friction heats the food but the nutrients in the food have been taken away. Raw milk, pork, and beef loose 30 to 40 percent of its vitamin b-12 when heated up in the microwave oven.
The powerful bacteria-fighting agents in breast milk were also taken away upon heating on a microwave oven. Heating breast milk in oven becomes a culture everywhere without knowing its side effect.
E. coli grows 18 times than the control breast milk when heated up at high temperature while the lysozyme activity’s decreases and promotes the growth of harmful bacteria when heated up at low temperatures.
People who usually heating foods wrapped in a plastic in the oven can cause carcinogenic on the food. Foods heated up in the microwave contains benzene, toluene, xylene, BPA, polyethylene, and terephthalate (PET).
Heating foods in the microwave in plastic containers can produce harmful toxins to the food that could possibly absorb by our body upon consumption.