Is Microwave is harmful or better for cooking?
When it comes to using Microwave there are lot of controversy these days. I thought to post below link to provide more scientific and trusted information which not only prove that Microwave is safe but also better to retain nutritional values in food. Hope this will help to remove misconceptions..
If you have comments please provide based on trusted scientific studies/sources only, internet is full of information against usage of MW, but hardly any of them are based on true scientific studies or research
http://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
http://edition.cnn.com/2014/01/21/health/upwave-microwaving-food/
http://www.eatingwell.com/nutrition_health/nutrition_news_information/the_13_biggest_nutrition_and_food_myths_busted?page=9 more
If you have comments please provide based on trusted scientific studies/sources only, internet is full of information against usage of MW, but hardly any of them are based on true scientific studies or research
http://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
http://edition.cnn.com/2014/01/21/health/upwave-microwaving-food/
http://www.eatingwell.com/nutrition_health/nutrition_news_information/the_13_biggest_nutrition_and_food_myths_busted?page=9 more
Viewed by 1482
View all 21 comments Below 21 comments
natures natural frequency is around 7.5 htz.. microwave are very high frequencies which occilates water content in the food. It basically destroys the natural frequency of the food also dehydrate the same. always use fire, to cook or heat food and water. you can find various videos on youtube explaining the effects of microwave. Nutrient quotient of food get totally wasted. Try and use gas stove and also do not over cook food. use gas on sim even it takes more time to cook. We do not want to destroy the natural balance of food raw material etc. infact i am questioning induction cookware these days. Will research on that. more
Apr 26
Use iron thick based vessel and cook with mustard oil ,on low fire and cover every leafy vegetables.it enhances the food values of greens ,one gets more iron and minerals.Dadima was right. Even non stick vessels emit toxic materials when heated. more
Apr 25
Since the topic of methods of cooking are being discussed in detail,it shall not be out of place to mention here that cooking foods/boiling milk in aluminium/zinc utensils or heating/keeping hot foods in plastic containers(howsoever good quality or tupper ware etc.) is also frought with demerits, is dangerous and must be avoided. Instead,we can use Steel,Iron, Earthen Wares or Nickel coated Brass wares for cooking/heating or using for sour eatables. more
Apr 25
When cooking vegetables/pulses in the Pressure Cooker,takes away most of its nutrients/vitamins,besides the taste in the foods,how can a Microwave cooking/heating, which produces the nonionising radiation,be fruitful/useful, lay apart the promptness with which our food get prepared/heated up. Remember this simple principal that we can digest only the live food and get energy therefrom. How can a dead/stale food provide energy,it does'nt have even the good taste. Food cooked/heated up in Microwaves becomes dead/dangerous (or even certain soft/veg foods cooked in Pressure Cookers with high pressure) hence should be avoided at all costs. Time saving should not be our only criteria for food cooking. Our health is much more important. Those who always beat the drum of 'shortage of time',actually lack the art of managing time and resort to such unhealthy practices like Microwave cooking. more
Apr 25
