Heating food in the microwave: studies show that it does not harm the food as much as you think

The fear of “total destruction” of the nutritional value in the microwave is not supported by medical reports. On the contrary, in some cases it was found that short heating in the microwave preserves antioxidants better than prolonged cooking on the stove. The claim that the microwave changes the molecular structure of the food in a unique way is not scientifically supported either. All heating, by any method, changes structure to some degree, but there is no evidence that microwaves do this in a harmful way.

The heat distribution is also not always uniform, so be sure to stir or wait a short time after heating, especially in baby food. This is a safety aspect, not a nutritional one, but it is part of the correct use of the device.

The conclusion emerging from the medical and nutritional reports is unequivocal. The microwave is not the enemy of health, but an efficient cooking tool that is sometimes even better than traditional methods when it comes to preserving nutritional values. The fear of it is based more on myths and fears than on data.

Bottom line, microwave heating does not “kill” the vitamins, and sometimes even preserves them better. As long as you use appropriate tools and ensure proper heating, this is one of the most convenient and healthy ways to prepare food in the modern kitchen.