Is microwaving food harmful to the body

Microwave heating of food is usually harmless to the body, and proper use will not damage the nutrition of the food or produce harmful substances. Microwave heating mainly generates heat through the vibration of water molecules, which has the characteristics of high efficiency, convenience, and low nutrient loss. However, attention should be paid to container selection, heating uniformity, and special food processing. The principle of microwave heating is to use electromagnetic waves to make water molecules in food vibrate at high speed and generate heat through friction. This heating method belongs to physical changes and does not change the structure of food molecules. Compared to traditional cooking, microwave heating has a shorter heating time and can reduce the loss of water-soluble nutrients such as vitamin C and vitamin B family. Experimental data shows that the retention rate of vitamin C in broccoli heated by microwave can reach over 90%, while boiling may result in a loss of more than half. There is no significant difference in the digestion and absorption rate of meat protein after microwave heating compared to traditional heating methods, and it can better retain unsaturated fatty acids. Improper use of SEP may pose potential risks. Polyvinyl chloride plastic containers may release plasticizers at high temperatures. It is recommended to use glass or ceramic containers labeled as microwave usable. Local overheating of high salt foods may produce trace amounts of acrylamide, and closed heating of eggs and shelled foods may cause explosions. Uneven heating may lead to insufficient temperature in some areas, posing a risk of bacterial contamination. It is recommended to stir halfway and ensure that the center temperature reaches 75 degrees Celsius or above. Repeatedly heating leafy vegetables may increase nitrite content, it is recommended to heat them as needed each time.

When using a microwave oven in daily life, it is recommended to choose a suitable microwave specific container and avoid using metal utensils or inferior plastic boxes. When heating liquid foods, they should be stirred halfway to prevent boiling, and high-fat foods should be timed to avoid burning. Reasonably combining traditional cooking methods such as steaming and cooking, and diversifying the processing of ingredients can better preserve nutrition. Special groups such as infants and young children need to fully stir and test the temperature after the supplementary food is heated. diabetes patients should pay attention to avoid the caramelization reaction caused by excessive heating of high sugar food. Regularly clean the inner wall of the microwave oven to maintain the cleanliness of the equipment.