Is Microwave Cooking Good or Bad? A comprehensive guide on the advantages and disadvantages of microwave cooking

Microwave ovens have become an integral part of our kitchens, offering unmatched convenience while cooking or reheating food.

However, whether cooking or reheating food in a microwave over is good or bad for health, is a question that lingers in the minds of many people. According to ‘Dietary Guidelines for Indians’ published by ICMR-National Institute of Nutrition, Hyderabad, microwave cooking is safe and does not do any harm to food quality and health.

This is what their publication says:

Effect of Microwave Cooking on Health

• There are minimal nutritional differences between microwave cooking and conventional cooking.
• As cooking time is very less, microwave cooking is one of the least likely forms of cooking to damage nutrients.
• The microwave uses a small amount of water and steams food from the inside-out. This retains more vitamins and minerals than any other cooking method as no leaching of nutrients occurs.
• Further, as the cooking time in the microwave is shorter, it helps preserve vitamin Cand other nutrients that break down when heated.
• The nutritional effects of microwaves on protein, lipid, vitamins, and minerals are minimal.

The apex medical body further states that glass or ceramic vessels should be used to cook or reheat food in a microwave over and the use of plastic utensils should be avoided. Of course, everyone knows that use of metallic utensils in a microwave oven is completely forbidden.

How Does a Microwave Oven Cook or Heat Food

Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That’s why foods that are high in water content, like fresh vegetables, can be cooked more quickly than other foods. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or “contaminated.”

According to the U.S. Food and Drug Administration (FDA), microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water.

FAQs on Microwave Cooking

1. What is the effect of microwave cooking on health?

There is no evidence that microwave cooking has any negative side effects on health.

2. Is there any side effects of microwave oven?

Microwaves are non-ionizing radiation, so they do not have the same risks as x-rays or other types of ionizing radiation.

3. What are 5 disadvantages of using a microwave oven?

Skin Burns: Skin burns are just one of the many medical problems that can result from constant exposure to microwave radiation. As such, you should take care with the exhaust features and ensure that your house is radiation-free.
Eye Injury: Microwaves may malfunction and expose you to dangerous radio waves even though they have a protective mesh. It is always advisable to check the manufacturing information of your appliance and take advantage of the warranty time to have any flaw fixed.
Food Poisoning: Although uncommon, you should never rule it out. Inequal heat distribution inside the microwave may result in unevenly cooked food. Your digestive system may therefore find it difficult to break down your food because of the possibility of hot and cold spots all over it. The positive news is that this issue has an easy fix. Make sure your food is chopped nicely and evenly so the microwave can easily determine its texture. The likelihood of food poisoning will be reduced and heat distribution will be even.
Dryness: Your food cooks in microwaves because they use the water molecules within it. Reduced water content from this process may make the food unhealthy. As such, ensure that anything you put in the microwave has enough water content.
No Deep Frying: While it is not advised, sometimes in life you just need a cheat meal. Sadly, because microwaves are designed to prepare food hygienic, they use the least amount of oil possible. Thus, it is advised that you start cooking with the classic methods if you are in search of fried food.

4. Does microwave radiation affect food?

The non-ionizing radiation used by a microwave does not make the food radioactive. Microwaves are only produced when the oven is operating. The microwaves produced inside the oven are absorbed by food and produce the heat that cooks the food.

5. What are 2 disadvantages of microwave cooking?

Easy and Fast Reheating: A microwave oven makes reheating food a pleasure. To prevent overcooking of the food during reheating, modern microwave ovens are intelligent and detect the degree of cooking. Furthermore, you can be sure that once the food has been reheated, its flavors will not change.
Energy Conservation: Smart gadgets these days, microwaves heat or cook food at the highest possible power. It must do this, to start with, to prevent burning of the food. Second, its sensors alert it to the ideal temperature at a given cooking stage.

6. Is it safe to use microwave daily?

Yes it is absolutely safe to use microwave oven daily for cooking or reheating food.

7. Which is healthy, OTG or microwave?

OTGs provide a traditional approach that can be better for some recipes, even though microwaves may retain more nutrients because of their shorter cooking times. The decision between an OTG and a microwave ultimately comes down to your particular health, cooking style, and meal types.

This article is written after conducting extensive research across various medical journals, however it still remains only as a source of general information and not to be treated as medical advice.