Microwave ovens are the most popular cooking method, found almost universally in homes, offices, and convenience stores for their convenience, speed, and cleanliness. However, from a health perspective, microwaves remain highly controversial.
What are the drawbacks of frequent microwave use?
An authoritative article published in the British medical journal The Lancet pointed out that microwaves affect protein structure, converting L-proline in food into R-proline. The latter has been proven to be a toxin to the nervous system, liver, and kidneys.The report further indicated that microwaves alter food's molecular structure, leading to "structural, functional, and immunological changes" in the body after consumption.
Additionally, a Swedish study using a control method found that microwaving fat-free, cholesterol-free vegetables caused test subjects to experience a decrease in high-density lipoprotein (HDL, commonly known as "good cholesterol") in their blood,while levels of low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL, commonly known as "bad cholesterol") increased. This effect was not observed in the control group, which consumed traditionally cooked foods. How can this be explained? Why would consuming foods without fat or cholesterol produce such a reaction? Researchers suggest these lipid changes reflect challenges to the body's immune function, leading to subtle alterations in blood composition.
Microwave manufacturers naturally strongly oppose these findings. If you have a microwave at home or in the office, you can conduct an experiment. Use: (1) tap water; (2) water cooled after microwave heating; (3) water cooled after traditional boiling to irrigate plants. You will find that plants struggle to grow when watered with microwave-heated water.Of course, water remains water—still H₂O—but its properties change due to microwave heating, leaving it lifeless.
Microwave Oven Usage Precautions
1. Avoid reheating meat that has been partially cooked in the microwave: Bacteria can still grow in partially cooked food. When reheating it a second time in the microwave, the short duration won't kill all the bacteria.Frozen meat must be thawed in the microwave before cooking to full doneness.
2. Avoid refreezing meat thawed in the microwave: Microwave thawing actually heats the outer layer to a temperature where bacteria can multiply. While refreezing halts their growth, it does not kill the surviving bacteria.Meat thawed in the microwave must be thoroughly cooked before refreezing. 3. Avoid deep-frying: High-temperature oil can splatter and cause fires. If a fire starts inside the microwave, never open the door. Instead, immediately turn off the power, wait for the fire to extinguish, then open the door to cool down.
4. Avoid overheating: If food left in the microwave for defrosting or heating is forgotten and exceeds 2 hours, discard it to prevent food poisoning.
5. Avoid using ordinary plastic containers: Use microwave-safe containers for heating food. Hot food can deform plastic containers, and ordinary plastics may release toxic substances that contaminate food and harm health.
6. Avoid metal containers: Iron, aluminum, stainless steel, or enameled containers placed in the microwave can produce sparks and reflect microwaves during heating. This damages the oven and prevents food from cooking thoroughly.