Is Microwave Heating Harmful to Health?

Microwaves have become a staple in modern kitchens, yet debates persist about their safety. Concerns about radiation often arise when discussing these ovens. The principle of microwave heating involves using microwaves to make water molecules in food vibrate, generating friction and heat.

The World Health Organization (WHO) states that as long as microwaves are used correctly, there is no need to worry about radiation. Their radiation is completely harmless; microwaves use low-frequency electromagnetic radiation, similar to that used in light bulbs and radios.

The U.S. Food and Drug Administration (FDA) also points out that microwave radiation mainly affects food’s water content, converting it to heat energy through the friction of water molecules. It does not make food “radioactive” or “contaminated by radiation.”

Several things to consider when microwaving

While microwaves are generally very safe, several things should be considered when cooking and heating food.

1. Do not overheat food: Overheating can affect the dish’s color, aroma, and taste. It can cause food to lose moisture and become dry. Additionally, excessive heating can lead to high temperatures that may alter molecular bonds, potentially causing mutations and spoilage of ingredients.
2. Avoid using plastic containers: Plastic additives can decompose and leach into food. Generally, plastic takeout containers, bags, and other plastic products should not be microwaved. If the container deforms or melts, it can release toxic substances, contaminating the food and harming health. Experts recommend using materials like glass, ceramics, paper, and heat-resistant plastics verified by national standards.
3. Do not use metal containers: Microwaves cannot penetrate metal; using metal containers can cause sparks, damage the oven, and potentially cause explosions. I once microwaved a hamburger wrapped in aluminum foil, which suddenly caught fire. It’s best to use microwave-safe containers.
4. Ensure proper ventilation: If using plastic wrap during heating, leave ventilation holes or poke a few small holes with a toothpick. If using a container, do not seal the lid tightly, as the heat generated inside a closed container can increase pressure, leading to explosions.
5. Avoid microwaving foods with shells or sealed packaging: Foods like eggs, chestnuts, grapes, and boxed milk can explode. Eggs, in particular, are known for exploding after being microwaved.

Practical tips for great results

1. Prevent dryness: To prevent foods like steamed buns from becoming dry and hard after heating, place a small amount of water in a cup, put the buns on top or near the cup, and microwave on medium for 1-2 minutes. This will keep the buns soft and fragrant.
2. Ensure uniform heating: Try to spread food out evenly to ensure uniform heating. The more regular the shape of the food, the more evenly it will heat in the microwave.
3. Melt butter and chocolate efficiently: Microwaving is very effective for melting butter and chocolate. When making cookies or pastries, butter can be melted in about a minute in the microwave, which is quicker and more convenient than using a double boiler or softening at room temperature.
4. Easily peel skins: For fruits like tomatoes and peaches that need to be peeled for cooking, microwave them for about 30 seconds, let them cool, and the skin will come off quickly.
5. Speed up dough fermentation: The microwave can speed up making bread or steamed buns at home. Place the dough in a microwave-safe bowl, cover it with parchment paper and a damp towel, and microwave on low power for 30 seconds. Then, let it rest at room temperature for 10-15 minutes. For the second fermentation, repeat the low-power microwaving for another 30 seconds.

Following these guidelines and tips, you can safely and effectively use your microwave to prepare delicious meals.

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