Heating food in the microwave does not cause cancer or leave radiation in the food. This is because andThe microwave uses non-ionizing radiation, the same as WiFi or radio, so it doesn’t have enough energy to damage your DNA or change the structure of food.
The Mexican food engineer and scientific communicator, Marian Zapién, explains that the microwave “what it really does is cause the vibration of the water molecules inside the food. This friction generates heat and that is why it quickly heats the food.”
For this reason, he maintains that it does not change the structure of the food, “it only heats it the same as the stove or any conventional oven. And no, microwaves do not come out of the oven.”
Zapién shares content on his social networks, on his account @ingdetusalimentos, on issues of food safety and food preservation, where he details that the interior of the microwave is made of metal that reflects the waves, causing them to bounce and distribute inside the oven.
Additionally, the door has a metal mesh that keeps them inside as long as the oven is in good condition, he adds.
The expert confirms that “microwaves do not stay in the food, they do not cause cancer and they do not affect your food, so don’t worry.”
What are the advantages of microwave heating food?
The microwave is a tool that facilitates fast heating, high temperatures, short cooking times, clean energy and low operating costs, so it is important to know how it works and what the science says.
According to one revision published in Research Gate, titled “Microwave Processing Technology for Food Safety and Quality: A Review” indicates that the microwave heating method is not only fast; It is a key tool for efficiency and health in the kitchen.
There are several advantages of using the microwave over conventional methods with notable benefits, which are detailed below:
- Saving time and energy: The microwave heats quickly, which translates into lower energy consumption.
- Uniformity: This device allows for homogeneous heating and helps produce distinctive textures (Mukwevho and Emmambux, 2022).
- Acrylamide reduction: The use of the microwave has been proven to be especially effective in producing healthier French fries. By reducing heating time and temperature, microwaves significantly decrease the content of acrylamide (a potentially harmful compound formed during frying).
The methods of cooking and heating food are reviewed by experts at a time when healthy eating is gaining ground in people who take care of the eating process from the choice of food, how it is prepared and the way it is consumed. With this information, the spectrum for all people’s decisions is expanded.
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