It is a very common notion that microwaving food strips our food of its nutrition.  But is it true?

On the contrary, microwaving food actually helps retain nutrients that are otherwise usually lost when boiled or cooked on the stove for a long time. The only two disadvantages of using a microwave, is the radiation emanated and using the wrong kind of plastic to cook.

However, how many of us use it to actually cook?  Most times, it is used to quickly reheat meals that have already been prepared. Sometimes, it is used as a tool to finish off that last step required to make it a fully cooked meal.

Either way, a microwave is not as bad as we think it is. There are specific foods though, that you should avoid microwaving. Here is a list to help you out:

 

Red Meat: Don’t put this in the zapper for more than six minutes to thaw and 2 minutes to cook. All the fat seeps out of the meat making it unhealthier as a meal. If reheating, don’t go beyond 3 minutes.

 

White rice: Rice requires a gradual temperature rise for it to cook properly. In a microwave, the heat remains constant from the time it starts and this makes the rice cook unevenly.

 

Chapati: Chapatis are usually popped into the microwave for a quick heating. But did you know they are only made drier and harder? When heated for more than 3 minutes, you will be pulling out wheat crisps!

 

Citrus: Although unlikely, it is still good to know that the effects of Vitamin C are negated the moment it is exposed to heat as it is a highly sensitive vitamin.

 

Garlic: Less than 60 seconds in the microwave is sufficient to nullify an active ingredient that makes garlic an anti-carcinogenic.

 

Eggs: Never reheat boiled and scrambled eggs in a microwave. It can even turn toxic and cause digestive problems or food poisoning.

 

References:

http://edition.cnn.com/2014/01/21/health/upwave-microwaving-food/

http://www.nutritionpointkenya.com/2017/01/does-microwave-cooking-affect-nutrition.html

http://www.womansday.com/food-recipes/cooking-tips/a51830/youll-be-shocked-to-hear-why-you-shouldnt-reheat-these-common-foods/