Dangers of Microwave Food

While microwave ovens may be fast and convenient, consumers should understand the dangers of microwave food before making this device their primary method of cooking.

All most people know about the operation of a microwave is that after pushing a few buttons, food heats up quickly and easily. Yet just how the oven heats that food is a violent, destructive process. Electromagnetic energy bombards the food, creating intense molecular vibration due to the natural polarity of water molecules in the food. Those vibrations cause friction, which in turn generates heat and heats the food. At the same time, however, those very molecules responsible for heating the food are ripped apart -- a chemical change that can be dangerous.

Microwave foods may be dangerous in several different ways. While these dangers have not been proven to be immediately significant to an individual’s health, over the long term they may lead to poor health and other problems.

One of the biggest dangers of microwave meals is their lack of nutritional value. As foods prepared in the microwave lose water – a natural process that results from how the food is heated – they also lose many vital nutrients and minerals. This leads to empty calories instead of nutritious meals, though consumers eating microwaved vegetables may not be aware that their entrée is not as healthy as it may seem. This can create nutritional deficiencies that may become severe over time.

This loss of nutritional value is especially prevalent in infant formula or breast milk that is heated in the microwave. Because infants do not receive nutrition from many sources, it is critical that their food is as healthy as possible, and microwaving it destroys vital nutrients.

Different studies have demonstrated possible links between microwave food and lowered electrochemical activity in the brain. The intense radiation used in microwave ovens may affect an individual’s nervous system if they are repeatedly exposed to microwave use, resulting in headaches, backaches, disorientation, and altered brain wave patterns. While the long-term effects of this type of exposure have not been determined, individuals with a history of neurological disorders may prefer to avoid exposure to microwaves and microwaved food.

Preliminary studies have shown that the type of container microwave food is packaged in – including the plastic covers – may affect the chemical composition of the cooked food. Toxins may leech out into the food during cooking and can be potentially harmful, even carcinogenic. Further studies are underway to determine the full extent of these toxic dangers and they have not yet been proven to be statistically significant.

Because microwaved food is chemically altered as it is heated, those chemical changes are passed along to the body when the food is ingested. In some studies, excessive consumption of microwaved food has led to decreased hemoglobin in the blood (the molecule necessary for transporting oxygen to cells), decreased beneficial HDL cholesterol, and decreased numbers of disease-fighting white blood cells. In turn, these decreases may lead to anemia, lowered immune responses, and a greater risk of heart disease.

Additional though less drastic dangers of microwave food include:

• Burns: Because food is heated so quickly in a microwave, overheating can result in tongue and mouth burns. This is especially a concern with infant formula heated in the microwave.
• Poor Taste: Because the food’s molecular composition is partially destroyed during the cooking process, microwaved food may have less desirable tastes and textures than more carefully prepared foods.
• Weight Gain: Microwaved food is fast and easy to prepare, but many microwave snacks and meals are heavily laden with preservatives, chemical additives, and calories. This can lead to excessive weight gain and its associated health risks such as diabetes, heart disease, arthritis, and more.

There are many alternatives to microwave cooking that are just as easy and convenient to use, depending on the dish being prepared. Options include:

• Toaster ovens
• Convection ovens
• Slow cookers
• Electric grills

Many food distributors are also creating one-pot meals and box dinners that include all the necessary ingredients, making it easy to create delicious, wholesome meals quickly and conveniently on the stove top.

While it may seem that there are many dangers of microwave foods, when used wisely and sparingly microwaves are convenient appliances for every kitchen. Foods can be quickly reheated in a microwave, and with the wide range of entrees, snacks, and desserts available for microwaves, they can help expand menus with minimal effort. To further minimize microwave dangers, however, families should be sure their microwave oven is a modern, efficient design and they should use it as little as possible. Small tasks such as thawing food can easily be accomplished without the use of a microwave, further reducing the risks without losing the convenience of microwave preparation.

• Electricity Safety Tips
• Sun Safety Tips
• Lab Safety Symbols
• Workplace Safety Quiz
• How Safe is the Food You Eat?

• Free Workplace Safety Tips
• Safety Slogans
• Free Workplace Safety Videos
• Safe Car Pranks
• Cyber Bullying Statistics

• Dangers in Aspartame
• Category:Food Safety
• Food Safety: Grilling
• Food Safety as a Public Good
• Dangers of Stevia