Can microwave heated dishes destroy nutrition, including meat dishes

British nutritionist Jane Clark wrote in the Daily Mail on December 18, 2007 that heating food in the microwave is very safe, killing bacteria and viruses in food, and retaining more nutrients in food. As for the human body, as long as it is used properly, there will be no harm. Because microwave ovens are designed to meet strict safety standards, they emit less radiation than mobile phones and computer monitors.

Liao Xiaojun, a professor at the College of Food Nutrition and Engineering of China Agricultural University, also believes: "A qualified microwave oven will not produce microwave leakage, and if there is such a phenomenon, it means that the microwave oven is unqualified." Hu Xiaosong, a professor at the institute, also agreed, saying

As long as you follow the instructions on the microwave oven, there will be no radiation damage to people. At the same time, the microwave oven can sterilize quickly and well, and it also saves energy than other stoves, which everyone really blames for. ”

Regarding the claim that the use of microwave ovens will cause a large loss of nutrients in food, Liao Xiaojun said, "The amount of nutrient loss has a lot to do with the heating time. "Compared to the cooking methods such as stir-frying, boiling, and stewing that are used daily at home, the microwave oven heats up quickly, has a high temperature, and has a shorter cooking time. Not only does it not destroy nutrients, but it helps to retain nutrients.

As for the statement that the microwave oven will change the nature of food, Liao Xiaojun believes that the principle of the microwave oven is to convert electrical energy into heat energy, and the food simply receives heat from the microwave oven, as long as it is heated according to the requirements on the manual, there will be absolutely no change in nature. Of course, microwave oven heating should not be too long, otherwise it will easily lead to water loss and affect the taste.

In order to maintain the taste of the food, it is best to cover the food with a layer of plastic wrap when heating," Liao Xiaojun said, "At the same time, food with high water content is better heated in the microwave, on the one hand, the temperature rises faster, and on the other hand, the heating is more uniform." Foods with less water content tend to harden after heating, and the heating is not uniform enough, so you can cover the food in advance to prevent water loss. ”

No, the microwave oven has a short heating time and fast speed, which will maintain the nutrients of the current object.

Heating in the microwave oven preserves the nutrition of the dish to the greatest extent and is not harmful to the dish. However, green leafy vegetables should not be heated, not that the microwave oven is harmful to vegetables, but that the second heating of green leafy vegetables will produce nitrite, which is harmful to the human body. Also, when using a microwave oven, keep it at a distance of 1 meter.

Frequent use of microwave hot dishes, there will be no problem in eating these meals, but the microwave oven itself has radiation during use, and long-term use will be harmful to the body.

A microwave oven is a cooking appliance that uses food to absorb microwave energy in the microwave field to heat itself. The microwave generated by the microwave generator in the microwave oven establishes a microwave electric field in the microwave oven cavity, and takes certain measures to make this microwave electric field distributed as evenly as possible in the furnace cavity, puts the food into the microwave electric field, and controls its cooking time and microwave electric field intensity by the control center to carry out various cooking processes.

Generally speaking, microwave is a high-frequency electromagnetic wave, which itself does not produce heat, there are microwaves everywhere in the universe and nature, but there are microwaves in nature, because they are not dispersed, so they cannot heat food. When the microwave is absorbed by the food, the polar molecules in the food (such as water, fat, protein, sugar, etc.) are attracted to oscillate rapidly at a speed of 2.45 billion times per second, and the macroscopic manifestation of this is that the food is heated.

The principle of microwave heating is simply put: when microwaves are radiated to food, food always contains a certain amount of water, and water is composed of polar molecules (the positive and negative charge centers of molecules, which do not coincide even in the absence of an external electric field), and the orientation of this polar molecule will change with the microwave field. Due to this movement of polar molecules of water in food.

and the interaction between adjacent molecules, which creates a friction-like phenomenon that increases the temperature of the water and, therefore, the temperature of the food. When food is heated in the microwave, the inside is also heated at the same time, so that the whole object is heated evenly and heats up quickly. It heats up to 5cm deep into food at a frequency of 100 million times per second, accelerating the movement of molecules.

Because microwaves are a type of radiation, there is a misconception that it causes cancer. In fact, microwaves are electromagnetic waves, essentially the same thing as radio waves, infrared, and visible light used in radio and telegraph. The only difference between them is the frequency.

The frequency of microwaves is higher than that of radio waves and lower than that of infrared and visible light. Electromagnetic waves in this frequency band are not carcinogenic.

Although it is also called "radiation", microwaves are not the same as radiation produced by X-rays and radioactive isotopes. The latter two are the more dangerous types of ionizing radiation, while microwaves are non-ionizing radiation, and the dangers of the two are not the same. Although X-ray is also an electromagnetic wave, its frequency is much higher than that of microwaves, so its energy is also high; Radioactive isotopes, on the other hand, emit particles during decay, so they can make organisms cancerous.

Microwaving food in the right way will not harm food nutrients and will not increase the risk of cancer. The use of microwave hot dishes generally does not have a finger impact on the body, but it is best to use microwave hot dishes sparingly, and it is best to eat them freshly cooked.

Can hot food in the microwave cause cancer? Is microwave hot food healthy?

Whether it is carcinogenic or not, in fact, there is no obvious correlation with conventional heating methods, from another aspect, microwave hot dishes are not carcinogenic, and the possibility of carcinogenicity is very small. The microwave oven will not cause the loss of nutrients in the noisy food, so there is no need to worry about the impact of the microwave oven on the nutrients, so there is no harm in using the microwave oven to heat the food, and it is a healthier practice.

What do we need to pay attention to when using a microwave oven?

It should be noted that some fish or egg yolks still have some substances inside, that is, unsaturated fatty acids. These foods lose nutrients due to microwave heating, so they cannot be heated in the microwave. If there is a hard shell or when there is a sprout, it should not be heated in the microwave oven to avoid danger.

Keeping these in mind can guarantee our good health, which in turn reduces the risk of cancer.

If you want to ensure good health, you also need to pay attention to one issue when buying a microwave oven

It should be noted that in daily life, we should choose a microwave oven produced by a regular manufacturer, and heat food according to the operating instructions and not overheat it for a long time. Otherwise, eating heated food regularly will not be beneficial to the body. Cooking in the microwave can lead to cancer, but there is no scientific basis for such a claim.

However, it is also recommended that everyone should maintain a happy mood in daily life and try to eat as little leftovers as possible, or even no leftovers. Of course, there is nothing bad about eating a grip once in a while, and if you use leftovers for a long time or heat leftovers in the microwave oven for a long time, it will definitely have a certain impact on the body.

Microwave hot dishes will not lead to cancer, because microwave hot dishes are only for a few minutes, and trembling will not cause the dishes to spoil, so there is no need to worry. Microwave hot dishes are healthier to dig into the shed.

I don't think it's carcinogenic, it's just that it heats up the water molecules in the food so that the food can be eaten; Very healthy.

No, there may be some fiery effects on people. Hot dishes are still healthy and people can use them.

1.Yes. Carcinogens are easily produced when high-calorie, protein-rich foods are heated.

2.The microwave oven itself has strong radiation, so it is not advisable to stand next to the microwave oven when the dish is hot.

3.Most dishes lose some of their nutrients when heated.

If there is no harm to the body, you can use it with confidence.

Not really. On the contrary, compared with other methods, the microwave oven has the highest heating efficiency, and its thermal efficiency is as high as more than 80, while the thermal efficiency of other heating methods is only about 30 -50, so the microwave oven has little damage to food nutrition.

In fact, in the process of cooking any food, some nutrients are lost. Microwave ovens heat food faster and without adding water, vitamins and minerals in the food do not increase losses.

Microwave oven is suitable for foods with high moisture, such as porridge, rice, noodles, milk, vegetables, etc. Foods with shells like eggs, peanuts, etc. should not be microwaved as they can break easily.

In addition, foods with high fat content and low moisture content, such as dried fish, etc., due to the low moisture content and high fat content, the same heat will increase the temperature faster, easy to burn, gelatinization, so the heating time is strictly controlled.

1. Quickly peel off the outer skin of the ingredients. Fruits such as tomatoes and peaches often need to be peeled beforehand to make them taste better. Just put them in the microwave for about 30 seconds to remove them and cool them to peel off easily**.

In addition, after heating for 15 seconds, you can easily and quickly peel off the outer skin of the garlic cloves.

2. Cut the onion without tears. First, cut off the head and tail of the onion, heat it in the microwave for 30 seconds to dry up the juice that will make ** tears inside, and then cut the onion without tears.

3. Melt cream and chocolate. The cream needed to make cookies and pastries can be melted by heating it in the microwave for about a minute, which is faster and more convenient than heating it in water or softening it at room temperature.

Melting the chocolate is also very simple, first cut the chocolate into small pieces, remove from the microwave for about 15 seconds, and stir. Depending on the degree of melting, heat it until it is completely melted.

4. Ferment the dough. Anyone who has ever made bread knows that once the dough is made, it must be left at room temperature for at least an hour to rise, but when using the microwave, it only takes 15 minutes to finish!

Place the dough in a microwave bowl and cover with plastic wrap. At the same time, put a glass of about 190cc of water. Place in the microwave and heat on minimum heat for 3 minutes, then let stand for 3 minutes.

Reheat for another 3 minutes and leave for 6 minutes. Volume expansion means that fermentation is complete.

No, the heating principle of the microwave oven is: the microwave oven is actually a reactor device, which undergoes physical or chemical changes after microwave irradiation of food raw materials to obtain cooked food that people can eat. Household microwave oven is a typical example of microwave this new energy application, its working principle is simply that the magnetron of the microwave oven converts electrical energy into microwave energy, when the magnetron emits microwave energy at a frequency of 2450mhz, the water molecules placed in the microwave oven cavity oscillate at a frequency of 2.45 billion times per second, and the molecules collide and rub against each other to produce heat energy, resulting in food being heated.

In other words, under microwave radiation, the molecules inside the substance rub against each other to generate heat, react, and finally absorb heat. It can be seen that microwave heating is different from the general conventional heating method, it is the energy that penetrates into the object is absorbed by the material and converted into heat energy to heat the material, forming a unique material heating method, which is an instantaneous penetrating heating, so the whole material is heated, there is no temperature gradient, the heating speed is fast, and the heating is uniform. Also pay attention when using the microwave oven:

1.The microwave oven should be kept away from the TV, radio and antenna (generally larger than 5m), otherwise interference will occur. 2.

Microwave has a certain impact on human health, and it is necessary to effectively prevent its leakage when carrying out microwave operation, such as timely managing the microwave oven door, furnace door or door seal damage and not using, so as to make it a real "green chemistry".

According to current data, microwave cooking shortens the heating time, so the vitamin preservation rate is higher than that of ordinary cooking methods. If you use a casserole to stew chicken broth, then if it is simmered for more than an hour, the rate of vitamin loss will be higher. In terms of protein, whether it is boiled or microwaved, the two can be digested and absorbed normally, and there is not much difference.

However, there are pros and cons to everything, and microwave cooking may reduce the amount of unsaturated fatty acids in meat, which is a noteworthy thing.

In a new study, researchers measured the changes in fatty acids in beef after heating. Some samples are microwaved, while others are heated by traditional cooking until the middle temperature of the beef reaches the same temperature. The results showed that compared with the cooking method, microwave heating had a greater adverse effect on omega-3 polyunsaturated fatty acids, and the proportion of omega-3 polyunsaturated fatty acids was significantly reduced.

Cooking at lower temperatures not only has less effect on unsaturated fatty acids, but even slightly increases the content of polyunsaturated fatty acids. There are similar reports abroad that after cooking fish with microwaves, the proportion of omega-3 polyunsaturated fatty acids decreases, while saturated fatty acids increase.