How does a microwave oven cook food?
A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
Microwave heating is more efficient on liquid water than on fats and sugars (which have a smaller molecular dipole moment), and also more efficient than on frozen water (where the molecules are not free to rotate). Microwave heating is sometimes explained as a resonance of water molecules, but this is incorrect: such resonance only occurs in water vapor at much higher frequencies, at about 20 GHz. Moreover, large industrial/commercial microwave ovens operating at the common large industrial-oven microwave heating frequency of 915 MHz—wavelength 328 millimetres (12.9 in)—also heat water and food perfectly well.
Homemade food is often treated as a privilege. Low cost of fast food and its nutrition value become a solution for many families who have neither time not money to cook at home. Warnings that fast food is not healthy do not stop Americans who treat it as an essential part of their daily diet. As a result, the prevalence of obese and overweight people plummets. If we look at what is behind ...
A common misconception is that microwave ovens cook food “from the inside out”. In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimetres or more with microwave ovens, in contrast to broiling (infrared) or convection heating, which deposit heat thinly at the food surface. Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating better.
What type of containers we should use for cooking in a microwave
It’s important to use only cookware labelled for use in microwave ovens:
• Burns from metal: Never use containers with metal in the microwave since they can overheat and spark, causing burns and fires.
• Possible toxics in plastics: Don’t use non-microwave approved plastic storage containers and don’t reuse microwaveable containers designed for one-time use. microwave cooking can cause them to warp, melt and possibly release chemicals into the food. Also, cover the containers only with microwave-approved covers, plastic wrap or paper, and don’t let plastic wrap covers touch the food.
Are microwave ovens safe?
It’s true that microwave ovens are a modern convenience that can save time in cooking and reheating food. But it’s also important to pay attention to the possible health risks of microwave ovens.
Microwave ovens use microwave radiation, a form of electromagnetic radiation. Microwaves are convenient for cooking because they pass through glass, paper and plastic and are absorbed by food, producing heat that can reheat or cook the food. You don’t need to be concerned that this makes the food radioactive.
Also, there are no signs that microwave cooking reduces the nutritional value of food any more than stovetop or traditional oven cooking. In fact, some experts believe that microwave cooking may preserve more of the vitamins in food because it cooks food more quickly, leaving less time for the heat to break down the vitamins, and uses less water, which can leach out the vitamins.
No doubt that reached a point where eating food is no longer enough – we must now be entertain by it. And boy, are we ever. In the past 10 years, more than ever before, food-related programming loomed Large (on cable, in particular) and during the same decade that bid goodbye to Julia Child-a pioneer of so many things, including food TV-we welcomed the shiny young faces of Rachael Ray, Giada De ...
The effects of microwaves upon the human body
• Continually eating food processed from a microwave oven causes long term – permanent – brain damage by “shorting out” electrical impulses in the brain [de- polarizing or de-magnetizing the brain tissue].
• The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
• Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
• The effects of microwaved food by-products are residual [long term, permanent] within the human body.
• Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
• The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
• Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
• The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
• Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
• Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence