The microwave is a wonderful invention, not only does it makes daily life easier, it also helps in time management. The contraption has been in circulation and in many homes for 6o years now, and they are convenient machinery, but it also raises the question of whether the food that comes out of the microwave oven as healthy as it came in?
Debates after debates of which is the best way to cook food has been on and on for many decades. And the popular belief that microwaved food being bad for you may be not quite true. Because according to scientists foods out the microwave maybe more nutritious than you think.
Dr. Guy Corsby, adjunct associate of nutrition at the Harvard School of Public Health in Boston, told Hufftington Post, that in a general sense, microwaving food results in less loss of nutrients in food since it is a dry method of heating. Take for example water soluble nutrients like many B vitamins and vitamin C are not broken down as much than when they are exposed to heat in a much longer time period.
Although whether you microwave your food or oven bake it, heat will break down their structure. "Any process that heats a food (microwaving, baking, boiling, frying, etc.) reduces the level of heat sensitive vitamins," Dr. Don Schaffner, extension specialist in food science and professor at Rutgers University in New Jersey, told The Huffington Post. And that the only thing that differs from all of them is the durance of the time in which they were being cooked.
So what is the best way of cooking food then? According to Crosby steaming is the best way, especially for vegetables. Any cooking method that uses rapid cooking is the best way, and steaming is on top followed by microwaving food. But it is the consumers choice, which one best suites his or her taste. Cooking is cooking and food is food.
