One of the biggest reasons why people often forgo microwave cooking is concerns about the effects of microwaves on food. Since the introduction of the microwave, myths have circulated that the microwave energy used to cook food destroys nutrients and removes the vitamins and minerals, essentially transforming healthy lean meats and vegetables into empty calories.
The truth is that any cooking method removes some of the nutrients from food, as heating food can cause certain vitamins and minerals to break down. Studies have yet to prove that microwaves have a more detrimental effect than grills, stove tops or convention ovens, but there are some things you can do to lessen nutrient loss when you’re cooking in the microwave.
1. Don’t microwave vegetables and other foods in water. Submerging foods in water increases the risk of nutrient loss as vitamins and minerals may run out into the liquid.
2. Avoid overcooking foods. When you cook vegetables and other foods too much, you increase nutrient loss, regardless of the cooking method.
3. Cover foods in the microwave to lock in heat and steam. This will speed up cooking time and allow you to cook foods for shorter periods.
4. Use the right setting. When you’re reheating foods, you don’t usually need 100 per cent power to warm up the plate. By using a lower setting, you’ll create less heat inside of food and reduce nutrient loss.
5. Keep your microwave well maintained. Follow the manufacturer’s recommendations for maintenance and have your microwave serviced any time you suspect a problem.
Matic Service is experienced in the service and repair of all types of microwaves and will be glad to assist you. Call us to schedule an appointment.