Doctor with 24 years of experience debunks myths about microwaved food
Is microwave food harmful?
I'll tell you right now - I'm comfortable using the microwave.
The cooking temperature in it does not exceed 100-110 degrees, which means that an excessive amount of harmful end products of glycation.
Plus, it should retain more vitamins, precisely due to the speed of cooking.
Some time ago, I came across a study that said that a minute at maximum power (800 watts) completely destroys broccoli enzyme myrosinase, which acts on a group of compounds to produce sulforaphane, a super-healthy substance found in cabbage, most of all in broccoli.
But later I discovered that myrosinase and its companions suffer greatly both when frozen, and when cooked for more than 5 minutes, etc. So it's still not in the microwave, but in the thermal effect.
In addition, it is not at all necessary to turn the microwave handle to full power.
For example, 25-30 percent of the power is enough for defrosting.
What is the microwave power for?
Normal mode, not grill:
High (100%) - for quick cooking of meat, fish, vegetables. For warming up food. For boiling tea.
above average (70-80%) - for more relaxed cooking, without boiling. You can cook both meat and fish, only it will take more time. And the tea will warm up to a comfortable temperature, and won't escape.
Medium (50%) - for soups, seafood.
below average (25-30%) - defrost mode. You can warm up desserts, melt ice cream.
Some point out that meat heated in the microwave becomes harsh. This is absolutely understandable: the heating occurs mainly due to the absorption of the energy of the microwave field by water molecules. They evaporate, the dish simply dries out. Therefore, just do not spare the water in the dish.
I also use the microwave a lot. revival of bread. If you wrap a slightly stale loaf with a damp cloth and put it in the microwave for 15-30 seconds, then it becomes like fresh.
Your Doctor Pavlova
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