1. Microwave ovens are not harmful to the human body:

Rumors about the dangers of microwave ovens have resurfaced. In April 2013, the China Household Electrical Appliances Research Institute and the National Food Quality Supervision and Inspection Center held a research conference on "The Impact of Microwave Cooking on Food Safety and Nutrition." Debunking rumors about the dangers of microwave ovens.

A year later, in May 2014, someone once again published remarks about microwave ovens causing cancer and that using microwave ovens is harmful to the human body. This time, CCTV's "Focus Interview" column also published on May 12, 2014 Japan's TV station aired a response to the incident, proving that the theory that microwave ovens are harmful is purely a rumor.

2. Benefits of using microwave ovens:

1. Preserving food nutrients

Because microwave cooking is very fast, it can better preserve some of the heat-sensitive nutrients. The presence of sensitive and water-soluble vitamins, such as vitamins B and C, minerals and amino acids is also higher than in other cooking methods. Microwave cooking is a fast cooking method. When heating, the heat is inside the food, so the heating is even. There is no need to stir-fry, and the water in the food will not evaporate too much. Therefore, the original color and taste of the food can be maintained.

2. Make certain meat foods more nutritious

Foods such as cured meat, bacon, salted fish and smoked duck will produce nitrosamines during processing, which may cause cell damage. Cancerous. American pharmacologists have found that if you bake bacon in a microwave oven for 4-5 minutes, it will be fragrant, crispy, and delicious when you take it out. Moreover, if you use chemical analysis, no trace of nitrosamines can be found.

Extended information:

The impact of microwave heating on food flavor:

The flavor compounds in food are a series of low boiling point alcohols, aldehydes, acids, and esters There are many types of aromatic heterocyclic compounds, but their content is generally very small. They work together to give food a characteristic flavor.

Some of the flavor compounds in food are natural, that is, they are synthesized during the growth of animals and plants; some are generated through enzyme action (direct or indirect action), that is, through enzyme action or The indirect action of enzyme reaction products converts precursor substances into flavor compounds.

Some are produced through high-temperature chemical reactions such as the Maillard reaction to generate a series of volatile organic compounds. Others are produced by artificially adding flavors, spices and various smokes during food processing. Produced by extracts, etc.

Baidu Encyclopedia - Rumors about the dangers of microwave ovens

Baidu Encyclopedia - Microwave food