| Microwave Use |
Created Date: 11-May-2016 |
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Is it safe or destroy food?
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Last updated: 11-May-2016 |
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In the basics of layman's terms: The Microwave creates a radio frequency
around 2.45 GHz which is electromagnetic radiation. The way heat is
created is by the magnetic field stretching the polar molecules in food over and
over again by the oscillating electromagnetic frequency. The
molecules vibrate faster and faster creating kinetic energy.
Electromagnetic radiation is composed of an electric field and a magnetic field
where each are created conversely through the collapsing of the electric field
and then expanding to create a magnetic field. If the electric field is
strong enough, not only does it stretch the molecules in food but it can also
cause atoms to lose an electron, which is called ionizing. The end result
is a rearranging of the composition of food where nutrients can be destroyed
more easily than if it was heated on a stove.
It should be noted that raw foods are more nutritious than cooked food
whether they are cooked in a Microwave or on a Stove. If you must use a
Microwave try obtaining one with an inverter magnetron and cook on low power to
reduce the damage done to the food.
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