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5 reasons why people refuse to use the microwave

'10.05.2021'

Source: Delfi Home & Garden

A microwave oven has long become a familiar part of the kitchen in most homes - you can quickly defrost, cook and heat food in it, but some people still refuse to use a microwave. Why?

Photo: Shutterstock

The five most common reasons are cited as an example. Delfi Dom Sad.

1. Takes up space on the work surface

Some microwaves are quite large. Of course, they are not as large as the first model of a stove with a height of 1,80 m and a weight of 320 kg available to ordinary customers, but many modern models are still quite large, especially for a small kitchen.

2. People are afraid of hazardous radiation.

Yes, we understand why some people are afraid to buy microwave ovens, but we also understand that they have not fully studied the issue. Radiation is just a term for the energy waves of the electromagnetic spectrum, which includes radio waves, visible light and x-rays.

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Microwaves emit microwaves that are slightly shorter than the radio waves used in radars. These waves vibrate water molecules with a frequency of millions of times per second - something like this we rub our frozen palms to warm them. Of course, waves of a certain length can be dangerous, but in the case of microwave ovens they are harmless.

3. They think that a microwave oven kills all nutrients in food.

In The American Scam, Jennifer Lawrence plays a woman who was given a microwave oven. She calls it a "science oven" and immediately tries to reheat food in it in an aluminum dish covered with foil. After putting out the fire, her husband asks her how it is possible to be so stupid, to which she replies: "And I read that this oven kills everything useful in food."

This myth is as old as microwave technology itself. Moreover, a microwave oven is even more useful than ordinary cooking - with prolonged cooking, frying or other heat treatment, foods lose useful nutrients. And if you cook food quickly and with a small amount of water, then all the nutrients and vitamins are stored much better. Research shows that microwave cooking allows folic acid and antioxidants to be stored in foods better than cooking on a stove.

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4. Food warms unevenly

In a conventional oven, food is heated from the outside, and in a microwave - from the inside all at once. Since microwave ovens are configured to heat up water molecules, and water is not always evenly distributed in a portion of food, it can heat up unevenly. In addition, proteins, fat and starch also heat up more slowly, and the more salt in food, the longer it takes to cook. Therefore, it is recommended to stir food several times.

5. The microwave does not kill possible bacteria

To begin with, do not eat expired products or old leftovers at all. As we have already said, the only problem with the microwave oven is the possible uneven heating of food, because of which the entire portion may not warm up completely to the temperature at which the bacteria die.

Do you use a microwave?

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