• April 19, 2024

When cooking a food in the microwave, it can lose 75% of its nutrients : antioxidants and vitamins, especially. Why? The electronic waves generate vibrations and heat in the water particles of the food, which produces changes in its chemical structure.

In addition, the cooking is uneven. This causes digestive problems due to bacteria that are still present in food, as indicated by a study of the North Carolina Department of Agriculture and Consumer Service .

Not everything in it is beneficial!

It is practical and immediate, but how about the quality of the dishes?

1. It loses its flavor

This happens because in the microwave the food is not heated uniformly and certain chemical compounds evaporate, which produces changes in the flavor, as indicated by an investigation of the Department of Chemistry of Taste and Aroma of the Tahrir National Research Center St. Dokki in Cairo.

2. Dehydrate

The water molecules react more strongly to the heat of the electromagnetic waves which makes evaporate the liquid content in the food.

3. Change its color

This is called the Maillard effect. It is a chemical reaction between sugars and proteins that causes darkening of food, and may occur during heating or prolonged storage.

If you have to use it, we give you the following recommendation: Do not use unsuitable plastic bottles, containers or containers, such as yogurt, vegetable creams or mayonnaise jars. Since these can shed toxic particles to your food

Video Medicine: Made to Crave - Everything is Permissible, but not everything is beneficial. (April 2024).