To Microwave or Not?

by: AndreaDow
Total views: 399
Word Count: 298

March 18th, 2008

I have always wondered about microwaves....are they dangerous to us and our food? I can't say that I avoid the microwave because of my curiosity, but I do know some people that swear the microwave is evil, causes cancer and leaches important nutrients out of our foods. What did nutrition expert David Katz, MD, have to say when I reader wrote to him through O Magazine about her concern of microwave use? Read on....

Dr. Katz reports that the microwave may actually be the least dangerous way that we prepare our foods. Several studies and groups such as the American Cancer Society and the European Food Information Council are in agreement with Dr. Katz. Microwaves actually work quickly to heat foods which is a good thing. Not exposing food to heat for very long may actually leave the foods with higher nutrient levels than foods prepared in other ways. An interesting study showed that when the microwave was used as a method for drying tea leaves, the leaves had as many polyphenols (cancer fighting compounds) and higher levels of Vitamin C compared to the leaves heated in the oven.

What about the raw food folks that have sworn off microwave use? Dr. Katz (I happen to agree with him) thinks that this goes too far. Many foods, like tomatoes, actually need heat in order for their antioxidant, lycopene, to be best absorbed. Eggs also need heat in order to make the vitamin, biotin, which helps us keep our blood sugar stable.

The only reason to perhaps avoid the microwave is that it can leave foods a little dry and with a slightly different taste.

Bottom Line: You do not need to avoid the microwave if you think it is making your diet any less nutritious.

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