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Do microwaves reduce nutritional value?

July 2nd, 2005

Question:

1. Does Microwave cooking reduce the nutritional value of food any more than other forms of cooking (considering that it is usually faster and at a lower temperature, my guess is that any loss is less)?

2. Any other warning or food specific advice?

Answer:

Microwaves in your microwave oven cause water molecules in your food to vibrate, which in turn causes the surrounding molecules to heat up. Nutrient loss depends on length of cooking time and amount of water used. Microwaving is better than boiling, but frying will maintain more vitamins.

While there are groups of people who believe that microwaving food is dangerous, current research shows that microwaving your food is safe. There are, however, two warnings I have for you. People with pacemakers should not be near microwave ovens while they are in use, and you should not use plastic or styrofoam containers in the microwave, unless they are specifically made for use in a microwave. Some plastics may melt and give off harmful chemicals as a side effect. The best containers for microwaving are made of glass.

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