But, why are microwaves bad for you?
TL;DR
They’re not bad for you, they use very low electromagnetic energy radiation (microwaves are lower in the electromagnetic radiation spectrum than visible light; for reference, X rays are much higher energetically than light), which makes them a safe and practical tool for the modern cook
You’ve probably heard, or read somewhere that using a Microwave to heat or cook food can be bad for you.
The reasons I’ve heard range from them being radioactive or that they contaminate the food they heat. Some claims go as far as saying it could give you cancer.
I wondered for a long time about this subject, and decided to answer the question with some research.
Let’s start by understanding;
HOW DOES A MICROWAVE OVEN WORK?
A microwave-oven uses micro waves to oscillate water molecules, and with the friction from the oscillation, they get heated.
That sounds logical but complex, so let’s break down some of those concepts more.
WHAT IS A MICROWAVE?
A microwave is a form of electromagnetic radiation ; in particular it is radiofrequency (RF) radiation which is at the low-energy end of the electromagnetic spectrum
The electromagnetic spectrum is the range of frequencies (the spectrum) of electromagnetic radiation. Electromagnetic radiation is produced by the sun.
This frequency range is divided into separate bands; beginning at the low frequency (long wavelength) end of the spectrum these are: radio waves, microwaves, infrared, visible light, ultraviolet, X-rays, and gamma rays at the high-frequency (short wavelength) end.
HOW DO THEY HEAT FOOD?
Water, fat, and other substances in the food have molecules that are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves.
Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, dispersed as molecular rotations, vibrations and/or translations in solids and liquids raises the temperature of the food, in a process similar to heat transfer by contact with a hotter body
WHEN CAN IT BE HARMFUL
Microwave oven seal or door damaged
Microwaving foods in plastic not designed specifically for that purpose
Getting burnt because temperatures for liquids can get so high
WHEN CAN IT BE AN ADVANTAGE
To steam and preserve more nutrients in food since they’re less exposed to heat
Make nutrient rich soups in no time
To heat up small amounts of liquids with less energy than a range or a kettle
Conclusion: They’re not really bad for you; if used properly, they are a convenient tool for the modern busy human who wants to cook.
