Why Microwaves Are Better For You Than You Think

Microwaves and microwaving food get quite a bad rap when it comes to image and the question over whether they provide health benefits or not. The practical use of a microwave in the home is undeniable. Fast, convenient, relatively inexpensive and instrumental in helping you keep up with heavy calorie requirements, especially if you’re on the move, most people have them in the home or, at the very least, know how to use them.


But coming back to the original question, are microwaves as bad as a lot of people think they are? In this article we hope to show the reverse is true. That microwaves are actually better for you than you think.



Preserve Key Vitamins

The performance of your microwave no doubt depends on how good of a condition you keep your microwave in. Neglect to clean it or never upgrade it and a lot of the reasons we suggest here might not be applicable. That said, a good microwave, as science as proven, is much more effective at preserving key vitamins than other forms of cooking are when it comes to preparing food.


Primarily due to mechanics, most nutrients break down when exposed to heat. Vitamin C however, is one such key vitamin that actually benefits from microwave capabilities, mainly because of shorter cooking times (in comparison with oven cooking). When prepared in an oven, food is usually exposed to heat for longer, meaning it loses key vitamins.


Better Nutritional Value

Just like vitamins, the same is true for vegetables when it comes to microwave preparation and planning meals. Most often cooked in water, whether boiled, simmered or stewed, vegetables lose a lot of nutritional value thanks to nutrients seeping out into cooking water. Boiled broccoli, for example, one of the vegetables most rich in iron and fibre, loses a lot of glucosinolate when prepared this way, meaning the sulfur-containing compound that helps fight cancer is made much more redundant.


Microwaving vegetables, on the other hand, allows you to preserve crucial nutritional elements in your vegetables, making their anti-cancer properties all the more effective in consumption. Don’t believe this? Just look at the science comparing the nutritional benefits of boiled broccoli to steamed broccoli. The evidence is interesting.


Steaming Inside Out

Another way microwaves are better not just nutritionally but also environmentally? They use a lot less water than you’d need to boil or simmer vegetables in a pot or pan.


In fact, using a microwave with just a small amount of water, is just as effective for steaming food from the inside out that there’s absolutely no need to use your stove to heat water at all. Couple that with the fact that preparing food this way is much more likely to preserve vitamins and minerals than almost all other cooking methods and you’ll begin to see how convention wisdom surrounding microwaves has overlooked some critical benefits.

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