Some people neither would buy a microwave nor ever frozen food because they don`t believe in their safety.
Scientists, on the other hand, has proved the quite opposite and debunked common food myths. Cooking in microwaves or buying a frozen food is safer and healthier rather than vegetables that are steamed or boiled or the ones in supermarkets shelves.
Here is some information that refuted all myths about microwave ovens:
For a long period it was believed that cooking in the microwave destroys nutrients than other cooking methods, but the truth is that it provides more nutritive because they are cooked at a lower temperature.
While prolonged exposure to radiation can be dangerous, the scientists points out that any such material created by a microwave oven is “way, way below the amount that can hurt you,” explaining that, in the context of cooking, only means “energy radiating from a source.”
Microwaves are diversified into food and cause friction of water molecules present in food and thus produce heat that heats and provide thermal processes of the food and therefore food containing water is baked faster than the other food.
Moreover, the loss of nutrients depends on heat and time needed for cooking, but not on method of cooking. Therefore, the best method of retaining nutrients in food is cooking in microwaves.
So far, there is no any research where it is shown the harmful effect of microwaves in people`s life.
Here is some information about the myth on the health benefits of frozen vegetables:
Many people believe that vegetables with vivid and stronger color have more higher nutritional value which in some cases it was shown that it is true, but there are few exceptions you are might not familiar with.
Scientists claim that frozen vegetables often contain more nutrients than the fresh. The vegetables are often transported and placed on the supermarket shelves that mean it has passed two weeks from the moment they are collected from the fields. Thus, they loss their nutrients and because of that it is introduced the method of freezing vegetables.
Vegetables contain enzymes that accelerate its growth and ripening. After the peak ripening, the enzymes accelerate the process of degrading which causes reducing of food nutritional value.
The process also known “blanching“has two purposes, such as removing dirt and organisms, some unpleasant flavors and retaining of flavor, color and texture of the vegetable that has to be frozen.
Also, the process of blanching includes enzymes deactivation and therefore the frozen vegetables will retain its nutritional value for a year.
So, what can we conclude from this?
Frozen vegetable are often healthier and nutritious than the fresh.