Are Microwaves Dangerous to Your Food?

Antioxidants

• Antioxidants have strong cancer fighting and anti-aging properties. Foods rich in antioxidants are generally considered an important part of a healthy diet. However, a study that appeared in the Journal of the Science of Food and Agriculture showed an unwelcome effect of microwaving on broccoli. Three important antioxidants in the broccoli were reduced by a margin of 74 to 97 percent when microwaved, compared to 8 to 11 percent when steamed.

Vitamins

• Vitamins, some of which are antioxidants, are also thought by some to be affected by the microwaving process. However, a New York Times article citing a study conducted at Cornell University seems to refute that. The conclusion reached here is that microwaves do not destroy as much of the vitamin content in food as boiling does because the water added to the vegetables in stovetop cooking leeches away many of the nutrients. As a cooking method that does not utilize water, the microwave left more of the vitamins intact.

Radiation

• One of the arguments frequently brought out by those who oppose the use of microwaves to cook food is the allegation that microwaves are putting radiation into food. The waves that microwaves use to cook your food are the same as the waves that transmit your radio signals and television. The types of radiation that are dangerous to humans, like X-rays, are at the other end of the spectrum. The USDA clearly states that food does not become radioactive through microwave cooking.

Carcinogens

• Some studies have purported that microwave cooking creates cancer-causing carcinogens in the food cooked in this manner. However, the only studies that have supplied evidence of this type are now decades old and have yet to have their findings substantiated by modern science. Health Canada agrees with the USDA's assessment that microwave cooking is safe. Scientists from the organization have reviewed all of the relevant material and feel there is no evidence to support any theory that states that microwaves increase carcinogenic content of food.