To microwave or not to microwave, what’s your decision?

[Breezy]

Our last holiday guests left yesterday. The husband told me on day 2 he hated microwaves and avoided them whenever possible. He does not believe they are a safe way to prepare food – not talking leaks here, but what the microwave ‘does’ to the food while it is heating.

I admit, I’m now doing my own research, but would be interested to know who out there does or doesn’t and why. Also, if you have data-based research to share :)

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[JoB]

i looked at the science.. and some of the not so science..

and in the end convenience won.

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[was]

we no longer use the microwave and tbh there is vey little I miss it for. it does take longer to heat leftovers in the oven, but it does taste better vs the microwave.

I didn’t realize there were studies about food safety from microwaves, but I can see how it might change the food molecules

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[PangolinPie]

I would love to see whether anyone (ANYone) could, in a blind taste test, tell the difference between food that’s been microwaved vs. oven-heated, with a greater than statistically random frequency. If I had to bet, I would say no.

Some facts:

http://www.skepticink.com/health/2013/12/21/microwave-dangers-top-5-claims-vs-evidence/

Also, the Harvard Medical School finds that “…Some nutrients do break down when they’re exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. So, as a general proposition, cooking with a microwave probably does a better job of preserving the nutrient content of foods because the cooking times are shorter.”

http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml

And for those concerned about cooking food in plastic containers:

“The FDA, recognizing the potential for small amounts of plasticizers to migrate, closely regulates plastic containers and materials that come into contact with food. Before approving a container, the FDA conducts tests to make sure that it doesn’t leak unsafe amounts of any substance into food.”

http://www.health.harvard.edu/healthbeat/HEALTHbeat_081606.htm

But don’t microwave in containers not meant for food, of course.

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[VBD]

Microwaves are part of the electromagnetic spectrum, and lie between radio and infrared. They are not ionizing radiation like x-rays and emissions from radioactive decay. They have no carcinogenic effects. They heat similarly to infrared, only the heat penetrates deeper due to the longer wavelength.

In general, cooking with microwaves changes food less than many other conventional cooking methods. Infrared radiation (grilling or broiling) deposits all the heat energy on the surface, and thus changes food FAR more than a similarly cooked food in a microwave. Just take a look at a piece of broiled meat vs a microwaved one… Also compare a pressure cooked pork shoulder… Or a smoked salmon.

The longer cook times and high external heat of conventional cookers causes charring, tissue breakdown, and caramelization. All those effects come with significant chemical changes to the food.

The rapid cook time and more even penetration of the microwave usually means there is less chemical change to the food, not more. (note that conventional rapid-cook methods such as steaming and stir-fry will be similar)

Now as for taste… those crispy little chemical bundles you get from the oven or fry pan do taste better than the relatively unchanged microwave food. So there IS a difference.

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[metrognome]

I haven’t used a microwave in years and don’t miss it.

There are a couple of issues here:

1) are you reheating or cooking fresh or frozen food?;

2) what kind of container are you using?;

3) how often do you use your microwave?

If you put food in glass or other non-plastic containers to reheat on occasion or to scratch cook sometimes, you’re probably fine. I wouldn’t use a mw to routinely heat frozen pre-packaged meals because of the chemicals released from the packaging (fresh made is better anyway, but that’s another thread). These really aren’t safe in the oven either for the same reason. Your best bet is to thaw the food and put it in a similarly shaped non-plastic dish and bake in the oven. More work? Yup. Healthier? No doubt.

BTW, I would never make pre-bagged popcorn in the microwave as there are too many chemicals (and besides, it’s lousy styrofoam-like popcorn.) Buy Black Jewell kernels at Thriftway. Pop them in a non-Teflon pan (Revereware is best) with hot oil (preheat the oil, put six kernels in, when they pop, add the rest, cover and agitate back and forth.) When popping slows to a crawl, turn off heat, remove lid so popcorn doesn’t steam. Add salt, garlic, spices, whatever while popcorn still hot and stir. More calories? Sure. Better flavor? Sure. You get that nutty, denser flavor. Just make it less often or make smaller batches. If you don’t have the time, buy Erin’s low-salt pre-popped; locally made, really good and fresh and 2 bags for $3 on sale.

http://timschips.com/index.php/product (scroll down)

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[JustSarah]

I prefer not to use a microwave. We actually didn’t have one for two years between moving into our house and a few months ago. I gave in and bought one for the convenience of reheating leftovers for my young toddler; prior to that, we were doing all reheating in a convection toaster oven.

I still use the microwave sparingly, and do not like to put plastic in a microwave… or in a dishwasher, for that matter. Yes, I realize I’m weird for this, and I certainly don’t judge what others do. :)

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[JustSarah]

To metrognome’s point: If I happen to be heating a convenience frozen food that comes in plastic packaging, I pop it out and put it in a stoneware baking dish before it goes in the microwave. I have a small Le Creuset dish that is perfectly sized for those Amy’s or Trader Joe’s frozen meals. :)

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[dhg]

The microwave is good for a few things like heating water and heating water. For anything else, it ruins the texture, ruins the crust. give me a blind taste test and I’ll tell you what has been microwaved (with the exception of water and boiled veggies).

As for negative health effects: I haven’t heard of any. The waves are absorbed by water which raises their energy level. I don’t think it causes any chemical reactions. I would be much more worried about Pam aerosol spray than a microwave.

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[JanS]

@Metrognome…if you want really decadent popcorn, try popping it in the same amount of leftover bacon fat…yummm… :)

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[2 Much Whine]

It’s interesting on what we choose to focus our attention. I would tend to be concerned far more about eating pre-packaged “convenience” foods than on how they are heated. With that being said I find the oven or stove are my preferred methods for heating leftovers (mostly because I hate experiencing pockets of lava and ice balls in the same bite) and the microwave usually only gets used for heating water or cold coffee and softening butter out of the fridge. Occasionally we’ll use it for heating soup. I’d never use it to “cook” foods if given a choice but that’s not because I’m worried about the negative effects of a mysterious “science oven.”

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[Breezy]

2 Much, ‘pockets of lava and ice balls’ is a good description of how some foods heat up in the micro! My friend does not view the micro as a mysterious science oven, he’s educated and knows how the darn thing works, but he is a skeptic and like many people, including folks who post here, is not sure the people who stand to profit from sales are truthful about their R & D results.

We use it to heat some leftovers, but not all. Some foods simply are better heated in a conventional manner. And if we forget to put the brewed coffee into our thermos pump, we use it to heat coffee. Not much else…but not for any specific health reason.

Metrognome, your popcorn cooking method sounds delish and I agree with your ‘eat less, eat less often’ statement. Mom was right, moderation is the key :)

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[JustSarah]

Giant eyeroll to 2MW. Yes, as someone who works full-time outside of the home and has a toddler, sometimes I dare eat frozen convenience foods such as Amy’s Organic brand. Like, almost monthly.

My point, which clearly flew over your head, was that when I must use the microwave, I avoid putting anything plastic in there. I avoid the microwave because I prefer the taste of food reheated other ways; I avoid plastic in the microwave because I believe there are risks to my health from exciting the molecules of those chemicals via heating.

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[2 Much Whine]

Has anyone seen American Hustle? There is a great scene where one of the characters receives a microwave as a gift and they repeatedly call it “the science oven” throughout the movie (even after putting metal in it and starting a fire).

SarahScoot, you’re talking (typing) to the king of eye rollers (just ask my wife). I wasn’t picking on anyone in particular so don’t take it personally. I just find humor in what people choose to pay attention to and I point it out occasionally. I did miss your point about the plastic because we generally use glass so it’s not really on my radar screen. I was actually reflecting a bit on days long ago when I used to smoke. I wouldn’t use lighters because I was told they would “crystalize” your lungs. Of course I was completely ignoring the fact that I was lighting a freaking cigarette that could give me cancer. Upon reflection I eat plenty of crappy food (it’s just not the kind that is heated in a microwave) and shouldn’t judge. Speaking of which, it’s happy hour. Gotta run!

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[JoB]

VBD..

“The longer cook times and high external heat of conventional cookers causes charring, tissue breakdown, and caramelization. All those effects come with significant chemical changes to the food.”

you forgot to mention the flavor :)

spoke too soon.. you did mention the flavor..

i love caramelized bits

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[JoB]

my rule of thumb for microwave reheating

if i can stir it, i can microwave it

if not.. it goes in the oven

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[VBD]

JoB, I love deglazing a pan to liquify all that goodness. I make a chili recipe where I let the ingredients stick to the sides and bottom, then add a little broth to loosen them up. Cycling through the process 3 or 4 times really adds a lot of flavor.

Can’t do THAT in a microwave…

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[JoB]

VBD.. nope, you can’t

but when all you want is a reasonably hot bowl of soup.. who cares :)

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[HunterG]

We only use the microwave for stuff 10 seconds or less.

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[Sue]

I am not comfortable with the idea of microwaves and what they can potentially do to our health and bodies. When I learned about the work of Dr. Emoto with water crystals (Hidden Messages in Water, I think the book is called), he photographed crystallized water and how it is changed by saying positive vs. negative words, etc., and one of his experiments included microwaving and not microwaving. The microwaved water was severely distorted in the crystallized form. It changes the frequency of the water, and as someone who does energy work, I think this is not something good to put into our bodies. That being said, I live in the modern world and sometimes do use one. But I’ve tried to minimize it until such time as I finally phase it out. I do not use plastics in the microwave, and I try to limit what I do heat. If it can be easily and quickly heated on the stovetop or in the toaster oven, I do. But I honestly find it hard to look at, say, a burrito, that will take less than 2 minutes in the microwave, but 25 in the toaster oven. I also have no way to heat anything at work other than with a microwave, so if I want to eat hot food from home, that’s my choice. Though I have started heating soup on the stove and putting it in a thermos as an alternative. I think awareness and moderation are the key here.

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[Kevin]

I have consumed microwaved foods for the past 25+ years with no issues, at least none that I know of :)

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Can’t beat the convenience of being able to quickly cook up many prepared frozen foods. The microwave is great for softening butter, not to mention thawing frozen food destined for the oven.

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Anyone ever try microwave scrambled eggs? A very interesting kitchen experiment where the bowl of scrambled eggs poofs up, and then sinks back down inside the plastic bowl. Quite humorous. Not overly tasty, but cooked!

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My biggest complaint about the microwave, is NO browning capability.

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I will have to admit that despite the convenience factor, that I generally lean towards stove top or oven cooking!

.

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[VBD]

Sue, I appreciate your concerns, and you seem to have deep convictions, but I have to admit that I think Dr Emoto is a quack.

The effects of microwaves have been tested for decades, and their physical impacts on numerous substances are quite well examined. There is simply no scientific validity to the claims you made regarding the use of microwaves.

However, the claim that the “crystallized form” of water is “severely distorted”, well of course it was!!! Crystallized water is ice. If you place ice in any sort of oven it will distort.

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[angelescrest]

Never had or would have one. Just a gut feeling. Raised five kids, worked full time, never even thought about the so-called difficulties of heating water, melting butter, etc. Admittedly, a bit of a purist about food and how to cook well on a limited budget. You can tell me they’re perfectly safe, but I remain unconvinced.

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[Breezy]

So many opinions, ideas, beliefs! This is exactly what I was hoping for, minus the tone of self-righteousness of some posts :(

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[Gina]

Pizza. Oven only.

Microwaves. Have had 3 of them. After the last one pooped out I realized it took up 3/4 of my counter space to allow friends to burn their dang popcorn.

At work I like to warm up my sandwich in it.

Microwave replacement on hold, here.

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