Before I talk about the pros and cons of using our dear microwave, I would like to share with you a relevant story!

In 1945, a young man named Percy LeBaron was involved in a project that helped detect air planes during war times, and he was working in the development of the technology of radars. One day Percy was walking by a magnetron* , and he noticed that the chocolate that he was carrying in his pockets melted! After that, the story tells that he also experimented with corn! And it´s no surprise to hear the lab was full of……you know it! P O P C O R N.

This is how microwaves were invented, and it´s been our partner in crime in times of rush. Short waves of energy are being emitted through the microwave when our food is heating up! This provokes molecules to vibrate on a contagious level, to an extending point, until your food is hot enough.

Most people believe that heating up food in the microwave can risk the quality of our food! So why are we using it? Is it because it´s fast? Because it´s compact, familiar and suitable in the kitchen?

Another myth we´ve gotten to hear is that (compared to another conventional heating method) the taste of our food is different after heating up the food in the microwave… and guess what!? This can be accurate due to the short span of time that the product is being held inside the microwave., for instance, ingredients mix smoothly when you are heating up your food traditionally, however they don´t get to react within each other the same way when they are being heated in the microwave.

Is it ringing the bell? Perhaps is the cohesion process what causes changes. Several investigations have been made to determine that during cohesion processes, some substances are more sensible and soluble in water, like vitamins. Therefore, the shorter the span of exposition is set in a high temperature and the less water is involved when you are heating food- in the microwave- helps conserve the nutritional content of food.

To simplify this for you, any method that´s fast to deliver hot food (short timeframe and high temperature), like a microwave or the oven, can deteriorate the nutrients in our food… but the shorter the span- the better! On a side note, simply submerging food into high temperature water may leave the nutrients in the water.

Do you want the best for your body? Be mindful with your food preparation and heating methods. Consuming RAW food and supplements may be more valuable than ever these days. Take care of yourself naturally. Ask yourself, where are my vitamins and nutritional content? Drink your water! and take it easy. – Valeria Llamosa, Blog Editor.

Love, 

Nartex Labs USA

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Word of the day:  Magnetron
*The cavity magnetron is the main component of a microwave. The magnetron is a high-powered vacuum tube that works as a self-excited microwave oscillator.

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Blog Authors:
Betzabe Guido Guevara
Nerissa Álvarez

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References:

Basulto, J., Baladia, E., Manera, M., Miserachs, M., Babio, N., Mielgo, J., … & Blanco, E. (2012). Pérdidas de nutrientes mediante la manipulación doméstica de frutas y hortalizas. Tomado de Grupo de Revisión, Estudio y Posicionamiento de la Asociación Española de Dietistas-Nutricionistas: http://www. grep-aedn. es/documentos/FyH. pdf.

Sumnu, G. (2001). A review on microwave baking of foods. International journal of food science & technology, 36(2), 117-127.