Today we will discuss the dangers and benefits of the microwave, a very common appliance in our kitchens. Although it is often associated with the loss of nutrients and other risks, it is essential to understand how to use it safely.
There are many myths about how microwaves affect nutrients. It is true that certain cooking methods can generate harmful compounds. nocivos, but the microwave has its own characteristics. It does not exceed 100 degrees Celsius and its radiation is not ionizing, unlike that of X-rays. This means that it does not alter the structure of food.
The real danger
The key to safety when using a microwave lies in the type of container you use. You should never use non-approved plastic containers, as they can release toxic substances into food. Make sure the tupperware you use is labelled as microwave-safe.
It is crucial to avoid metals in the microwave, as they are conductors of electricity and can cause sparks. Also, do not use typical Chinese food containers or aluminum foil, as they can cause a microwave explosion , resulting in a kitchen disaster.
The best option is to use ceramic or glass dishes that are microwave-safe. If you're wondering about cardboard, it's acceptable, but it's best to avoid it as many are laminated and can contaminate food. Remember that proper use of the microwave will allow you to enjoy your meals without worrying about unnecessary risks.
Using the microwave does not have to be a problem if you follow the appropriate recommendations. Make sure you use approved containers and do not introduce dangerous materials. This way, you will be able to preserve the nutrients in your food and enjoy the convenience offered by this useful appliance.
Comentar: