Is Microwaving Food Bad?

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Cooking or heating food in a microwave has received a bad reputation over the years. It has been believed that microwaves may take away some needed nutrients in food; however, the New York Times states otherwise.

According to the site, any kind of cooking or heating will degrade the nutrients in foods. In particular, vitamins C and B12 degrade quickly in foods that are heated. Some nutrients, however, like the antioxidants found in carotenoids of colorful vegetables, increase when exposed to heat, says Guy Crosby, science editor for America's Test Kitchen and associate professor at the Harvard T.H. Chan School of Public Health.

In the case of microwaves, CNN reports "If you do it right, cooking food in the microwave is one of the best ways to retain your food's vitamins and minerals." A Harvard Health Letter explains why microwaves may be the best method when it comes to heating food, states the New York Times.

According to the letter, "Because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated."

Catherine Adams Hutt, a registered dietician and certified food scientist, further explains in a CNN report, "Whenever you cook food, you'll have some loss of nutrients.

"The best cooking method for retaining nutrient is one that cooks quickly, exposes food to heat for the smallest amount of time and uses only a minimal amount of liquid."

The Harvard Health Letter concludes that microwaves meet the criteria Hutt describes. It states, "Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than almost any other cooking method."

There are, however, some dangers to microwaving food, states CNN. For instance, using plastic that is not labeled "microwave safe" could lead to unhealthy chemicals seeping into food. Meanwhile, the NY Times reports that according to Ashim Datta, professor of food engineering at Cornell University, microwaves could heat food unevenly, if not done correctly.

To properly heat food in a microwave, Hutt recommends covering the food tightly, thereby "creating an efficient steam environment."

Rebecca Soloman, Director of clinical nutrition at Mount Sinai Beth Israel hospital in New York City, also offers her own advise on microwaving. According to the New York Times, Soloman said, "... keep the power relatively low to ensure that food is cooked rapidly, but not overheated."