Microwaving vs. Baking: 5 Reasons to Lean towards the Latter

When it comes to cooking appliances, both microwaves and conventional ovens have their separate and individual strengths. For example, microwaves will reheat your leftovers in a jiffy, swooping to your rescue on busy nights when you’re famished. They also allow you to prepare food in ready-to-eat dishes, eliminating the hassle of washing pots and pans afterwards. Finally, microwaves allow you to enjoy freezer meals, transforming a rock-solid frozen dinner into a melt-in-your-mouth, belly-warming feast in a matter of minutes. However, despite the remarkable time and effort microwaves save you, they come with repercussions that arguably outweigh their advantages. Unlike ovens, which heat food evenly from the inside out, microwaves cook food rapidly by heating from the outside in, acting on water molecules. These molecules exceed the temperature of actual food and evaporate quickly, leaving your meal in a somewhat dry, rubbery state.

But that’s not all- microwaves can affect your food in ways conventional ovens don’t, leading to health issues like impaired cognition, nausea, and a weakened immune system. Sure, the handy dandy appliance can prepare your favorite dishes in up to 75% less time than other cooking methods, but this quick fix certainly comes with consequences.

Here at SkinnyMs., we’ve grouped together 5 reasons why traditional ovens beat microwaves, and how opting for ovens can save your health and boost your wellness! So ditch that microwave once

1. Microwaves heat food unevenly.

Hot spots form in regions around the globe, but did you know they could form in your food? When microwaving your food, waves bounce off of food and form standing waves, which can generate spots of varying temperature throughout your meal. Meanwhile, microwaves give off heat waves as they heat your food, and certain parts of your food have a greater ability to absorb these heat waves than others. Components of food with more water, for example, will conduct heat better than drier areas.

So, spare the confusion from your taste buds as you bite into an unevenly-cooked piece of food, and stick to ovens!

2. Microwaving invites bacteria to the party.

Just like hot spots can form due to uneven cooking, this issue affects not only the taste quality of your food, but the bacteria content. Areas that your microwave fails to cook adequately can act as small pockets to cradle bacteria. These mini bacteria homes would otherwise be destroyed if cooked in a conventional oven. All in all, microwaving your food wont kill harmful bacteria entirely, which can ultimately invite health issues like food poisoning and salmonella. Play it safe and opt for your oven instead!

3. Radiation can trigger “Microwave Sickness”.

Make no mistake- microwaves emit radiation. The process is pretty simple- food contains water molecules, and these molecules vibrate and ultimately produce heat after absorbing microwaves. Unfortunately, radiation-emitting machines like microwaves come with a set of dangers that can take a toll on your health. Regular use of the seemingly innocent appliance can trigger “Microwave Sickness,” a condition that can cause impaired cognition, nausea, vision problems, depression, and a weakened immune system. You can dodge these issues by choosing to cook with your oven instead, which doesn’t release radiation.

The post Microwaving vs. Baking: 5 Reasons to Lean towards the Latter appeared first on Skinny Ms..

source https://skinnyms.com/microwaving-vs-baking-5-reasons-lean-towards-latter/