Radiation from microwaves creates dangerous compounds in your food

In today's world, we all want to make our life easy whether it is related to our work or it is just cooking food. Microwave is a gift from our science to us which helps to cook food really fast but there is a myth associated with its use like the formation of few dangerous compounds in our food by the use of a microwave.

The types of changes that occur in microwaved food as it cooks from heat generated inside the food, not the microwaves themselves. Microwave cooking is similar to any other cooking method that applies heat to food. The main factor is what material utensils you are using to cook or heat your food in the microwave. for example if you are using some plastics utensils it may leach compounds into your food, so it’s always advisable to taking care of using only microwave-safe containers.

whatever cooking method you are using, whether you are using a microwave, a grill, or a solar-heated stove, it’s the heat and the amount of time you are cooking that affect nutrient losses, not the cooking method. The longer you cook a food, the more you will lose certain heat- and water-sensitive nutrients, especially vitamin C and thiamine (B vitamin). Microwave cooking often cooks foods more quickly which can actually help to minimize nutrient losses. You should always keep in your mind that if you are using microwave only to warm your food then warm only the amount you are going to eat not all the food because ultimately it results in nutrient loss.