When you are losing a race against deadlines every day and spending less and less time in the kitchen, a microwave can seem the best solution. But is food cooked and heated in the by-now ubiquitous gadget safe? Despite various studies, there is little conclusive evidence to swing the judgment either way. We spoke to a few doctors to come up with a few dos and don’ts of two-minute cooking. Play safe: just heatIt’s best to use microwaves to heat food. Cooking vegetables the Indian way leads to “excessive nutrient loss” says nutritionist Dr Shikha Sharma. A microwave consists of a magnetron tube, which converts electricity into high frequency microwaves, which cause food molecules to vibrate rapidly. The resulting friction produces heat, which cooks the food. “There is still doubt about what does this friction actually does to the nutrition levels of the food,” says Dr Sharma. “So it’s best to stick to heating food. There is a lesser risk of nutrition loss.” But it’s important to ensure that meat and seafood are heated uniformly. “Cold spots aid bacteria multiplication and cause food poisoning. To promote even heating, cut the food into small pieces and arrange items in a uniform manner. Add a liquid to solid foods and stop midway to stir foods or rotate trays or containers,” says Dr Sharma. You also need to be extra careful while heating liquids in the microwave. Most fluids are heated to boiling point or above though their appearance is deceptive (there are no visible signs, that the liquid has boiled). “Superheated liquids can erupt suddenly when removed from microwaves and lead to serious skin burns ,” she adds. Cover it rightWhile early scientific concerns revolved around the microwave rays, now doctors advise caution about the cooking vessels used. “One should stick to containers labelled ‘microwave safe’. Any inferior-quality plastic container should be avoided as these can’t sustain the heat and may contaminate the food. Glass or ceramic bowls and trays are a better option,” says Dr Sakshi Chawla, nutritionist, Fortis Healthcare. It’s important to cover food to avoid direct penetration of heat waves. “Be careful about the quality of covers used. Certain inferior quality covering films have PVC content, which when heated releases dioxins into the food. The contaminated food can lead to anything from birth defects to cancers. Even if PVC-proof, plastic covers should not be in direct contact of the food,” says Dr A K Anand, head, department of radiation oncology, Rajiv Gandhi Cancer Institute. Don’t boil baby’s milkAccording to experts, there are chances that microwaving milk may convert some of its amino acids into carcinogens. “One should follow the traditional heating process,” says Dr Sharma. “According to some recent research, heating the milk bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins,” adds Dr Viveka Kaul, diabetes educator and nutritionist, Apollo Hospitals. Pacemaker warningIf you have had a pacemaker installed, stay away from microwave rays as they can make your pulse beats erratic. While those with traditional pacemakers are at a greater risk, even the modern ones are not foolproof. “The electromagnetic field of the microwave may cause sudden aberration in the pulse of those surviving on pacemakers. Microwave-cooked food, however, has no direct impact on the health,” says Dr Anand.
