Ideas from books, articles & podcasts.
Microwaves use low frequency electromagnetic radiation (same as in lightbulbs and radios).
When you put food inside a microwave, it absorbs these microwaves, which makes water molecules in the food vibrate, causing friction that heats up the food. Humans absorb electromagnetic waves, too. But microwave ovens produce relatively low frequency waves and they are contained inside the microwave.
MORE IDEAS FROM THE SAME ARTICLE
When used correctly, there’s nothing to worry about in terms of a microwave’s radiation, according to the World Health Organization.
There’s no simple answer as to whether microwaving vegetables will retain more nutrients that any other method, because each food is different in terms of the texture and nutrients they contain.
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