Is it safe to microwave food?
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.
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Food is most nutritious at the point of harvest. After that, fresh produce starts degrading.
Once picked, that fruit or veg is using its own nutrients to keep its cells alive. Vitamin C fou...
Refrigeration slows down the process of nutrition degradation. The nutritional loss varies from product to product.
Spinach loses 100% of its vitamin C content in seven days at room temperature and 75% if refrigerated. Carrots lose 27% of their vitamin C content when stored at room temperature for a week.
However, when vegetables are frozen, including spinach, they lose significantly less vitamin C, because freezing pauses the process of oxidization.
As soon as produce is harvested, it's a nutritional race against time.
Frozen produce has one problem: before it's frozen, it's blanched - heating food up for a few minutes at high temperatures to inactivate enzymes that degrade texture and color. Blanching also reduces nutrient content.
The Lockdown has forced us to keep our Supermarket trips to a minimum, and finally check what’s been lying in our fridge/pantry for months, or even years.
Most of the stuff we have would ex...