Do microwave ovens kill the nutrients in food?

Answer 1

Absolutely NOT! All cooking that involves heat and water will reduce the amounts of certain vitamins and micronutrients: those that are temperature sensitive and water-soluble. But it has been shown, over and over again, in well-documented research published in peer-reviewed journals, that microwave cooking is at least as good as, or better than any other form of cooking, in terms of retaining as many nutrients as possible. The web is filled with misinformation about this. This is something I know a great deal about because I'm a microwave scientist who deals with this kind of issue.

Answer 2

All enzymes are protein molecules on the composition and structure with the sole provision that some of them forms a complex with the so-called co-enzymes. Hence, due to the nature of the protein, the vast majority of enzymes denatures under the influence of heating in the microwave electromagnetic field as all the proteins of food do.

To the above should be added that the enzyme of so-called thermophilic bacteria are more resistant to heat, but the sufficiently long-lasting effect of microwaves leads to their denaturation.

Answer 3

Cooking by ANY means can change the nutrient content- but microwaving helps PRESERVE nutrients more than standard cooking. Water soluble vitamins are lost in regular cooking, but preserved when microwaving.

Answer 4

A microwave actually kills a great deal less nutrients than a stove does.

Answer 5

I would think it does, the rays soars it up.

Answer 6

Nutrients aren't lost exactly but the radiation cause some foods to actually cause radiation poisoning

Answer 7

I don't think it destroys, per-say, but it can devalue the nutrients in some foods. An example would be vegetables; which you should cook with steam instead of using the microwave.

Answer 8

No, it heats water in the food making steam. This steam cooks the food.