Ninety percent of American kitchens come equipped with a microwave oven to heat up leftovers or frozen meals. Microwave ovens emit radiation in the form of radio frequencies. When these waves of energy bombard food, the agitation causes molecular friction to occur, which destroys the fragile structure of vitamins, minerals, and enzymes in food.
The Food and Drug Administration (FDA) regulates microwave ovens and believes they are safe for use, but the jury is still out on the possibility of a link between microwave exposure and diseases such as cancer. Why take the chance? Why risk it?
If you want to heat up something quick, an old-school toaster oven saves the day. They heat up faster than regular ovens, use less energy, and are easier to clean.
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