Learning To Live Without A Microwave Oven

OneEyedDiva

OneEyedDiva

SF VIP
Location
New Jersey
A couple of weeks ago, my microwave died. I knew it was coming because it had started malfunctioning. Several years ago, I met my sister's nephew-in-law, who's a doctor. I remember that he refused to eat anything that was microwaved. My son as been on me for years to stop microwaving my food. He said it kills nutrients that I need. So I decided to give up the convenience, realizing that it would be quite an adjustment. My oldest grandson is happy about it, as is my Honorary Son #3 and of course my son is ecstatic. :D

I mostly heated things in the microwave. I also made egg white omelets, my tea and steamed broccoli. I have a Corsori air fryer-toaster oven thingy. I never use the air fryer, but I've used that appliance every day. In addition, I use the small frying pan, small saucepan and I just bought a steamer basket for our Instapot. Eventually I'll get used to not having a microwave, I guess. šŸ™„

Do you use a microwave. If so do you make meals in it or just use it for reheating?
 
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The short answer is no, a microwave does not "kill" nutrients any more than other cooking methods. In fact, it is often one of the best methods for preserving them because it uses shorter cooking times and very little water.

Why Microwaving is Often Better for Nutrients
Nutrient loss in cooking is primarily caused by three factors: heat, time, and water.
  • Speed: Because microwaves heat food quickly, there is less time for heat-sensitive vitamins (like Vitamin C and B vitamins) to break down.
  • Water Retention: In methods like boiling, water-soluble nutrients often leach out of the food and into the water, which is then discarded. Microwaving requires minimal to no water, keeping those nutrients inside the food.
  • Comparison: A Harvard Health report notes that microwaving may retain more nutrients than boiling or even baking in some cases.
https://www.health.harvard.edu/healthy-aging-and-longevity/ask-the-doctor-microwaves-impact-on-food
https://www.health.harvard.edu/healthy-aging-and-longevity/microwave-cooking-and-nutrition
 
I use mine mainly to defrost and heat.

Maybe this needs to be more clear. I cook mostly Mediterranean foods. I do the whole recipe which means there are a lot of leftovers that I then freeze. Usually it's the soup/stew type meals that I defrost in the micro and heat them enough to eat. That's about it for its use anymore.

Oh, I also defrost chocolate cookies in it. I buy a bunch of cookies and freeze them to eat throughout the month.
 
The idea that microwaves are uniquely harmful often stems from three main sources:
  • The "Radiation" Misconception: Many people equate "radiation" with nuclear energy or X-rays (ionizing radiation), which can damage DNA. In reality, microwaves use non-ionizing radiation, which lacks the energy to break chemical bonds; it simply makes water molecules vibrate to create heat.
  • The Hans Hertel Study (1980s): A Swiss food chemist named Hans Hertel conducted a small, non-peer-reviewed study with seven other people, claiming that microwaved food caused "pathological" changes in their blood. This study has never been replicated by the scientific community and is widely considered scientifically flawed.
  • Viral Internet Myths: Common "urban legends" fuel this belief, such as a famous (but debunked) social media post claiming a girl killed a plant by watering it with microwaved water. Another myth suggests the Soviet Union banned microwaves in the 1970s due to health risksā€”a claim that historical records have disproved.
 
I use the microwave Brussel sprouts or other frozen vegetables. I also use it to heat up canned ( soups we preserve ) or spagetti sauces. Iā€™m not too fond of microwaving myself. It certainly DOES kill off nutrients. Iā€™m just too lazy to put things in a pot to heat them up but maybe Iā€™ll start.
 
Personally, I don't like cooking in plastic containers, which many people use when microwaving.

Microwaving food in plastic containers can pose health risks primarily through the leaching of endocrine-disrupting chemicals and the release of microplastics into your food. While many containers are labeled "microwave-safe," this often only means the plastic will not melt or warp, not that it is biologically inert.

Primary Health Concerns
  • Chemical Leaching: Heat can cause additives like BPA (Bisphenol A) and phthalatesto migrate from the plastic into your meal. These chemicals are endocrine disruptors that mimic hormones and have been linked to:
    • Reproductive issues and infertility.
    • Metabolic disorders like obesity and diabetes.
    • Developmental delays in children and behavioral disorders like ADHD.
  • Microplastic Release: Recent studies show that microwaving plastic can release billions of nanoplastics and millions of microplastics. These tiny particles can accumulate in human tissues and have been detected in blood, lungs, and even arterial plaque, potentially increasing risks for cardiovascular disease.
  • "BPA-Free" Limitations: Many products labeled "BPA-free" use replacement chemicals like BPS or BPF, which some research suggests may have similar hormonal effects.
High-Risk Scenarios
  • Fatty or Acidic Foods: Meat, cheese, and acidic sauces (like tomato sauce) are more likely to "pull" chemicals out of plastic when heated.
  • Worn or Damaged Containers: Scratched, stained, or warped plastic has a compromised structure and leaches chemicals more readily.
  • Single-Use Plastics: Takeout containers, margarine tubs, and yogurt cups are typically not designed for heat and can melt or release toxic substances quickly.
I've been using a plastic cover when heating food on plates, thinking that since it doesn't actually touch the food it's safe. Apparently, that's not true.

While plastic microwave covers are common and often labeled "microwave-safe," there are valid safety concerns regarding chemical leaching and microplastic release when they are heated.

Key Risks of Plastic Covers
  • Chemical Leaching: Even if a cover is labeled "microwave-safe," it primarily means it won't melt or warp; it may still contain BPA or phthalates that can leach into food through condensation. When steam builds up under the cover, droplets can form and fall back into your meal, potentially carrying these endocrine disruptors.
  • Microplastic Shedding: Recent studies indicate that microwaving polypropylene (commonly used for these covers) can release millions of microplastics and billions of nanoplastics per square centimeter into the surrounding environment and food.
  • Heat Damage: If the cover comes into direct contact with high-fat or high-sugar foods, it can exceed its heat tolerance and begin to melt or outgas additives.
I guess I need to get a glass cover.
 
"Microwaves do not significantly destroy the nutritional value of food; in fact, they can preserve more nutrients compared to other cooking methods because they cook food quickly. Cooking with a microwave often retains vitamins and minerals better than boiling or pressure-cooking."

"Microwaves heat food by using electromagnetic waves that cause water, fat, and sugar molecules in the food to vibrate, generating heat through friction. This process cooks the food fairly evenly from the inside out, allowing for quick heating."
 
RambleTamble said:
Personally, I don't like cooking in plastic containers, which many people use when microwaving.

Microwaving food in plastic containers can pose health risks primarily through the leaching of endocrine-disrupting chemicals and the release of microplastics into your food. While many containers are labeled "microwave-safe," this often only means the plastic will not melt or warp, not that it is biologically inert.

Primary Health Concerns
  • Chemical Leaching: Heat can cause additives like BPA (Bisphenol A) and phthalatesto migrate from the plastic into your meal. These chemicals are endocrine disruptors that mimic hormones and have been linked to:
    • Reproductive issues and infertility.
    • Metabolic disorders like obesity and diabetes.
    • Developmental delays in children and behavioral disorders like ADHD.
  • Microplastic Release: Recent studies show that microwaving plastic can release billions of nanoplastics and millions of microplastics. These tiny particles can accumulate in human tissues and have been detected in blood, lungs, and even arterial plaque, potentially increasing risks for cardiovascular disease.
  • "BPA-Free" Limitations: Many products labeled "BPA-free" use replacement chemicals like BPS or BPF, which some research suggests may have similar hormonal effects.
High-Risk Scenarios
  • Fatty or Acidic Foods: Meat, cheese, and acidic sauces (like tomato sauce) are more likely to "pull" chemicals out of plastic when heated.
  • Worn or Damaged Containers: Scratched, stained, or warped plastic has a compromised structure and leaches chemicals more readily.
  • Single-Use Plastics: Takeout containers, margarine tubs, and yogurt cups are typically not designed for heat and can melt or release toxic substances quickly.
I've been using a plastic cover when heating food on plates, thinking that since it doesn't actually touch the food it's safe. Apparently, that's not true.

While plastic microwave covers are common and often labeled "microwave-safe," there are valid safety concerns regarding chemical leaching and microplastic release when they are heated.

Key Risks of Plastic Covers
  • Chemical Leaching: Even if a cover is labeled "microwave-safe," it primarily means it won't melt or warp; it may still contain BPA or phthalates that can leach into food through condensation. When steam builds up under the cover, droplets can form and fall back into your meal, potentially carrying these endocrine disruptors.
  • Microplastic Shedding: Recent studies indicate that microwaving polypropylene (commonly used for these covers) can release millions of microplastics and billions of nanoplastics per square centimeter into the surrounding environment and food.
  • Heat Damage: If the cover comes into direct contact with high-fat or high-sugar foods, it can exceed its heat tolerance and begin to melt or outgas additives.
I guess I need to get a glass cover.
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I agree completely. I ONLY use glass containers in the microwave OR corningware. Plastic does leach plastic particles into the food which is horrible for our health.
Good article you found and thanks for posting it.
 
We have a small microwave, and we just use it occasionally to reheat something, or to cook a potato or something simple like that. I think we would not miss it much if we didnā€™t have it, but it is handy to have it for a quick reheat of something. I also think that using it with plastic is not a good thing, but glass gets really hot if you have the microwave turned on for long enough to cook something like a steamed veggie. For heating up a cup of tea or coffee, it is fine.
 
Most of my cooking is slow (crock pot). I only use the oven for things I cannot cook in a crock pot such as baking cookies or a cake. I only use the microwave for a few things. When I buy lunchmeat, and there are 16 slices to a package, I separate those and wrap 2 slices together in wax paper. When I make a sandwich, I take out in packet of 2 slices and heat it 60 seconds in the microwave. Sometimes, I heat tortillas in the microwave.

Last time I looked, a new microwave wasn't expensive (relatively speaking) so I'd replace it.
 
Unless I cook something in the air fryer, I cook almost everything in the microwave. Pre-packaged, fresh meals from places like Whole Foods, HEB or Sprouts. Frozen family-size entrees that we can eat for a couple of nights. Flash-frozen mixed vegetables that can be steamed in the bag. Today I microwaved Pasta Arrabiata from Trader Joe's and will add fresh shrimp to it. I always try to include a protein, a starch and vegetables.

Even though I'm retired, I'm out most of the day and don't want to be a slave to the kitchen. I've never enjoyed cooking. I will say I put together better meals than Hubs when I was working and he wasn't. :ROFLMAO:
 
Wombat said:
There are three appliances without which life would be intolerable.

Electric kettle
Rice Cooker
Microwave

It's very much a first world problem.
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Hubs is Filipino so I know all about rice cookers. They were front and center when I visited any family event. He is happy to eat rice with any meal, although he doesn't own a rice cooker. I microwave frozen Jasmine rice, Spanish rice, Cilantro Lime rice and he is happy to eat it as long as he doesn't have to cook. His father was a great cook, but he never got that gene.:ROFLMAO:
 
I remember the first time I saw a microwave oven. It was in first year of university, in the student lounge. We sat there watching as someone used it. 1968 was exciting times.

I reheat lunch soup for my husband. 1.5 minutes. Defrost something if needed. Everything is done in Anchor Hocking bowls. No plastic.
 
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