Microwaves release millions and millions of tons of carbon monoxide into the environment every year, a new study has shown. In the European Union alone, microwaves are responsible for some 7.7 million tons of carbon monoxide emissions each year, which is equivalent to the amount released by about 6.8 million cars.
Microwaves are non-ionizing radiation, so they do not have the same risks as x-rays or other types of ionizing radiation. But, microwave radiation can heat body tissues the same way it heats food. Exposure to high levels of microwaves can cause skin burns or cataracts.
The U.S. Food and Drug Administration (FDA), which regulates radiation-emitting products such as microwave ovens, advises against standing directly in front of or up against the oven while it is operating. This will avoid harm from any possible leaks.
Microwaves are actually more eco-friendly than conventional ovens. Even a press write up on the new study stated, “An individual microwave uses 573 kilowatt hour (kWh) of electricity over its lifetime of eight years. That is equivalent to the electricity consumed by a 7 watt LED light bulb.”
In a study by University of Manchester, England, researchers have concluded that microwave ovens emit mind boggling amounts of carbon dioxide and might even be more polluting than cars!
The Environmental Breakdown
Many scientists believe that carbon dioxide emissions contribute to global warming. Schmid's team found that regular use of a microwave accounts for 54 percent of the appliance's environmental impact.
Though microwave retains the nutrients, the texture of food, color, and taste will change, compared to cooking in a stove. It leads to dehydration, as the water content decreases and food are more prone to drying, and the cooked food is sometimes unevenly cooked.
Because of the potential for uneven distribution of cooking, food heated in a microwave oven should rest for several minutes after cooking is completed to allow the heat to distribute throughout the food. Food cooked in a microwave oven is as safe, and has the same nutrient value, as food cooked in a conventional oven.
Most people would balk at the idea of not having a microwave since they've become fixtures in pretty much every Western kitchen. But if your kitchen, dorm, office, RV or anywhere else you make food doesn't have a microwave, or you just plain hate them, you'll be just fine.
The FDA rules also say that only a certain amount of radiation can leak from the microwave at about 2 inches away or farther. The amount is 5 milliwatts per square centimeter, which is a level of radiation that is not dangerous to people.
The average microwave oven lasts about seven years with normal use, and even less with heavy use and poor maintenance. A large family may find themselves replacing their appliance every four to five years as they become more reliant on its use to heat up snacks and leftovers, or to defrost meals.
Though microwave retains the nutrients, the texture of food, color, and taste will change, compared to cooking in a stove. It leads to dehydration, as the water content decreases and food are more prone to drying, and the cooked food is sometimes unevenly cooked.
The main effect of radiofrequency electromagnetic fields is heating of body tissues. There is no doubt that short-term exposure to very high levels of electromagnetic fields can be harmful to health.
Electromagnetic waves do not destroy vitamins. The amount of vitamins in a given food will change when the food is heated and cooked, regardless of whether you use a microwave or not.
Generally, microwaves cook food faster and use less energy, but they are less effective at browning or crisping the exterior of food. Ovens take longer to cook food and use more energy but are better at baking, roasting, and achieving a crispy or browned exterior.
Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. But because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated.
Conclusion: There are certain advantages and disadvantages of microwave cooking. Microwaves are convenient to use, they do not burn food, they are highly economical and they heat food faster and healthier than other methods. On the flip side, you'll need to use microwave-safe vessels for cooking.
Con: It Can Be Difficult to Cook with a Microwave above the Stove. Some tall pots may not sit well under an OTR microwave, depending on how low the microwave sits. If you want a pasta arm above the stove, placement may be difficult or impossible with a microwave above.
“Microwaves heat so quickly that steam builds up faster than an egg can 'exhale' it through its pores and the steam bursts through the shell,” the site warns.
According to Tupperware, plastic Tupperware can go in the microwave as long as it has the microwave safe Tupperware symbol. The Tupperware microwave safe symbol looks like 3-5 wavy lines, and you'll find it on the bottom of your food storage containers.
Heating breast milk or infant formula in the microwave is not recommended. Studies have shown that microwaves heat baby's milk and formula unevenly. This results in "hot spots" that can scald a baby's mouth and throat.