WITH new innovations come new fears, and the microwave is certainly no exception.
Microwaves revolutionised cooking by providing a quick, convenient and mess-free way to prepare meals - just pop your food into the device, close the door, hit start, and you are pretty much done. It’s almost like magic!
However, the magic of microwaves has also led to claims that the electromagnetic waves
responsible for generating heat in the device are a form of harmful radiation, and must be allowed to “dissipate” before consuming microwaved dishes.
Is it true that you must let your food stand for at least a minute after microwaving it?
Verdict:
PARTIALLY TRUE
It is true that manufacturers recommend users to let their food stand or rest for a while after taking it out of the microwave, but this has nothing to do with radiation.
For one, the electromagnetic waves produced by a microwave oven are not the type of harmful radiation that can break DNA and contribute to cancer.
These waves fall on the lower-energy end of the electromagnetic spectrum and are classified as “non-ionising radiation” alongside radio waves, visible light and infrared radiation.
Unlike X-rays and other forms of ionising radiation, non-ionising radiation cannot remove electrons from atoms. With the exception of UV rays, which fall on the dividing line between ionising and non-ionising radiation, the latter cannot cause damage on a molecular level.
In addition, the waves produced by a microwave are only emitted when the device is in operation and they are specifically designed so that minimal amounts of radiation leak out of the oven.
This is why you don’t get “cooked” when you stand next to a running microwave! It also means that it is not harmful to stand next to microwaves - another common myth that needs to be dispelled.
Why, then, do most cooking instructions advise you to let your food stand for at least a minute after taking it out of the microwave? This has to do with how the device heats food: microwaves can only penetrate up to a depth of a few centimetres, so anything deeper is heated via conduction.
The additional standing time helps distribute heat evenly throughout your food, as does stirring the dish throughout the cooking process. This is especially important when you are microwaving raw ingredients that might contain bacteria.
Sources:
1. https://www.fda.gov/
products/microwave-ovens
2. https://www.cdc.gov/nceh/
3. https://www.
dangerous
4. https://bestlifeonline.com/
5. https://www.sciencefocus.
