Technology has always been a boon to the human race. Our everyday lives have become extremely convenient and comfortable with the advanced level of technology. In a day, from the moment we wake up to the time we go back to bed we make use of some gadget to get our daily chores done, and it’s not any different in the kitchen as well. We have cooking ranges, mixers, blenders, refrigerators and the ‘oh so convenient’ wonder appliance the microwave among others.
Microwaves have become an important part of our kitchen. These days there is hardly any kitchen that wouldn’t have one. For most, it’s a box of convenience rather than just a home appliance. Why? Because they can use it for cooking, reheating, melting chocolate & butter, defrosting and so on goes the list of how versatile this piece of equipment is. Wow! Who wouldn’t want it right? But if you ask me, I will prefer to pass on this.
Yes, you heard that right. I am happy having the appliances in my kitchen. However, the microwave is too much of a convenience for nothing. The reason is simple. The machine kills your food the moment you pop it in. But how can you kill food? What does that even mean? Let’s read on.
I have been using the microwave on a regular basis for the last few years. Only recently it came to my notice that after microwaving, the food smells different, it lacks in its original flavour and is a bit too dry once it is reheated. Why have I never noticed this before? Blame it on the “hectic lifestyle” where you hardly take any time out to enjoy eating, let alone notice the quality of the food. We think about quality as only the ingredients we choose to prepare our meals but are these nutrients even reaching us the way they should is the point in question.
The food in a microwave is cooked or heated to a very high temperature in a short period which kills most of its nutritional elements. Thereafter what you are eating is just something that is ripped off all its nutrients. Food losing its nutrients is not the only setback with microwaving. Its non-ionizing radiation mechanism can affect the natural characteristics of your blood and heart rate in a negative way if regularly used over a longer period of time. The only positive use of a microwave is that it saves time and that comes at the cost of our health.
We already have a number of appliances in our kitchen to help us with our daily chores. The traditional ways of cooking, reheating and defrosting is a better way to treat your food. Convenience to a point where it puts our health in jeopardy is something that we can and should avoid.