The experts noted that opinions on this matter differ. Someone says that after the microwave the value of the products is lost, someone claims that the products, on the contrary, are easier to digest.
Nutritionists, on the other hand, said that any methods of heat treatment of foods change their original properties. “If you understand everything thoroughly, then the usual culinary approaches also bring nothing but harm to the products,” Terekhov said.
Motova noted that the only effect microwaves have on food is conventional heating. It is no different from any other. The expert clarified that microwave radiation is not ionizing radiation. “Although microwaves decay very quickly in the atmosphere, microwave ovens are designed in such a way as to prevent even the smallest ‘leaks’,” she added.