Do microwave ovens change the chemical composition of food?
On One Hand: Microwave Heat Changes Chemical StructureMicrowaves work by producing electromagnetic waves which excite water molecules, causing them to rotate and heat the molecules nearby. As a result of this heat, some vitamins and nutrients are destroyed. Water-soluble vitamins, including B and C, are the most heat sensitive.On the Other: Short Cooking Time Prevents Nutrient LossWhile microwave ovens do cause some nutrient loss, the same could be said of any type of cooking. All types of thermal energy change the chemical structure of some foods, caramelizing sugars and denaturing proteins.
