Microwave Myth Debunked

The myth is, people do not need to worry about getting their food to proper temperatures throughout after a run through the microwave, because the radiation will kill bacteria.

This is an erroneous assumption and could lead to food poisoning. All microwaves do is make food hotter. The heat itself is the only thing killing germs. Microwaves are also notorious for cooking food unevenly. Experts recommend using food thermometers and checking various spots on the food when using a microwave, in order to ensure avoiding food poisoning issues.

Most microwave meals now contain similar instructions for their own legal protection and to avoid consumer complaints. The truth is that microwaves are perfectly safe in terms of radiation, but they are also not a magic box that will destroy all bacteria.

Three Quick Hacks

Put a few of those small ketchup packs in the freezer. They stay soft and can be used for small bruises or bumps.

Use the microwave to soften some chocolate in an ice cube tray, then add strawberries for an easy and clean way to make chocolate covered strawberries with no mess (not as pretty, but taste just as good).

If you mix a tablespoon of vanilla extract to a gallon of paint, the smell will be much more pleasant and it will not change the color of the paint.

Mason Jar Cooking

Mason jars have been around for years and only recently have folks begun to use them for cooking things in a microwave. Taking soup to work and heating in a mason jar is an old standby for office workers, but have you thought of doing this for the family?

Many other things can be cooked in mason jars for individual servings and no mess. It works for mac and cheese (with bacon bits of course). Try cobblers and pies, just be sure to put the fruits on the bottom and dough on top. Same trick for pizza, put the dough on top, so it can rise.

Have not tried this, but will do so soon. The recipe calls for putting fruit in the bottom of a small mason jar and filling it halfway with pancake mix (the mix rises from cooking), or dropping in some chocolate chips on top of the mix, then microwaving for 60 - 90 seconds. Great way to make individual pancakes quickly and with less dirty pans. A side benefit of Mason jar cooking is strict portion control, which is good if you are trying to watch your weight.

Microwave and Plastic Myth Debunked

The dangers of plastic in microwaves appears to have originated with a TV station in Honolulu that ran a segment in 2002 featuring Dr. Edward Fujimoto, who explained how microwaving plastic wrap and containers can release potentially deadly toxins into our food. A short news segment from Hawaii that few actually saw became huge when someone made it into an email that went viral.

The email claimed to be a media release from Johns Hopkins University, has the common urge to "pass this on to your family and friends" as do most untrue or politically incorrect emails. Johns Hopkins has formally debunked the email as originating from it.

Scientists do admit that it is possible heating plastic in a microwave might leach some substances into foods, but nowhere near the amount that would cause harm.

Another myth about chemicals in plastic water bottles getting into our bodies, while a boon for the metal water bottle industry, scientists say that cold temperatures actually inhibit the ability of chemicals to leak out of plastics.

Five Microwave Facts

A common myth surrounding microwaves is that you can not put metal in them. The walls of the microwave are metal. You put metal in when you cook things like hot-pockets in those sleeves they come with (lined with aluminum, which heats up and browns the crust via convection). Some even come with a metal rack for double deck cooking.

A microwave oven’s radiation does not cause cancer, because it is not ionizing radiation. Even mice that spent their whole lives exposed to low levels of microwaves at the same frequency as a microwave oven, showed no adverse effects from the microwaves.

Devices like your wireless router, GPS satellites, Bluetooth devices, and smart phones also likely operate using the same band as your microwave oven. This is also why when you run your microwave, you may notice those wireless devices stop working well when you get too close to the running microwave. Some fractions of the microwaves from the magnetron are escaping and interfering with the signal your devices are using. The amount is too miniscule to be noticed or felt if you stand in front.

There is nothing special about the material the window of your microwave is made of. It is typically just plastic or glass. What stops the microwaves from cooking you is the metal mesh that is on the inside of the plastic or glass. The holes in the mesh are smaller than the wavelengths of the electromagnetic radiation your microwave is producing. The microwaves bounce off and back into your microwave oven to heat the food.

Many microwavable foods have a recommendation that you let the food sit for a few minutes before eating it. This is because sometimes the food is very thick and the microwaves may not have managed to penetrate deeply and so the center may not be warm, but is surrounded by a very hot outer layer. By waiting a few minutes, it allows the hot part to warm the center and the overall temperature of the food evens out. This is also why when you click “defrost” on your microwave you hear it periodically kicking on and off. It heats the frozen object for a short period and then lets the heated part warm the inner part by convection.

Two Interesting Microwave Facts

Microwaves convert Vitamin B12 to an inactive form, which means about 30-40% of the Vitamin B12 in microwaved foods is not usable by mammals. On the other hand, spinach loses about 77% of its folate when cooked in a normal stove, but retains nearly all of it when cooked in a microwave. In the same way, steamed vegetables, as a rule, tend to retain more of their nutrients in a microwave than when cooked in a traditional oven.