Microwaves

[hearsync1]

How bad are they? Should they be completely avoided?
Are you being exposed to radiation when using it? How badly do they damage the nutritional value of your food?

If it should be avoided, any suggestions as to how one can warm up their food if brought to work when the only option is a microwave?

 

[centralforce6661]

Microwaves are also well shielded. This means that the rays produced are not supposed to leave the microwave and when they stop being emitted, no further radiation exists as they do not use anything radioactive to produce the waves.

A faulty microwave however can produce radio activity outside the cooking area and at any distance away which is not shielded by walls etc.

So if you are in the same room as a faulty microwave then you may be subject to its escaping waves.

Most modern microwaves would not become faulty without the door being warped or cracked or some part of the shell being damaged, ie if the unit is dropped.

 

[hearsync1]

So do microwaves not diminish the nutritional value of the food in any way?

 

[hearsync1]

When you're saying stir-frying vs. frying, are you referring to more of a concept of sautéeing (pan-frying in oil/sauces on medium-high heat with consistent stirring) vs. deep-frying (submerged food in oil)?

 

[hearsync1]

Okay thanks. I never deep fry any of my food, but stir-fry quite often. I don't do it at a high temperature with rapid stirring - usually on a medium temp with somewhat occasional stirring. I always assumed cooking at a high temp would burn off more nutrients - not to mention it won't always properly cook thicker/harder veggies, so I do more of a medium to sometimes low heat simmer. Is it better to cook at a higher temp for a shorter period of time? Or is my current method just fine the way is it?