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Microwave myths

Using a microwave is convenient and essential to the time-pressed home cook. A microwave is simple to use, quick - and use far less energy than a standard oven. Yet even with great advances in technology, myths around microwave cooking continue to persist in health-conscious homes.

From nutrient content to hygiene and safety issues, microwave cooking gets a bad rap – but the good news is that this reputation is entirely undeserved. That’s why we’re here to bust the myths around cooking with microwave ovens once and for all.

Myth 1: Microwaves destroy nutrients

The truth is that all forms of cooking have some effect on the nutrient content of foods, and some are more sensitive to the effects of heat than others. Vitamin C and Omega-3 fats are good examples of heat-sensitive nutrients that are best eaten raw. Microwaving has no more detrimental effect on food’s nutrient value than any other method, and is in fact superior to some methods, such as boiling, during which nutrients leach into the cooking water and end up being thrown down the drain.

Myth 2: Microwaves cause cancer

This myth comes from a general misunderstanding of the different types of radiation. While microwaves do make use of electromagnetic radiation (in the form of ‘microwaves’), this is a far cry from the types of radiation that are known carcinogens: X-rays, Gamma rays and UV radiation, for example. Microwaves heat your food by causing the molecules to move, and this motion causes heat generation, which means levels of radiation are far too low to cause any danger to your food or your family.

Myth 3: Microwaves don’t cook food all the way through

There may be some truth to this one – microwaves are best used on small pieces of food – especially when it comes to potential danger zones like raw chicken and pork. This is because the heat penetration to the centre of a large piece of meat may not be sufficient to kill all bacteria lurking inside.

Cooking food for a longer time will help kill all bacteria present, but is often not the best option in terms of getting the best texture, flavour and tenderness out of your meat. That’s where the LG SolarDom has the competition beat! With grill and convection functionality, it can handle a full chicken, a Sunday roast or a quick chicken breast – without the rubberiness associated with cooking meat in the microwave, and without leaving any spots undercooked.

So, there you have it – three of the most common microwave myths busted thanks to the LG SolarDom range. You can find out more about the SolarDom here.

 

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