Consumers often make mistakes when it comes to microwave ovens. When the food is taken out of it, is if often cooked unevenly. The meal, which has a different composition, is not cooked enough. Therefore, to make the dish evenly warmed, it is necessary to heat evenly penetrates all layers. 

Experts recommend that the food warm for several minutes longer, to stand for some time before being consumed and to vigorously stirred to equalize temperature in it. It happens, for example, that the food is very hot. Liquid must cool for a few minutes and consumers must wait before they eat and drink it. Manufacturers suggest to always use instructions, and warning precausions. Another important issue is does water molecules, proteins, fats and many other compounds with polar structure induced by microwave irradiation, causes some special, perhaps abnormal changes of various compounds in our body when we eat these foods?

It is known that macrobiotics discarded microwave cooking as a procedure that is not natural and does not contribute to the health of those who eat such food. Despite the relatively high standard of technical protection, microwaves can generate stray radiation. The food itself creates free radicals that can act very harmful to those who eat it. German Federal Institute for Health in a study came to the conclusion that changes in nutritional values, that occur in food in a microwave oven are very small, similar to those of the conventional ways of preparing food. However, this statement does not say much to most consumers. Many do not know that when conventional modes warming food (cooking, baking, and others) destroy enzymes and vitamins, destroying proteins and bioactive substances that are found in raw foods.Do microwaves destroy many more compounds in foods (which are essential to our body) of the common ways of warming food, is a question that is not easy to answer. For more safety tips visit http://www.bestconvectionmicrowaves.com.Many expert agree that microwave ovens are generally safe to use, although changes in food baked using microwaves is similar to those that occur in the classic way of cooking, and the small differences can be very significant.Vegetable dishes prepared in a microwave lose a large percentage of antioxidant substances. Portuguese scientists have proven that broccoli cooked in a little water in the microwave lost up to 97% of those substances for which it was declared the best fighter against cancer. Boiled in the usual way, broccoli loses only about 11% of antioxidants, so it is recommended to cook with a little water and very short.

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