In America, there is a microwave in almost every households. But does the device really destroy the nutrients or make the radiation even ill? The microwave myths in the check.

It warms dishes uncomplicated, helps with the preparation of whole dishes and turns out with small kitchen hacks as true multi-talent. But is this classic right in so many kitchens? Since microwaves have become more and more popular in the 1960s, doubters have also regularly appeared on the scene. More and more often, reports are taking place on the social networks. 

Does microwave radiation in food ill? Lose meals by heating in the microwave the vitamins? We clarify the most important microwave myths below:

Microwave devices operate with high-frequency radiation. This harmless kind of radiation surrounds people day and night - albeit at a lower concentration than in the device itself. Ubiquitous sources are, for example, the sun, WLAN and radio waves. In everyday life, radiation is harmless in this concentration. 

As long as you use your device properly, there is, therefore, no danger that the microwaves will cause illnesses - even if you are sitting close to the machine. Even with old or very cheap devices, almost no radiation occurs. Incidentally, the most common injuries associated with microwave ovens are burns.

Vegetables are stewed in the microwave often even crunchier than in the classic cooking pot. Especially in the case of meat or grated cheese, you quickly notice a negative difference: In microwaves, no roast aromas are produced, the temperatures reached are simply too low. 

Even in the case of ready-to-use meals, which are suitable for both oven and microwave, the flavors of the oven develop more intense aromas. Nevertheless, numerous delicious recipes can be prepared in the microwave.

Microwave radiation is not radioactive. The waves penetrate the foodstuffs and bring about asymmetrical molecules, for example in water-containing constituents, to vibrate. This movement and friction of the particles are responsible for the generation of heat. 

More is not behind it. As soon as the microwave irradiation is finished, the food cools again, there are no residues of the radiation in food. If you have so far for health reasons dispensed with a microwave - attack. The product finder is a useful support for the selection.

Dishware with gold rim must not be in the microwave! Aluminum foil is also taboo in most cases. Conductive substances flow into the microwave heart of up to 20 amperes. By the heat generated, Gold Ornaments & Co. can even melt. If you are positioned too close to the edge of the machine, beat the known sparks. 

However, as soon as the metal objects are somewhat thicker, for example in the form of a spoon, they are merely hot - which is an added plus in the warming up of beverages. More tricks can be found in the picture gallery!

Probably the most stubborn rumor on the topic of the microwave - and not quite wrong. Indeed: compared to raw foods, dishes heated in a microwave oven contain fewer vitamins. But be careful: This is not the microwave radiation itself. That the waves directly reduce the nutrient content of food is largely unoccupied. 

Certain vital substances such as vitamin C tolerate simply no heat. It does not matter whether you cook food in water, deep-fry or heat in the microwave. The degradation of nutrients is based only on heat development, not on the type of warming.