• sampoornme

What’s Your Choice- Traditional or Modern Cooking Method?

Updated: Sep 29, 2020

Are you a foodie? If yes, then this blog is for you & If not, then this blog is surely for you because it will engage you in solving the ongoing mystery.

Traditional or Modern Cooking

Wondering which mystery? The mystery about microwave cooking, one of the hot topics these days.

From the time the microwave oven has come into existence, this humble appliance is fighting a battle with normal cooking.

We are living in a society where people are having different perceptions and thoughts. Thus, there are some people who are against the microwave oven. While, on the other hand, some have accepted the microwave just like the western culture.

So, if you are the person from the category who is still doubting the microwave oven then read this blog to clear all your doubts.

However, if you already own the microwave, go through this blog to know microwaves in a better way:

How do Microwaves work?

Inside-Out Cooking: The microwave oven starts on the inside of the food. Microwaves are a type of electromagnetic wave. When the absorption of the microwave energy meets with the food, heat is generated and ultimately the food is cooked.

On the other hand, the oven heats the food from the inside-out, they come with better cooking efficiency than the normal cooking. Also, it works more efficiently with normal cooking.

Should We Be Worried About Microwave Cooking?

Now its time to detect whether microwave cooking is safe for us or not? Now let’s have a look at the effects of microwaves on food.


We all have seen the news that states microwaves kill nutrition. But, the truth is that the microwave oven usually doesn’t destroy nutrients in the food. In fact preparation of food in the microwave enhances the nutritive value of food.

When the food is overcooked during the normal form of cooking with a large amount of water, the nutrients actually drained from the food.


Protein quality remains fine with the microwave oven cooking. Though people say that amino acids are converted into the inactive form with microwave cooking.

But the truth is that the availability of amino acids improves as there is no surface browning. The reward point with microwave cooking is that it leads to the demolition of trypsin inhibitors that is an anti-nutritional factor in food.