By: Charlie Hilley
Microwavable food, despite its stigma for lacking in nutrition and being heavy in microplastics, maintains a significant role in the diet of both an average American and a typical high school student. As such, it is important to be educated on the benefits and drawbacks of consuming microwave food, and be knowledgeable on the misconceptions on the safety of using a microwave oven.
The major factor encouraging microwave food’s staple in American society, as per usual, is the convenience that comes along with it, as microwave food is quickly prepared and can be stored over long periods of time. Along with this convenience, the availability of microwave food at cheaper prices than typical home cooked meals makes it more desirable. Furthermore, as stated by Lacerta.com, “In recent years, these options have expanded into the deli, dairy, and shelf-stable food aisles, thanks to new packaging technology.” With such developments, Lacerta goes on to conclude that through 2031 there will be a compound annual growth rate of 6% in the microwave food market.
Early fear of using microwave ovens arose after its discovery in 1945 due to lack of public understanding of how the radiation involved functioned, and persists among many Americans today. This superstition is largely a misconception however, as Dietitian Paige Welsh of Cleveland Clinic Health Essentials puts it, “Microwaves use non-ionizing radiation to heat up food. That’s the same kind of radiation found in cell phones, TVs, light bulbs and other common household items.” As scary as the title radiation can be, the non-ionizing radiation found in microwave ovens has no risk of causing cancer. While direct contact with microwave radiation can cause burns, Welsh explains that as long as the microwave oven is undamaged, one is entirely safe from harm.
On the other hand, the packing of microwavable goods can commonly rely on cheap plastic packaging for the transport and suggested cooking methods of such meals. “Plastic wrap and plastic containers that aren’t microwave-safe can melt into your food, and we don’t want to be eating bits of plastic,” says Dietitian Paige Welsh. Even the transport of microwave foods while under hot temperatures can melt more degradable microplastics into the food before even being purchased by the consumer. As keen as the average American consumer is to tear open a microwave food package without delay, little thought is often given to such packages and their possible leaking contamination into the food. Wise consumers looking for a quick and affordable meal should always check the container of the microwave food that they buy to see exactly what their food is being shipped in, and even more importantly should avoid foods that suggest microwaving while still sealed in the plastic packaging. As Jeanie Nichols of Michigan State University suggests, “Materials suitable for microwaving, when used correctly, include oven bags, wax paper and plastic wrap purchased from the store. The plastic wrap should not touch the food.”
With all of this in mind, there is nothing inherently wrong with microwave foods that have been approved by the FDA. The real danger comes from improper preparation of microwave meals, and as long as consumers make educated decisions and research the foods that they eat, then they will not have any major health impacts to fear.
Pictured: Scientists surrounding Microwave
