Login or Register

Harmful Health Effects of Infrared Cooking

May 4, 2011 | By Alicia Richardson
Harmful Health Effects of Infrared Cooking
Photo Credit BananaStock/BananaStock/Getty Images

Infrared cooking is a fast, efficient, energy-saving method of preparing food. Microwave ovens use infrared radiation. In infrared cooking, food molecules are agitated at high velocities, which means cooking takes place in a matter of seconds and minutes, rather than hours as compared to conventional cooking methods. However, there are potential harmful effects of infrared or microwave cooking that you should know about.

De-activates Anti-infective Factors in Breast Milk

Newborns and premature infants are deficient in immunoglobin A or IgA, and lysozomes. Immunoglobin A is the main antibody that protects mucosal membranes, while lysozomes are bactericidal cells.

Human breast milk is a baby's main source of health-protective IgA and lysozomes. When a mother cannot directly nurse her infant, breast milk is expressed, and frozen for future use. When the milk is needed, the frozen milk is simply thawed and heated in the microwave.

A study published in a 1992 issue of "Pediatrics" reports that microwaving breast milk at 72 to 98 degrees Celsius or 161 to 208 degrees Fahrenheit immobilizes IgA and lysozomes. To test the antibacterial property of IgA and lysozomes against Escheria coli, the authors incubated breast milk with the bacteria. They found that even at 20 to 25 degrees Celsius, or 68 to 77 degrees Fahrenheit, E. coli's growth was five times higher than the control milk, suggesting de-activation of Iga and lysozomes and inability of infrared heat to kill the pathogen.

Degrades Vitamin C

Vitamin C, the body's primary antioxidant, is also the most heat-sensitive among water-soluble vitamins. A study published in a 2009 issue of the "International Journal of Food Science and Nutrition," found that applying high infrared heat to okra and spinach, destroys vitamin C. Also, cooking smaller amounts of okra or spinach by using infrared heat results in vitamin C losses.

Reduces Olive Oil Stability

Olive oil is valued worldwide for its flavor and beneficial compounds. A study published in a 1997 issue of "Acta Horticulturae" reports that heating olive oil in a microwave downgrades its oxidative stability. This means infrared treated olive oil becomes unsafe to eat, because peroxide, one of the products formed during the heating process, is harmful to humans.

Destroys Anti-Cancer Compound

Allyl sulfide, a potent anti-carcinogenic substance, is primarily found in vegetables like garlic. An investigation published in a 2000 issue of the "Journal of Nutrition" found that infrared heat can block the anti-breast cancer activity of allyl sulfide in 60 seconds, or one minute.

Tips

Do not thaw or heat human breast milk or animal milk in the microwave. Infrared heat does not only de-activate protective factors in milk, it also oxidizes the milk's natural cholesterol content. Oxidized cholesterol has been associated with atherosclerosis, which in turn increases risk for heart disease.

Do not heat olive oil in the microwave, especially virgin olive oil, as it oxidizes bioactive fatty acids in the oil such as oleic acid, which is known to be cardioprotective.

Steam vegetables that require cooking instead of using infrared heat. Although any type of heat used to cook vegetables will result in some vitamin loss, steaming vegetables leads to the least amount of vitamin loss.

References

Article reviewed by Molly Solanki Last updated on: May 4, 2011

Must see: Photo Galleries

Member Comments