Hello.
The significant negative impact of microwave heating on food quality is often mentioned. To what extent is this justified?
The second question is about cooking legumes. Some people add a black tea bag to the pot, while others add a bit of baking soda (I confirm that chickpeas boiled wonderfully with baking soda, and the hummus was like at a buffet in Amman), supposedly to change the pH of the water, which should contribute to faster/more thorough cooking. How true is this?
Thank you.
1. Microwave radiation causes water molecules in food to vibrate, which can lead to the breakdown of certain nutritional substances, with particular concern for vitamins and phytochemical components.
2. pH change has the ability to alter the structure of food - using baking soda increases the pH and the resulting change in taste is quite noticeable. From a nutritional standpoint, however, this practice is not recommended because baking soda destroys B complex vitamins in legumes - it depends on whether you prioritize taste or the nutritional value of the final food product.
Themes: Weight loss Microwave heating
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.