Nutri Courses

Advisory

Microwave heating

Microwave heating is a process in which food is heated using microwave radiation. Microwave ovens work by emitting microwaves that penetrate the food and heat it by agitating the water molecules within the food. This process is faster than traditional cooking methods because microwaves can penetrate deep into the food and heat it evenly. Although microwave heating is considered a safe and convenient way to prepare food, there are concerns about its impact on the nutritional value of food. Some studies suggest that microwave cooking can reduce the content of certain nutrients in food, particularly water-soluble vitamins (C, B).

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.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

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.

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