Warm up food without a microwave: this way your meal stays healthy and tasty

Created: 03/14/2022, 15:36

By: Larissa Strohbusch

A microwave for heating up pre-cooked food is not always available.

What alternatives are there and when are they even better?

Many people like to pre-cook or warm up leftovers from the day before.

The microwave seems to be an irreplaceable tool for heating food.

But is it really always a good idea?

In some cases it is better not to use it.

Instead, there are good alternatives.

Particularly unhealthy?

That's how harmful the microwave is 

The good news first:

.

However, it can still be good to avoid it.

Microwaves often heat unevenly.

However, pre-cooked food should be heated thoroughly, as storage often causes

.

In the microwave there is a risk that some

.

That's why foods like potatoes or rice have no place in the microwave. 

Also, the

is not good for all nutrients.

It depletes vitamin B12, which is especially bad for vegetarians who tend to get less of this nutrient.

The microwave radiation destroys

, such as those found in garlic or broccoli, and the antibacterial effect in breast milk is also impaired.

It is therefore better not to heat up these foods in the appliance.

such as vitamins A, D and E are also

better preserved with a conventional method.

Conversely, it stands for

such as vitamin C or B vitamins (except B12).

These are safe in the microwave.

Also read:

Better than the microwave: warm up food in the oven or pot

It may take longer, but it is good for the food if it is

warmed up in the

,

It is heated evenly and gently, which kills all unwanted bacteria while preserving the nutrients.

In addition, larger portions can be heated up at the same time.

Waiting for the free microwave is over.

• In the pan:

  This method is particularly suitable for pasta and vegetable dishes.

  This makes the food nice and crispy, while water-soluble vitamins are retained.

  Pizza also becomes crispy again when it is reheated in the pan.

• In the oven:

  The oven heats the food evenly but gently.

  It takes longer, but it's healthier than the microwave.

  This is especially true when you're reheating meat: you can be sure your food is free of nasty bacteria.

• In the pot:

  Soups and sauces in particular can be heated up well in the pot over medium heat.

  It's quick and just as good as in the microwave.

  In return, the whole family gets a warm meal.

  Don't forget to stir!

You can also warm up your

without a microwave.

The best way to do this is to gently thaw it overnight in the refrigerator.

If you need to go faster, a water bath is a good alternative.

Also read:

For many, the microwave is part of the kitchen, but is it also healthy?

(Iconic image) © Peter Widmann / Imago

Better to consume it quickly: You should not heat up these foods

It doesn’t matter whether it’s in the microwave or the oven – some foods should be eaten quickly and not heated up:

• Potatoes and rice:

  Both can be fried in a pan the next day.

  But beware!

  This is where nasty bacteria quickly develop, which can lead to food poisoning when not heated enough.

  The following therefore applies: After cooking, put it in the fridge immediately, use it up the next day and do not heat it up in the microwave.

  Pasta should also be eaten within a few days if possible.

• Poultry and eggs:

  The protein in the chicken changes within a few hours - even in the refrigerator.

  If it is heated again, there is a risk of abdominal pain and, in the worst case, salmonella poisoning.

  The same goes for eggs.

• Spinach, beetroot, celery:

  unfortunately not just a rumor - spinach should not be reheated.

  With this, beetroot and celery nitrate turns into carcinogenic nitrite.

  In small children, it can even lead to a dangerous blue addiction.