4. Microwave or multi-cooker food is harmful.

The patent for a microwave oven was issued in 1946, while a multi-cooker is a direct descendant of a Japanese rice-cooker from the 1950s. Despite the fact that people have been using them for quite long, there are still many legends about them.

It has been proven that products from a microwave oven and a multi-cooker (the working principle of which is based on the combination of different heating and pressure modes) don’t get ‘radiated’ and don’t lose vitamins and nutrients. Their usefulness depends only on the ingredients.

Also, a microwave oven and a multi-cooker are both more suitable for preparing diet food because of the small consumption of oil during the cooking process.