It is important to know.
Microwave for more than 70 years, serves as a convenient means for heating a variety of food. However, products such as milk, potatoes, eggs or rice can carry certain risks, reports the Chronicle.info with reference to Browser.
We recommend you to read more about what 7 foods cannot be microwaved and than it is dangerous.
Regardless, they are cleaned, shelled or not, it is not recommended to reheat boiled eggs in the microwave. The humidity inside creates the accumulation of steam, like a miniature pressure cooker, which they can easily explode.
The best tip is not to put cooked eggs in the microwave. But if you want to reheat them together with other products, can be cut into small pieces.
Now often freeze breast milk for later use. Good idea, but warming up in the microwave – not the best option. Considering that the waves of this device heat up food unevenly, there is a chance that the bottle of breast milk to suffer from similar consequences, creating “hot spots” that can cause burns to the child.
In this case, the Control on control of products and medicines USA (FDA) recommends to unfreeze and heat breast milk in a pan or under hot running water, but not in the microwave.
The food standards Agency of the USA reports that reheating rice can cause food poisoning, although not always. This is due to the relatively common presence of the bacteria Bacillus cereus, are very stable even to high temperatures. The problem lies in the fact that this microorganism is able to produce toxic spores.
Some studies confirm that once the rice to get it from the microwave oven and leave at room temperature, spores it may contain, are able to multiply and provoke food poisoning. Given this, it is better to eat it immediately after cooking.
Leafy green vegetables and beets
Green leafy vegetables such as Kale or spinach, fresh, in addition to beets, are unlikely to warm up in the microwave. However, according to various studies, when exposed to this type of heat natural nitrates (in a normal healthy condition) can turn into nitrosamines (carcinogens).
Tip – eat these foods fresh or heat with a frying pan or conventional oven.
When the chili was heated in a microwave oven, the air is released natural substance that they contain inside, capsaicin (that’s what gives them the sharpness). After such a release into the environment “par” capsaicin may cause irritation of eyes and throat.
In fact, there are analgesic creams on the basis of this component is to be applied using gloves to avoid complications from capsaicin contact with mucous membrane of eyes or lips.
The main problem is the re-heating of potatoes. The starch which it contains, begins to disintegrate and leads to deposition of fat.
In addition, when cooking in aluminum foil is a protection of the bacteria Clostridium botulinum from the environment temperature, which leads to their survival and reproduction. If you later reheat a potato in the microwave, bacteria will still not going anywhere.
The best tip is to cook the potatoes without foil and put it in the fridge as soon as possible if he will not immediately be used. You can’t expose it to room temperature for too long.
Processed meat (e.g. sausage, sausage, ham) usually contains additives and preservatives to extend its “freshness” and life expectancy. However, heating these substances in a microwave oven can cause harm.
This is confirmed by a study published in the “journal of Agricultural and food chemistry” in which the scientists came to the conclusion that the microwave oven can cause oxidation of dietary cholesterol during heating. For its part, another study published in the journal “food nutrition” also showed a correlation with the oxidation of cholesterol and development of cardiovascular diseases.