It is better to listen to the advice of experts, to be healthy.
We already know that it is better not to put plastic or aluminum items in the microwave, but there are certain foods that can become very toxic if they are heated in the microwave. Here’s what you need to know, informs Rus.Media.
About 30 years ago the kitchens were a real gift in the form of microwave oven, and the hostess quickly became dependent on it, because thanks to it the food was just blazing hot. The younger generation can’t even imagine life without this device, making it oatmeal, hot chocolate or popcorn or warming up food. Nevertheless, many of us use the microwave oven wrong for reheating products. Of course, we know that you should never put aluminum foil, metal or plastic, but there are dangerous risks associated with heating of certain foods.
First, microwaves do not cook evenly, which often means that any bacteria present in the heated food will survive. Then there is the problem of microwave waves that directly contribute to the production of carcinogenic toxins. To minimize the risk from using microwave ovens, not use it for cooking or reheating these 8 foods:
In the shell abobut her cool when a boiled egg is cooked in a microwave oven, the humidity inside creates extreme accumulation of vapor, and acts like a miniature pressure cooker, to the point when the egg will explode! Even worse – the egg will not burst inside the microwave while it’s heating up and then burst, which means that the hot egg may explode in your hands, on your plate or even in the mouth. To avoid turning the eggs into a steam bomb, cut it into small pieces before the reheating or, better yet, don’t put eggs in the microwave.
Damn, really? Well, according to the Agency on food standards, microwave can sometimes lead to food poisoning. The problem with rice is a common presence of resistant bacteria Bacillus cereus. Heat kills this bacterium, but the bacterium can throw out spores which are toxic. A number of studies have shown that as soon as the rice gets from the microwave and it stays at room temperature, any spores that it contains can multiply and cause food poisoning if you eat. Moist environment, which is warm rice makes it an ideal place for bacteria. B. cereus is a type of bacteria that produce toxins. These toxins can cause two types of illness: one type characterized by diarrhea and the other, called the vomiting toxin, characterized by nausea and vomiting. Sources: a variety of foods, particularly rice. To avoid contamination of rice, heat it nearly to boiling, and then keep it warm (above 70 degrees Celsius) to keep food safe.
The most important thing to understand about microwave ovens is that they heat doesn’t always kill bacteria, because microwaves heat from the outside, not the inside. So some are prone to bacteria products heated will have an increased risk of disease, when these bacterial cells will survive. With this in mind, one can understand why the hen that is at risk of infection with Salmonella, can be a dangerous food to warm up in the microwave. Before you eat chicken, you should cook it thoroughly to eliminate all existing bacteria. Because microwave ovens not be fully or evenly cook all parts of meat, you will most likely get surviving species of bacteria, such as Salmonella. In one study of 30 participants who re-warmed raw meat, all 10 who used a microwave became ill, and 20 who used the pan, remained healthy. This suggests that a large number of bacteria can survive in meat cooked or reheated in microwave ovens than with other cooking methods.
If you plan to keep celery, cabbage or spinach, to eat later as leftovers, plan to reheat them in a conventional oven, not a microwave oven. When warming up in the microwave, nitrates found in nature (which are themselves very useful), can turn into nitrosamines that can be carcinogenic, according to studies.
The same chemical transformation that occurs with spinach, iako occurs during heating of beets and turnips, are rich in nitrates! Well, they are also delicious cold.
When pepper is heated in a microwave oven, capsaicin – a chemical that gives it the spicy flavor is released into the air. Opening the microwave, you can get chemical burns which can hurt the eyes and throat. In fact, one apartment building in Rochester, new York, was evacuated after pepper from the microwave oven made these people start coughing and having problems breathing.
The grapes from the microwave oven not to Peretola to raisins, but it is capable of forming a plasma, which is a form of matter that is formed when gas is ionized and emits the flow of electricity. Plasma can not be produced from other fruits, but you can still be in danger. The whole fruit hold steam under the skin, which means that the fruit may crack when heated.
Fortunately, you can still safely cook raw potatoes for a quick and easy side dish. The danger comes when you try to reheat the cooked potatoes. Cooking potatoes in aluminum foil protects the bacteria C. botulinum from the heat, and this means that they can still stay alive and reproduce, if the potatoes are left at room temperature too long and could potentially cause botulism. Throwing a potato in the microwave, it will not lead to the destruction of bacteria, so act safely, preparing the potatoes on the baking sheet instead of rolling it in foil and refrigerate leftovers potatoes as quickly as possible.