Food that releases poison when heated in the microwave

Dating back to the 1940s, the microwave is one of the most practical kitchen appliances in the home today. Thanks to the mechanism in the microwave, it is made easy to cook and reheat. However, there are certain foods that should not be microwaved. It is a well-known fact that the microwave oven has functions to keep food safe and healthy. Microwave, the first choice of those who want to cook quickly and in a short time and even reheat the leftovers from the previous day, can sometimes be dangerous. Especially cooking food that should not be heated in the microwave can even be life-threatening.


When you heat a boiled egg in the microwave, steam is created from the water molecules, which builds up pressure. Because eggs have a thin membrane and shell, they can’t hold all the pressure, which can cause a very hot explosion in the microwave, on your plate, or even when you take a bite.


While carrots can be microwaved and heated, raw carrots, especially those with their skins still on, can be potentially dangerous. If the carrots are not washed properly and there are traces of dirt, the minerals in the soil can even cause a spark in the microwave. If this happens repeatedly, your microwave can be seriously damaged.


Because processed meats contain high amounts of salt, additives, chemicals and preservatives, they are not among the most nutritious food groups. When you microwave processed meats and canned goods in the microwave, cholesterol levels can rise, which can lead to heart problems. The safest way to heat up your ham and sausages is to use the grill or the stove. WATER Heating water in the microwave is the simplest and most hassle-free option. But research has shown that most burns are caused by microwaved water. Electromagnetic waves in the microwave can cause the water to overheat. This makes the water molecules unstable and can boil violently and even cause explosions.


Hot peppers, especially the very spicy ones, contain high levels of capsaicin, which can be quite flammable. When the capsaicin is exposed to the microwave’s electromagnetic waves, the smoke begins to rise. Fire and smoke from the microwave can cause skin irritation and a burning sensation.


Chicken is a popular culprit for spreading salmonella, especially if it’s not cooked properly. When you microwave a piece of raw chicken, the chances of even and complete cooking are very slim, making it a potential risk of bacterial contamination.


Like hard-boiled eggs, tomatoes can have an explosive effect if microwaved for too long. Due to the liquid content in fresh tomato and pasta sauce, the increase in pressure causes them to swell and spew liquid, covering your microwave in red spots.

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