Microwaving food is a common practice, but there are certain foods that can become harmful when reheated in a microwave. A recent article from Journal Des Femmes highlights the dangers of microwaving specific items that can lead to health risks.
Firstly, reheating leftover roasted chicken in a microwave is not advisable. Microwaves do not cook uniformly and may not kill potential bacteria present in the meat, including salmonella, which can cause nausea, diarrhea, and vomiting. The best approach is to cook chicken thoroughly using traditional methods like an oven.
Surprisingly, potatoes should also not be reheated in a microwave. Rich in starch, potatoes lose their nutrients and can become difficult to digest or even toxic when reheated. A better alternative is to enjoy potato salads, which are equally delicious.
Hard-boiled eggs are another food item to avoid microwaving. According to a 2017 study published in Science Daily, microwaving can cause the eggs to swell and potentially explode if pierced with a fork, leading to severe burns. The loud noise from the explosion can be as loud as a plane taking off nearby. In general, microwaving eggs, regardless of their initial cooking method, is discouraged as it makes them harder to digest.
Rice, a staple in many diets, can also become problematic when microwaved. The bacterium Bacillus Cereus, present in grains like rice, can multiply if the rice is cooled for too long at room temperature before refrigeration, leading to food poisoning.
Mushrooms, especially common varieties like Paris mushrooms, can be reheated but with caution. They should not be stored for more than two days after preparation and may lose flavor and become difficult to digest when microwaved.
It's important to note that everyone's metabolism is different, and reactions to reheated foods can vary.
However, it's always safer to prevent foodborne illnesses by properly storing and reheating food. For some foods, it's better to avoid reheating altogether to prevent any adverse effects
