The microwave, which was accidentally discovered in the 1940s, has become a staple in many kitchens. It's super handy for quick cooking and reheating, but let's be honest, there are some foods you should just never put in there.
1. Boiled eggs
So, if you think about reheating boiled eggs, think again. They can actually explode! This occurs because steam builds up inside the shell, and with nowhere to escape, well, kaboom! A study highlights that the rapid heating of eggs can lead to increased pressure and potential explosions, creating not only a mess in your microwave but also posing a risk of injury from hot egg fragments [1].
2. Carrots
Carrots are fine to cook in the microwave, but only if they're cleaned properly. You see, they grow in dirt, and if they harbor any leftover soil or minerals, they can spark when microwaved. This phenomenon, known as microwave arcing, can seriously damage your appliance [1]. Additionally, improper cooking can lead to uneven heating, resulting in nutrient loss, particularly in sensitive compounds like beta-carotene, which is essential for eye health.
3. Processed meat
Processed meats are not exactly health champions to begin with. They come packed with additives, salt, and preservatives. When you microwave them, the cholesterol levels can spike, which is not great for your heart health. Research indicates that cooking methods, including microwaving, can lead to increased levels of cholesterol oxidation products (COPs) in meats, which are associated with cardiovascular risks [2]. It might be smarter to grill or pan-cook your ham instead, as these methods can help reduce such harmful compounds.
4. Chilli peppers
Chilli peppers can be a whole different ball game, especially the spicy ones rich in capsaicin. When they're microwaved, they can actually catch fire and create smoke, which can irritate your skin. This is due to the volatile compounds in peppers that can vaporize and ignite under high heat [1]. So, it's better to steer clear of microwaving these fiery veggies.
5. Tomatoes
Just like boiled eggs, heating tomatoes in the microwave is a no-go. They have high water content, and when heated, the pressure builds up, leading to bubbling or even explosions. The uneven heating can also cause nutrient degradation, particularly affecting their antioxidant properties, which are beneficial for heart health [1]. It's just not worth the risk!
If you want to know more about safe food practices or have any questions, feel free to talk to a doctor online for personalized advice. You can also consider an online doctor consultation for quick answers. With the help of an AI doctor or a chat doctor, you can get instant guidance on health-related queries.
References:
- Heba H S Abdel-Naeem, Khalid Ibrahim Sallam, Hamdy M B A Zaki. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.. PubMed. 2021.
- Joong-Seok Min, Muhammad I Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo. Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.. PubMed. 2016.
- Aline Lisbôa Medina, Marcelo Ancelmo Oseas da Silva, Herbert de Sousa Barbosa, Marco Aurélio Zezzi Arruda, Antonio Marsaioli, Neura Bragagnolo. Rapid microwave assisted extraction of meat lipids.. PubMed. 2015.
- A Babatunde Omojola, Saheed A Ahmed, Victoria Attoh-Kotoku, G S Ikani Wogar. Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat.. PubMed. 2015.
- Sun Jin Hur, Seung Yuan Lee, Sung Sil Moon, Seung Jae Lee. In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork.. PubMed. 2014.