ELEVEN FOODS NEVER TO REHEAT IN YOUR MICROWAVE
1. PROCESSED MEAT
The article "Cholesterol Oxidation in Meat Products and Its Regulation by Supplementing Sodium Nitrite and Apple Polyphenol Before Processing," published in the Journal of Agricultural and Food Chemistry in 2000, indicates that microwaving processed meats can lead to various chemical reactions, including cholesterol oxidation.
It also highlights potential alternative preservatives that could inhibit cholesterol oxidation and offer health benefits, although these are not commonly used in processed meats today.
The 2003 study "Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties," also in the Journal of Agricultural and Food Chemistry, discovered that frying chicken and beef patties might increase cholesterol oxidation products by 1.5 to 2.6 times. However, microwaving can cause an even greater increase, with a 5.3 to 6.1-fold rise in these products.
Lastly, the study "Formation of Cholesterol Oxidation Products (COPs) in Animal Products," featured in Food Control in 2007, found that cholesterol oxidation products could contribute to serious health issues, including coronary heart disease.
2. Fresh Mushrooms
The risk associated with microwaving fresh mushrooms isn't due to the microwaving process itself but rather the circumstances in which they are microwaved.
Fresh mushrooms should ideally be consumed soon after they're prepared because they contain proteins that spoil quickly. If they're not consumed promptly, they may become a breeding ground for harmful bacteria and their taste can deteriorate significantly.
It is advisable to refrigerate fresh mushrooms no longer than 24 hours before consumption. Beyond this period, it's best to discard them. Ensure that when reheating, the mushrooms reach a temperature of at least 158 degrees Fahrenheit.
Fortunately, this stringent precaution is only necessary for fresh mushrooms. Types of mushrooms that are safe to keep and microwave include:
- Canned
- Frozen
- Dried
3. WATER
Superheating occurs when parts of the water exceed the boiling point, rising above 212 degrees Fahrenheit. In a microwave, "hot spots" may form, causing the water to become superheated.
Moving a cup containing superheated water, such as when removing it from the microwave or tilting it for a sip, can trigger an eruption. This can splash scalding water, potentially causing severe burns. The FDA warns against overheating water and suggests safer microwave practices:
- Regularly consult your microwave's instruction manual and adhere to its safety recommendations, particularly regarding heating durations.
- Avoid excessive heating times for water or any liquid in the microwave.
- Aim to heat water to the desired temperature, well below boiling, and become acquainted with the microwave settings that yield safe, yet effective results.
4. RICE
Rice can harbor a significant amount of Bacillus cereus, a toxic bacterium. Even when these bacteria are eliminated by heat, their spores can persist, posing a threat to the digestive system. This is the reason rice left at room temperature after microwaving often causes food poisoning, known as "fried rice syndrome."
Why does this occur? The warm, moist conditions within the rice provide an ideal breeding ground for these microorganisms. To prevent this, rice should be heated to near boiling and then maintained at a temperature of at least 140 degrees Fahrenheit, which will destroy the bacteria and prevent the spores from multiplying.
5. EGGS
Eggs are somewhat self-contained due to their shell or surrounding membrane, which can trap a significant amount of heat when microwaved.
The natural moisture within an egg becomes superheated, leading to a buildup of steam, turning it into a miniature pressure cooker. This can lead to an explosion, regardless of whether the eggs are raw, cooked, shelled, or unshelled. The accumulated steam can cause the egg to burst inside the microwave, creating a mess, or even after being removed, posing a risk of burns.
To microwave an egg safely, it should be cut up first. However, it is generally advisable to avoid microwaving eggs altogether.
6. LEAFY GREEN VEGETABLES
Many leafy green vegetables are rich in nitrates, which are generally considered healthy. However, microwaving these vegetables can potentially convert nitrates into nitrosamines, organic compounds that some studies suggest may be carcinogenic.
Leafy greens such as spinach, kale, and celery, along with beets, are examples of nitrate-containing vegetables. To avoid the risk of creating harmful compounds, it is advisable to reheat these vegetables on the stove rather than in the microwave.
7. FRUIT
Microwaving fruit offers little benefit. The consensus is that fruit is most enjoyable when cool, cold, or at room temperature, as warm fruit often seems unappealing. Even for those who might like their fruit warm, the microwave is not recommended for heating it.
Consider grapes as an example. Contrary to the mistaken belief that microwaving grapes can produce raisins, it does not. Instead, microwaving grapes can generate a significant amount of plasma, potent enough to melt holes in plastic dishes or containers, which is clearly detrimental to your home, microwave, and the air quality.
Moreover, microwaving whole fruit is generally unsafe, similar to the risks of microwaving eggs. The skin of the fruit can retain heat and steam due to its moisture content, leading to potential burns if bitten into immediately after microwaving. Additionally, there's a risk of the fruit exploding during the process.
8. CARROTS
Arcing is the term used when a microwave starts to produce sparks due to a reaction with metal objects. The fear of a microwave potentially igniting a fire can certainly dampen one's spirits!
Carrots can be risky to microwave because they often retain minerals from the soil, which can lead to sparking. There may be no visible cause for this. While it's generally safe to microwave chopped carrots, it's crucial to halt the process at the first indication of arcing.
9. HOT PEPPERS
Not all peppers are microwave-safe due to their key component, capsaicin. This chemical is what gives peppers their spicy kick. Microwaving peppers releases capsaicin into the air, which can be problematic.
As a volatile compound, airborne capsaicin can be irritating. It may cause burning sensations in the eyes or other sensitive areas, and the effects aren't limited to just one person. For instance, in 2016, a building in New York was evacuated because microwaving a pepper led to widespread discomfort.
The capsaicin caused residents to suffer from breathing issues and coughing. To prevent such incidents, it's best to avoid reheating hot peppers in the microwave.
10. BABY FORMULA
Many breastfeeding parents choose to pump and freeze breastmilk for later use, which is a practical and safe practice. However, it's important to avoid reheating the milk in a microwave. Microwaves can heat unevenly, causing "hot spots" in the milk that could scald a baby's mouth and throat.
Additionally, heating plastic can have potential carcinogenic effects. This concern is likely reflected in the FDA's guidelines for reheating breastmilk safely. Instead, warm a bottle of milk by placing it in a bowl of hot water or gently heat it on the stove in a pot.
11. POTATOES
Botulinum bacteria, found in potatoes, are hazardous. C. botulinum can endure room temperature and microwave heating, potentially causing botulism in consumers. Though it seems improbable, this bacterium is highly toxic; some experts even label C. botulinum as the "most poisonous poison."
Cooking fresh potatoes in a microwave is safe with the proper technique. However, when reheating potatoes, it's advisable to use an oven and a baking sheet instead. Avoid using aluminum foil, as it can shield the bacteria.
FINAL THOUGHTS ON FOODS EXPERTS ADVISE AGAINST REHEATING IN A MICROWAVE
Microwaves significantly simplify food preparation, a boon for the busy individual. Yet, it's crucial to recognize which foods should not be reheated in this appliance. By avoiding reheating the foods mentioned, you can ensure safety.
Source: www.powerofpositivity.com
