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Saturday, November 19, 2016

Reheating These 6 Foods in the Microwave Can Make Them Toxic -- Yikes!

It's probably safe to say that most people use their microwave ovens to reheat foods rather than cook them. It's quick and easy and saves on pots and pans. But did you know that some foods, if reheated in the microwave, can actually become toxic?

6 foods that become toxic in the microwave

#1 - Processed meat - processed meat is bad enough the first time, but when it's re-heated in the microwave, microwave radiation causes it to form cholesterol oxidation products (COPs), which have been known to be more damaging to arteries than pure cholesterol.

#2 - Rice - yes, good old rice, when re-heated, can activate bacteria spores that survive the reheating and cause diarrhea and vomiting.

#3 - Chicken - chicken and other poultry contain some salmonella which can survive microwave heating. All poultry needs to be thoroughly cooked or it will make you sick.

#4 - Leafy greens - leafy greens are good for you, but not when they are re-heated in the microwave. High concentrates of nitrates in leafy greens turn toxic when reheated.

#5 - Hard boiled eggs - hard boiled eggs don't turn toxic, but they can explode after being removed from the microwave due to steam buildup.

#6 - Breast milk - mothers may find re-heating breast milk quick and convenient, but it creates two dangerous problems. First, it heats unevenly, leaving hot spots in the milk that can harm baby, and second, you should never re-heat in plastic due to the carcinogen hazard found in plastic.

DISCLAIMER: The content or opinions expressed on this web site are not to be interpreted as medical advice. Please consult with your doctor or medical practictioner before utilizing any suggestions on this web site.