Discussions about the dangers of microwave ovens have been ongoing since their appearance in kitchens around the world. Important conclusions are made by a well-known dietitian.
It is known that not all dishes can be reheated in the microwave: some foods change taste, others lose their beneficial properties, and some become dangerous to health. However, for a long time, there was no clear answer to the question of which specific products should be kept away from this kitchen appliance.
Kim Lindsey, a practicing dietitian from Australia, decided to clarify the situation. In an interview with The Daily Mail, she highlighted four foods that she does not recommend reheating in the microwave.
1. Eggs
Although raw eggs can be stored in the refrigerator for up to six weeks, boiled eggs do not have such longevity. This is due to the presence of the salmonella bacteria, which multiplies at temperatures from 4 to 74 degrees and can cause diarrhea, vomiting, abdominal pain, and other poisoning symptoms.
When reheated in the microwave, this popular breakfast can not only explode but also cause digestive upset. The time the egg spent waiting to be reheated promotes the growth of harmful bacteria.
2. Rice
Many use rice as a side dish, cooking it in bulk for several days and then reheating it. However, Lindsey strongly advises against this.
Cooked rice contains spores of the Bacillus cereus bacteria, which are commonly found in soil and vegetables. They are also present in some raw and unprocessed products, such as potatoes, peas, beans, and certain spices.
“These spores are resistant to high temperatures, so it is impossible to get rid of them even by heating,” emphasizes the dietitian. Otherwise, a person risks facing unpleasant symptoms: abdominal cramps, vomiting, and diarrhea.
3. Spinach
Green leafy vegetables contain nitrates, which are safe in themselves. However, when heated and interacting with bacteria present in the mouth, they can turn into carcinogenic nitrosamines, significantly increasing the risk of developing cancer.
Additionally, listeria bacteria found on spinach, when improperly reheated, can cause listeriosis. This is a serious infection, with symptoms including fever, headaches, neck stiffness, confusion, and even seizures.
4. Potatoes
As with rice, prolonged storage of cooked potatoes can be hazardous to health. The proliferation of Clostridium botulinum bacteria can lead to botulism—a rare but dangerous disease in which toxins affect the nerves, causing breathing difficulties and poisoning symptoms. A fatal outcome occurs in one out of ten cases.
An additional risk is associated with mashed potatoes, which contain perishable ingredients such as butter, milk, and cream. With prolonged storage and insufficient reheating, poisoning becomes inevitable.
Leave a comment