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It was a big problem when the first microwave oven based on radar technology, designed by Percy Spencer and not yet really compatible with the home, was sold in 1946. In the following decades, the machine was further developed until the arrival of devices of a similar nature and at a more affordable price in the 1970s.
Although over time, the confidence of many people has waned microwave safetyTo this day, the machine is used almost from kitchen to kitchen, as it is quick and easy to heat food and drinks with it. However, the process can end awkwardly if one isn’t knowledgeable enough about microuse – some cooked foods can become unhealthy when reheated, but they can even cause food poisoning.
Spinach and other leafy vegetables
While not everyone likes it, it’s important for anyone who eats it to know that reheating is not a friend of spinach. This is because the plant contains a large amount of nitrate, which is converted to nitrites and then nitrosamine during reheating. This substance has a negative effect on the body’s oxygen supply and some types of it, according to researchers at the European Food Information Council. carcinogenic properties is.
Chicken dishes
It can be a problem if chicken meat is not fried or stored properly. This is because salmonella pathogens can multiply in a short period of time in areas where even a grain is left raw. THE Who warns micronization doesn’t necessarily heat the meat enough, so it won’t destroy these pathogens. Especially since food placed in the microwave doesn’t heat up evenly, so it inevitably stays warm in some areas of the meat.
Cold cuts
It is not advisable to heat the different sausages with the appliance, however, many of them make hot sandwiches in this way. They do it wrong because these products contain added substances, such as preservatives, such as Pie, Spahis, and Seillan. in a joint study writes, they can undergo a chemical transformation as a result of microscopy and thus be even more harmful to the body than otherwise.
Potatoes and rice
Whether it’s mashed potatoes or just parsley potatoes, reheating the residue carries a certain danger: If the garnish is left for several hours at room temperature, according to researchers from the Centers for Disease Control and Prevention can multiply in it a Clostridium botulinum bakrétiumok, which can cause botulism. Because food thrown into a microprocessor is often only lukewarm and is not heated enough by a person, these pathogens survive and can cause food poisoning.
Rice isn’t much better, either: on the surface, according to Gilbert, Stringer and Peace, researchers at the International Life Sciences Institute. Bacillus cereus spores are found, which can multiply if the garnish is cooled to room temperature. Since the pathogen will not be removed by a light microscope, unfortunately it can happen that a person suffers from food poisoning.
Micropurification with citrus
Your device will be clean and fragrant with this chemical-free practice – you only need citrus fruits and water.
(Images: Getty Images Hungary.)
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