Some 30 years ago, American kitchens received the gift of the microwave and quickly became dependent on it for lightning-fast heating. Younger generations can’t even imagine making oatmeal, hot chocolate, or popcorn without it. And yet so many of us are using the microwave incorrectly for reheated foods. Sure, we know to never zap aluminum foil, metal, or plastic, but there are equally dangerous risks involved in nuking certain foods.
For starters, a microwave does not cook food evenly, which often means that any bacteria present in the reheated foods will survive. Then there’s the problem of microwave blasts directly contributing to the production of carcinogenic toxins. To minimize the microwave risks, don’t use it to cook or warm these ten foods:
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