7 foods you should never reheat in the microwave.

Microwave 2022: At People Act Magazine, we’re here to help keep you safe and healthy.

By observing these microwave prohibitions, you reduce the risk of a potential accident that could occur.

1. Boiled Eggs

When you heat a boiled egg in the microwave, steam is formed from the water molecules, causing the pressure to rise. Because eggs have a thin membrane and shell, they can’t hold all the pressure, which can result in a very hot explosion in the microwave, on your plate, or even when you take a bite!

2. Carrots

Although carrots can be cooked and reheated in the microwave, raw carrots, especially those with their skins still on, can be potentially dangerous. If the carrots are not washed properly and have dirt residue on them, the minerals in the soil can cause sparks in the microwave, also called arcing. Arc flash can cause serious damage to your microwave if it occurs continuously.

microwave hazards

3. Processed meat

For starters, processed meats aren’t the most nutritious foods because they contain high amounts of salt, additives, chemicals, and preservatives. But when you add microwave radiation to your favorite deli meats and preserves, your cholesterol levels can rise, which can lead to heart problems. The safest way to reheat your hams and sausages is to cook them on the grill or on the stove.

microwave cleaning

4. Water

Heating water in the microwave may seem like the easiest and least burdensome solution. But studies show that many cases of burns come from boiling water heated in a microwave, especially when handled by children. Electromagnetic waves from a microwave oven can cause water to overheat, which makes water molecules unstable and can cause intense boiling and even explosions!

microwave cleaning

5. Peppers

Chili peppers, especially the really hot ones, contain high levels of capsaicin, which can be quite flammable. When capsaicin is exposed to electromagnetic waves from a microwave, it begins to smoke and may tend to ignite! Fire and smoke from microwaves can cause skin irritation and burning sensations.

lidl microwave

6. Chicken

Chicken is a popular culprit for the spread of salmonella, especially when not cooked properly! When cooking a piece of raw chicken in the microwave, the chances of even and thorough cooking are very slim, making it a potential risk of bacterial contamination. The same can be said for other pieces of raw meat. It is best to cook the meat thoroughly, over direct heat, in a pan, on a grill or in the oven.

darty microwave

7. Tomatoes and tomato sauce

Like hard-boiled eggs, tomatoes can cause an explosive mess when left in the microwave for too long. Due to the liquid content of fresh tomatoes and pasta sauce, the increased pressure causes them to bubble and squirt liquid, leaving your microwave covered in red splatters.

microwave cancer

Have you ever encountered any of these microwave incidents? In your experience, are there other foods that should not be exposed to electromagnetic microwaves?

Thinking of reheating leftovers that have been sitting in the fridge?

Before you rush to the microwave and reheat that old take-out container, you should read this list.

This way you will avoid running to the bathroom or, even worse, going to the doctor.

Many have heard the urban legends about eggs and grapes exploding in the microwave. Others have created crime scenes inside their microwaves with pasta sauce splatters. (Dexter himself would be proud of my work).

The major problem is that microwaves do not cook food evenly.

Bacteria thrive when certain types of food stay put too long. The uneven heating process of microwaves does not kill all bacteria and may even make them worse.

The radiation also changes the texture of some of these foods, which become hard and sticky. Other foods can become rubbery or even slimy.

It’s not just about keeping your microwave clean or avoiding rubbery chicken.

You also risk destroying vital nutrients in your food.

In extreme cases, microwave cooking certain foods can change their composition and make them toxic or even poisonous.

Certain foods cooked in the microwave can develop botulism.

Others can create oxidized cholesterol, modify protein compounds or produce nitrites. Unsecured packaging can release carcinogens from plastics.

The following products explode, smoke, create germs or do other scientific tricks when heated in the microwave:

Processed meats
hot peppers
Sauce for red pasta


frozen meat


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