Most people already know that thermos, aluminum foil, styrofoam, metal cutlery and plates should not be used in the oven. microwave, at risk of explosion and/or damage to the device. However, what many don't know is that there are also certain foods that should not go in the microwave, at risk of loss of nutrients and even the release of carcinogenic substances. Find out what are the foods to be avoided in this appliance.
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Cases in which the microwave should be avoided
The microwave is a beloved appliance in many homes because it is very practical, after all, with it it is possible to reheat the food, in addition to preparing simple recipes such as microwave popcorn, mug cake, mug brownie, among others, all this in a few minutes. However, if not used with caution and with the right foods, this device can pose a risk. Check out, therefore, which are the foods that do not have a free pass in the microwave:
Rice
Although it does not pose any biosecurity risk, cooking rice in the microwave is contraindicated. This happens because rice loses nutrients when subjected to high temperatures, and the best way to reduce this impact is by using a stove, where it heats up gradually. In the microwave, the heat remains uniform, which nutritionally impoverishes the food.
margarine and butter
Rich in fat, margarine and butter should be used with caution. When heated in the microwave, they lose the remaining protein value. In addition, this process is associated with the generation of trans fat.
Meat
Microwave cooking meats is counterproductive if you want to increase your protein intake. This is again due to heating, which denatures (inactivates) most of the proteins in the meat.
microwave popcorn
Although very practical, industrialized microwave popcorn contains perfluorooctanoic acid, which is associated with metabolic disorders, as it disrupts the endocrine system and, consequently, the production of hormones. Therefore, avoiding or eating as little of this food as possible is essential.
Broccoli
Beloved for its versatility, this vegetable loses up to 97% of its antioxidant properties when microwaved. Compared to steam cooking in a pan, where the loss of antioxidant substances is only 11%, it is clear that the device is very harmful in this case.
