The Dangers of Microwave Ovens
Microwave ovens are convenient and widely used, but there are several potential dangers and health concerns to be aware of when using them.
- ⚡ Radiation Leakage
Microwave ovens use non-ionising microwave radiation to heat food. While this radiation is contained within the oven, leakage can occur if the door seal is damaged, dirty, or warped.
Even small leaks may cause localised burns or eye damage with prolonged exposure.
Regularly check the door seal and never use a damaged or modified unit.
- 🍽️ Uneven Heating
Microwaves heat food from the inside out, but not always evenly.
Cold spots can allow bacteria like Salmonella or E. coli to survive in reheated food.
Always stir, rotate, and allow standing time after microwaving to ensure even heat distribution.
- ☠️ Plastic and Chemical Contamination
Using non-microwave-safe containers can cause plastics to melt or leach toxic chemicals (like BPA and phthalates) into your food.
Only use containers labelled “microwave-safe.”
Avoid heating food in single-use plastic or styrofoam packaging.
- 🌿 Nutrient Loss
While quick cooking preserves some nutrients, microwaving can still cause vitamin breakdown (especially C and B-complex).
Use short cooking times and minimal water to retain nutrients.
- 🔥 Burns and Superheating
Liquids heated in a microwave can become superheated (heated beyond boiling without bubbles forming).
Disturbing the liquid (e.g., adding sugar or stirring) can cause it to explode.
Always let hot liquids stand briefly before removing them.
(This info is taken from an article on my Blog Page)