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Some 30 years ago, domestic kitchens received the gift of the microwave and quickly became dependent on it for lightning-fast heating. Younger generations can’t even imagine making porridge, 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 aluminium 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 minimise the microwave risks, don’t use it to cook or warm these ten foods:


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