dirty little secret: microwaving plastic

The first commercial microwaves were introduced in the 1940s, weighed in at over 750 pounds, and cost £2,500. They’ve come a long way on the size and weight front, but they’re still in the danger zone.

It’s all about what happens when plastic, heat and food get together and party. You put these all together, and sometimes they don’t stay in the right place. A little food gets bound to the plastic, or, worse, some plastic particles could end up in the food. This is bad because some plastic additives are suspected of having estrogen-mimicking properties when they are present in the body. So if what you actually want to serve up is man-boobs, then no problem, microwaving in plastics and using plastic wrap is a great idea. If not, only use microwave-safe dishes, and never, ever use plastic wrap to microwave oily foods.

plastic
+ heat
+ food
___________
= plastic-y food

Even if you can’t taste it, plastic particles might be there, somewhere. This is not been 100% proven. Do you really want to risk it?

The same goes for plastic wrap.

Look for specially labeled microwave-safe containers. Pyrex and some specially formulated plastics work very well and won’t alter anyone’s, um, figure.

The Solution:

Don’t nuke your food in run-of-the-mill plastic containers.

Unless they’re marked “microwave safe.” And don’t let plastic wrap come into direct contact with oily food when microwaving (good luck with that one).

Use ceramic or glass containers and wax paper, parchment paper or even paper towels instead.