Harmful Effects of Microwave Ovens

Superheated Water

• Superheated water is a phenomenon specific to microwave ovens. When water is placed in a container to be heated inside a microwave, it can reach boiling temperatures without bubbling. Since bubbling is the sign we usually associate with water at the boiling point, it may be difficult to determine the true heat of the liquid.

  Occasionally, the water in the container can suddenly erupt into boiling instantaneously and cause severe burns to the hands, face or other exposed skin. This dangerous circumstance is not common, but it is something that microwave users should be aware of. Water heated in smooth glass containers is the most likely to superheat, according to the University of Minnesota Food Safety Education and Research website.

Leaching

• Leaching is a concern among microwave users. It is possible for certain containers heated in a microwave to leach chemical substances from plastic or other materials into the food. Ingesting these chemicals could be harmful in some instances, and may even contain carcinogenic materials.

  The FDA inspects containers designed to be used in microwaves to determine whether users are at risk of leaching. If a container is not marked microwave safe, then it is possible that this type of danger exists if food is heated in the container, according to the Harvard Health Publications website. Also, containers that are not microwave safe could melt in the microwave, ruining food and creating a potential burn hazard.

Altered Foods

• Although not a direct health hazard, microwave ovens can indirectly cause harm to your health by altering the foods you cook and eat. According to the Body Ecology website, microwaves reduce the level of vitamin B-12, which is important for the formation of red blood cells and the health of the central nervous system.

  Flavonoids are all but completely destroyed by cooking in a microwave. Flavonoids are anti-inflammatory and help to fight cancer. Microwaving can also kill important enzymes in breast milk for babies, as well as destroy its antibiotic properties.