It appears there is some science to how food actually tastes depending on temperature. It is not related to nutrient content.
Science also suggests we digest and extract value from hot food more effectively than cold food.
True, heat does affect some nutrients. I’ve always assumed, right or wrong that if a meal was cooked initially, reheating or zapping it in a microwave would make little difference to those nutrients.
I recollect that for some foods, microwave cooking was a superior method to boiling or baking and retained more nutrients?
The short - BBC Science
And long - CSIRO (typical of them to fill the pages)
We however do not use plastic in the microwave. Especially the clear plastic storage containers that have ‘Microwave’ in the descriptive label. We have also been caught out with glass storage bowls labeled as Microwave storage containers. It is all BS! They were not heat treated and soon cracked.
Apparently CHOICE there is no Australian Standard for ‘MicroWave-Safe’. Given the CSIRO acknowledge this why have they not grabbed this one with great vigour?
In respect of food safety there are many other standards, but not one to protect us poor consumers or provide an assurance for microwave use.
Whether it is a plastic derivative container, plastic film, glass or ceramic, the manufacturers and or importer has open slather!
I have plenty of prior evidence of superheated fats or liquids contained in a ‘microwave labeled’ storage container reacting with or melting and bubbling the container lining. I doubt this is unique?