Microwave transfers plastic components to potatoes. Researchers from the University of Almería demonstrate the transfer of polypropylene to the tuber when it is cooked in its bag.
The action of the microwave in these cases creates a new compound in the potato, which they called HMPP-maltose. According to Díaz Galiano, it is a “potentially toxic” compound, although new studies are still required to ensure or not that toxicity. The signs, however, are not positive for health because, in the case in this case, in any case, there are no signs of toxicity.