The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:
a. use bleached white cardboard containers for microwaving.
b. transfer leftover foods into margarine tubs to re-heat.
c. select plastic cups with recycle codes 3 or 7 for microwave heating.
d. use glass or ceramic containers for heating foods in the microwave.
e. start on medium-high power, then increase to high power during the second half of the heating time.
Question 2
A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?
a. nitrites
b. sulfites
c. monosodium glutamate
d. methylmercury
e. fish toxins
Foods and beverages that contain aspartame must carry a warning label
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