Topic: best biohacking tips

The effect is most frequently observed by consumers from unexpected injury to plastic containers when microwaving foods high in sugar, starch, or fat generates greater temperatures. Foods high in water content and with little oil not often exceed the boiling temperature of water and don't damage plastic. Cookware must be transparent to microwaves. Conductive cookware, equivalent to metallic pots, reflects microwaves, and prevents the microwaves from reaching the food. Cookware fabricated from ma...