while cooking in the microwave on a regular basis, potential adverse effects

Using a microwave for cooking daily is generally safe, but there are potential side effects or considerations to be aware of: 

Heat-Sensitive Nutrients: Microwaving can cause some heat-sensitive nutrients like vitamin C and B vitamins to degrade, although it tends to preserve nutrients better than boiling or prolonged high-heat cooking. 

Formation of Advanced Glycation End Products (AGEs): Cooking certain foods, especially those high in protein, fat, and sugar, at high temperatures in a microwave can lead to the formation of AGEs, compounds linked to health issues when consumed in excess. 

Plastic Containers: Heating food in certain types of plastic containers not labeled as microwave-safe can lead to chemicals leaching into food, potentially posing health risks. 

Uneven Cooking: Microwaves may heat food unevenly, leading to hot spots or unevenly cooked food. Stirring or rotating food during cooking can help distribute heat more evenly. 

Radiation Leaks: A properly functioning microwave should contain radiation, but damaged or old microwaves could potentially leak radiation if not maintained or used correctly. 

– Use microwave-safe containers and covers. – Avoid heating food in plastic containers not labeled as microwave-safe. – Rotate or stir food during cooking to ensure even heating. – Follow manufacturer guidelines for safe use and cleaning.

Using a microwave as your primary cooking method may have some potential drawbacks, especially concerning nutrient preservation and certain chemical risks 

Stay turned for development