Science & safety of microwave cooking
Microwave ovens have become a staple in American kitchens. But many people do not understand the science behind how they cook food. This week on WRVO's health and wellness show "Take care," hosts Lorraine Rapp and Linda Lowen speak with Don Schaffner, a food scientist and professor at Rutgers University, about how microwaves work and whether or not they are really safe.
More of this interview can be heard on "Take Care," WRVO's health and wellness show Saturday at 6:30 a.m. and Sunday at 6:30 p.m. Support for this story comes from the Health Foundation for Western and Central New York.