Food cooked with microwave radiation generally poses little risk to people’s health. But microwaving food in plastic containers might lead to significant problems. Some research has shown that some foods will lose a good portion of their nutritional value and their antioxidant benefits. Other studies suggest certain risks from cooking starchy foods in microwaves.  The big threat, however, appears to be what could happen when the food is cooked in plastic containers, says Fulton Schools Professor Rolf Halden, director of ASU’s Center for Environmental Health Engineering. Certain chemicals from the containers have been shown to seep into the food — chemicals that might disrupt the healthy functioning of the body’s hormones and overall metabolism.