Microwaves seriously deplete the nutrients in your food. This is no surprise as all heating methods have a similar effect. However, microwave heating appears to produce the greatest losses.

Microwaves are high frequency electromagnetic waves that alternate in positive and negative directions, causing vibration of molecules up to 2.5 billion times per second. This creates friction and heat that can destroy the fragile structure of vitamins and enzymes.

Consuming microwaved foods may also cause pathological changes in your body. Once a food’s structure is altered, it cannot perform the desired function in your body. Clinical studies show that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels. These reductions may contribute to anemia, rheumatism, fever, and thyroid deficiency.

To learn more, read The Hidden Hazards of Microwave Cooking.

Here is another good article about using microwaves

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