Use of Microwave Destroys Nutritional Value of Food

is it really true that microwaves could cause cancer?

Any cooking degrades some of the nutrients in food. Vitamin C, for example, is destroyed by prolonged boiling. Since microwaves are simply low frequency electromagnetic waves - exactly the same thing, in fact, as those which at higher frequencies we experience as heat and light - they are no more dangerous, when properly contained, than any other such waves. They can only be dangerous when our bodies are exposed to them and the danger lies simply in the fact that they are strongly absorbed by water molecules and turned into heat, which causes the water to boil. All that happens if you are exposed to a strong source of microwaves is that your flesh begins to cook rather quickly, causing very nasty and deep scalding. One of the most prevalent myths about microwaves is that they somehow leave dangerous radiation or radioactivity in food which is heated by them. This is complete nonsense. The food may be hot and burn your mouth if you try to eat it but that is absolutely the only dangerous thing about it. Microwaves do NOT destroy 'nutrients' any more than any other form of cooking and, in fact, they may preserve them better because the food is not usually immersed in liquid (which can leach out some vitamins and minerals) and is cooked more efficiently for a shorter time. My blood is much more likely to boil reading some of the rubbish that ignorant people seem to love to perpetuate than standing next to the microwave for a minute or two waiting for it to heat my coffee or cook my broccolli!

Any cooking process destroys vitamins and nutriments, not only microwaves. Heating too much some food (milk, fat meats...) can cause cancers, whatever the process used to heat. The heathiest methods of cooking are those heating the less the food : vapor cooking, slow cooking...

I never used microwave ovens. Yes I am aware of it kills the nutritional benefits of food.