And microwave do change the molecular structure of food. Not only that, but that containers they are placed in inside the microwave is not safe either. I know it has been brought up to the public attention before, but people don't bother with it. It's too easy for people who don't have time to just throw something in the microwave and have it cooked in a couple minutes [I've been guilty of this]. But the protein in the meat is also changed and the microwave decreases certain vitamins and minerals in the food.
People can deny the facts if they want to, but nothing compares to naturally produced and cooked food in taste quality and satisfaction (just another reason I take my time to cook).
---------- Post added at 04:08 PM ---------- Previous post was at 04:01 PM ----------
Perhaps another view: God gave us amazing bodies that are able to digest, assimilate, and detoxify an amazing variety of things, most of which we know nothing of. Every toxic substance has a "threshold limit value"--exposure below which is considered harmless. If microwave ovens were creating toxins in foods, they would be at low levels and so handled by our livers/kidneys/etc. In many ways low level "toxin" exposures (say from foods of all kinds, including those that are raw, and those that are baked, broiled, sauteed, and waved) actually enhances our ability to eliminate them (for example, regular tylenol/paracetamol exposure inducing liver enzymes). As others have said so well, microwave ovens are "tuned" to "water frequency", and so essentially only heat up water. Use one in good health, but NEVER heat up salty or fatty foods--they'll definitely shorten your life, but for other reasons!
I used to think that too. But some of the toxins created in the microwave are not digestible. While the hypothesis that exposes our bodies to some substances is good (like the flu shot), it doesn't necessarily hold in this case because Carcinogens are not good, which is what the microwave creates.
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states
"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good.
Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based.
Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.
All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."
Here is short read on more info:
http://www.lindamelosnd.com/docs/articles/Microwave Cooking.pdf
