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"Microwaves don't affect the molecular structure of the food, except through the thermal effects we associate with normal cooking (e.g., denaturing of proteins with heat and caramelizing of sugars). That's because, like all electromagnetic waves, microwaves are emitted and absorbed as particles called "photons." The energy in a microwave photon is so tiny that it can't cause any chemical rearrangement in a molecule. Instead, it can only add a tiny amount of heat to a water molecule."
I do not like you phishyblankwaters, all you do is debunk and treat others like idiots for being careful. I remember you treating me like s%&* yesterday, your just a sheep calmer.
Or maybe he's just simply someone who knows his stuff enough to debunk this crap? if you aren't sure of what he says do your own research and show some proof that says otherwise.
yeah microwaves change the molecular structure which means no bueno...
Microwave ovens don’t make foods radioactive. They just heat them. Microwave ovens heat food by producing radiation which is absorbed by water molecules in the food. This makes the water molecules vibrate and produce heat, which cooks the food.
Any modern day microwave oven in good condition is perfectly safe as long as you follow the instructions for use. If you use a microwave oven in the correct way there is no known harmful effect on humans. But people still tend to worry. Understanding the different types of radiation may help to reassure you that cooking in a microwave is not dangerous and won’t cause cancer.
Although microwaves are safe to use it is important to point out that cooking in them can affect the nutritional value of some foods - for example, fruit and vegetables. But nutrients are lost when heating foods in any way - boiling, grilling, frying or even steaming. As long as you don't overcook foods, microwaving can actually be quite a healthy way to cook, as it uses only a little water. The best way to keep as many nutrients as possible in fruit and vegetables is to use as little water as you can and not overcook them.
Non ionising radiation has enough energy to move things around inside a cell but not enough to change cells chemically. The radiation from a microwave oven is non ionising.
Even though I think this has more to do with the properties of magnetic fields and their inate ability to assist with energy conversion (hence the magnetron) it was still very disconcerting.