Why are microwaves bad?

“The latter is why microwaves work so well at cooking foods quickly. They cause water molecules in the food to vibrate – rapidly,” Hunnes explains. “This vibration creates energy, producing heat that cooks the food. This is why foods that are high in water content, such as fresh fruits and vegetables, cook quickly. read more

This is one reason why nutrients can be destroyed more easily in a microwave oven than on the stove. Even though microwaves are classified as non-ionizing radiation, at sufficient power levels, they can cause ionization such as a plasma [6, 7, 8]. read more