[lumberjim]

yikes!

christ, i just took shelby's word for it before.
this is from the article:

#

Microwaving causes adverse effects in food. They include: formation of cancer-causing substances, leakage of toxic chemicals from the packaging into the foods, and destruction of nutrients.

Summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland Oregon.

* Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well known carcinogen.
* Microwaving milk and cereal grains converted certain of their amino acids into carcinogens.
* Thawing frozen fruits converted their glucoside- and galactoside- containing fractions into carcinogenic substances.
* Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
* Carcinogenic free radicals were formed in microwaved plants, especially root vegetables

# Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
# Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
# Possible leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, french fries, popcorn etc.
# PATHOGENIC CHANGES OBSERVED IN CONSUMERS OF MICROWAVED FOOD

Changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods.The following is a sample of these changes.

* Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
* An increased rate of cancer cell formation was observed in the blood
* Increased rates of stomach and intestinal cancers were observed.
* Higher rates of digestive disorders and a grandual breakdown of the systems of elimination were observed.

how does a microwave work, really?

Microwave ovens emit two types of radiation: the microwaves or high frequency radio waves, and the 60 hz magnetic fields.
Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power.
Microwaves violently vibrate the water molecules in food, thus creating internal friction and heating the food from the inside out, while other forms of heat, including the sun do not create friction heat in Organic substances. The radiation, created by Microwaves, results in the destruction and deformation of food molecules, plus the formation of new radiolytic compounds, which are substances, that are formed through the subjection to radiation. These compounds occur much more, when food is cooked with microwaves, than food, that is cooked by conventional means. Researchers are still trying to determine the long-term effects of these Radiolytic compounds.
Is it possible, that we are ignorantly sacrificing Health on the altar of convenience?

and on a purely taste based comparison, food just gets fucked up in there. Everything gets rubbery or soggy or chewy.