http://www.mercola.com/article/microwave/hazards.htm
http://www.naturalnews.com/021966.html
http://www.createyourhealthyhome.com/microwave-ovens.htm
http://www.alive.com/1403a4a2.php?subject_bread_cramb=449
Some people claim that the microwave ovens are hazardous, and some claim
that they are safe. You'll have to make your own determination. It
appears to me that the microwave ovens DO alter the molecular structure
of foods. I've seen the results of microwave ovens when they polymerize
food. When the microwave 'burns' the food, it really isn't a 'burn',
but more of a polymerization. The food looks different and its
elasticity and physical properties are changed. With a burning from
fire, the food appears to be converted (i.e., oxidized). But
oftentimes, the food looks the same on the outside, but isn't the same
in taste or texture. Violent shaking of the molecular bonds of the food
would seem to create an environment whereby the molecular bonds would
have a tendency to cross-link. Personally, I don't mess with the
microwave ovens. Better safe than sorry.
