Danger of microwave

convenience shouldn't be
underrated, especially when it comes
to food. The fact that microwave
ovens greatly reduce the amount of
time from freezer or fridge to table is
huge, which is part of what makes
them so popular. Why is it then, that
more and more people are giving up
the speed and convenience of
microwave cooking and joining the
'slow food' movement? Here are a
few things they may know that
motivate them to give up
convenience in favor of the old, slow
way of preparing foods: Microwave
ovens cook food by exposing it to
microwave radiation - a form of
radiofrequency (RF) electromagnetic
energy. When food absorbs this
energy, it causes the water
molecules within it to rotate, a
movement which causes friction
between the molecules. This
produces a rapid rise in temperature,
thus cooking the food. In this
process however, the food is not just
cooked. In fact, research
demonstrates that the molecules of
the food itself are changed, with the
result that some nutrients become
inert while others actually bec