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TL;DR: No, food cooked via a microwave oven is generally not less healthy than food cooked by other methods. In general, cooking by any method destroys or reduces nutrient value1,4. This is due to a number of factors: Solubility. Water-soluble nutrients (like Vitamin B, C) are highly prone to leach out if cooking in water2 (boiling, for example). Fat-...


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Heat in a microwave oven is generated by the rotation of water molecules by bombarding them with electromagnetic radiation in the microwave spectrum (non-ionizing electromagnetic waves between common radio waves and infrared frequencies) causing polarized molecules in the food to rotate or collide and subsequently thermal energy is built up (dielectric ...


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There's nothing else to be released, because when microwave production is stopped the waves cease to exist. From the FDA's FAQ about microwave safety: systems that stop the production of microwaves the moment the latch is released or the door opened. In addition, a monitoring system stops oven operation in case one or both of the interlock systems fail. ...


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You should read the whole article: Things You Should Never Microwave ... - Clothing and other large fabric items The problem with microwaves is that they are not heating any item put inside them homogeneously but create "hot spots" instead. The image shows a simulation of the electric field inside a microwave oven (taken from wikipedia). Therefore, ...


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To add to Philipp Leitl's good and cautionary answer: Microwave ovens work by causing polar molecules in the food being cooked, e.g. water and fats, to rotate, according to: Why does microwave heat up things so much more quickly than visible light? This rotational movement provides the heating effect. I would not be sure that the chemical make-up of ...


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