There are a lot of good reasons why you should never microwave your food. Did you know that the process in which microwaves cook your food is by causing water molecules to resonate at high frequencies which then convert them into steam that essentially “heats” your food. The radiation from the microwave that is used to heat your food actually begins to change the chemical structure of the food inside.
The problem is that microwaves conveniently use the water molecules to heed the food but in return deform the molecules within the food as well. This can cause some extreme issues if not addressed properly. In fact, a woman died from a blood transfusion that had been microwaved blood. The radiation was found to have damaged the components of the blood. There have even been traces of evidence that show that most of the original essential nutrients in the food can almost entirely be destroyed just by microwaving them.
According to a study that had been conducted in Australia proved that microwaves were able to cause a greater level of “protein unfolding” than conventional heating. They were able to find that “microwaves cause a significantly higher degree of unfolding than conventional thermal stress for protein solutions heating to the same maximum temperature.”
Another study that showed garlic was essentially sapped of any actual use of the principal ingredient after being tossed in the microwave for more than than 60 seconds. With this all really boils down to is using alternative and other ways of heating your food in preparing your food. This is entirely for the benefit of your health.