A Scientific Look at the Safety of Microwave Ovens

A Scientific Look at the Safety of Microwave Ovens


Almost every first world kitchen is home to a microwave oven, but a growing percentage of people are beginning to question whether this appliance is an invaluable convenience or a dangerous source of biological and nutritional damage. Holistic health experts are united in their opposition to microwaves.

Microwaves actually change the molecular structure of food. They emit electromagnetic energy (a form of nonionizing form of radiation) and cause an inner rotation of the water molecules inside the food. This rotation precipitates a friction between the molecules, resulting in a rapid increase in temperature. The super-fast particles created by microwave ovens literally radiate the water content inside food, bringing it to a boil. This process denatures many of the essential proteins in food, rendering them nearly indigestible.

Unlike animals, which will only eat food in its natural state, human beings now process their food to the point it is virtually nutritionally worthless before we eat it. Microwaving food is simply another step in the same direction.

Microwaves affect physical, biochemical and physiological changes in foods, producing ions and various free radicals that destroy viruses and bacteria, but they do not eliminate toxins and microtoxins. Food cooked in microwave ovens lose between 60 and 90 percent of its vital energy as the process of structural disintegration accelerates.

No organic system can withstand the destructive power of microwave ovens, even in the low energy range of milliwatts. The appliances quickly destroy the molecules of vitamins and phytonutrients present in food. One study showed that up to 97 percent of the nutritional content in vegetables is destroyed during microwave cooking. We need these vitamins and other plant-based nutrients to maintain health, stave off disease and boost our immune function.

A study conducted some years ago by the Swiss Federal Institute of Technology and the University of Biochemistry studied the effects of microwaved nutrients on the blood and physiology of human beings. The researchers demonstrated that microwave cooking changed the nutrients in the food, and stated that the changes in the participants’ blood could cause deterioration in the human body.

The adverse health consequences associated with microwave ovens include infertility in men. Digestive disease can result from the changes to the molecular structure of microwaved food. Also, microwaves increase the number of cancerous cells in the blood, stomach and intestines.

Leaking radiation is another serious problem with microwave ovens, and it is known to cause cataracts, birth defects, cancer and other serious health conditions. The Food and Drug Administration (FDA) has set legal limits on the leakage permitted, but the only way to truly eliminate the dangers from radiation in microwaves is not to use one.


  1. This article contains very little scientific fact and much junk science. At the most, microwave cooking is even less damaging to food quality or nutritional value than traditional water boiling of the same food. As far as nutritional changes, the minimum amount of water used in microwave cooking causes much less dilution of food values than traditional boiling. With traditional boiling one would need to drink the water the food was boiled in to regain the nutrients lost to the water. As stated here, the friction produced by the rapid vibration of the molecular dipoles causes nothing more than heat, just like your gas stove. It is impossible for the energy produced by the microwave oven’s magnetron radio frequency source to cause any ionic damage unlike that produced by x-rays, gamma rays or other such ionizing radiation. As a result there will simply be no organic changes to the food. Any other conclusions are junk science. In addition much of microwave usage is typically only heating or defrosting foods rather than boiling. The Swiss study quoted has been debunked numerous times by real science. There are no known peer reviewed studies to conclude that infertility, blood changes, etc. are the result of microwave cooking. However, for sure, microwaving a man’s sex organs is a sure way to destroy fertility! As far as external microwave radiation is concerned, if one is concerned about possible leaky oven door seals, I suggest not putting you face against the door window while it’s cooking. A better way is to keep the door seals free of food residues. Since radio frequency radiation diminishes at the square of the distance a small distance increase can make a very large reduction in RF radiation exposure. In conclusion, microwave ovens use radio frequency energy at levels that cannot produce any ionizing damage and cannot affect the organic condition of foods. Anyone who says otherwise is simply ignorant of the science involved. I am an electrical engineer and scientist and know of what I speak.

    • Are you writing based on the results of a well-funded, peer-reviewed study or just college-learned theory that has not been really proven? Have you proven your theory in a lab setting compared to the theory exposed here? Did you try to prove one or another or just repeating what you learned, and thus, prejudiced? Can you really discount 100% that there are no transfer of electrons creating different molecules that could render the food indigestible, versus cooking it in a traditional method?

  2. How come on every g d.web page is at least one image of a woman’s breasts or buttocks? Why do you put these images designed to degrade humans–keep humans preoccupied with sex–on your site?