Micro waved Food
Get rid of your microwave according to Dr. Joseph Mercola
Microwaves can seriously deplete the nutrients in food. It's no surprise that microwave heating of food results in losses of nutrients because all heating methods have a similar effect. However, microwave heating appears to produce the greatest losses.
Microwaves are high frequency electromagnetic waves that alternate in positive and negative directions causing vibration of food molecules up to 2.5 billion times per second. This creates friction and heat that can destroy the fragile structure of vitamins and enzymes.
Microwaves may also cause pathological changes in your body. Once a food's structure is altered, it cannot perform the desired function in your body. Clinical studies show that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels. These reductions may contribute to anemia, rheumatism, fever and thyroid deficiency.
To learn more, read
The Hidden Hazards of Microwave Cooking.