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The process of causing water molecules in the food to resonate at extremely high frequencies and to convert to steam actually causes the chemical structure of the food to change. This causes food to lose almost 100% of its nutritional value, and it alters the taste completely. Using a microwave to warm baby formula or breast milk is also a bad idea because it destroys almost all of the natural nutrients and goodness found in breast milk, and it also converts trans-amino acids to biologically inactive (synthetic) cis-isomers. It destroys antibodies and bacteria-digesting enzymes that naturally occur in breast milk. An amino acid known as L-proline converts to d-isomer, which is both neuro- and nephrotoxic (causes nervous system and kidney damage).
Our bodies cannot break down the foreign by-products which are created when food is microwaved. Nutrients and vitamins in the food are either severely altered or even destroyed completely, rendering the food void of any nutritional value. Food prepared in microwaves has also been known to cause intestinal and stomach tumours. Cancerous cells in the blood have also shown a remarkable increase in those who consume microwaved food on a regular basis. Even thawing foods out in a microwave is dangerous, as it leads to the formation of carcinogenic substances in the food.
Chemical products from plastic, Styrofoam and even paper food containers are known to leech into food when they are microwaved in these containers. BPA is one of the main culprits, which causes hormonal imbalances, lowered sperm count in men and various forms of cancer.
Other side effects of consuming foods prepared in a microwave include memory loss, emotional instability, long-term brain damage, a severely weakened immune system, altered male and female hormone production and decreased levels of intelligence.
A recent study has also shown that microwave frequency radiation affects the heart, causing symptoms such as chest pains and irregular heartbeat rhythms.
Those regularly using microwaves have been known to experience a host of symptoms such as swollen lymph nodes, headaches, dizziness, nausea, vision problems, frequent urination and extreme thirst, night sweats, insomnia, appetite loss and other sleep disturbances. Increased cholesterol levels, decreased haemoglobin levels and a decrease in both red and white blood cell levels have also been reported.
參考譯文：
微波爐促使水分子以極高的頻率轉(zhuǎn)動(dòng)而產(chǎn)生熱能的加熱方式，實(shí)際上會(huì)導(dǎo)致食物的化學(xué)結(jié)構(gòu)產(chǎn)生變化，造成營(yíng)養(yǎng)大量流失，并且使味道完全改變。以微波爐加熱母乳或是沖泡的牛奶不會(huì)是好主意，因?yàn)槿绱艘粊?lái)將會(huì)把母乳中的天然營(yíng)養(yǎng)素破壞殆盡，并且將反式胺基酸轉(zhuǎn)變?yōu)轫樖疆悩?gòu)體，摧毀母乳中所含有的天然抗體及消化酵素，另外一種稱作左旋輔胺酸的胺基酸也會(huì)因此轉(zhuǎn)變成具有神經(jīng)毒素的右旋異構(gòu)體，造成神經(jīng)系統(tǒng)及腎臟受損。
我們的身體不能分解微波食物時(shí)產(chǎn)生的外來(lái)副產(chǎn)品，食物中的營(yíng)養(yǎng)素和維生素不管是嚴(yán)重改變或是完全被破壞，都會(huì)使得食物變得沒(méi)有營(yíng)養(yǎng)價(jià)值。經(jīng)常食用微波食物的人，血液中的癌細(xì)胞也會(huì)因此大幅增加，容易罹患大腸癌及胃癌；即使只是以微波爐解凍食物也不安全，會(huì)促使致癌物質(zhì)在食物里形成。
微波的時(shí)候，盛裝食物的塑料袋，發(fā)泡膠甚至是紙制容器中的化學(xué)物質(zhì)也已經(jīng)證實(shí)會(huì)逸散至食物當(dāng)中，對(duì)健康產(chǎn)生危害；常見(jiàn)的 BPA (酚甲烷) 就是其中一種化學(xué)物質(zhì)，不僅會(huì)造成人體的內(nèi)分泌失衡、減少精蟲(chóng)的數(shù)量，甚至還會(huì)導(dǎo)致各種癌癥。
其它食用微波食物的副作用還包括：記憶力喪失、情緒不穩(wěn)、大腦長(zhǎng)期受損、免疫力驟降、性激素失調(diào)及智力降低等。最近更有研究顯示，微波爐所散發(fā)出來(lái)的高頻輻射會(huì)影響心臟功能，造成胸痛及心律不整。
已知經(jīng)常使用微波爐的人會(huì)出現(xiàn)以下癥狀：淋巴結(jié)腫大、頭痛、頭暈、惡心、視力問(wèn)題、頻尿、容易口渴、夜間盜汗、失眠、胃口不佳、膽固醇上升、血紅蛋白及紅白血球數(shù)量減少等。
