The dangers of microwaves

Microwaves heat your food by causing water molecules in it to resonate at very high frequencies, eventually turning to steam. While this can rapidly heat your food, it also causes a change in the food's chemical structure by destroying and deforming food molecules, and wiping out vital nutrition. In the process of destroying vitamins, minerals, and proteins in the food, potentially harmful compounds are also created from the radiation in the microwave. Also unfavorable is the uneven heating provided by microwaves which results in "hot spots" with temperatures high enough to cause burns or even build up to a steam explosion. Following are some ideas to minimize, or completely eliminate the need for a microwave. 

• Plan ahead. Take frozen meats out of the freezer the night before it's needed to defrost in the refrigerator.
• Put a meal together in the slow cooker in the morning to slowly cook until supper time. 
• Prepare meals in bulk in advance, freeze, and reheat on the stove. 
• Use a toaster oven to reheat meals.
• Eat more raw fruits and vegetables.
• Steam or roast your vegetables.
• Use your teapot for boiling water on the stove.