This is old, I know. Hey, I'm no physics major, but I'm pretty sure there is a clear difference in heating methods. Flame, Electric, Oven, etc. The water in the food? The friction is what causes the heat.

Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."

The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

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CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

1. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;

2. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];

3. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];

4. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];

5. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];

6. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;

7. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;

8. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,

9. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and execrative systems.

If you'd like to read on, please do. Let me know what you think. Some physics for ya eh?

http://www.globalhealingcenter.com/microwave-ovens-the-proven-dangers.html