Are Microwave Ovens Dangerous?

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What happens to the food?

Some people suggest that microwaving food reduces its nutritional value. This is true, but would also be true if the food was cooked in a conventional oven or on a stove top, as the act of cooking itself results in nutrient loss. The main difference is that cooking in a microwave oven is much faster.

You may have heard people say that microwave ovens cook food “inside out”. What actually happens is that the outer layers of particularly thick foods are cooked with microwaves, whereas the inner layers are mostly cooked by the heat conducted from the hot outer layers. Neat, huh?

Most importantly of all, microwaving food does not make it “radioactive”. All it does is heat it up, on a molecular level.