Microwaving changes the molecular structure of food. It has
been scientifically proven that microwaving changes the
molecular structure of food. This is called cooking.
There are two kinds of
radiation: (1) ionizing, the high-energy kind produced by
nuclear bombs, radioactive elements, etc., and (2) non-ionizing,
the relatively low-energy type we encounter every day in the
form of light, heat, and radio waves. Microwaves are located
between radio and heat (infrared) as non-ionizing.
Microwave heating is
different from conventional heating because, microwaves only
affect molecules having polarity or positive and negative ends,
which rotate rapidly back and forth as the microwaves pass
through. A common type of polar molecule is water, which is
distributed fairly evenly throughout many foods.
Infrared energy warms up almost any molecule
it passes through. While ordinary heat gets absorbed
by the outer layer of a food and only slowly penetrates to the
interior, microwave energy passes through most of the food as
though it were transparent and heats up mainly the water, and to
a degree fats and sugars, which in turn heat up everything else.
The food thus cooks mostly uniformly. Yes, microwaved foods
are still safe to eat.