You won't like hearing this, but using a microwave oven could actually be depleting your food of nutrients and making you sick - all for convenience.
Hertel’s research corroborated early Soviet Russian research that led to a ban on microwave ovens, which was lifted after the “iron curtain” fell to increase microwave oven sales.
Both Hans Hertel’s research and the Soviet Russian research went beyond the commonly accepted dangers of microwaves leaking into the immediate environment and lowering nutritional value of microwave-cooked foods – two very real consequences of using a microwave oven.
Hertel explains how heat is produced from the inside out in microwaves:
“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 to 100 billion times a second.”
"Hertel is quick to point out that microwaves from the sun don’t cause the same type of molecular damage because the sun emits direct current (DC) pulses, where microwave ovens are generated by alternating current (AC) that causes the rapid polarity shifts in molecules to torque and tear them.
“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.” Hertel continues, “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.”