"Avoid microwave cooking for two reasons: Microwave ovens do not heat foods, particularly animal products, sufficiently to destroy parasites; and secondly, reliable research demonstrates that they denature and toxify foods."(1)
"Microwave cooking (...) seems to damage the molecular integrity of food, diminishing its subtle qi. Experiments reported in the prestigious British medical journal The Lancet (Dec. 9th, 1989) demonstrate that microwave cooking alters food enough to cause, upon ingestion, 'structural, functional and immunological changes' in the body. The report further states that microwaves transform the amino acid L-proline into D-proline, a proven toxin to the nervous system, liver and kidneys."(2)
Footnotes:
(1) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002), p. 657
(2) id. p. 60
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