At least some of the above claims are fear mongering, some are conspiracy theories and others are simple misinformation. Sometimes claims are made based on ‘studies’; cited to ‘prove’ the hypothesis of microwave ovens being dangerous. However, a great many of these studies are very old and refer to the general effects of microwaves rather specifically to modern microwave ovens and cooking in them.
The fact is that the microwaves produced in our ovens at home are not strong enough to ‘tear apart’ molecules or cause permanent change/damage to them. There is no evidence to suggest that microwave ovens could cause or exacerbate eye damage or cause cataracts. The claim about supposed problems for people with pacemakers has no substance either. Modern microwaves are made in a way that makes them perfectly safe for use even by people with pacemakers.
Generally speaking, microwave ovens take less time to cook than do gas top burners or convection ovens. They also use less water for cooking. For both these reasons, nutrients in food may be better retained than with other types of cooking. For instance, boiling and draining veggies means that many of the nutrients drain away as well. Cooking them in the microwave will keep many of these intact. So in fact nutritionally speaking, microwave cooking may actually be better for retaining the nutrients such as vitamins and minerals in our food.
Extensive research and development have gone into the making of modern microwaves which we use today. They are perfectly safe to use as long as they are used as directed. The way that they are constructed, there is very little or no chance of leakage or radiation of any sort; certainly not in quantities that could result in any ill effects. Considering the sort of radiation that we live with on a daily basis – from our mobile phones, TVs, electrical power lines, aeroplanes and our computers, this is so negligible as to be irrelevant. If at all there is any ‘leakage’, this is likely to be present only in very old or poorly constructed devices that predate modern R&D in microwave over manufacturing.
As for claims made about the molecular structure of food changing because of microwaves, there is no credible evidence to support this. Beyond general allegations, critics of microwaves are also unable to substantiate their claims about the dangers of microwaves by pointing out actual cause-effect relationships or any indication about how exactly the molecular structure changes, how that impacts food or how it has an impact on the human body if any.
There is the fear of burns and scalds from microwaved food or utensils. Water can overheat and scald the mouth or the hands. Sometimes it overheats to the point beyond boiling and could ‘explode’ causing painful and dangerous burns. Never try to ‘boil’ an egg in the microwave; it will simply explode and leave you with a mess difficult to clean.
There is also the fact that microwaves pass through paper, plastic and ceramic containers. So while the containers may not heat up the food or liquid inside may be very hot themselves. The cool containers will not offer sufficient warning and you may get scalded. It is also a fact that microwaves can heat food unevenly. So while your first bite may be a normal temperature, your second bite may literally scald you. Then there is the problem of the sort of utensil you use to heat or cook your food in the microwave. Cheap plastics are a no-no. They could actually melt and in cases burst into flames.
Using plastics that are not specifically made for microwaves could actually leach harmful substances into your food, some of which are connected to cancer. There is some apprehension that at very high temperatures, chemicals such as benzene, polyethylene terephthalate (PET), BPA, phthalates, toluene, and dioxins could leach into the food making it toxic. The claims made about hormonal changes and other ill effects on health that occur because of microwaving food have more to do with the sort of utensils used for heating or cooking rather than the actual process of microwaving.
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