Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving. To understand why, you have to understand the nature of vitamins and phytonutrients (plant-based nutrients).
These are very delicate molecules which are fragile. They are easily destroyed by heat, which is why raw plant foods contain more plant nutrients than cooked foods.
Carotenoids, antioxidants and other
molecules like DIM (in broccoli) or anthocyanins (in purple corn)
are all easily destroyed by microwave energy.
This results in a cell-by-cell "nuking"
of the food (such as broccoli, carrots, etc.), causing the
near-total molecular decomposition of the vitamins and
phytonutrients that promote disease.
While steaming vegetables is, indeed, a
good method for some veggies to help make certain nutrients more
bioavailable, microwaving destroys veggies from the inside out at a
The actual molecular structure has been
decimated. If you could see microwaved foods with a powerful
microscope, you'd never eat them again because you would recognize
just what a nutritional wasteland they really are.
I'm even having to talk with my own
staff about these issues, as they don't seem to know the full story
on microwave cooking. Spread the word: Microwaves promote death
because they turn nutritious, healthy food into empty, decimated
calories. I gave up using a microwave well over a decade ago, and I
don't even own one.
The least healthy people of any society
are typically the ones who frequently use the microwave oven to
"nuke" their foods.