I have an article (with daily pictures) about a high school project in which the student had two almost identical plants. They were trimmed with only a few leaves remaining and a few new shoots coming from the base of the plant. She boiled two cups of water: one in the microwave, one on the stove. Each plant was watered w/their respective waters. Within one week, the microwave-watered plant was dead. The other was striving.
My question is, if this is what the microwave can do to water, what is it doing to other foods? Sorry, no microwave in my home.