Of course CL you will say that it is one side of the story...

I do not eat microwaved food and i would certainly not give any to my children. Would I give any to my customers if I had a restaurant?

In 1991, he [Dr Hertel] and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven.