"Some of the earliest research into the effects of microwaved food was conducted in the 1950s in Russia. That research indicated bigger dangers than destruction of nutrients.
Russian researchers found that people who ate microwaved foods had a statistically higher incidence of stomach and intestinal cancers, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretory systems. Due to chemical alterations within the food, they had lymphatic malfunctions, causing a degeneration of the bodyï¿½??s immune system.
For instance, microwaving milk and cereal grains converted some of their amino acids into carcinogens, thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances, and carcinogenic free radicals were formed in microwaved plants, especially root vegetables. They also reported structural degradation leading to decreased availability of Vitamins B, C, E and essential minerals at a rate of 60 to 90 percent in all foods tested."
A lot of the above was confirmed by Spanish and Swiss researchers, as the link will show.