found this at ask.com, which points to research at the Division of Nutritional Sciences, Cornell University: does microwave cooking effect the chemistry of a food -- nutritional value, creation of antigenic, or carcinogenic, compounds, ..? As with any cooking method, microwave cooking will effect food somewhat. It has been found, however, that nutritional value (vitamins, etc.) are preserved in vegetables, etc. vs. other cooking methods. Dr. Gertrude Armbruster of Cornell University did a study which varifies this. Meats cooked on the grill and conventionally (the old charred roast, bacon, etc.) show signs of carcinogenic properties whereas meats in the microwave do not. U.S.A. Today ran a front page article regarding microwaved meat being the healthiest on March 27, 1991. More fat is removed during microwave cooking than other methods which make it more heart healthy also. Philip Thrift http://www.paleofitness.com