might as well repeat the links in my earlier post, to provide some sort of counter-point to "Hidden Hazards":
Just in cause you doubt me still:
from American Family Physician Journal 1993:
findarticles.com/p/articles/mi_m3225/is_n4_v47/ai_13664771
"Nutritional analysis revealed no significant loss of heat-labile nutrients such as riboflavin or vitamin C after microwave heating."
from "Nutritional effects of Microwave Cooking" - Lassen, A, Overson, Lars
www.emeraldinsight.com/Insight/viewContentItem.do;jsessionid=7D45814D205513011373800D7B31F73 C?conten tType=Article&hdAction=lnkhtml&contentId=1453972
"Several studies have shown that microwave cooking, if properly used, does not change the nutrient content of foods to a larger extent than conventional heating. In fact, suggests that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time. Does not describe non-thermal effects. The main problem with microwaving is the uneven heating of the food, which has raised concern regarding microbiological safety. Microwaving infant formula and breast milk has become increasingly popular. The content of nutrients and antibacterial factors in milk are maintained unchanged provided the final temperature does not exceed 60°C."