Does microwaving food cause it to loose nutrients? 

Despite the many serious health issues posed by microwaves, they are a component of almost every American kitchen? However, if we really understood how this modern marvel worked would we have it in ours?

A microwave heats food by generating friction in a food's water molecules.  These molecules are forcefully deformed and thus impaired in quality.  Nutrients are not only lost, the cells of the food are actually broken.  These impaired cells become easy prey for viruses, fungi, and other microorganisims.  Studies have shown that individuals consuming microwaved foods have significant and disturbing changes in their blood; revealing undesirable changes in hemoglobin, white blood cell and cholesterol levels.  Further, lymphatic disorders are often observed, leading to decreased ability to prevent certain types of cancer. 

In Oklahoma there was a lawsuit in which a hip surgery patient died as a result of receiving blood warmed in a microwave.  This tragedy alone makes it apparent that there is much more to "heating" with microwaves than we've been lead to believe.

However, there is a bright side!  Today we are seeing a new market of convection ovens; large and small.  These ovens safely heat our food, while retaining vital nutrients needed for optimal health!