I had a organic chemistry professor when I studied biology at university, who said he was convinced that microwaves split amino acid chains in proteins, thus leading to free radicals which could be cancerogenic.
Free radicals last for microseconds in any material. The moment you removed microwave power the free radicals would immediately react with other materials and stabilise (plenty of those in food since the whole point of it is it's high energy).
Which is to say, that's a very specific claim for a professor to make without publishing any papers about it.
XorNot|2 years ago
Which is to say, that's a very specific claim for a professor to make without publishing any papers about it.