The waves penetrate the material, causing the molecules to vibrate and that charge up electromagnetic energy and heat up the material. In a microwave oven there is 2.45 billion Hertz, which does not matter as long as the oven door is waterproof, because the human body only tolerates 10 hertz maximum. This is why it is always necessary to move away from the microwave oven when it is in action.
How microwaves damage the food?
Microwaves degrade nutritional properties of food, almost totally. This includes proteins, fatty acids, nutrients, everything having nutritional value in the food. In addition, deformations of the molecules can trigger immune reactions, inflammation and sometimes very serious illnesses.
What diseases are caused by microwave cooking?
According to studies conducted from 1992 to the present day, the daily and regular use of microwave cooking exposes the body to the following diseases: immune system deficiencies, genetic malformations (in pregnant women), cataract and vascular pathology of the retina, vulnerabilities to viral infections. It was also observed that the following disorders occur: increased cholesterol, anemia and increased leucocytes (as a response to repeated poisoning).
All of this illuminating information should guide you in choosing a different cooking mode, and in the worst case if you have a microwave, always remember to keep a minimum distance of 6 feet while it operates.