If you read the studies presented, it's clear it is the heating of the water that kills beneficial microbes and enzymes. The picture I grabbed shows it best, the water that was heated on the stove only does a bit better than the microwave one. I would conclude the microwaves are better at breaking down that stuff than traditional heat sources. >The “control” plants were watered with water that had not been previously heated. The “tap water” plants were watered with water heated on a stove and then cooled. The “microwave” plants were watered with water heated in a microwave oven for one minute and then cooled: https://pic8.co/sh/B1iZKP.jpg >All rats fed microwaved food had significantly lower levels of antioxidant enzymes, Vitamin A and Vitamin E in their blood. The longer their food had been microwaved, the lower the levels of antioxidants and vitamins in the rats’ blood. Edit: Also, I thought it was common knowledge that food from a microwave if less healthy? I never put much thought into why, so it didn't stop me from using them most my life, but I have almost completely switched to the oven and stove top. Specifically for reheating food. It takes longer, but it tastes better. Edit2: I just had to comment on their conclusion. It shows a complete lack of understanding on how this shit works, at worst, and a terrible ability to relate the truth, at best. >But it doesn’t just heat your food, it puts a type of electrical charge into your food, and if you eat the food right away, that electrical energy is transferred to your stomach, and it can hurt. What happens is, when water is heated, it's PH goes down, becomes acidic, but only in a weird technical sense. Acidity is defined by the amount of free Hydrogen atoms are in a solution. When water is heated, it sheds an H, increasing acidity. However, when it cools, the loose H atoms reattach to the OH to reform H2O. Even if you drink boiling water, it would still be less acidic than a soda. Also, radio waves do not add electricity to the system.