Thank you Khaled Muftah Elsherif for your contribution.
Even at peak efficiency, domestic microwaves do leak some heat. The US Food and Drug Administration allows for some leakage as long as radiation levels fall below what they consider harmful to humans. ... As of this writing, no long-term studies on the effects of microwave radiation on humans have been completed
Microwave energy can be absorbed by the body and produce heat in exposed tissues. Organs with a poor blood supply and temperature control, such as the eye, or temperature-sensitive tissue like the testes, have a higher risk of heat damage. However, thermal damage would only occur from long exposures to very high power levels, well in excess of those measured around microwave ovens.
The safe answer is we don't know, but everyone should be suspicious. If you consider the big magnet sitting in the box and getting electrified is like driving under a heavy electricity wire and can't hear the radio or cellphone due to static.
That can' be very healthy.
Most of the injuries related to microwave ovens are the result of heat-related burns from the hot containers, overheated foods or exploding liquids. These injuries are not radiation related. Having said that, there have been very rare instances of radiation injury due to unusual circumstances or improper servicing. In general, microwave oven radiation injuries are caused by exposure to large amounts of microwave radiation leaking through openings such as gaps in the microwave oven seals.
Microwave ovens cook food using waves of energy that are similar to radio waves but shorter. These waves are remarkably selective, primarily affecting water and other molecules that are electrically asymmetrical — one end positively charged and the other negatively charged. Microwaves cause these molecules to vibrate and quickly build up thermal (heat) energy. Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. But because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated. The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria.
agree with Eman Ali Al- Khafaji ... cooking with microwave may not be dangerous... but getting exposed to microwave itself is dangerous. Try to stay away from microwave while it is ON
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