Microwaves-Where Does The Radiation Go Anyway?

People L.O.V.E. their microwaves.  Well, almost all people.  J grew up without one and to this day his parents don't own one.  Wait...how do they heat up their leftovers, melt butter, melt chocolate?!?  With an oven and a stove.  Nachos? Oven.  Softening cream cheese? Set it out the night before.  How ancient does this seem?  I thought they had missed the times.  There were a few things I thought I knew more about.  Besides microwaves, I KNEW I was right about vaccinations and non-stick cookware.  Needless to say, my mother-in-law was right.  She and I have become great friends and every time I am with her I learn so.much.more.

Back to microwaves:  I remember my mom telling me not to stand too close because of the radiation...wait, what?  How is it that putting my face too close the the face of the microwave is bad, but eating food that is pumped with radiation seems to be ok?  Where is the disconnect?  I like Dr. Mercola--please see that I did not say love.  I like him.  I don't know that I agree with all of the supplements people should be taking, but a lot of what he says makes sense to me--he is logical and I can usually read his articles without having to look up too many words.  If you haven't heard of this until now, check out his website.  Here are some excerpts from one of his articles:

"A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.

There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C.

In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic's principle active ingredient against cancer.

A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote: 'There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.'"