Two Swiss researchers found that microwave cooking changes food nutrients significantly. Blood samples taken from eight individuals immediately after eating microwaved food revealed, among other things, an increase in number of white blood cells--often a sign of poisoning.

Safety tips for using microwave ovens

I personally have never had a microwave oven in my own kitchen and am finding that it had been difficult to get people to give up their microwave ovens. Some of generation who grew up with microwave ovens apparently don't know any other way to heat food (really!).

If you choose to use a microwave oven, Consumer Reports magazine suggests you stay as far as possible from oven while it is in operation.

In addition, operate and maintain oven in ways that minimize leakage:

* make sure oven door closes properly * prevent damage to hinges, latches, sealing surfaces and door itself, and make sure these are in good working order * make sure no soil or food residues accumulate around door seal * avoid placing objects between sealing surfaces.

For peace of mind, test your oven for leakage. Testers can be purchased online.

When cooking in a microwave, use heat-resistant glass, not plastic. The Food Safety Inspection Service (FSIS) of USDA warns against using foam trays, plastic wraps, and cold-storage containers such as margarine tubs, whipped-topping bowls and cottage cheese cartons. According to FSIS flyer "A Microwave Handbook," these containers "are not heat stable at high temperatures. They can melt or warp from food's heat, possible causing chemicals to migrate into food."

Read more about microwave ovens, healthfulness of microwaved food, and where to purchase microwave oven testers at http://www.debraslist.com/food/aboutmicrowaveovens.html