Are in that any proven studies showing a relationship between microwaving food (and drinks) and cancer or other issues?
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Answers: It's a good thing the ''Science teacher" is retired. Here are some quotes from the Scientific Literature:
1) "Microwaving cause partial destruction of the beta-carotene and lutein in tomatillos (AKA green tomato or mexican tomato)."
2) In a study of microwave-cooked legumes, it was found that thiamine (Vitamin B1) be decreased after cooking.
3) In a comprehensive paper reviewing the form effects of Olive Oil, the author reviewed two studies and concluded from them that the length of time that olive oil "is heated contained by a microwave appears to have a dramatic effect on degradation of the grease."
As for cancer and microwave ovens, one study I just read from Japan, suggests that microwaving fish and beef may REDUCE the risk of cancer because cooking in this attitude may reduce the production of carcinogenic Heterocyclic Amines (compared to cooking methods that produce smoke).
On the other hand, downgrading of beta-carotenes and lutein (see above) by microwave cooking and degradation of cancer-fighting olive oil, may hold negative effects on cancer risk.
Best wishes.
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There are absolutely no reputable studies showing any such links. Microwaving does not alter the molecules surrounded by food (or drink) in any way, it merely cause them to vibrate faster, which raises their heat, and it is that heat that causes pink food to cook, just like steam from an ordinary oven. I am not aware of any studies linking microwave use to cancer, however, be sure to use glass containers or quality newspaper plates rather than plastic or styrofoam containers which leach toxic chemicals into the food.
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