Some believe that microwave ovens were developed during World War II by the Germans to enable easy food production in their submarines; others say that the same scientists developed them to support mobile operations during the invasion of the Soviet Union. Whatever the case, their invention dates from WWII.
After the War, the technology was taken back to the States, where it was developed, resulting in the first domestic oven being launched onto the market there in 1952 by the Raytheon company. Since then, the technology has been promoted all over the world with virtually no research by the relevant authorities in any country into possible harmful effects.It was not until the 1970s that the first reports started appearing casting doubt on the safety of food cooked in a microwave. Histological studies with microwaved broccoli and carrots revealed that the molecular structures of nutrients were deformed to the point of destroying cell walls whereas, in conventional cooking, the cell structures remain intact (J Food Sci, 1975; 40: 1025-9).