Are microwaves actually bad for you?

foodnetwork.com/articles/nutrition_basics_54.htm

In our household, we just use the microwave to gently warm up the milk or water first; we don't really do any actual cooking in there. Once it reaches the right temperature, we then add whatever ingredients need to be mixed in.

I honestly have no clue what the actual source document says, but everything being reported here sounds like absolute nonsense to me... just total garbage.
It changes food at a molecular level... well, yeah, obviously, just like any other way you heat stuff up. Standard heating works via convection... or surface contact?????? What kind of ridiculous logic is that? When you cook something, you’re heating the whole item, and it reaches boiling temperature pretty fast, otherwise, it’d just stay raw. Sure, the internal temp might be slightly lower at first, but then you just have to cook it longer.
Normal heating basically just ramps up the rotational and vibrational energy of the molecules, so some bonds break, some properties change, some proteins coagulate, and so on. A microwave does the exact same thing, it just hits all the molecules more or less at once instead of starting from the surface and working its way in. I really don't see why anyone thinks that would be harmful...
And this part about cholesterol dropping... since when is that a bad thing? 😉
Also, is it leukocytosis or a drop in white blood cell counts? Leukocytosis means an *increase* in white blood cells, not a decrease like they claimed in the first half of that sentence. And even if it were true, why on earth would that mean microwave food is acting like a foreign object in the body?
I don't know, the translation seems incredibly sloppy, especially the conclusions, and I honestly don't think whoever translated this had any idea what they were actually reading. It probably wouldn't hurt to just provide a link to the original article instead