Hertel explains, "Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second."

"There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.
(...) This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality."

So it`s the water molecules in foods that are directly agitated first to produce frictional heat. Journalist Tom Valentine played devil`s advocate by posing this question: "What about microwaves from the sun? Are they harmful?"

Again, it`s the AC current propelling microwave ovens that create an extremely rapid polar shift of the subjected water molecules. Hertel went on to explain that the sun`s microwaves are based on a pulsating direct current. This type of microwave radiation doesn`t shear molecules because there is no rapid oscillation of polarity.

Learn more: http://www.naturalnews.com/030651_microwave_cooking_cancer.html#ixzz1BywhzNGv

Microwaves don't /have/ polarity.