The old superstition that using microwaves destroys the nutrients in food is false, it can actually help preserve them. Microwaves cook food by emitting electromagnetic waves that are absorbed by the water and other molecules in the food. These waves cause the molecules to vibrate and heat up, cooking food from the inside out. Studies have shown that microwaving has less of an impact on vitamin C loss than boiling vegetables. Microwaving causes enzymatic shifts due to water molecules vibrating in the food, a process that occurs in any form of heat-based cooking. Research has also revealed that the quick heating time and lower temperatures of microwaving help prevent substantial nutrient loss. Microwaving can affect nutrient content and enzymes, but its impact is similar to or less than other cooking methods.