Is it UGLY - Microwave cooking?

All heating methods would deplete the nutrients in food. The greatest losses would be from the microwave oven due to the concentration of energy into one narrow frequency of the energy spectrum. Food molecules are subject to this energy in the microwave oven. Science called it ‘molecular friction’. This can be understood by comparing with heat from the sun where energy operates on a wide energy spectrum. Whilst microwaves from the sun are based on pulsed direct current (DC) which will not result in frictional heat, microwave ovens use alternating current (AC) creating frictional heat. This micro wavelength radiation causes food molecules to break up and loose their vitamins and enzymes; this is to say the cells in the nutrients become destructively polarized thus forming free radicals that can easily attack tissues in our body. Conventional cooking (over fire) is not as destructive...wow which would you prefer?