According to this article:
Microwave cooking changes the molecular structure of food. In test subjects who ate microwaved food, the following changes in blood chemistry were observed:
Decrease in hemoglobin values
Decrease in HDL Cholesterol (the good kind)
Decrease in lymphocytes and leukocytes (white blood cells, the ones that kill germs)
Increase in luminous power by luminous bacteria exposed to blood of volunteers (in essence, radioactive energy was passed on from the microwaved food to the blood cells of those who ate the food)
In other words, the implications are that a person who eats microwaved food for an extended period could become anemic due to destruction of hemoglobin, have an increase in heart disease from the decrease in good cholesteral and the ratio between good and bad cholesterol, and could become subject to a host of contagious diseases due to immune system compromise.
The article also indicates that the nutritional value of food is drastically decreased when heated in a microwave.
I only briefly glanced over this article, but it looks like it also has some good information
@Blackberry and @cletrans2col Unless I’m missing something, the question is about the effects of eating food that has been cooked in the microwave, not about the effects of eating food that was specifically designed for the microwave.