It's Schreck--Dave Schreck. :-)
By the way, he said microwaving is fine ... there was a discussion elsewhere in one of the threads about microwaving being bad for you, plants dying if you pour microwaved water into them, etc.
He said basically, first, that
"As you know Dr. Sears recommends high quality lean proteins and 8-12 servings of colorful non-starchy vegetables. Most of his recipes utilized stir frying, steaming, baking without the use of microwaves.
Any type of cooking will change the foods chemistry, microwaves heat the food by exciting the water molecules. There may be some concern with “off-gassing,” the evaporation of volatile chemicals in non-metallic materials (plastics). Therefore, it is suggested using tempered glass, such as Corning Ware, Pyrex or ceramic containers to avoid this problem.
Bottom line: best to use your microwave to gently re-heat foods and sterilize your sponges or dish cloth."
BUT, after I gave him more details about how I cook in the microwave, e.g., just zap the veggies for 3 or 4 minutes and then eat them, or boil pollock, he said ...
"As long as you’re using approved microwavable containers you’ll be fine. Some believe microwaving may be better than standard cooking methods because you cannot overcook the food beyond 212 degrees. Others believe microwaves are dangerous.
Using a combination of steaming, sautéing, braising, baking and microwaving may offer the best benefit. Other forms of cooking add texture and flavor to the meal."
Based on his advice, I've decided to stick with microwaving everything as usual ... it's the easiest way for me to take care of myself ... BUT, I did stop using the plastic cover that I put over food to catch splats ... I use another microwaveable plate instead for that purpose ...