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There have been studies that show that grilling and barbecuing food create various cancer-causing compounds, so that would be a much greater health risk than the effect of microwave radiation on food. Microwaves at 2450 MHz cause heating by friction when energy is absorbed by various molecules, not just water. Cooking oil and fats can be heated up in a microwave also. I don't think there's anything magic about 2450 MHz, it just happens to be in the ISM band where's it's OK to generate high RF levels without interfering with communications (well, before WiFi and cordless phones anyway).
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