how dumb are you? this (total piece of crap btw)paper says:

"Microwave can increase the resistant starch content to reach these targets. (4) For the easily oxidized products: Microwave can increase the antioxidant activity of some components and reduce body damage caused by peroxidation. (5) For emulsified products: Microwave can increase the stability of emulsified food and prevent the flocculation of ingredients. (6) For persons who have specific amino acid requirements: The microwave can boost the quantity of certain specific amino acids in food. (7) For allergy sufferers: Microwave can reduce the allergenicity of their meals. At the same time, there are no safety concerns with microwave-processed foods, and more flavor and small molecular nutrients such as vitamins and minerals have been preserved. These evidences demonstrate that the microwave can replace traditional food processing processes"