The Russians, who conducted the most diligent research on microwave ovens and their biological effects on food and humans, outlawed their use. Their research has shown that foods, that were exposed to microwave energy, increased in cancer-causing effects and decreased in nutritional value. Vitamins and minerals were made useless and the bioavailability of nutrients, including the B vitamins, vitamin C and E and essential minerals decreased. Meat proteins were rendered worthless. Microwaving also interfered with the digestibility of fruits and vegetables. An on top of this, microwaving makes all food acid forming.