|How to cook food?|
How to cook food?
When you're cooking your food for over a brief period of time, you can destroy many valuable nutrients. Most alarming is that when foods are cooked to the point of browning or charring, the organic compounds they contain undergo changes in structure, producing carcinogens. Barbecued meats seem to pose the worst health threat in this regard. When burning fat drips onto an open flame, polycyclic aromatic hydrocarbons (PAHs) - dangerous carcinogens- are formed.
When amino acids and other chemicals found in muscle are exposed to high temperatures, other carcinogens, called heterocyclic aromatic amines(HAAs), are created. In fact, many of the chemicals used to produce cancer in laboratory animals have been isolated from cooked proteins.
It is important to note, though, that cooked meats do not only pose the only threat. Even browned or burned bread crusts in the toasters contain a variety of carcinogenic substances. The dangers posed by the practice of cooking foods at high temperature or until browned or burned should not be dismissed. Clearly, by eating produce raw (wash and clean before eating) or only lightly cooked (blanched), and by greatly limiting your consumption of meat, you will be doing much to decrease your risk of cancer and possibly other disorders.
So cook your food moderately and avoid overcooking it as it will produce carcinogenic substances.