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Avoid overcooking your food

overcooking-food

In this section of Seattle Organic Restaurants I’m going to talk about not overcooking your food. Cooked foods have minerals, fats, carbs and protein but when you cook your food, you destroy most valuable nutrients like enzymes, micronutrients, phytochemcials, vitamins and antioxidants. The fact is that human beings are the only species on this planet that destroy most of the nutrients in their foods before they eat it.

When you expose foods to heat like open flames the organic compounds and the structure of foods change and produce dangerous carcinogens. When the amino acids in meat are exposed to high temperatures, carcinogen called heterocyclic aromatic amines form. Also when fat burns in barbequed meat, carcinogen called polycyclic aromatic hydrocarbons are created. These carcinogens are dangerous and cancerous. Barbequed meat as well as burnt or browned bread crusts have these carcinogens in them.

It might not be a wrong comparison to compare half a gram of these chemicals and dangerous carcinogens to the amount of chemicals that a person inhales by smoking two packages of cigarettes a day! Eating overly cooked or processed foods can have serious effect on health. By limiting your consumption of red meat, cooked foods and consuming more raw or lightly cooked foods, you could significantly reduce the risk of many health issues like cancer, obesity, diabetes, or heart problems.

 

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