Avoid overcooking your 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. I think human beings are the only species that destroy most of the nutrients in their food before they eat it.
Somehow that’s not the crazy part! When you expose foods to heat like open flames the organic compounds and structure of foods change and produce dangerous carcinogens. When amino acids in muscle are exposed to high temperatures carcinogen called heterocyclic aromatic amines forms. For example when fat burns in barbequed meat carcinogen called polycyclic aromatic hydrocarbons are created. These carcinogens are dangerous and cancerous. Not only barbequed meat has these carcinogens but even burnt or browned bread crusts have them.
Consuming deeply fried foods like French fries, meat or others that are heated in animal oil that usually has low burning temperature is cancerous. In American culture many people consume foods that are overcooked or deeply fried.
It might not be wrong comparisons to compare half a gram of these chemicals and dangerous carcinogen to the amount of chemicals that a person inhales by smoking two packages of cigarettes a day! Yes eating cooked or processed foods in a culture we live doesn’t seem harmful or dangerous, but consuming these chemicals and carcinogens can have serious long term side effects on health. By limiting your consumption of red meat, cooked food and consuming more raw or lightly cooked foods you reduce the chances of many health issues like cancer, obesity, diabetes, heart problems and many other health issues.