Whenever you cook food, whether it’s on a stove top, in an oven, on a grill, in a microwave, or in a fryer, not only does the molecular structure of the food become denatured, deranged, and/ or degraded, but those molecules are changed into new chemical configurations (this is a bad thing) and carcinogenic and mutagenic byproducts are formed. The degree to which this happens is dependent on the cooking temperature, time cooked and method of cooking.
Grilling, barbecuing, smoking and frying are the worst offenders; they are literally the fires of death, but steaming also affects the food. You know that old saying that there are more nutrients in the water of steamed veggies than are actually left in the veggies when they are done steaming? That’s because heat destroys nutrients, especially the water soluble vitamins like vitamin C and all the B vitamins. The heating of food also destroys the food’s enzymes. In fact, 100% of the food’s enzymes are destroyed at temperatures as low as 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats are carcinogenized, crabs are caramelized and proteins are coagulated and become virtually unusable by the body. Even the fiber in food loses that sweeping-like action in the colon.
The heating of food also creates toxic byproducts. Here is a list of some of the dangerous byproducts you are most likely unknowingly consuming every time you eat cooked food, whether it’s a carb, a fat or a protein:
Acrylamides: These are the cancer· causing byproducts of cooking carbohydrate foods such as breads, potatoes, pastries or any kind of starch. Even the EDA (Food and Drug Administration) acknowledges the perils of acrylamides. In fact, on their website (www.fda.com) they have a list of the amount of acrylamides found in various common cooked foods, but you better believe the processed/ fast food industry doesn`t want you to know about this!
Ally aldehyde, butyric acid, nitrobenzene and nitropyrene: The book, Diet, Nutrition and Cancer, published by the U.S. EDA’s Office of Toxicological Sciences and the Nutritional Research Council and the American Academy of Sciences lists these toxins as being formed from heating the fats and oils in food.
Epoxides, Hydroperoxides, unsaturated aldehydes: These are generated when heating fat from meat, milk, eggs, and fish.
Furfural / furans: These toxins are spawned when sugars are heated.
Heterocyclic Arnines (HCA’s): Add heat to amino acids (proteins) such as meat, fish or chicken and these poisons will be served up.
Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins: These toxic by-products have been found in cooked cheeses.
Methylglyoxal and chlorogenic atractyosides: Heating the coffee bean produces these chemicals.
Nitrosamines: As nitrogen oxides in the gas flame from gas ovens or barbecues inter· act with fats, these toxins are created.
Polycyclic Hydrocarbons: These carcinogens are generated from the charring of meat.
Hydrogenated oils/Trans fats: These man-made fats, also called hydrogenated or partially hydrogenated fats, were specifically developed so a processed food could sit on a shelf for a long period of time without going rancid. Many of today’s common foods are also cooked in these trans fats. Consuming trans fats can lead to obesity, heart disease, increases in the bad (LDL) cholesterol and lowering of the good (HDL) cholesterol and it contributes to a host of other debilitating health problems.
Keep in mind, when heating even the most common cooking oils, such as olive oil, the heat denatures the oil molecules and causes the oil to turn rancid.
What happens to the body when we eat cooked food?
We have became a “Pyrofoodiac Nation;” consuming excessive amounts of cooked and overcooked food at each and every meal· including snacks» to the point of great disease and utter destruction!