- Home
- Food Fight
- Cooking Foods
Cooking Foods
Link Seen Between Cooking and Cancer
- By Joseph Mercola, DO
- Published 08/9/2007
- Cooking Foods
- Unrated
The process of frying and baking starchy foods such as potatoes and bread causes the formation of potentially harmful amounts of a chemical listed as a probable carcinogen. Swedish officials said they were so surprised by the information that they decided to make it public immediately, rather than wait for publication in a scientific journal. The chemical, acrylamide, which is used industrially in the manufacture of some plastics, is also apparently formed by the heating of starches. Foods with especially high levels of the chemical included french fries, potato chips and crackers. 
The Dangers of Over-Cooking Your Food
- By Joseph Mercola, DO
- Published 08/9/2007
- Cooking Foods
- Unrated
Recently a report by Leif Busk, head of the Research and Development Department of the Swedish National Food Administration showed that overcooking of some baked and fried starchy foods causes acrylamide to be formed in these cooked foods. Acrylamide is cancer causing in animals. With this new information in mind, it is wise to look at this whole subject of over-cooked food. Over-cooked food might take on a different meaning than it has previously.
How to Cook Whole Food From Scratch--and Keep Your Day Job!
- By Colleen Huber
- Published 08/8/2007
- Cooking Foods
- Unrated
Whole fresh foods should be the basis of what we all eat, whether your metabolic type is protein type, carb type or mixed type. Whole foods, whether meat, vegetable or fruit, do two things: they provide all the nutrients that nature put into the food--not just as a sum of nutrients, but even more, as a synergy of nutrients that work together because they naturally interact within the living plant or animal. When we eat these foods, which have been connected with our whole existence as a species, the total health benefit to us is much greater than the sum of the parts. The second practical advantage of eating whole fresh foods is that they substitute, by their sheer bulk, the chemicals and denatured food derivatives that we might otherwise eat. Are You Sabotaging Your Food by Overheating It During Cooking?
- By Joseph Mercola, DO
- Published 06/27/2007
- Cooking Foods
- Unrated
As you know, the standard cooking temperature for most foods seems to have become around 350° F. But by cooking something at that temperature, you actually damage the molecular structure of the food.
Chronic Illness Can Be Cured With Raw Foods
- By Jim Howenstine, MD
- Published 06/18/2007
- Cooking Foods
- Unrated
Cooking food destroys the natural enzymes found in food which facilitate digestion. There is no doubt that uncooked food is much easier for the body to digest and assimilate.
Raw Food--One of Your Keys to Outstanding Health
- By Wes Petereson
- Published 05/22/2002
- Cooking Foods
- Unrated
Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules. Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.
