06/08/2021
Why we bake the foods, including all grains , vegetables, beans, nuts and seeds not more than 120 C in the Life Force Kitchen ?
Higher cooking temperatures can create chemical reactions among amino acids, creatines, and sugars - reactions that may produce dangerous compounds that can damage our DNA.
Some of these dangerous compounds include: -Heterocyclic amines (HCA)and polycyclic aromatic hydrocarbons (PAH);
-Advanced glycation end products (AGEs), also known as glycotoxins.
-Acrylamide
HCAs are made when creatines and amino acids (both found in meats) react together with heat. The most concentrated sources include grilled/ charred meats and fish. The problems begin at 100 C , with the real nasty HCAs forming at about 300 C.
PAHs include over 100 different compounds formed by incomplete burning of organic matter (eg oil, gas, coal, foods, etc) at temperatures in excess of 200 C. Thus ready-to-eat commercial breakfast cereals, processed carbs, fats/oils and to***co smoke contain high amounts of PAHs.
When the foods been grilled and charred , bread been toasted , marshmallow been roasted, which occurrs when sugars, proteins and fats in the food react together with heat ie during pasteurisation , drying , smoking , frying , microwaving , and grilling , the AGEs been created.
When the sugars in high carbohydrate / low protein foods cooked more than 120C , Acrylamide created . Most foods that contain Acrylamide are cooked commercially and contain the Acrylamide when purchased ie French fries, potato chips, breakfast cereals, crackers, pretzels, coffee, pastries, etc.
Diets high in baked or fried starchy foods will contain larger amounts of Acrylamide.
In Life Force Kitchen, we stew, steam , poach, braise and bake not more than 120C as we care of your health ….