Let’s learn about the dangers of overcooking our foods . Even though we are emphasising eating more raw foods , we still need to cook a lot of our meals .

Raw foods are loaded with vitamins , minerals , enzymes and phytonutrients which can be sensitive to heat through our cooking processes

Foods shouldn’t be cooked to the point of charring ( bottom pot burnt jollof rice ) or browning ( caramel ) because this causes the organic compounds in them change in structure this leading to the production of carcinogens ( cancer causing agents )

Barbecued meats though succulent do pose the worst health threat . How ? The burning fat drops onto an open flame which leads to the creation of Polycyclic Aromatic Hydrocarbons ( PAHs). These are dangerous carcinogens
Exposing the amino acids of proteins in animal muscle to high temperatures, a second group of carcinogens are created : Heterocyclic Aromatic Amines ( HAA’s) . One way of preventing this is to deacon meats with spices like rosemary and thyme

This isn’t limited to meats , browned or burnt bread , bread crusts and pastries contain carcinogenic substances

Heating or cooking meals that contain protein and or certain fats and glucose at very high temperatures without water ( broiling , toasting, grilling ) can lead to creation of Advanced Glycation Products ( AGE’s) . AGE’s play a major role in the aging process as well as other diseases like diabetes , cancer , Alzheimer’s and neuropathy . Neuropathy is a common complication in diabetes hence if diabetic it’s best to avoid these cooking methods