I have heard a lot of people saying that bottom pot or burnt food is the tastiest portion. It may taste like that but in reality, it has damaging effects on our health especially if you suffer from chronic diseases.

It’s time to unveil the dangers of this practice.

A lot of harmful compounds are created during the process. These compounds include:
• Advanced Glycation End-products ( AGE’s)
• Acrylamides
• Heterocyclic Amines (HCAs)
• Polycyclic Aromatic Hydrocarbons (PAH’s)
• Advanced Lipoxidation End Products (ALE’s)
ALE’s and AGE’s are called GLYCOTOXINS ( GLYCO means glucose and TOXIN means poison so glycotoxins are poisonous substance created by sugar.

𝑨𝑮𝑬’𝒔
They damage our cells .
These are created in or by foods that are high in sugar. When Fats and Proteins in Foods combine with the Sugar ( a carbohydrate) content during High Temperature cooking , AGE’s are created. The chemical reaction that causes this bonding is caused 𝑮𝑳𝒀𝑪𝑨𝑻𝑰𝑶𝑵 . The end result of Glycation is the production of AGE’s and ALE’s.

There are 2 types of them and this depends on the location of their production:

𝑬𝒏𝒅𝒐𝒈𝒆𝒏𝒐𝒖𝒔: Created in the body and this is common in diabetics because of high blood sugar levels. Imagine the damage they do to the protein and fat molecules of our cells when exposed to them long-term.

𝑬𝒙𝒐𝒈𝒆𝒏𝒐𝒖𝒔: Created while cooking and this included Barbecuing.

𝑯𝒊𝒈𝒉 𝒕𝒆𝒎𝒑𝒆𝒓𝒂𝒕𝒖𝒓𝒆 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒎𝒆𝒕𝒉𝒐𝒅𝒔 𝒊𝒏𝒄𝒍𝒖𝒅𝒆:
Grilling
Frying
Roasting
Sautéing
These methods use Dry Heat because these methods lack moisture . This triggers the creation of AGE’s
A lot of Processed foods are prepared using these high temperature dry cooking methods so can be high in them.

𝑯𝒂𝒛𝒂𝒓𝒅𝒔 𝒐𝒇 𝑨𝑮𝑬’𝒔 𝒊𝒏𝒄𝒍𝒖𝒅𝒆 ::
📌Diabetes- related complications like wounds that don’t heal and kidney disease.

📌Cardiovascular Disease as they cause inflammation and damage of blood vessels leading to damage to our endothelium ( a NO-NO)

📌Aging as it affects skin elasticity.

📌Neurodegenerative diseases like Alzheimer’s.

𝑯𝑪𝑨’𝒔:
They are created or formed when MEAT is COOKED at HIGH TEMPERATURE. This includes Frying and Grilling Meat especially when too crunchy .
These are linked with cancer in Animal studies
Watch the amount of fried and barbecued meat you eat.

𝑨𝒄𝒓𝒚𝒍𝒂𝒎𝒊𝒅𝒆𝒔:
They are commonly found in Burnt Starchy Foods like potatoes and rice ( bottom pot jollof rice). Caramelised foods can be a source for them.
They are classified as Probable Human Carcinogens!!!

𝑷𝑯𝑨’𝒔
They are formed when fat drips into open flames then creating smoke that then coats the food eg barbecued foods , suya etc

𝑶𝒕𝒉𝒆𝒓 𝒉𝒆𝒂𝒍𝒕𝒉 𝒉𝒂𝒛𝒂𝒓𝒅𝒔 𝒐𝒇 𝒕𝒉𝒆𝒔𝒆 𝒕𝒐𝒙𝒊𝒄 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔 𝒂𝒓𝒆 :
GIT problems like indigestion and acid reflux
DNA damage
Premature aging

𝑯𝒐𝒘 𝒄𝒂𝒏 𝒘𝒆 𝒑𝒓𝒆𝒗𝒆𝒏𝒕 𝒕𝒉𝒊𝒔 𝒂𝒏𝒅 𝒑𝒓𝒐𝒕𝒆𝒄𝒕 𝒐𝒖𝒓𝒔𝒆𝒍𝒗𝒆𝒔 ?:
• Change cooking methods . We should opt for baking , steaming or boiling instead of grilling or frying . These reduces formation of AGE’s. Cooking temperature should be less than 250 degrees F
• Choose fresh and whole foods like fruit and vegetables that are high in Antioxidants that can counteract the effects of AGE’s and destroy free radicals produced. Avoid foods high in fructose
• Marinate meats with lemon juice or vinegar , add herbs like thyme and rosemary which can neutralise the HCA’s
• Reduce fat consumption as this enhanced Glycation

𝑺𝒐𝒎𝒆 𝒔𝒖𝒑𝒑𝒍𝒆𝒎𝒆𝒏𝒕𝒔 𝒉𝒂𝒗𝒆 𝒔𝒕𝒓𝒐𝒏𝒈 𝑨𝒏𝒕𝒊-𝑮𝒍𝒚𝒄𝒂𝒕𝒊𝒐𝒏 𝒑𝒓𝒐𝒑𝒆𝒓𝒕𝒊𝒆𝒔:
• 𝑩𝒆𝒏𝒇𝒐𝒕𝒊𝒂𝒎𝒊𝒏𝒆 a special variation of vitamin B1 ( it’s a form that’s both water and fat soluble -normal Vitamin B1 is water-soluble and is excreted quickly from the body) . Diabetics should be taking this daily especially if they have neuropathy ( damage to the nerves ) .
• 𝑪𝒂𝒓𝒏𝒐𝒔𝒊𝒏𝒆 protects us against damage caused by Glycation .

Anyone who wants to delay aging, have diabetes , are predisposed to Alzheimer’s , prevent some cancers etc should be mindful of these