The Dangers of Eating Overcooked Food
0 views
Skip to first unread message
Bruce Swedal
May 4, 2013, 11:10:03 PM5/4/13
to publish-the...@googlegroups.com
*****************************************************************
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Bruce Swedal
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=708738
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=708738
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: The Dangers of Eating Overcooked Food
Author: Bruce Swedal
Word Count: 565
Article URL: http://www.isnare.com/?aid=708738&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=708738
Easy Publish Tool: http://www.isnare.com/html.php?aid=708738
*********************** ARTICLE START ***********************
Overcooking food is a way to cause metabolic overload and upset body chemistry. All foods are made up of carbon, nitrogen, oxygen, and hydrogen in various chemical configu�rations. Our enzymes have evolved since the days of the cave�man to digest foods in certain configurations. But when food is cooked at a high temperature, it passes what we call the heat labile point, which means that it changes its chemical configuration. Our enzymes don't know what to do with this overcooked food. We do not have evolutionary enzymes to di�gest it efficiently.
Since our enzymes cannot digest overcooked food very well, some of it does not digest at all. It sits partially digested in the gut and starts to putrify, or rot. This food purification irritates the lining of the gastro-intestinal tract. The cells widen and the undigested food gets into the bloodstream where it can cause problems.
A study was done to find out how well different forms of calcium were absorbed. Pasteurized whole milk, dried whole milk, and homogenized whole milk were tested. It was found that the calcium in the dried milk preparation was definitely less well utilized. Why? Dried milk is prepared by pouring milk over stainless steel rolling drums that have been heated to a very high temperature. As the milk hits the drums, it loses its moisture. Small flakes drop off the drum and become dried milk. This is definitely overcooking.
In another study, researchers Barbara Schneeman and George Dunaif at the University of California, Davis, exam�ined the browning reaction in food and how this usually pro�duced better taste, but less efficient digestibility. For four weeks, they fed laboratory rats nonfat milk as their only source of protein. One group of rats received unheated milk. A second group ingested milk heated to a light brown at 121� C. The third group was given milk cooked to a cocoa brown.
Rats given the unheated milk thrived. They grew and gained weight. Rats given the light-brown milk failed to gain weight. Rats given the cocoa-brown milk took in less food and lost weight. The researchers discovered that browned proteins stay longer in the stomach, indicating poor digest�ibility and poor absorption. This research indicates that drinking milk in its raw form is the best.
Fried foods are particularly dangerous. When a food is fried and becomes brown, the chemical configuration of the food changes and our enzymes are less capable of digesting it. This food gets into the bloodstream, undigested. The fat used to fry the food can clog the arteries as well as upset the body chemistry.
When foods are deep fried�whether they be potatoes, shrimp, carrots, or chicken�a vat of oil is heated to a very high temperature, far above the heat labile point. Then food is dropped into this vat and fried. Afterwards, the vat of oil is cooled down. This same vat is usually heated up again to cook more food. The fat used can quickly become rancid. We do not have enzymes to digest rancid fats, and the body chemistry becomes upset once again.
The best methods for cooking food are steaming and bak�ing. Food should be cooked at low temperatures for short pe�riods of time. Eat as much raw food as you possibly can.
About The Author: http://hubpages.com/_2pfndnt131zn6/hub/Whats-Osteoarthritis
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=708738
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Bruce Swedal
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=708738
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=708738
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: The Dangers of Eating Overcooked Food
Author: Bruce Swedal
Word Count: 565
Article URL: http://www.isnare.com/?aid=708738&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=708738
Easy Publish Tool: http://www.isnare.com/html.php?aid=708738
*********************** ARTICLE START ***********************
Overcooking food is a way to cause metabolic overload and upset body chemistry. All foods are made up of carbon, nitrogen, oxygen, and hydrogen in various chemical configu�rations. Our enzymes have evolved since the days of the cave�man to digest foods in certain configurations. But when food is cooked at a high temperature, it passes what we call the heat labile point, which means that it changes its chemical configuration. Our enzymes don't know what to do with this overcooked food. We do not have evolutionary enzymes to di�gest it efficiently.
Since our enzymes cannot digest overcooked food very well, some of it does not digest at all. It sits partially digested in the gut and starts to putrify, or rot. This food purification irritates the lining of the gastro-intestinal tract. The cells widen and the undigested food gets into the bloodstream where it can cause problems.
A study was done to find out how well different forms of calcium were absorbed. Pasteurized whole milk, dried whole milk, and homogenized whole milk were tested. It was found that the calcium in the dried milk preparation was definitely less well utilized. Why? Dried milk is prepared by pouring milk over stainless steel rolling drums that have been heated to a very high temperature. As the milk hits the drums, it loses its moisture. Small flakes drop off the drum and become dried milk. This is definitely overcooking.
In another study, researchers Barbara Schneeman and George Dunaif at the University of California, Davis, exam�ined the browning reaction in food and how this usually pro�duced better taste, but less efficient digestibility. For four weeks, they fed laboratory rats nonfat milk as their only source of protein. One group of rats received unheated milk. A second group ingested milk heated to a light brown at 121� C. The third group was given milk cooked to a cocoa brown.
Rats given the unheated milk thrived. They grew and gained weight. Rats given the light-brown milk failed to gain weight. Rats given the cocoa-brown milk took in less food and lost weight. The researchers discovered that browned proteins stay longer in the stomach, indicating poor digest�ibility and poor absorption. This research indicates that drinking milk in its raw form is the best.
Fried foods are particularly dangerous. When a food is fried and becomes brown, the chemical configuration of the food changes and our enzymes are less capable of digesting it. This food gets into the bloodstream, undigested. The fat used to fry the food can clog the arteries as well as upset the body chemistry.
When foods are deep fried�whether they be potatoes, shrimp, carrots, or chicken�a vat of oil is heated to a very high temperature, far above the heat labile point. Then food is dropped into this vat and fried. Afterwards, the vat of oil is cooled down. This same vat is usually heated up again to cook more food. The fat used can quickly become rancid. We do not have enzymes to digest rancid fats, and the body chemistry becomes upset once again.
The best methods for cooking food are steaming and bak�ing. Food should be cooked at low temperatures for short pe�riods of time. Eat as much raw food as you possibly can.
About The Author: http://hubpages.com/_2pfndnt131zn6/hub/Whats-Osteoarthritis
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=708738
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Reply all
Reply to author
Forward
0 new messages