What’s wrong with burnt food?

We often hear about the effects of carcinogens from charred or burnt food, and the relationship between carcinogens and cancer. So if you’re wondering if eating burnt food causes cancer, keep reading…

I can tell you two things for sure:

1. Charred food has less nutritional value and calorific value than un-burnt food

2. Charred food contains more carcinogens

Imagine a piece of food, any kind. If you eat it fresh and uncooked you get the full benefit of its nutritional and calorific value, plus the base load of natural carcinogens.

But not everyone eats everything raw, some foods just aren’t safe raw, and some don’t taste any good raw, and those are compelling reasons for cooking.

Now think of cooking that piece of food, any way you like, but keep on cooking it until it starts to smoke and turn black, on the way to a piece of food-shaped charcoal.

Don’t stop there, even if you are one that doesn’t mind the odd piece of blackened toast before rushing for the bus. Keep the heat on and watch that imaginary piece of food reduce to a dry pile of ash.

The same happens to any organic matter; a plant, a piece of wood, a vegetable, or a fillet of steak. Heat it for long enough, without allowing it to catch fire, and it will blacken, progress to charcoal, and then reduce to ash. Ash is the end of the line for organic material; no moisture, no volatile constituents, and no more calorific value left.

So, on the one extreme we have raw food and on the other we have ash. It becomes intuitive that the cooking part in between simply cannot add anything to the food in terms of value.

But cooking does add carcinogens; different types of carcinogens, and it does increase the concentrations of carcinogens in food. 

Carcinogens are a range of substances, organic and inorganic, that are directly involved in causing cancer.

The list of substances “carcinogenic to humans” is ominously long.

It’s important to realize that not all carcinogens are man-made. They occur frequently and naturally in the environment; like sunlight shines on your skin. Too much can kill. So there are natural and unnatural carcinogens in the air we breathe, in our soils, and in the water we drink or need to irrigate our crops.

Therefore, carcinogens come with the food we eat, either as natural or unnatural components of the food, or as contaminants on the food. 

The fact is; many foods, no matter how organically they are claimed to be produced, or no matter how diligently they are washed after harvest, or carefully transported and stored, cannot be claimed to be free of carcinogens - unless they are tested to prove otherwise. In other words, it’s common to find small amounts of carcinogens in foods. 

Once parts of your meal start to smoke and get black bits you are in the business of making carcinogens. If you don’t remove that meal from heat immediately your burnt food will continue to form more carcinogens and accumulate them in higher concentrations.

At the same time, you’re destroying the last of your food’s nutritional value and its calorific value.

Sounds like a double whammy to your health, if not your risk of cancer.

Risk minimization

Here are seven tips to reduce your intake of burnt food toxins:

1. Reduce the base load of carcinogens in your food by selecting types of food that are less prone to contain carcinogens and environmental contaminants

2. Cook with steam as often as possible, and cook quickly

3. Avoid smoked foods including ham, bacon, salmon etc.

4. Avoid using excessive heat during roasting, grilling, toasting, frying etc.

5. Remove your meal from heat as it reaches a light golden brown colour rather than waiting until it's black - burnt food!

6. Use clean appliances because burnt on food will contribute to the overall carcinogen load

7. Avoid char-grilled or otherwise heat-blackened meals and, while you are at it, avoid inhaling fumes from burnt food or the smoke from burning food

8. If you must salvage accidentally burnt food; excise, cut out, remove, or scrape off all visibly blackened bits before you eat it - otherwise keep on overcooking it – you may qualify it for an exhibit at the Museum of Burnt Food!

So-called "bad food" that's actually great for your waist

If you've been avoiding burgers, ice cream, and pizza thinking you're doing your waistline a favor, don't. They can actually help you lose weight -- and keep it off, too. Here are the hidden slim-down perks of four foods that get a bad rap and the best way to add each one back into your diet.

Red meat

Even burgers and meatballs can be light fare if you make them with ground sirloin, says Bonnie Gluck, M.S., R.D., a clinical dietitian at New York Methodist Hospital in New York City. "Lean red meat -- lean being the operative word -- is a great choice for women who are trying to shed pounds," she says. "It's an excellent source of protein. And protein takes longer to digest, helping you feel full and cutting the likelihood that you'll snack later on."

A study of 100 women from Australian researchers found that overweight women who ate reduced-calorie diets rich in protein from red meat and dairy lost more weight than those whose reduced-calorie plans had little meat and more carbs. "Protein can reduce hunger," says study author Manny Noakes, Ph.D., associate professor with the Commonwealth Scientific Industrial Research Organization (Australia's national science agency) in Adelaide. And being less hungry while you're trying to lose weight can prevent overeating.

Best way to enjoy it: Choose ground beef labeled "97 percent lean" or "extralean," which means it has less than five grams of fat per serving. Want steak? Get lower-fat cuts from the loin, like sirloin tip, T-bone, or strip steak, Gluck says.

Watch out for: Beef that's labeled Prime. "It's very high in fat," Gluck says. Buy cuts graded Choice; the meat has less fat and still tastes good. And remember to limit your portion size, no matter how lean the meat. "Many restaurants will serve an eight-ounce steak or burger, which means you're getting twice the amount you actually need," says Dave Grotto, R.D., author of "101 Foods That Could Save Your Life." Stick to a three-ounce serving (roughly the size of a deck of cards).

Ice cream

Good news for ice cream lovers: A recent Swedish study published in the American Journal of Clinical Nutrition shows that women who have at least one serving of full-fat dairy products a day gain less weight than women who don't. Researchers aren't entirely sure why, but it's believed that a compound in milk fat called conjugated linoleic acid (CLA) may aid weight loss. Health.com: Top 5 foods for women

Not all studies support the dairy-aids-weight-loss claim. But Gluck feels there's more evidence for than against, even if full-fat dairy's secret is simply that it's more satisfying. "Many women find that low-fat versions of dairy products like ice cream and cheese just aren't satisfying," she says, "so they may eat a lot of them -- downing hundreds of calories in the process, trying to fulfill their craving -- when just a little bit of the full-fat stuff would have done the trick."

Best way to enjoy it: Have a little cheese, ice cream, or a glass of milk each day. "You really can't go wrong with that," Gluck says. "Dairy should be part of your diet, whether you're trying to shed pounds or not. You need the calcium to maintain strong bones. And the vitamin D and CLA in milk both have cancer-fighting properties."

Watch out for: Fat intake. Remember that full-fat dairy products do contain saturated fat, Gluck says, so it's best to limit yourself to two servings daily -- and to make your third serving a low-fat or skim choice.

Eggs

After years of being barred from the average American diet, things are looking sunny-side up for eggs. According to a study from Pennington Biomedical Research Center in Baton Rouge, Louisiana, overweight women who eat egg breakfasts lose twice as much weight as women who start their days with bagels. Researchers say the protein in eggs increases satiety and decreases hunger, helping women eat fewer calories throughout the day. "Eggs are a perfect protein source because they have all eight essential amino acids," Grotto says. "And recent research debunks the idea that they have adverse effects on the heart."

Best way to enjoy them: Try 'em for breakfast. This is the ideal time for getting the proven fill-you-up benefits the rest of the day. Besides, it takes only a couple of minutes to scramble an egg. Work a hard- or soft-boiled egg into lunch, too, by adding it to a spinach salad. Or make an omelet or veggie frittata with two to three egg whites to every one yolk to keep the calories low (whites have just 16 calories, while whole eggs have 72 each). Health.com: Reconsidering the egg

Watch out for: Eggs served at restaurants. Even an egg-white omelet is likely to be fried in butter or oil unless you ask that it be prepared with cooking spray. And like pizza, beware of any egg dish that's smothered in cheese. If you're craving more flavor, add some herbs or salsa.

Pizza

You already know you can enjoy some mozzarella on your favorite pie and still drop pounds. But there are other ways you can make that slice even healthier. To hike the diet-friendly fiber, choose a whole-wheat crust and top your pizza with veggies like peppers, artichokes, and broccoli. "Like protein, fiber is digested slowly and helps keep you feeling full, longer," Gluck says.

Even better? By sticking with healthful toppings like veggies and lean protein (grilled chicken is a good choice), a medium slice will set you back only 200 to 250 calories.

Best way to enjoy it: Choose whole-wheat varieties. You can make your own or try a frozen one, like DiGiorno, Boboli, South Beach, or Amy's. If you're ordering in or dining out, get a thin-crust pie (it's typically lower in calories and fat than thicker versions); try selections available at Pizza Hut and California Pizza Kitchen.

Watch out for: Additional oil and fat. Avoid any pie that's deep-dish (that means the crust is cooked in oil) or loaded with sausage and pepperoni, Gluck says. And while a bit of cheese is fine, a whole lot is not. Skip the extra cheese.

Eat at Your Own Risk

You need to eat to live, but some foods can turn on you. Some eats are inherently poisonous while others can lead to health conditions that sometimes prove fatal. Find out which foods each earned a spot on the list of foods that can kill.

Mushrooms

Danger Alert: Poisoning

Mushrooms are an essential component of many favorite dishes, from chicken marsala to mushroom ragù. Yet not every species of the fungi is safe to eat. Death Cap (pictured), Fool's Mushroom, and Autumn Skullcap among the mushroom species that can poison humans and cause sudden symptoms such as abdominal pain, vomiting, and extreme thirst. Small-dose poisonings are treatable, but ingesting large doses of the mushrooms can lead to irreversible liver, kidney, cardiac, and muscle damage that may ultimately result in death.

Berries

Danger Alert: Poisoning

Studies have found that some berries — like strawberries, blueberries, and raspberries — just might help you live longer. But there are others that have another plan in mind. Take the yew (pictured), for example. Although the sweet red pulp is generally safe, its seeds contain alkaloids that can suppress heart function and lead to death. Another dangerous berry: Daphne (a.k.a., spurge laurel, lady laurel, paradise plant, or dwarf bay). Chewing these berries usually results in intense burning in the mouth. Other symptoms include upset stomach, headaches, and delirium.

Fugu (Puffer Fish)

Danger Alert: Poisoning

This Japanese delicacy has a taste that can kill — literally. The puffer fish's skin and certain organs contain tetrodotoxin, an extremely poisonous toxin that can paralyze a human and lead to asphyxiation. Only licensed chefs who are trained in thoroughly removing the dangerous parts are allowed to prepare the dish.

Sannakji (Live Octopus)

Danger Alert: Choking Hazard

Diners in Korea who choose sannakji shouldn't be squeamish — reserve that trait for the food on the plate. Live octopus is cut up and seasoned with oil and sesame seeds to make this dish. The danger is the suction cups, which can get stuck to your throat if you don't chew thoroughly, potentially leading to asphyxiation.

Ackee

Danger Alert: Poisoning

This pear-shaped fruit — the national fruit of Jamaica — can be tricky: It must be allowed to ripen fully, then harvested and prepared properly. Ackee contains toxins that can suppress the body’s ability to release an extra supply of glucose, plunging one's blood sugar level and potentially leading to death, among other symptoms. Importation of the raw fruit is banned in the U.S.

Rhubarb Leaves

Danger Alert: Poisoning

There's a reason your favorite recipes for rhubarb pie only use the stalks from the plant — the leaves are dangerous. Toxins found in the leaves can lead to breathing troubles, seizures, and even coma. The worst cases result in kidney failure. Deaths have been reportedly linked to ingesting rhubarb leaves, although fatalities are rare.

Shellfish

Danger Alert: Severe Allergic Reaction

If you are one of the many people who have a shellfish allergy, you may be familiar with these symptoms: hives, itching, swelling, wheezing, and stomach pain, to name a few. Yet those pale in comparison to a severe allergic reaction called anaphylaxis, which inhibits breathing, requires a swift epinephrine injection, and can be life-threatening.

Peanuts

Danger Alert: Severe Allergic Reaction

Peanuts are a common ingredient in snacks, main dishes, and desserts, but they can cause irritating allergic reactions in some people. The most severe response is anaphylaxis, which is treated at first with a quick epinephrine injection. Since anaphylaxis can lead to severe constriction of the airways, shock, and even loss of consciousness, it is dangerous enough to cause death if left untreated.

Stone Fruit Seeds and Apple Seeds

Danger Alert: Poisoning

Apples and stone fruits — cherries, plums, apples, pears, peaches, and apricots — are nature's perfect candy. But stay away from the seeds (as well as the bark and leaves). They contain amygdalin, a compound that produces cyanide. Although humans can safely digest small doses of plant cyanide, larger doses can lead to dizziness and vomiting, among other symptoms. Severe poisonings lead to increased blood pressure and heart rate, kidney failure, and coma. The ensuing respiratory arrest can lead to death.

Raw Meat and Uncooked Eggs

Danger Alert: Salmonella Poisoning

Raw meat — including red meat, poultry, and seafood — and uncooked eggs can contain salmonella bacteria, which can cause gastroenteritis in humans. Salmonella poisoning itself is not life-threatening. But it can lead to serious complications, such as bacteremia (when salmonella enters the bloodstream) that are life-threatening in some people with weaker immunities.

Hot Dogs

Danger Alert: Choking Hazard for Children

Sure, there are a number of common snacks and dishes that are potential choking hazards, but hot dogs received special mention by the American Academy of Pediatrics. In the February 2010 issue of Pediatrics, a policy statement entitled,"Prevention of Choking Among Children"stated, "Choking is a leading cause of morbidity and mortality among children, especially those aged 3 years or younger."Hot dogs were singled out as a dangerous food: "Hot dogs accounted for 17% of food-related asphyxiations among children younger than 10 years of age in a 41-state study by Harris et al...Hot dogs are the food most commonly associated with fatal choking among children."

Take care folks! 

And advanced wishes for a Happy New Year! 

~cheers!

simplyRJ

The Microwave: A health hazard!

By now, you probably know that what you eat has a profound impact on your health. The mantra, “You are what you eat” is really true.

But you need to consider not only WHAT you buy, but how you cook it.

Eating most of your food raw is ideal. But most of us are not going to be able to accomplish a completely raw diet, and we’ll end up cooking some percentage of our food.

In today’s corporate world, where people are pressed for time and consequently, they don’t spend as much time in the kitchen brewing and cooking warm, nutritious soups and food as Grandma would have.

We are always looking for ways to make superior use of our time. So we tend to believe, “The faster, the better.” The remedy to all of this is the most miraculous microwave oven.

They are fast and opportune, but are microwave ovens really safe?

Microwave cooking is one of the most imperative causes of ill health. It is certainly one of the most disregarded. 

There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!" 

Logic insinuates that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?

A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:

"Microwaves ... are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat... Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed... Warming a bottle by holding it under tap water or by setting it in a bowl of warm water, then testing it on your wrist before feeding, may take a few minutes longer, but it is much safer".

Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.

They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".

The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.

Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.

Another change was a decrease in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.

Each of these indicators pointed to degeneration.

RUSSIANS BAN MICROWAVE OVENS

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:

1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

ALTERNATIVES

You can heat food quickly in a convection oven. It's just an ordinary oven with a fan.

You can also easily and quickly heat up food, even frozen pasta, by using a saucepan with a lid and a little water, to moisten it from the steam.

You can make pan-pizza in an ordinary frying pan. And of course, steamed pudding tastes as good as the ones baked.

If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate. Put the plate of food on a simmering saucepan of water. It will stay warm without drying up.

If you want to cook food, do it the old fashioned ways - it tastes much better that way!

Life is precious. No risk is worth it.

~live healthier,

simplyRJ