Guest guest Posted February 28, 2010 Report Share Posted February 28, 2010 [Vancouver, B.C.] Jeff's note: Vesanto is a dietician from Vancouver and in recent years has focussed more attention on raw foods. She has co-authored " Becoming Raw " and " Raw Food Revolution Diet " . Carcinogens and cooking NUTRISPEAK by Vesanto Melina March 2010 (2/28/10) Have you ever thought of going mainly or entirely raw? You’d likely shed a few pounds. And that’s not all. Some of our favourite tastes are linked to by-products of cooking that are bad, bad, bad for us. When food is cooked, especially at high temperatures, by-products can form that pose a threat to health. Among the most notorious are heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end-products (AGEs) and acrylamide. Let’s see what’s cooking. Full story: http://www.commonground.ca/iss/224/cg224_Vesanto.shtml Quote Link to comment Share on other sites More sharing options...
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