Could Your Oven Be Ageing You?
Did you know that overcooking neuters proteins, breaks down vitamins and removes nutrients, but that's not all....... Cooking the wrong way can accelerate ageing.
How? Many cooking techniques that use high temperatures trigger a chemical change called glycation. Scarily this chemical change mimics the changes we undergo when we age. Studies have linked eating foods cooked at high temperatures to premature ageing.
It gets worse...it seems that eating overcooked food can lead to a whole host of chronic diseases, i.e. arthritis, diabetes, heart disease and cancer.
What is glycation? The binding of protein and glucose molecules..resulting in a spoiled protein assembly. These deviants are known as glycotoxins..and they are responsible for accelerated ageing and disease.
Just picture for a minute how overcooked food looks. Dry, wrinkled, blistered, hard (mother-in-law's cooking has just sprung to mind!) and discoloured. Well that is glycation, and that occurs in your body every single time you eat foods that aren't cooked properly.