By Monika Lenkei • May 7, 2013 • No Comments
Part 3: Dangers in The Kitchen
Previously we explored the importance of our food choices and looked into the significance of how our food is grown and raised. In this segment of our series we will consider the effects of the way we prepare and store our foods.
Avoid Overcooking
We may have quality ingredients, but we could destroy their health benefits by overcooking them. For example, our fruits and vegetables lose their valuable enzymes and other essential nutrients when heated at high temperatures. Experts recommend lightly steaming or sautéing them to help digestion but still preserve their vitamins and minerals. Most oils, when heated, release toxic substances and free radicals, so consumption of fried foods should be reduced to a minimum.
What About our Pots and Pans?
Our cookware is another cause for concern. Michael Hawthorne writes in the Chicago Tribune that
“[m]ore than 50 years after DuPont started producing Teflon … federal officials are accusing the company of hiding information suggesting that a chemical used to make the popular stick- and stain-resistant coating might cause cancer, birth defects and other ailments.”
Cooking food in coated non-stick pots at high temperatures may cause these toxins to leach into our foods, especially if the surface of the coating has any scratches. Aluminum pots and pans also pose a cause for concern. A better alternative is using safe cookware that is made of glass, ceramics or titanium.
A Word about Plastics
Many of our foods are bought and stored in plastic containers or covered with plastic wrap. Plastics contain harmful chemicals which may enter our food and drinks and can pose a hazard to our health. Most canned food containers are coated with a thin layer of resin containing bisphenol-A, a suspected endocrine disruptor. Harriet Weinstein points out in “Canned Chemicals” that BPA has been linked to serious health problems in lab animals, it impacts neural development, disrupts gland functions and may lead to precancerous lesions. Last year, BPA was officially declared toxic in Canada (par. 4). It is still legal in the United States but some manufactures are switching to BPA free products. While plastic containers are light weight and convenient and almost essential in our kitchen, we need to use them with caution and if possible switch them to either ceramic or glass alternatives.
Convenient, but at What Cost?
When it comes to microwave ovens the price for convenience may compromise our health. Microwaves heat food by causing the water molecules in it to resonate at very high frequencies and eventually turn to steam which heats our food. While this can rapidly heat our food it also causes changes in their chemical structure. Our food loses most of its nutritional value after just a few short minutes in the microwave. Another problem with microwave ovens is that carcinogenic toxins can leach out of the plastic and paper containers and covers, right into the food. Microwave ovens also emit significant electromagnetic radiation. Dr. Mercola states that by
“…standing a foot away from it while it’s running can expose you to upwards of 400 milliGauss, and a mere 4 milliGauss has been firmly linked to leukemia.”
It is wise to stand as far away as possible from a microwave when it is in use to reduce our exposure to EM radiation.
A “Hidden” Toxin in French Fries and Potato Chips
When carbohydrate rich foods are cooked at high temperatures (250 F or higher), whether baked, fried, roasted or toasted, a cancer causing chemical is created on their surface. The chemical is called acrylamide and researchers have known about it for years. This chemical is formed when food is heated enough to produce a brown/yellow surface, like the crust on the bread, the color of our toast, potato chips or french fries. Starchy foods seem to contain the highest levels. The darker brown our food, the higher concentration of the chemical is present.
As a “rule” for the bs are not only devoid of their nutritional value, but contain dangerous toxins.
We concluded the first three parts of our est possible health, we should consume our foods raw or lightly steamed or boiled because heavily cooked and processed foodseries exploring the effect of our foods on our health and vitality. In the next three parts we are going to focus on the paramount effects of exercise on our lives and well being.
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