Cooked Meat And Other Foods Cause Cancer? Stomach Cancer, Colon Cancer, Liver Cancer...


Do cooked foods cause cancer?

Today's word is: Pyrolysis Pyrolysis: The decomposition of a substance by heat.

The premise is that when foods are cooked, especially with high heat, they breakdown, or decompose, into other substances. Some of these substances are carcinogens, also known as cancer causing agents. Pyrolysis could be one reason why most cancer diets a modified form of the vegan raw diet.

All this information is in the public domain, so I'm going to read it to you verbatim.

"Mutagens in charred meat and fish are produced during the pyrolysis of proteins that occurs when foods are cooked at very high temperatures. Mutagens can also be produced during normal cooking of meat at lower temperatures. Smoking of foods as well as charcoal broiling results in the decomposition of mutagenic and carcinogenic poly-nuclear organic compounds such as benzo[a]pyrene on the surface of the food... Pyrolysis of tryptophan resulted in more mutagenic activity than did any other common amino acid, but almost all of the amino acids tested yielded some mutagenic activity when pyrolyzed.

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In the experiments concerning the formation of mutagenic pyrolysis products from amino acids and proteins, temperatures of 250°C or greater were used. However, it is now known that simply boiling beef stock at temperatures of approximately 100°C results in the formation of bacterial mutagens. In fact, the forma¬tion of mutagens in beef stock has been detected at temperatures as low as 68°C. Frying of fish at 190°C produces mutagenic activity. Mutagenic activity also results when hamburgers are broiled, even when the surface temperature does not exceed 130°C.

If the formation of IQ during the cooking of beef results from a browning reaction, it might be expected that the browning of starchy foods could also result in the formation of mutagens. Spingarn et al. have observed that the frying of potatoes and the toasting of bread result in the formation of mutagenic activity, but the chemical(s) responsible for this activity and their source during the cooking process remain to be determined.

Browning of foods results from the reaction of amines with sugars. Using a model system for the browning reaction, Spingarn and Garvie found that mutagenic activity occurred when any of six different sugars, including glucose, were refluxed with ammonium hydroxide. Sev¬eral laboratories have found that heating a mixture of the amino acid lysine with glucose at temperatures between 100°C and 121°C results in products that are mutagenic. The increase in mutagenic activity with time paralleled the increase in browning. Mutagenic activity could also be produced by using certain amino acids other than lysine or by using fructose rather than glucose.

Mutagens in charred meat and fish are produced during the pyrolysis of proteins that occurs when foods are cooked at very high temperatures."

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