Get the most nutrients out of your food

Researchers have shown that microwave heating or roasting garlic can diminish or destroy its anti-cancer activity. If garlic is processed or dried, meanwhile, it loses its ability to form hydrogen sulfide, a substance that relaxes blood vessels and may be good for the heart, according a study in the Journal of Agricultural and Food Chemistry.

The process: Frying, grilling or barbecuing meats at high temperatures can form carcinogens known as HCAs or heterocyclic amines. Some research has shown HCAs can cause genetic mutations in our cells that lead to the development of cancer. Scorching high fat meat carries another risk. “As the smoke rises, another class of carcinogenic compounds called polycyclic aromatic hydrocarbons (PAHs) is deposited on meat, according to the American Institute of Cancer Research. Read more…


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