Study Finds Overcooked Food May Be Causing Cancer- Food Watchdog Warns

A Recent report by Leif Busk, head of the Research and Development Department of the Swedish National Food Administration showed that overcooking of some baked and fried starchy foods causes acrylamide to be formed in these cooked foods. Acrylamide is cancer causing in animals.

Evidence also showed the higher the temperature that food is cooked, the longer it stays in the gut and the more difficult it becomes for our digestive mechanisms to digest it. This makes it more difficult for the food to absorb and function at a cellular level where it needs to work. When the food can not function in the cells, the cells can become deficient and/or toxic which leads to deficiency and toxicity of the whole body making the body less able to function optimally.