Cooking the goodness out of foods & burning our cells with too much heat (hot beverage hazard) & carcinogens formed during the toasting & roasting of certain carb rich foods.
Cooking fresh fruit and veggies above 115 degrees Fahrenheit or 46 degrees Celsius destroys fragile biomolecules, enzymes, probiotics and other healthy components of raw foods that aid in digestion. Pay especially close attention to food prep hygiene when preparing raw foods for human consumption, we are not Crow's and our gut flora is unique and requires cleaner foods. We have to endure living for up to over 120 years, so we need to avoid consuming parasites and toxins of all kinds.
Carcinogen Acrylamide formed when starches found in many foods are heated to above 250 degrees Fahrenheit or 121 degrees Celsius. This provides additional evidence that eating charred foods has the same health consequences as smoking tobacco because the carcinogen Acrylamide is formed from high temp cooking of many foods like french fries and coffee. Sadly people like the distinctive brown crust & warm flavors that are created in the Maillard Reaction that gives roasted or toasted foods yummy flavors.
Fluids hotter than 126 degrees Fahrenheit or 52 degrees Celsius can burn the squamous cells inside your mouth, the membrane epithelial cells. Overheating these skin membrane cells causes skin cancer, just like UV and radiation exposure.
Learn more about enhanced food safety knowledge by doing online research on avoiding carcinogens in food, at home & at work. Do research about avoiding overly hot beverages. Edify yourself by branching off from this posting!
**(Click Link Below)**
Start reading about Acrylamide from FDA admission of guilt literature
https://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm
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