WHO REGULARLY EAT HOT SOUP OR CASSEROLE, IS AGING FASTER AND INCREASES THE RISK OF DIABETES! THIS INSIGHT COMES FROM RESEARCH AND MEASUREMENTS CONDUCTED BY RESEARCHERS AT THE UNIVERSITY OF LEIPZIG, MANNHEIM, DÜSSELDORF, GERMANY, AND THE MEDICAL SCHOOL IN NEW YORK.
Scientists have found that while excessive heating of food destroys vitamins, minerals, trace elements, enzymes and bioactive substances that alter protein.
AGE-substances generated during cooking at high temperatures, are linked to the body proteins, phospholipids and for the matter DNS (deoxyribonucleic acid) within the nucleus of the cell and penetrates into the wide variety of tissues in the body. There are harming by poor metabolism between cells, increasing LDL-cholesterol, induce premature atherosclerosis and weak heart and circulatory system. This is an introduction to the premature aging of the organism.
The good news: At the University of Mannheim, the researchers found that vitamin E, vitamin B1 and folic acid as food additives, the acute effects of this poison can be prevented. The most important finding is that food should be stored mainly at low temperatures, it is better to cook, cook steamed rather than cook it in water or bake.