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How Meat Is Cooked Is Important

Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in the uncooked meats.  Some of these chemicals may increase the risk of cancer.  Heterocyclic Amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, chicken and fish.  The HCAs form when the meat is cooked at high temperatures.  There are 17 different HCAs formed from cooking muscle meats that may pose a health risk to humans.

Research conducted by the National Cancer Institute indicates the HCAs are created within muscle meats during most types of high temperature cooking.  This would include frying, barbequing and broiling your meats.  One study shows a three fold increase in HCAs with the cooking temperature raised from 392 degrees F to 482 degrees F. The HCA levels for roasted meats is lower as lower temperatures are used with the roasting method.   However, gravy made from oven roasted meats has substantial amounts of HCAs.  Stewing, boiling and poaching of meats is done at or below 212 degrees F and negligable amounts of HCAs are created.

100,000 Americans Die Each Year From Correctly Prescribed Drugs

The original article announcing this fact was published in the Los Angeles Times on January 8th, 2001. This article was based on a 1998 University of Toronto research study. This study additionally announced that 2.1 million Americans are hospitalized each year for the same reason. In 1999, the US FDA received 258,000 reports of adverse drug reactions. Dr. David Bates, associate professor at Harvard, indicated these numbers translate into 36 million adverse drug events per year.

There are times when prescription drugs are the only method of treatment however often a corrected lifestyle along with whole food supplementation will allow the body to correct the nutritional deficiencies, eliminating the need for the drugs.

Melatonin in Walnuts Protects Against Cancer, Heart Disease, even Aging

Research from the University of Texas Health Sciences Center indicates walnuts contain a considerable amount of melatonin. Melatonin is the hormone most often recognized as a sleep aid supplement.  However, this new research indicates melatonin also protects our cells against oxidative damage from free radical molecules.

Many diseases associated with aging, including cataracts, Alzheimer,s disease, and Parkinson's disease have a free-radical component. It is believed that melatonin acts as a cellular "Pac-Man" by gobbling up the free radicles before they cause oxidative damage. In this fashion, it is believed melatonin can also slow down other general degenerative changes of aging.

We produce melatonin in our bodies and it can also be absorbed from food sources like walnuts. Now  that you know the benefits of melatonin, the next time you make a green  salad you may want to add walnuts.

Walnuts also contain large amounts of Omega-3 fatty acid, an essential fatty acid our bodies require in order to thrive. Further studies are required to determine if the melatonin and the Omega-3 fatty acid function synergistically  to protect our cells from oxidative stress.

This discovery is just one more reason to eat a nutritiously balanced diet. It is important that individuals not implement daily doses of supplemental melatonin based on this research alone.