You are what you eat.
True enough, our choices of food and the effects they have on us reflect and magnify our own health, character and even our age.
Recently, there have been claims that the way a food is cooked can cost us unhealthy aging.
Is this claim true? For the most parts of it, yes.
Years of perfecting the so-called best ways to cook food have come down to this--most of these "best ways" cause critical effects on our health.
While the conventional processes we use to prepare our foods make them taste a lot closer to perfection, these very processes endanger not only our health but also our lives.
How? For example, browning processes that are often done on meats are found to help increase cellular aging.
This is possible since caramelizing of natural sugars in the meat tend to bind sugar with protein, a process that compromises the efficiency of some types of proteins, thereby causing an alteration in performance and other damages, which in turn lead to accelerated aging.
Furthermore, the overcooking of vegetables and fruits strip them off the necessary components that are instrumental in supplying you with nutrients that can keep you healthy and young.
Charring, which is a popular process of blackening meats and even vegetables, is also known to be carcinogenic.
Science tells us that the more we eat the more free radicals we invite into our body.
Not that free radicals are unnatural, they are.
In fact, they are by-products of metabolism and are essential components of living.
What makes them dangerous is overproduction, which occurs when you overeat.
Now that is something to take note of.
It is not only important to lessen the urge to over-indulge on food to prevent excessive weight gain, it is equally important to prevent unwarranted aging.
The only solution that science can find is to increase consumption on foods that are dense with antioxidants and to lessen over consumption of foods, especially those which have undergone questionable preparations.