How heat affects the foods we eat


How Heat Affects the Foods We Eat





In addition to understanding what happens to the human physical body when it is exposed to high temperatures, there is something else of utmost importance that we need to understand, too, and that is the effect temperature has on the life in the foods we eat!

For instance, at approximately 107 degrees Fahrenheit, the enzymes — the life force found in raw fruits and vegetables, seeds and nuts — starts to break down. And by approximately 122 degrees, all enzymatic activity (life force) has ceased, destroyed by heat, and that food is now dead.

At approximately 150 degrees Fahrenheit, the protein molecules within food start to break down, and by approximately 160 degrees, the molecular structure of the protein has been totally deranged.This is demonstrated vividly when a raw egg white (which is comprised of almost 100% protein) hits a hot frying pan. Before our very eyes the clear, liquid jelly-like substance surrounding the yoke, becomes firm and white.

Sadly, before most of the food we eat today are consumed, it is placed in or on a heat source. We boil many of our vegetables in water of 212 degrees Fahrenheit, or steam our vegetables at a temperature also of 212 degrees.

Many of our foods are baked in ovens at even higher temperatures. A slow oven starts at about 250 degrees, while other foods are baked in ovens at over 400 degrees. Or we cook our food in a microwave.

Do not all of these heat sources produce temperatures that destroy the life within the food? Of course they do!