Isn't the problem the burning of the food, regardless of the temperature?
Perhaps, perhaps not.
The problem is that the issue is terribly complex, and facile opinions, like mine and that of everyone else who who posts here without the benefit of a PhD in biochemistry, are basically time-fillers.
Remember saccharin, and its cancer-causing potential?
The feds listed it as a carcinogen, then withdrew it from the list. The fanfare accompanying the withdrawal was considerably less than that the media gave it when the initial flawed studies were published.
How many people, however, remain convinced it is a carcinogen? I betcha there are lots of uninformed types in that list.
Carcinogens and poisons are formed naturally, in organic foods no less, but some get comfort from ingesting and paying more for the privilege of taking in organic carcinogens. Heck, if it were not for the fact that I detest the entire Whole Foods culture, I would have bought stock in it precisely because I knew that folks with more money than knowledge would line up to pay exorbitant prices for foods it hypes, sending the stock price to the sky, which of course precisely what has happened. Probably the only time I let my emotions rule an investment decision, but I do not like the hypocritical WF holier-than-thou-and-you-get-to-pay-for it BS.
The fact of the matter is that nutrition is a terribly complex thing. My view is that if one eats a lot of different things, none to excess, one will probably be healthy. Probably a good idea to avoid highly processed foods and to ingest lots of different brightly colored foods, which will insure eating lots of fruits and vegetables. |
