Contrary to what one might think, the most dangerous cooking type is not rare meat but well done meat!
Promotes the development of cancer
After being cooked, food changes. According to the Canadian Cancer Society, high cooking temperatures promote the creation of chemicals, heterocyclic amines and polycyclic aromatic hydrocarbons. The latter are believed to promote the development of colorectal cancer cells.
A negative impact on the brain
With the intense heat associated with cooking, toxic substances are created. These are glycotoxins, which promote dementia. Finally, overcooked meat can increase the risk of allergies, diabetes, arthritis, osteoarthritis and kidney infections.
So for red meat lovers, go for medium or even rare meats. Check out the video above for more on this surprising study...