Researchers from Stanford University have discovered the mechanism of DNA degradation of body cells when they are eaten with fried meat. The greatest danger comes from red meat, which in itself is equated with carcinogens. However, this does not mean that it is necessary to observe it from the diet – against the case in the method of preparation.
The impact of high temperature is not only in the structure of tissue tissues, but also causes damage to their molecules. Scientists from Stanford have proven that cellular DNA is also subject to destruction. Further, when fragments of this DNA enter the body of someone who has eaten meat, they can interfere with the DNA of the eater himself. This is an increase in the instability of molecules and an increase in the risk of mutations, and with them the development of cancer.
In the experiments, I varied and watched videos of protein products – Goviadin, Minced Pork and carts very uncertainly. After preparation, they checked for the presence of damaged DNA fragments in the samples, after which they were added to lab-grown intestinal tissues of mice and humans. Cases of detection of DNA damage already in the tissues themselves have been found.
Cooked foods contain damaged DNA than fried foods, vegetable damaging substances than animal foods. This is consistent with the general principles of dietary nutrition, according to which boiled food with an abundance of vegetables is healthier than fried meat alone. However, the effect of DNA on DNA needs to be assessed first. perspective.
Source: Tech Cult
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