Eating raw food reduces toxin content Bowtrol Colon Control in your diet, offering enormous health benefits. In particular, raw foodists report weight loss along with dramatic increases of energy and mental clarity. Unfortunately, our world is not wired up for the raw food lifestyle. Very few people are able to switch over to this diet without major lifestyle changes. Fortunately, there is a way to reduce your toxin consumption while eating cooked food. You can do this by making simple modifications to how you cook your food and the order in which you eat it.
When you cook food, a number of chemical processes are taking place: chemical bonds are being formed and broken. One of the more important chemical reactions that occurs during the cooking process is called the Maillard reaction. This occurs when a sugar molecule forms a chemical link to a protein. This process occurs most favorably in hot, dry conditions, like in your toaster. In fact, toast turning brown is evidence of the Maillard reaction having taken place. The resulting molecules are called advanced glycation endproducts (or AGEs).
These advanced glycation endproducts are known to play a role in a variety of aging processes and diseases. Diabetes, cardiovascular disease, stroke, and Alzheimer's disease have all been shown to be accelerated by these compounds. The mechanism driving this process is increased inflammation. Since aging of the skin is associated with inflammation, reducing advanced glycation endproduct consumption has been shown to improve skin quality as well.
