The heart chakra for thousands of years has been known as the center of love, unity, and balance. When was the last time you felt open, receptive, forgiving, accepting, generous, and connected to both yourself and other people? This was most likely when your heart chakra was healthy and balanced. However, if you chronically experience a sense of social isolation, loneliness, resentment, bitterness or fear, you likely have a blocked heart chakra. There are many causes of a blocked, suppressed or stagnant heart chakra. Some of the most common life experiences that impair the heart chakra include experiencing physical or emotional abuse as a child, being raised by an emotionally cold or narcissistic parent, being denied affection and love growing up, adopting unhealthy societal beliefs surrounding love, and developing self-destructive habits that block the giving and receiving of love. This guide will help you initiate your own unique process of heart chakra healin...
Ayurvedic Cooking Principles, the National Cancer Institute, and Meat
As you head out for that summer BBQ, a quick reminder that in Ayurveda all foods should be cooked gently on low heat.
And now modern Western science backs up this ancient practice. The National Cancer Institute at the National Institutes of Health has reported on the risks of cooking meat at high temperatures. This is because when meat from the muscle of beef, pork, fish, and poultry are cooked using high temperatures, cancer-causing heterocyclic amines (HCAs) and polycyclic hydrocarbons (PAHs) are formed. HCAs and PAHs have been found to be mutagenic, meaning they cause changes in DNA that may increase the risk of cancer.
The Science Behind Cooking Meat
The National Cancer Institute suggests that cooking time, the type and temperature of heat used, the type of meat, and the method of cooking will determine the amount of HCAs and PAHs formed. That said, meats cooked at high temperatures, especially above 300 degrees Fahrenheit (as in grilling or pan frying), or that are cooked for a long time (well-done) tend to form more HCAs. For example, well-done, grilled, or barbecued chicken and steak all have high concentrations of HCAs.
Since the 2010 National Cancer Institute study, more recent studies have confirmed the link between a diet of meats cooked at high temperatures and cancer in humans. HCAs are formed when amino acids–the building blocks of proteins, and sugars–and creatine, a substance found in muscle, react at high temperatures. A similar process also takes place in plant-based foods, creating dangerous acrylamides.
PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as the charring and smoking of meats. (PAHs are also found in cigarette smoke and deadly car exhaust fumes.
6 Ways to Make Cooked Meat More Safe
The National Institutes of Health suggest the following to avoid dangerous levels of HCAs and PAHs:
- HCA and PAH formation can be reduced by avoiding direct exposure of meat to an open flame or a hot metal surface.
- Reduce the cooking time to avoid eating well-done meat.
- Turning meat over while on a high heat source can substantially reduce HCA formation.
- Remove charred portions of meat and refrain from using gravy made from meat drippings.
According to Ayurvedic cooking principles, there are a couple simple steps to take:
- Cook all foods over a low flame and never eat burned or charred foods.
- Consider boiling meats in a stew instead–a traditional method that minimizes the high temperature risks of burning or overheating the food.
But whatever you do, enjoy the season and don’t stress too much!
https://lifespa.com/diet-detox/diet/dangers-of-meat-cooked-with-high-heat/
Also check:
Comments
Post a Comment