Why should we cook at low temperature ?
Foods typically cooked at high temperatures may contribute to the risk and exacerbation of chronic diseases linked with inflammation. The compounds, called advanced glycation end products (AGEs) showing up in the blood of people with chronic diseases associated with inflammation, including diabetes, heart disease, rheumatoid arthritis, cancers… AGEs detected in blood are coming mainly from our natural supply and is also induced in case of unbalance oxydative stress.
In this Maillard reaction, food takes on a brown color, up to blackening. This color change is accompanied by the production of acrylamide molecule recognized by the World Health Organisation as a risk to human health. It can be potentially carcinogenic and can cause damage to nerve tissue.
Those harmful chimical compounds in food are directly correlated with permature aging and with numerous of degenerative diseases (cardiovascular diseases, Alzheimer’s disease, Parkinson’s disease, diabetes, cancers…)
Degradation of Vitamin C occurs when the temperature exceeds 60 °, this vitamin gradually disappears. It should also be noted that vitamin D is destroyed at 110 °. More generally, vitamins fruit and / or vegetables in their cooking disappear from 90 °.
Cooking at low temperature preserves all the essential nutrients for good health, mineral salts, vitamins and trace elements included.
“Live food” from Pol GREGOIRE is a concept that aims to take us gently from a conventional, toxic and free of vital forces way of cooking to a organic, revitalizing, regenerative and gene highly energizing way of eating.