How Cooked Is Too Cooked?

The overcooking of some baked and fried starchy foods causes acrylamide to be formed in these cooked foods. Acrylamide is cancer-causing in animals. Many people feel that it is important to cook food well in order to avoid bacterial infection. These same people do not realize that cooking meat, poultry, or fish at high temperatures for long periods of time can also be dangerous to your health. Evidence shows that the more food is cooked, the more difficult it is to digest and metabolize. The higher the temperature that food is cooked, the longer it stays in the gut and the more difficult it becomes for our digestive mechanisms to digest it.