I just had the lucky opportunity to run into a geneticist who has his own company in the field. Also, I had just read a blurb in the New York Times that went something like, does eating the black charred part of grilled meat cause cancer, answer: yes it does. When you see something like that in popular media it is impressive, when you hear it from a geneticist who includes that he also cuts off the browned crust off of bread the notion becomes even more clear.
He explained an experiment where they offered mice slightly browned food all the way up to blackened and there was a clear correspondence of how burnt the food was to how many cancers were resulting. It seems real folks. I have heard about this correlation plenty before. If it is true it is sad. We are attached to our charcoal. It is in our espresso. Espresso is especially burnt so that it can be ground even finer and help create a stronger flavor that I for one am very addicted to. Oh and I love tea…why can’t I make a switch?
The more beautiful raw food recipes become a part of our lives, the more we are set free from old habits. One recipe at a time. The more I can become aware of for example the acidic feeling I get after too much espresso, the more I can relate that feeling to the feeling of wanting a cup the next day and that is one time new choices often begin to be made. When we are simply tired of the old way. When we want to do something new this time, something different just this time…Otherwise do we have to do the exact same thing every single day? Are we so chained like that?
More on carcinogens and burnt food:
Google scholar this topic and get it from the medical journals.
More on carcinogens and coffee: