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12 Health Dangers of Cooking Food at High Temperatures

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12 Health Dangers of Cooking Food at High Temperatures

Have you ever thought about what happens when you cook food?  My father used to always tell us about how we started losing nutrition as soon as we picked food from the garden and even more once we cooked it.  Here is a lot more then he would have known in the 60s.

What Happens When We Cook Food at High Temperatures

1. 30% to 50% of the vitamins and minerals are destroyed. We lose up to 97% of the water-soluble vitamins (Vitamins B & C) and up to 40% of the lipid-soluble vitamins (Vitamins A, D, E & K).

2. Protein becomes coagulated, making it less digestible (studies suggest that cooked proteins are up to 50% less likely to be utilized by the body.)

3. Overly cooked foods ferment more easily, causing them to putrefy in the intestinal tract creating candida and body odor as it eliminates.

4. Digestion of cooked food demands much more energy than the digestion of raw food. Most raw food is much more easily digested, passing through the digestive system in at least one-third of the time it takes for cooked food.

5. Cooked food is acid-forming; most raw food is alkaline-forming. To read more on the benefits of an alkaline diet: 10 Benefits of A Properly Alkalized Body

6. It creates enzyme-dead foods: 90-100% of its enzymes have been destroyed. These are needed for every metabolic action in the body. Extreme high heat used in the production of processed foods, while pasteurizing the product, also kills all the live enzymes.

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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1:11PM PDT on Aug 12, 2013

Thanks for a very informative article. No. 3 sounds really gross though...!

7:25AM PST on Feb 11, 2013

Good advice,thanks.

7:22AM PST on Feb 11, 2013

Wanna cook and eat great and healthy food then try this book where you can find good recipes for tasty food. Go on this link and find out more:

I hope you enjoy it!!!

2:15PM PDT on Aug 31, 2012

Great article it's amazing how much there is to know, yet most of us don't, so a very important read.

1:22AM PDT on Aug 30, 2012

Thanks for the information. I'm moving on my own soon and intend to do as little cooking as possible.

10:45PM PDT on Aug 21, 2012

After tens of thousands of years of cooking, why are we suddenly attacking it now? Some foods are meant to be eaten raw and some cooked. Some both ways. I just stay away from burnt and processed meat.

12:02PM PDT on Aug 21, 2012

It has long been suggested that barbecues are a great danger of exposure to cancer causing substances, or anything blackened.

Meat, by itself is a danger and humans need not eat it, but if you chose to do so, think...moderation.

10:49PM PDT on Aug 19, 2012

Thanks for sharing.

10:31PM PDT on Aug 19, 2012

This was quite an eye-opener for me which leads me to say, thank you for the excellent info.

I didn't know that cooking food changes the consistency to be more acidic. Another thing I learned was that raw food is digested more easily and quickly. There would be more fibre in raw food, so presumably that would be the reason.

Light steaming would preserve more enzymes, but perhaps not as healthy as eating raw food. I would love to eat blueberries every day - but they're not available year-round.

Thanks again - I love learning info that's helpful to my health !

8:19AM PDT on Aug 18, 2012


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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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