Sugars turn brown, as seen when we caramelize the tops of a crème brûlée. The browning of bread after we bake it is brought on by the caramelization of the carbohydrates. Starches tend to act like sponges, soaking up water and increasing in size, as when rice or pasta noodles increase when we cook them. Interestingly, other proteins, specifically the collagens that make up cartilage and different connective tissues in meats, could be made to interrupt down by cooking.
Several studies published since 1990 indicate that cooking meat at excessive temperature creates heterocyclic amines , that are thought to extend most cancers risk in humans. Researchers at the National Cancer Institute found that human topics who ate beef uncommon or medium-rare had less than one third the danger of stomach most cancers than those who ate beef medium-well or well-done. While avoiding meat or eating meat uncooked will be the …