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The Free Radical Theory Of Aging https://www.anoasisofhealing.com/ The free radical theory of aging simply stated is that you acquire free radicals from eating cooked food. The Bunson burner was first made in 1892. It is an essential piece of equipment in any chemistry lab. A chemical reaction is the breaking of and formation of chemical bonds. It takes energy to break these bonds which is usually in the form of heat. Thermal energy or heat is converted chemical bond energy which is called endothermic. Cooking is an endothermic chemical reaction. Cooking is changing the very nature of the food by involving heat. A thermolyzed diet is a cooked diet. A cooked food diet increases oxidative stress, plasma alpha aldehydes and colonic inflammation in a rat. Thermolysis of foods results in the formation of by-products; i.e. advanced glycation end products (AGE). The Maillard reaction is the browning of foods. It’s a chemical reaction between an amino acid and a reducing sugar. It forms a complex mixture of molecules responsible for a range of odors and flavors. This is what you smell when you walk the house and go, wow, that smells good. It’s the smell of coffee, the browning of toast, etc. These are the things that we are addicted to and this is what the Maillard reaction is and what it does. The Maillard reaction occurs at approximately 309 degrees Fahrenheit. Significant browning of foods does not occur until all surface water is vaporized. Therefore, steaming or boiling of foods is less toxic. Steaming and boiling does still destroy the enzymes, but it does not produce toxic byproducts. You wouldn’t say it is healthy, you would say it is the least damaging. The Maillard reaction is highly correlated with different aging diseases. This is where the free radical theory of aging comes into play which has a lot of merit. This theory means that you get free radicals from eating. https://www.youtube.com/playlist?list=PLgEvpazxx5NPE4eMlqZC1fgNluZfNQDuD https://www.youtube.com/channel/UCR0Y7icMoXgQZaepRkJlHzg/videos
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