The DNA Restart by Moalem Sharon;

Author:Moalem, Sharon;
Language: eng
Format: epub
Publisher: Rodale
Published: 2016-09-26T16:00:00+00:00

CHOOSE THE HEALTHIEST COOKING METHOD AND TEMPERATURE FOR YOUR DNA

To begin with, it shouldn’t be a surprise that deep-frying is completely forbidden for many reasons on the DNA Restart. This is not just because of the added excess caloric energy from fats but also because the very high temperature potentiates thermal damage and the creation of multiple pro-oxidant compounds like acrylamide that’s just not DNA friendly.

The biggest problem with preparing animal protein is that there’s usually a soup of pro-inflammatory and DNA-harming chemicals that are produced as a result of the cooking process. Heterocyclic aromatic amines are one group of 25 chemicals that result from high-temperature reactions in the presence of proteins. Yes, those delicious scrapings at the bottom of the pan—that’s them. Don’t be fooled! They’re definitely not good for your genetic health. The amount of cooking time, temperature, and cooking techniques all determine how many heterocyclic amines you produce in your dish. Many of these compounds are thought to be carcinogenic when consumed over the long term and definitely harm your DNA. So there will be no grilling or deep-frying of any animal or fish/seafood products during your 28-day DNA Restart. As I’ll be explaining further below, it’s the high heat produced during cooking that drives the production of heterocyclic amines and advanced glycation end-products, or AGEs. When it comes to reversing genetic aging, these two together are your number one enemy. In fact, every time you have ever browned any foods, you’ve made advanced glycation end-products. But a lot of this damage is avoidable, so stay with me.

To reduce the production of both heterocyclic amines and advanced glycation end-products that harm your body and lead to genetic aging, I’m going to have you prepare your chicken breasts with two very important steps in mind. First, every time you prepare any meat, chicken, or fish, you’re going to always marinate it. Overnight, preferably.

So let’s prepare a very simple red wine and lemon juice marinade (detailed instructions can be found in the Antioxidant Protein Marinade recipe), pour it over your chicken breasts, and place them back in the refrigerator. And second, the temperature at which you cook your protein-based dish is crucial for keeping it safe for your DNA. When barbecuing and roasting, it’s common to hit temperatures above 400°F, which is great for developing hundreds, if not thousands, of new chemical compounds that are pro-inflammatory and contribute to genetic aging. Simply eating boiled meats every time you tuck into your twice-per-week allowance will not do your palate justice, so that’s not the answer either.

Deep-frying just adds unnecessary calories (as you’ll soon see with my baked versus fried potato example) and less of a developed, complex flavor when compared to the third and final cooking method I’m going to describe. Deep-frying also cranks up the development of both advanced glycation end-products and heterocyclic amines because of the high temperatures that are often used. That’s why the best and healthiest compromise in my opinion is to aim to stew your protein dietary options.

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