Don’t Damage Food With Overheating
We are instinctively repelled by things that are overcooked. Just look at the pictures of a too-tan Jessica Simpson. 
Why would such a beautiful girl want to spray-tan herself to the extent that she resembles a giant Cheeto?! All I can say, is at least Jess got that color from a spray canister, not from getting cooked by the sun. Just think of all the damage those hot rays would do to the perfect skin she’s in!
With that unappealing image in mind, let’s talk about the molecular damage high temperatures wreak on the food you’re cooking. While the standard cooking temperature dictated by most recipes is 350 degrees, a temperature that high actually damages the molecular integrity of food. Eating this type of scrambled DNA sequence can have negative repercussions for your health.
Instead, when cooking consider lowering those digits to the optimal temperature of 225 degrees. This lower temp allows food to retain its molecular structure as well as more nutrients (although most raw foodists tell us anything over 180 degrees destroys a food’s energy-giving enzymes).
How Do Lower Temps Effect Cooking Time?
Add approximately 50% more cooking time to what your recipe calls for or use a slow-cooker.
Example: If the original recipe calls for cooking one hour at 350 degrees at 225 it will need 1 ½ hours in the oven.
I love tips like this – they help me prepare healthier meals for my family while requiring absolutely no effort. Sheesh, I bet even Jessica could do this one.
healthy eating, healthy cooking, nutrition tips
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