When cooking red meat on a high temperature for long periods of time, chemicals are produced called heterocyclic amines. When ingested, heterocyclic amines penetrate the cell and bind to deoxyribonucleic acid. Heterocyclic amines damage deoxyribonucleic acid and if it occurs where mitosis is proceeded, it can turn otherwise healthy cells into cancerous cells. During the cooking process, high heat allows amino acids and sugars to combine and create free radicals (the precursors to heterocyclic ...
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