All Videos for Cooking Methods

Cancer, Interrupted: Garlic and Flavonoids

Garlic and flavonoid phytonutrients found in fruits, vegetables, nuts, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.



Cancer, Interrupted: Green Tea

Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.



Heterocyclic Amines in Eggs, Cheese, & Creatine?

Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.



Reducing Cancer Risk in Meat-Eaters

Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.



PhIP: The Three-Strikes Breast Carcinogen

The cooked meat carcinogen PhIP—found in fried bacon, fish, and chicken—may not only trigger cancer and promote tumor growth, but also increase its metastatic potential, by increasing its invasiveness.



Estrogenic Cooked-Meat Carcinogens

DNA-damaging chemicals, formed when meat is cooked, stimulate breast cancer cells almost as much as pure estrogen, and can infiltrate the ducts where most breast cancers arise.



Antimutagenic Activity of Green vs. White Tea

The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).



Chicken Dioxins, Viruses, or Antibiotics?

The association between poultry and cancer may be explained by the presence in chickens’ and turkeys’ flesh of industrial carcinogens such as dioxins, oncogenic (cancer-causing) viruses, and/or the drugs that were fed to the birds.



Breast Cancer Survival, Butterfat, & Chicken

Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.



Sometimes the Enzyme Myth Is True

There are a few examples of plant enzymes having physiologically relevant impacts on the human diet, and the formation of sulforaphane in broccoli is one of them.



Kale and the Immune System

Comparing the immune system-boosting effect of cooked versus raw kale.



Avoiding Glycotoxins in Food

500 foods were tested for advanced glycation end products (AGEs).



Total Recall

Salmonella, the leading cause of food poisoning-related death, can survive most common egg cooking methods—including scrambled, over-easy, and sunny side up. Cross-contamination onto fingers, utensils, or kitchen surfaces may pose an additional threat.



Overdosing on Greens

Raw cruciferous vegetables: how much is too much?



Raw Food Nutrient Absorption

There are certain phytonutrients that are absorbed better from cooked foods.



Best Cooking Method

Which are the gentlest cooking methods for preserving nutrients, and which vegetables have more antioxidants cooked than raw?



Raw Food Diet Myths

Some nutrients are destroyed by cooking, but some nutrients become more absorbable.