New Substances In Prepared Food

 

 

 

 

                                                               

In Short :

Due to heat, preparing food originates new substances. Most of these new substances originate from proteins reacting upon carbohydrates. Some of these substances cause cancer, or brain diseases, and impair neurotransmitter function and metabolism.

To be able to grow old and healthy, you need to consume as little prepared food. (prepared proteinacous food in particular). Consume as much fruits and some fresh raw animal food (like sashimi or fresh raw egg yolk, requiring an hour rest to digest by the way). Combined these foods contain all nutrients you need  

 

 

 

 

 

 

In Detail :

 

 

 

Chemical Experiment

Cooking food is always a chemical experiment; all kinds of new substances originate.

Many of these new substances are heterocyclic amines (HCA).

Many of these HCA are directly or indirectly physically addictive. (1)  

Due to the heat these HCA originate from the interaction between protein and carbohydrates and / or creatine (in red meat) or nitrate (in vegetables).

Some examples :

 

 

tryptophan + form- / acet-aldehyde   = 1-methyl-1,2,3,4-tetrahydro-beta-carboline (pro-mutagenic) (2)

tryptophan + glycolaldehyde              = 1-hydroxymethyl-tetrahydro-beta-carboline (3)

serotonine + formaldehyde                = 6-hydroxy-tetrahydro-beta-carboline (5)

serotonine + acetaldehyde                 = 6-hydroxy-1-methyl-tetrahydro-beta-carboline (6)

tyramine + nitrite                                 = 3-diazotyramine(4-(2-aminoethyl))-6-diazo-2,4-cyclohexadienone (carcin.)(7)

salt + nitrite + protein / sugar              = 2-chloro-4-methylthiobutanoate (mutagenic) (8)

glutamate + sugars                             = 2-amino-6-methyldipyrido-(1,2-a:3',2'-d)imidazole (carcinogenic) (9)

glutamate + sugars                             = 2-aminodipyrido-(1,2-a:3',2'-d)imidazole (carcinogenic) (9)

 

When aldehydes react upon cyclic amino acids or -amines (like tryptophan, tryptamine, serotonine, phenylalanine, tyrosine, dopamine, tyramine, aniline), mostly beta-carbolines and isoquinolines originate. When creatinine (from meat) is involved, mostly imidazoquinolines and imidaziquinoxalines originate. (10)

(Glutamate and tryptophan are amino acids, tyramine and serotonine are amines, and aldehydes are sugars)

 

 

 

 

 

In What Foods ?

In any heated food, HCA are formed. Almost all prepared foods contain :

                                                                                             

 

9H-pyrido(3,4-b)indole                  = beta-carboline                     = tryptophan / tryptamine + aldehydes (11)

1-methyl-9H-pyrido(3,4-b)indole   = 1-methyl-beta-carboline      = tryptophan / tryptamine + aldehydes (11)

 

  

These substances influence benzodiazepine receptors in the brain, and indirectly a host of other neurotransmitters. (12)

If these substances further react upon amines like aniline, they even become mutagenic (23).

How much HCA originate depends on how much protein the food contains and on how much the food is heated. (14)

Because red meat contains high levels of both protein and creatinine (originating creatine), prepared red meat contains most HCA, especially when grilled (15). Besides prepared red meat, also prepared fish, soy and poultry contain lots of HCA. (16) Flavor-enhancers and bouillon contain protein-concentrates and therefore contain lots of HCA too. (11) But also prepared foods containing less protein contain HCA, like prepared grains (17) and -vegetables (18), and even foods like beer, soy sauce and canned orange juice. (19)

For example :

 

 

Meat contains much creatine (20)

2-amino-1-methyl-6-(4-hydroxyfenyl)-imidazo-(4,5-b)pyridine (mutag.)    = creatine + tyrosine + glucose (21)

Soy contains globulins

2-amino-9H-pyrido(2,3-b)indole  (mutagenic) (22)                                      = soy-globulins + sugars (23)

2-amino-3-methyl-9H-pyrido(2,3-b)indole (mutagenic) (24)                        = soy-globulins + sugars (23)

In prepared fish (25) ;

3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (mutagenic)(26)                    = tryptophan + acetaldehyde (27)

3-amino-1-methyl-5H-pyrido(4,3-b)indole (mutagenic)(26)                          = tryptophane + acetaldehyde (28)

Vegetables contain nitrite

cancerous N-nitroso-compounds                                                                 = amines + nitrite + sugars

specific N-nitroso-compound ;

4-(2-aminoethyl)-6-diazo-2,4-cyclohexadienone (cancerous)                     = tyramine + nitrite + sugars (7)

Cabbages contain thiocyanates ;

toxic (29) tetrahydro-beta-carboline-derivates                                             = isothiocyanate + tyramine / serotonine etc.

 

Non-HCA ;

vegetables contain also flavonoïds

mutagenic glycosides (30)                                                                             = flavonoïds + heat

 

Orange juice contains much free amino acids, which easily combine with aldehydes to heterocyclic amines, when produced to be maintainable.

 

 

 

 

What Can HCA Do ?

 

 

 

1 : act like neurotransmitters

Some HCA, such as beta-carbolines, can directly influence neurotransmitter-receptors, such as the benzodiazepine receptors.  Simply because the body also produces beta-carbolines to act as neurotransmitters.

HCA can also occupy receptors of other neurotransmitters, such as serotonine- and dopamine receptors. Especially when they are composed of the same amines.

Some examples ;

 

 

3-methoxycarbonyl-beta-carboline acts through different receptors (31) and increases secretion and decomposition of dopamine, like physical stress does. (32) It enhances 'irrational' aggressive behaviour (33), and decreases social interaction (34).

3-ethoxycarbonyl-beta-carboline, is hypnotic and anaesthetic (35), and inhibits investigative behaviour (36) and social interaction. (37) In dominant types it enhances aggressive behaviour, but inhibits sexual appetite. (38) It increases epinephrine-  (39) and cortisol-level, blood pressure and heart rate (40), and increases secretion and decomposition of dopamine (41), like physical stress does.

3-Hydroxymethyl-beta-carboline ; though hypnotic (42), it negatively affects sleep (43).

3-N-methylcarboxamide-beta-carboline enhances reckless- (44) and aggressive behaviour (45), and inhibits sexual appetite. (46) It generally inhibits (47), but locally stimulates norepinephrine secretion. (48) It increases glutamate- (49), ACTH- and Substance P-secretion (50), increases blood pressure (51) and though anaesthetic (52), causes physical stress. (53).

3-Methylcarbonyl-6,7-dimethoxy-4-ethyl-beta-carboline blocks GABA receptors (54), increases GABA- and glycine-level, decreases glutamate- and aspartate-level (55), increases corticosterone-, epinephrine- and norepinephrine-secretion (56), decreases serotonine-secretion (57) and increases norepinephrine-receptor-activity. (58) It enhances the effect of cocaine (59), causes anxiety (60) and suppresses immune system activity. (61)

3-Ethylcarbonyl-6-benzyloxy-4-methoxymethyl-beta-carboline is sedative (62), causes amnesia (63), and blocks beta-oestradiol-LH (lutinizing hormone) interaction. (64)

3-Ethylcarbonyl-5-benzyloxy-4-methoxymethyl-beta-carboline strongly stimulates appetite. (65)

3-Ethylcarbonyl-5-isopropyl-4-methyl-beta-carboline causes restlessness (66), sleeplessness (67), and decreases social interaction. (68)

Besides 'normal' beta-carbolines, prepared foods also contain tetrahydro-beta-carbolines. (69)

Tetrahydro-beta-carboline stimulates craving for alcohol (70), increases heart rate and blood pressure (71), and like 5-methoxy-tetrahydro-beta-carboline and 5-hydroxy-tetrahydro- beta-carboline increases prolactine-level and affects serotonine receptors. (72)

6-methoxy-tetrahydro-beta-carboline increases norepinephrine- and ACTH- secretion, and decreases serotonine- and growth hormone secretion. (73)

2-Fenylpyrazolo(4,3-c)quinoline-3(5H)-one is sedative (74), increases corticosterone-level (75) and decreases specific benzodiazepine-receptors in the brain. (76)

 

 

  

 

2 : cause cancer

Part of the process causing cancer is mutagenic substances damaging specific cell-DNA.

Some HCA in prepared food are mutagenic. DNA-damage increases linearly with intake of HCA. (77)

How cancerous HCA are is partly dependent on how much nitrogen they contain. (78)

Salt, protein and nitrite (from vegetables) can supply nitrogen to react upon HCA. And nitrosated HCA are even more cancerous. (79)

Some of the most widespread mutagenic HCA in prepared foods are :

 

 

pyridoindole (80) (amino-gamma-carboline)

2-amino-9H-pyrido(2,3-b)indole (81) (amino-alpha-carboline)

2-amino-3-methyl-9H-pyrido(2,3-b) (82)

3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (83)

3-amino-1-methyl-5H-pyrido(4,3-b)indole (84)

1-methyl-3-carbonyl-1,2,3,4-tetrahydro-beta-carboline (85).

4-aminobiphenyl (86)

4,4'-methylenedianiline (87)

3,2'-dimethyl-4-aminobiphenyl (88)

1,2-dimethylhydrazine (89)

phenyl-hydroxylamine (90)

O-acetyl-N-(5-phenyl-2-pyridyl)-hydroxylamine (91)

2-amino-3-methylimidazo(4,5-f)quinoline (92)

2-amino-3-methylimidazo(4,5-f)quinoxaline (93)

2-amino-3,4-dimethylimidazo(4,5-f)quinoline (94)

2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline (95)

2-amino-3,4,8-trimethylimidazo(4,5-b)pyridine (96)

2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline (97)

2-amino-3,7,8-trimethylimidazo(4,5-f)-quinoxaline (98)

2-amino-n,n,n-trimethylimidazo-pyridine (99)

2-amino-n,n-dimethylimidazopyridine (100)

2-amino-4-hydroxymethyl-3,8-dimethylimidazo-(4,5-g)-quinoxaline (101)

2-amino-1,7,9-trimethylimidazo-(4,5-g)-quinoxaline (101)

2-amino-1-methyl-6-phenylimidazo-(4,5-b)-pyridine (102)

 

  

 

 

3 : cause brain diseases

Some HCA are directly toxic to the brain, like common quinolines, which enter the brain through the dopamine-transport system. (103) 

Other common HCA (like pyridines (104) and beta-carbolines (105)) only become toxic to the brain after they have been partly decomposed by different enzymes (106) in the body. Originally , these enzymes

have to, and do protect the brain against toxic substances, but part of the HCA are accidentally transformed into more toxic substances. (107) Obviously nature didn't count on 'strange' HCA from prepared food.

Pyridines can only occupy dopamine-receptors (108), and therefore are toxic to these receptors only. Partly decomposed pyridines are more toxic than the originals (109), but the originals do decrease dopamine- (110), norepinephrine- (111) and mostly serotonine-level (112).

The destruction of receptors in the brain causes brain-diseases such as Alzheimer's, Parkinson's and schizophrenia

Some toxic-to-the brain HCA are :

 

 

3-N-butylcarbonyl-beta-carboline (113)

3-N-methylcarboxamide-beta-carboline (113)

2-methyl-1,2,3,4-tetrahydro-beta-carboline (114)

2-methyl-1,2,3,4-tetrahydro-isoquinoline (114)

quinolinate (115)

quisqualinate (116)

tetrahydroisoquinoline (117)

1-benzyl-tetrahydro-isoquinoline (117)

N-methyl-(R)-salsolinol (118)

N-methyl-6-methoxy-1,2,3,4-tetrahydro-isoquinoline (119)

6-methoxy-1,2,3,4-tetrahydro-isoquinoline (119)

2,4,5-trihydroxyphenylalanine (120)

6-hydroxy-dopamine (121)

N-methyl-4-fenyl-1,2,3,6-tetrahydropyridine (122)

1-methyl-4-fenyl-1,2,3,6-tetrahydropyridine (123)

1-methyl-4-fenyl-1,2,5,6-tetrahydropyridine (124).

4-fenyl-1,2,3,6-tetrahydropyridine (125)

4-fenylpyridine (125)

3-acetylpyridine (126)

1-methyl-4-phenyl-1,4-dihydropyridine (127)

1-methyl-4-cyclohexic-1,2,3,6-tetrahydropyridine (128)

1-methyl-4-(2'-methylfenyl)-1,2,3,6--tetrahydropyridine (129)

1-methyl-4-(2'-ethylfenyl)-1,2,3,6-tetrahydropyridine (130)

1-methyl-4-(3'-methoxyfenyl)-1,2,3,6-tetrahydropyridine (131)

1-methyl-4-(methylpyrrol-2-yl)-1,2,3,6-tetrahydropyridine (132)

 

 

Though toxic pyridines create oxidative radicals (133) and decrease antioxidant-level (134), the intake of antioxidants cannot prevent brain damage by toxic pyridines. (135)

 

 

 

 

 

Additives

Food preparation is primarily there to make edible what is not so edible.

Additives are primarily there to make fake food last longer, and to make you eat more.

Taste enhancers for example are mostly concentrated protein, filled with lots of physically addictive beta-carbolines that make you eat more

Glutamate (popular in the Chinese kitchen) indirectly influences the same (Benzodiazepine) receptors.

 

 

 

 

 

What Can You Do ?

Consume as little prepared food, especially pre-manufactured proteinous prepared food.

Consume as much fruit, some fresh raw animal food regularly (like sashimi), and other “brainfood” (see diet suggestions



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Sources
Abstracts of most sources can be found at the National Library of Medicine

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