Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that’s been damaged by the cooking process.
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Perhaps it’s just like proteins into amino acids - digestion just breaks it as far as necessary, not into the smallest pieces.
So the nucleotides are usable by our bodies, therefore no need to break down into further components.
