I don't think this is true.  We don't 'always' cook under high heat and
certainly not for a long time.  If browning is done on higher heat it is
usually done quickly before lowering the temp and slower cooking. (roasts
and thick steak)   We usually sere our meats.  Oliva

----- Original Message -----

"We tend always to cook our food under high heat. And because most foods
consist of proteins, lipids and sugars, when we heat them under high heat
for a long time, those reactions are accelerated. We end up absorbing
those," she said.