Up until the COVID lockdowns, i have been going to international liver medical conferences. the most surprising thing i've learned is how bad the products of high temperature cooking are for the body. Simply put, we weren't made to eat things like: fried foods, burned toast, crusty bread, and food with 'grill marks'.
yup, all the things that taste good.
if you look at third world diets where they people eat what seems like a low nutrition diet, yet the people are healthy, you can bet they cook their food in a pot at low temperature.
Tea and broth are both made at low temperature so the lack of high temperature cooked stuff may be a factor.
Just for fun, google high temperature cooking and health, and you'll find a lot of published papers on high temperature cooking related to inflammation, heart disease and other metabolic syndrome related diseases.
