Wednesday, March 19, 2014

Overcooking foods

Cooking foods for all but brief periods of time can destroy many valuable nutrients. More alarming is that when foods are cooked to the point of browning or charring, the organic compounds they contain undergo changes in structure, producing carcinogens.

So I was wondering which is worse for health a well-done or just a medium-well cooked steak? Unfortunately, barbecued meats see m to pose the worst health threat in this regard. When burring fat drips onto an open flame, there will be a formation of a dangerous carcinogenic compound called polycyclic aromatic hydrocarbons (PAHs). When amino acids and other chemicals found in muscle are exposed to high temperatures, other carcinogens, called heterocyclic aromatic amines (HAAs) are created. Please note that not only meat pose that risk. Even browned or burned bread crusts contain a variety of carcinogenic substances.

So we can reduce the risk of cancer by simply light cooking our foods.

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