Cooking foods this way puts you at the risk of the highest cancer
You may want to think twice before preparing dinner tonight.
The Pandemic of Covid-19 inspired people toCook more of their food At home, according to a study of May 2021 by the news of the supermarket. They reported that almost65% of people Cooking and ate "much more" meals at home during the pandemic last year - and the change has opened many Americans to try new recipes and cooking methods, beyond the simple heating objects in the microphone -Ades or boil on the hob.
Although it is a generally positive trend, it is important that home leaders use secure cooking practices and are aware of the health risks associated with various cooking techniques. Problems such as cross-contamination or sub-cuff of certain foods are typically higher as the dangers of the most common cooking. But there are other dangers associated with certain cooking methods that you may not be aware. Read it to find out which food preparation methods could highlight you higher for certain cancers.
RELATED:Never prepare chicken like that, CDC warns.
Grilling, frying and pan-frying creates high levels of cancer compounds causing cancer in your food.
According to the National Cancer Institute, "heterocyclic aromatic hydrocarbons (HCAS) and polycyclic aromatic hydrocarbons areTrained chemicals When muscular meat, including beef, pork, fish or poultry, is cooked using high temperature methods, such as panning or cooking directly on an open flame. "
These chemical compounds have the ability to change DNA, resulting in increased risk of certain cancers, including gastrointestinal leaflets, prostate and lung cancer. And, with higher cooking temperatures and longer cooking times, the risk is even higher.
The problem also extends to the fair past of poultry, fish and red meat. Starchs, carbohydrate-rich dishes cooked at high temperatures - think of fried potato chips or burned toast - are sensitive toGeneration of acrylamide, another chemical carcinogen, says the American Cancer Society.
Charring and the smoke produced during cooking are problematic.
Although this adds to the flavor and the texture of the food, the charring is a primordial indication that the harmful compounds are present. Charring is the result of a reaction between sugars and amino acids and is generally obtained from the direct contact of the food with an open flame. PAHs occur when fruit or grease juices on a heated surface or fire below, resulting in flames and high smoke. The smoke itself contains the chemical and it can also adhere to the food as cooked.AE0FCC31AE342FD3A1346EBB1F342FCB
A 2017 study of theJournal of Cancer Research and Clinical Oncology found thatExposure to smoke and vapors of cooking oil Could increase the risk of lung cancer and different cooking methods, such as depth frying from pan-frying, could have other adverse effects.
Meat processing methods such as hardening and smoking can also produce carcinogens.
In a press release from the International Cancer Cancer Research Agency (IARC), processed meats wereClassified as a group 1 carcinogen-The same category as smoking and drinking alcohol - and its consumption was specifically related to colorectal cancer. The agency has defined meat processed as "meat processed by salting, hardening, fermentation, smoking or other processes to improve the flavor or improve preservation".
Despite this group 1 classification, the risk of eating processed meats and using tobacco is not necessarily the same. Indeed, the IARC focuses on the question of whether certain things can cause cancer, but not the level orDifference of the risk involved, has explainedKanu Wu, Member of the Working Group of the IARC Monograph and Scientific Research at Harvard T.h. Chan Public Health School.
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These rapid cooking tips can help reduce your risk of cancer.
Avoid prolonged cooking times, reduce food exposure to open flames and high temperatures, to rock food consistently and removing all carbonized sections can all help REducated Training of HCA and HCA-And your exhibition to them, according to the National Cancer Institute.Stephen Freeland, MD, a director at Cedars-Sinai Medical Center,ToldWeather magazine Whether the use of the sheet during cooking and marining with herbs and spices can also help reduce the risk of carcinogens. Boiling, poaching and steam, which use low and humid heat, are all low-risk cooking methods - and if you do not know butter and oil, they are still healthier!
RELATED: Never put meat in the fridge without doing this first, CDC warns .
