Acrylamide in food | Cooking methods: from safest to most harmful ?‍?

Acrylamide in food | Cooking methods: from safest to most harmful ?‍?

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Acrylamide in food | Cooking methods: from safest to most harmful ?‍?




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Hi Friends! Many times people ask me if there is a gentle way to steam things, so the enzymes and nutrients in the food are not destroyed. Steam is created at a 100 ℃/212℉. There is no steam before that point, that point is cooking. A food is considered raw if it has never been heated over 104–118°F (40–48°C). In some ways steam is much safer than frying, baking, and barbecueing. Both frying and barbecueing create some of the highest levels of carcinogenic chemicals. By cooking carbohydrates you create fairly high levels of acrylamide, a chemical long known to cause cancer in animal studies. In humans, it is considered likely to be carcinogenic and has been identified as a cancer-causing agent in tobacco smoke. The discovery of acrylamide in foods like crackers, cookies, potato chips, coffee and french fries rattled food makers and health regulators around the world. Researchers continue to find unhealthy substances that arise during cooking and frying. For example, reheating cooking oils results in potentially harmful lipids that may accelerate cancer progression. And in 2014, the EPA found that furfuryl alcohol, another product of the Maillard reaction, is likely to be carcinogenic to humans.
Hope this video will educate you and help you make positive changes in your daily life! Enjoy and leave your comments below!
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Did you miss our previous article...
https://diyhealthcaretips.com/natural-cures/part-2-guidelines-for-optimal-food-choices