Cooking At Higher Temperatures Could Be Toxic For The Body

November 3, 2016

 Cooking food at higher temperatures may lead to a higher risk of heart disease, according to a new study.  Our food chemistry begins to change once temperatures surpass 300 degrees and can lead to the formation of toxic products known as neo-formed contaminants (NFCs), which include trans-fatty acids.  The higher the heat the more toxins develop, so the theory goes. Frying foods at a high heat is particularly problematic because the oils readily break down to form trans-fatty acids. They looked at cooking methods in Asian counties, where frying and roasting  is more common in South Asian countries than in others, which created high levels of trans-fatty acids, especially if the oil is reused and higher number of people with heart disease. While in China, where heart disease rates are lower as well as cooking temperatures are lower; commonly involving braising, steaming and boiling. It may explain why certain ethnic groups are at high risk for heart disease and diabetes than others.

SOURCE: Eureka Alert

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