Things Worth Noting
McDonald’s fries, made from Russet Burbank potatoes, are a fast food icon, but their “dark truth” involves controversial ingredients and health risks. Grown with pesticides like Monitor, potatoes are blanched with sodium acid pyrophosphate and pre-fried in vegetable oils (canola, corn, soybean) containing omega-6 fatty acids, linked to inflammation. Additives like TBHQ, dimethylpolysiloxane, and natural […]
Charred and burnt meat, prized for its smoky flavor from the Maillard reaction, poses health risks due to harmful compounds like polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, and advanced glycation end-products (AGEs). These carcinogens, formed during high-temperature cooking like grilling, may increase cancer risk and cause oxidative stress. To enjoy grilled meat safely, […]
Charred BBQ and burnt food can contain harmful compounds like HCAs, PAHs, acrylamide, and AGEs, which have been linked to an increased risk of cancer and chronic diseases. To minimize your risk, cook meat at lower temperatures, marinate before cooking, and eat a balanced diet that includes plenty of fruits, vegetables, whole grains, and lean […]