Things Worth Noting
Cooking meat at high temperatures through grilling, barbecuing, or frying can produce carcinogens like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which may increase cancer risk. These form when amino acids, creatine, and fat in red or processed meats react under heat, especially in charred or well-done portions. Studies link these to colorectal, pancreatic, […]
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 […]