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When meat is cooked at temperatures above 180 c /350 F/Gas Mark 4, chemical changes produce amines, some of which are toxic, warns the National Cancer Institute in the United States. They advise substituting gentler cooking methods such as poaching and stewing for barbecuing, roasting, grilling and frying. Barbecuing is especially suspect as carcinogenic vapours from the charcoal concentrate in meat. This becomes a cancer risk if you eat barbecued food regularly. By eating plenty of fruit, vegetable, and salads, you will help to defend the body against toxins and carcinogens.
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