Trash foods are not always safe, but the way you cook can influence the level of carcinogenicity in your food. Here are a few things to look out for.
We have often heard of how cancers are often the result of both environmental factors and genetic influences. It is also generally believed that around one-fourth to one-third of all cancers are the product of wrong smoking habits and dietary preferences. Dietary factors with respect to carcinogenesis include two categories, namely cancer-producing and cancer-preventing agents. Research leading to the discovery of a series of heterocyclic amines (HCAs) was inspired by the idea that smoke produced during cooking of food, especially meat or fish, might be carcinogenic. HCAâ€™s are formed when amino acids, sugars and creatine react at high temperatures. Therefore HCAâ€™s are not found in grilled vegetables (they lack creatine). An increase in the carcinogenic potency of HCAâ€™s can cause cell proliferation in the body. On the other hand its potency is suppressed by compounds having anti-carcinogenic effects. For example, vitamin A and E, Omega-3 fatty acids, conjugated linoleic acid, green tea catechins, indole-3-carbinol all tend to have an anti-carcinogenic effect. But there are various ways to prevent the formation of heterocyclic amines. Some of these methods include cooking for a prolonged period of time, and broiling meat. Using the microwave to cook is a good method to cooking well, where two minutes of microwaving have been proved to reduce the amount of HCA formation. Also, you can use lean cuts while grilling meat and avoid flare ups, which may char the meat.
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