How harmful is fried food? Myth and truth!
Many serious scientific studies assure us that fried food causes cancer. Let’s use logic and common sense, understand what processes accompany fried foods, assess the risks, and give 7 recommendations to reduce the potential harm of fried food.
nutrition label,nutrition facts label,nutrition for athletes,nutrition labels,how to read nutrition labels,fried foods,digestive health,unhealthy fats,weight gain,obesity,glycation end products,mood disorders,hypertension,liver health,skin problems,nutrition,health risks,healthy eating,trans fats,food science,lifestyle choices,body reactions
Unhealthy food,McDonalds,McDonald,KFC,Fried chicken,Gourmet burger,Cheeseburger,Hamburger,French fries
Greetings friends a very relevant topic for many it concerns what happens with fried food why we are increasingly being told that it is extremely harmful that consuming fried food is not allowed as it can cause cancer let’s try to understand first of all let’s answer the
Basic question why do we fry food in other words why did people come up with this particular method of food processing it turns out that during the frying process food forms specific characteristics such as the color taste and smell that are inherent to that particular product what do this happen
This happens as a result of a special chemical reaction what is the process that is called the mayard reaction the myard reaction is actually very interesting who is mayard Louis Camille mayard was a French doctor and chemist who first described this very chemical reaction back in 1910 the essence of this reaction the
Myard reaction is that sugars react with amino acids at high temperatures this leads to the formation of special compounds these compounds which are diverse and numerous give products their color Snell and taste let’s take NOK as an example regular cow’s milk we immerse it in an oven and keep it at a high
Temperature for a long time lactose and the milk reacts with amino acids in the milk as a result the milk acquires a specific color smell and take taste and we call such milk heated milk other examples of the myard reaction can be seen when we bake bread when we fire
Meat everything we feel during this process all these Pleasant smells are formed as a result of the mayard reaction well thank goodness you might say not everything is so good otherwise we wouldn’t be talking about it now about the not so good part in order to
Understand this not so good part we need to remember two words they are very complex and no one pronounces them in full let’s remember them heterocyclic means they are usually abbreviated as HCA and polycyclic aromatic hydrocarbons abbreviated as pah so from now on I will even pronounce HCA and P A for the
Future and you will understand these smart words right now details about them hcas are formed when substance is containing creatinine and naturally when there is muscle are added to this mayard reaction amino acids and sugars and it is formed in large quantities when there is muscle and high
Temperature accordingly when we fry meat regardless of its origin be it meat fish poultry or mamal meat it doesn’t matter any meat forms PHS which are formed when fat or juices for example juices from meat directly come into contact with an open flame or a surface with a very high
Temperature in addition PHS can be formed during smoking when smoke is produced that is any smoke contains a lot of PHS it should also be noted that PHS are not only associated with food preparation polycyclic aromatic hydrocarbons are also present in and the exhaust of cars and cigarette
Smoke now were we all so concerned about what worries us about the formation of these pow and herts and animal experiments the results obtained which leave no doubt both HS and po significantly increase the risk of oncological diseases primarily colal cancer lung cancer and breast cancer
So there is no doubt about this it is proven although it is obvious that when conducting these elements use high does large quantities and how fathers naturally these fathers and powders have been recognized as carcinogens there is no doubt about this but how dangerous are they for humans actually as you
Understand no one intentionally gives people Nikita neall no one will conduct these experiments on people but socalled EP neological studies are conducted studies include dietary surveys that is millions of people are asked the question how do you eat in addition dietary traditions in a specific area are analyzed and this is
Compared with the risk of oncology and as a result quite convincing data is obtained where people frequently consume fried foods often more than four times a week so where people frequently consume fried foods the risk of oncology is higher however to this day no agency no organization dealing with population
Health and forming specific recommendations can answer the question of what specific concentration of hers or po leads to the formation of oncological diseases generally it is possible and necessary to believe in these studies but here it is necessary to understand that the risk of fried food is not only
Associated with power being played let’s just think for ourselves look at people who prefer fried your food as a rule they eat fewer vegetables than fruits and this and turn leads to excess weight and excess weight is associated with type 2 diabet IES and cardiovascular pathology and the risk of oncology in
Addition in the process of frying people inevitably consume more fats and more trans fats which in turn increases the likelihood of obesity and oncology again the method of preparation by frying especially frying in fat leads to the fact that we receive more calories well imagine you have baked
Potatoes or simply baked potatoes in the oven or potatoes that we fry in oil and it absorbs this oil it is not surprising that the caloric CET of such fried potatoes will be significantly higher and hence this very chain obesity type 2 diabetes cardiovascular pathology oncology that is what happens if we do
Not often eat fried foods and only have them once or twice a week if we control the calorie intake that is do not abuse it then there is nothing dangerous in fried food and all we need to do is follow logic and Common Sense nevertheless for those who are afraid
They can use our recommendations on how to reduce the harm or fried food that is how to enjoy the taste of fried food but at the same time reduce the risks of forming Po and hurts so let’s start with ways to reduce the potential harm of fried
Meat one since the mayard reaction does not go well in an acidic environment a great way to reduce its formation is to marinate the meat beforehand marinating is a wonderful method two using spices is also considered effective as anti accidents found in spices can reduce the formation you can choose cloves coriander cinnamon
Oregano Rosemary Ginger Thyme and so on by the way it is recommended to use paint pepper three it is obvious that lowering the cooking temperature is directly related to reducing the formation it is not recommended to exceed a temperature of 200° the optimal frying temperature is 180 to
200° also avoid direct contact of the meat with Open Flame if something Brad or charred forms it is advisable to cut it off and not consume it four another tip is to reduce cooking time for example you can partially cook the meat and then process it using another method such as boiling
Or microwaving and then finish by frying it the total frying time will be less this way five it is recommended to frequently turn the meat cut the ition is ideal but it is generally advised to change the surface contact of the meat with the heat Source or open flame every
Minute six a very important and challenging tip for barbecue enthusiasts is to protect the meat from smoke when you grill meat and the juice drips onto the coals it creates smoke which contains harmful substances these substances rise up and come into to contact with the meat we’re meeting together therefore it is ideal
To have a white Grill where the source of fire is positioned on the side so that the drips do not fall directly onto the coals it is also important not to pour the lead juice onto the coals or use it to reduce flame intensity as the smoke fall from the
Contact between the coals and the juice is the most dangerous seven finally fry with the right oil this refers to Wells specifically designed for frying which are usually refined oils that are stable and produce minimal smoke at high temperatures Olive sunflower corn and soybean oils are usually recommended it
Is also important to control the oil temperature as it should be sufficiently heated otherwise the food will easily absorb the oil additionally if the oil starts to gr or smoke it is definitely overheated and should not be used that’s the main information I wanted to tell you there is nothing wrong with fried
Food as long as we don’t overdo its frequency and make wise choices in our lives enjoy your meal and make the right Conclusions