HCA and PAH: hidden dangers
“About them HCAs are formed when a substance containing creatinine and naturally when there is muscle, amino acids and sugars are added to this Mayard reaction, and they are formed in large quantities when there is muscle and high temperature, accordingly, when we fry meat, regardless of its origin, whether it is meat, fish, poultry or mamal meat, it does not matter what kind of meat forms phs that are formed by 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, smoking can produce pHs when smoke is produced, that is, any smoke contains a lot of phs, it should also be noted that phS is not only related to cooking, polycyclic aromatic hydrocarbons are also present in car exhaust fumes and cigarette smoke ”
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Smart words right now details about them hcas are formed when substance is containing creatinine and naturally when there’s muscle are added to this myard 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 mammal 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 O 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 ph’s 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