Greetings people, I simply posted a brand new piece on my weblog titled To Cook or Not to Cook: The Question of Heterocyclic Amines. As one might surmise, it’s a brief post that summarizes some of the literature on the toxic effects of heterocyclic amines and how they’re formed in meat exposed to high temperatures during cooking, particularly grilling, broiling and frying.
My goal is to do a series of posts on heat-created toxins in foods, starting with this post on HCAs, then with a post on acrylamides that I hope to finish by next Monday. If anyone has recent (1990-present) references for studies on heat-created toxins, particularly that focus on epidemiological evidence linking them to particular diseases or recent literature reviews that are comprehensive, I’d love to see them. I’m doing a fair amount of research too, after all.
I’m going to put up future items on the subject of warmth-created toxins right here too, most probably in their very own threads.
The post To Cook dinner or Now not To Prepare dinner: The Query of Heterocyclic Amines appeared first on Smart Health Shop Blog.
via Smart Health Shop Blog http://ift.tt/WbY7SE
No comments:
Post a Comment