6 Poisons You May Be Creating When Cooking
The way you prepare food is important: you may be generating compounds that are harmful to your health.
Some compounds that are harmful to health are manufactured by us in our kitchen without realizing it: cooking certain foods at high temperatures can generate toxic substances.
1. Acrylamide, probable carcinogen
The acrylamide is one. Its carcinogenic effect has been tested in laboratory animals, which is why it is considered a probable human carcinogen. There are studies that show an association between high acrylamide intake and cancers of the ovary, endometrium, skin, esophagus, and lymphomas.
In addition, it also has neurotoxic effects. Acrylamide, once ingested, acts directly on cells or through a metabolite, glycidamide. Studies indicate that it has an affinity for the cells of the nervous system and can cause neuropathies and muscle weakness.
Several studies have proven that acrylamide reduces male fertility by altering the quantity and quality of sperm. It also affects the development of the reproductive system during growth.
On the other hand, acute exposure to acrylamide reduces the size of the organs of the immune system (spleen and thymus), as well as the number and activity of defensive cells.
Finally, acrylamide is metabolized in the liver, where it causes oxidative stress and reduces the action of liver enzymes that detoxify the body. It can cause an increase in total cholesterol, bad cholesterol (LDL) and triglycerides.
2. PAHs, carcinogens
The polycyclic aromatic hydrocarbons (HAPS) contaminate food when prepared grilled or smoked and is when the fat or oil is burned. They are carcinogens.
3. Amines, carcinogenic
Heterocyclic amines are carcinogenic and are produced when foods rich in protein and fat are cooked at high temperatures, such as grilled or broiled meats.
4. Acrolein, respiratory irritant
It is formed when an oil or fat smokes or burns. It is important to choose fats that are stable at high temperatures, such as olive or coconut oil.
5. Furan, harmful to the liver
In the long term it can cause liver damage and is a possible carcinogen. We find it in espresso, especially capsule coffee, pastries, cookies and toast.
6. 3-MCPD, probable carcinogens
3-Monochloropropane-1,2-diol (3-MCPD), glycidol and their esters are formed during the refining of fats and oils. They have been detected in soy sauces and palm oil. Also in margarines, pastries and smoked meats. Glycidol and its esters are probable human carcinogens.
