• April 23, 2024

No matter the day of the year or the occasion, if the weather is nice it is difficult to resist a barbecue. However, this way of cooking food could be a factor in weight gain.

The lines left by the grill add flavor and aroma, but the chemicals contained in charred, scorched and fried foods can eventually start up the body's ability to add new fat cells and increase the risk of age-related diseases, "says a study of the Purdue University .

 

You may also be interested in: 5 consequences of fried food

Be careful with time!

In accordance with Kee-Hong Kim, assistant professor of food science, when you put proteins and sugars at high temperatures a chemical reaction occurs, which creates the taste and texture that are not so pleasant in these foods. However, the glycosylated proteins that arise from this action are involved in the development of age-related diseases, such as cardiovascular "

This is not the only thing, an investigation carried out by the Stockholm University of Sweden, and published in the European Food Information Council, It highlights that there is another element that can damage health: acrylamide.

This can be formed in some food s during the heating process, when temperatures of 120 ° C or more are reached when frying, toasting or roasting; for example, homemade and packaged chips, sweet and salty cookies, toast and breakfast cereals.

In his study, Kim found that the constant consumption of excessively burnt or fried foods interferes with the process that eliminates immature fat cells, with which the person generates a difficult accumulation to reduce.

The ideal is not only to avoid overcooking the food but to try to maintain a balanced diet with a daily dose of exercise. Beware!

Video Medicine: Matthew Mcanuff - Be Careful (April 2024).