Dangerous Cooking Habits - Part II
The second part of last post.
--------
Microwaving food in containers
Why is it dangerous?
In the first article about cooking dangers, it was pointed out that the radiation from microwaves has not been proven to be particularly dangerous in itself, providing that the appliance is in good working order. Rather, the danger lies in the types of containers you microwave your food in.
Certain plasticizers, chemicals designed to make rigid plastic more pliable, may act as endocrine disrupters. They may mimic or compete with human hormones, which could affect fertility or cancer risk. While more research is required to prove this link, it is best to avoid microwaving plastic containers that aren't specifically designed for microwave use.
There are also concerns regarding Styrofoam and other materials such as paper coffee cups. When microwaved at high temperatures, paper and adhesives on the packaging may cause dangerous components to "leak" into food at excessive levels. These substances may also heighten cancer risk and have other negative health effects.
How to minimize risk?
Never use packaging cartons for heating or cooking food in the microwave unless specifically directed on the packaging to do so. Always use containers designed for microwave use and don't overheat; to ensure the container doesn't melt.
Acrylamide in cooked vegetables and meat
Why is it dangerous?
Recently, the World Health Organization discovered that cooked vegetables contain significant levels of acrylamide, a potent nerve toxin in humans that some believe affects male reproduction and causes cancer and birth defects in animals.
The WHO was surprised by this finding and explained that the pollutant probably arose from cooking the vegetables. However, some critics claim the WHO isn't disclosing all the information behind this finding -- that polyacrylamide , a substance added to commercial herbicides, releases acrylamide when exposed to light and heat. Therefore, it's possible that vegetables treated with these types of herbicides could release acrylamide when exposed to heat during cooking.
Interestingly enough, acrylamide has also been found in meat, poultry and fish that have been cooked at high temperatures for long periods of time.
How to minimize risk?
Avoid cooking your food at very high temperatures. Boiling, steaming and stewing expose foods to temperatures under 100°, whereas microwaving, baking and roasting can bring that temperature up to 200°.
Overcooking your food
Why is it dangerous?
Beyond the acrylamide connections, other epidemiologic studies suggest that there is a relationship between certain methods of cooking and various forms of cancer and heart disease. One study found that people who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. Other studies have shown that a high intake of barbecued, fried or well-done meat is associated with an increased risk of pancreatic, colorectal and breast cancer.
In fact, over-cooking any type of food can be dangerous. The higher the cooking temperature, the longer food stays in the stomach and the more difficult it becomes to digest. This makes it harder for the food to be absorbed and to function normally in the cells. Certain cells can then become deficient or toxic, which can lead to a variety of health problems.
How to minimize risk?
Try to use cooking methods that do not expose foods to very high temperatures.
Bad food combinations
Why are they dangerous?
Combining foods rich in nitrates (compounds of nitrogen and oxygen found in many everyday food items) with those rich in amines (organic compounds that contain nitrogen), as is seen in a spinach and fish dish, can form "ethylating compounds" when cooked.
It's believed that these compounds are dangerous because they get inside the body and cause DNA damage. This may lead to mutations associated with cancer development in the future This discovery is recent and researchers are still trying to find ways to assess the real risk such compounds pose.
How to minimize risk?
Don't alarm yourself with this one yet -- the real risks of these substances are still being studied.
----
The article is taken from here
--------
Microwaving food in containers
Why is it dangerous?
In the first article about cooking dangers, it was pointed out that the radiation from microwaves has not been proven to be particularly dangerous in itself, providing that the appliance is in good working order. Rather, the danger lies in the types of containers you microwave your food in.
Certain plasticizers, chemicals designed to make rigid plastic more pliable, may act as endocrine disrupters. They may mimic or compete with human hormones, which could affect fertility or cancer risk. While more research is required to prove this link, it is best to avoid microwaving plastic containers that aren't specifically designed for microwave use.
There are also concerns regarding Styrofoam and other materials such as paper coffee cups. When microwaved at high temperatures, paper and adhesives on the packaging may cause dangerous components to "leak" into food at excessive levels. These substances may also heighten cancer risk and have other negative health effects.
How to minimize risk?
Never use packaging cartons for heating or cooking food in the microwave unless specifically directed on the packaging to do so. Always use containers designed for microwave use and don't overheat; to ensure the container doesn't melt.
Acrylamide in cooked vegetables and meat
Why is it dangerous?
Recently, the World Health Organization discovered that cooked vegetables contain significant levels of acrylamide, a potent nerve toxin in humans that some believe affects male reproduction and causes cancer and birth defects in animals.
The WHO was surprised by this finding and explained that the pollutant probably arose from cooking the vegetables. However, some critics claim the WHO isn't disclosing all the information behind this finding -- that polyacrylamide , a substance added to commercial herbicides, releases acrylamide when exposed to light and heat. Therefore, it's possible that vegetables treated with these types of herbicides could release acrylamide when exposed to heat during cooking.
Interestingly enough, acrylamide has also been found in meat, poultry and fish that have been cooked at high temperatures for long periods of time.
How to minimize risk?
Avoid cooking your food at very high temperatures. Boiling, steaming and stewing expose foods to temperatures under 100°, whereas microwaving, baking and roasting can bring that temperature up to 200°.
Overcooking your food
Why is it dangerous?
Beyond the acrylamide connections, other epidemiologic studies suggest that there is a relationship between certain methods of cooking and various forms of cancer and heart disease. One study found that people who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. Other studies have shown that a high intake of barbecued, fried or well-done meat is associated with an increased risk of pancreatic, colorectal and breast cancer.
In fact, over-cooking any type of food can be dangerous. The higher the cooking temperature, the longer food stays in the stomach and the more difficult it becomes to digest. This makes it harder for the food to be absorbed and to function normally in the cells. Certain cells can then become deficient or toxic, which can lead to a variety of health problems.
How to minimize risk?
Try to use cooking methods that do not expose foods to very high temperatures.
Bad food combinations
Why are they dangerous?
Combining foods rich in nitrates (compounds of nitrogen and oxygen found in many everyday food items) with those rich in amines (organic compounds that contain nitrogen), as is seen in a spinach and fish dish, can form "ethylating compounds" when cooked.
It's believed that these compounds are dangerous because they get inside the body and cause DNA damage. This may lead to mutations associated with cancer development in the future This discovery is recent and researchers are still trying to find ways to assess the real risk such compounds pose.
How to minimize risk?
Don't alarm yourself with this one yet -- the real risks of these substances are still being studied.
----
The article is taken from here
Comments