Barbecue and high-temperature cooking: an invisible trap
Summer grills have an inimitable taste, but they can also present a risk. When meat is cooked at high temperatures, particularly on a barbecue, polycyclic aromatic hydrocarbons (PAHs) are formed. These substances are classified as potential carcinogens. To limit the risks, favor gentle cooking and avoid overly charred pieces of meat.
Hydrogenated oils: invisible enemies
Long used to improve food preservation, hydrogenated oils, also called “trans fats”, are now being questioned. Present in many industrial products (biscuits, ready meals, margarines), they are not only bad for the heart, but could also promote the development of certain cancers. Read the labels carefully and choose natural oils such as olive or rapeseed oil.
Read more on the next page
My mom used to whip up a big batch of this, and it never lasted more than a few days.
Discover the Magic Drink: A Blend of Banana, Lemon, and Apple to Melt Belly Fat
Coconut Sugar Cookies
Creamy Beef Taco Soup
Don’t waste expired yogurt
How To Make The Best Golden Delight
Soccer Superstar Megan Rapinoe Shockingly Benched by U.S. National Team, Facing Possible Early Retirement Due to “Unforgivable” Behavior
Delicious chicken and potato recipe
I’m never going to hang one another way again!
