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.
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