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
Just Stick a Bay Leaf in a Lemon! The Effect is Amazing!
Recipe for Classic Watermelon Salad
How To Make Baked Mostaccioli
Life just got easier. I can’t believe I found this recipe! Life-saver and so tasty!
Homemade strawberry ice cream, made without an ice cream maker!
Sausage and smoked potatoes
Whoa, had no clue about this!
The Power of an Organized Home: Creating Space for Positivity
One-Bowl Chocolate Cake with Irresistible Mocha Buttercream
