Beware of the dangers of eating burnt food to your health
Toast or charred meat may be something you love to eat, but you should avoid eating burnt food to stay healthy, so in this report we learn about the risks of eating burnt food to your health, according to the “Health” website.
Should you avoid eating burnt food?
Once we start cooking, we see the food undergo changes. Not only does it become softer, but it also undergoes a number of chemical changes during cooking, all of which help make it suitable for eating.
It turns out that heat speeds up chemical reactions, which have both positive and negative effects on a meal. In addition to making food more difficult to digest and metabolize, overcooking can also cause food to burn. It releases compounds like acrylamide that aren’t healthy for us.
During high-temperature cooking methods, acrylamide can form in certain foods such as potatoes, cereals, coffee, and bread.
According to the Food and Drug Administration, this substance has been shown to cause cancer in animals exposed to very high doses of acrylamide but there is no consistent evidence of the effect of acrylamide from food consumption on cancer in humans.
However, acrylamide is considered a human health concern by the US National Toxicology Program and the Joint FAO/WHO Expert Committee on Food Additives. Burned Food and Acrylamide
Although there are benefits to steaming, the formation of acrylamide can be stimulated by several conventional cooking methods. They include cooking methods such as baking, grilling, frying, or roasting. However, since they use less oil, these cooking methods are touted as healthy.
Although there is not enough evidence that acrylamide can cause cancer, the expert recommends eating fresh fruits, vegetables, and high-fiber foods and avoiding high-sugar, salty, fatty, and processed foods to stay healthy. You can also try cancer-preventive foods.
There are some people who like to eat burnt food because it enhances the flavour.
Cooking at home can be easy and healthy, but always keep an eye on the time. Nutritional losses increase with cooking time because some vitamins are more sensitive to heat. Here’s what to do when using high-heat cooking methods
• While using high heat cooking techniques, it is important to cook food only until golden brown and not dark brown or burnt.
• To speed up the time it takes to cook some meats and vegetables, pre-boil them before using them
Multigrain bread
Amaranth, flax, quinoa, chia, spelled, wheat: these are the grains of which this bread is heated. Ground into a “multigrain” flour, each of them contributes to obtaining a dense and soft crumb. A pure delight grilled for lunch or spread with a layer of good salted butter with a meal soup
İngredients:
- In a blender, finely grind the amaranth seeds, quinoa, flax seeds and chia seeds with the spelled flour, scraping the sides of the bowl a few times.
- In a stand mixer fitted with the dough hook, combine the crushed grain mixture with the all-purpose flour, wheat flour, baking powder and salt. Add the water. Knead the dough for 5 minutes. The dough will be very sticky. Cover the bowl with plastic wrap. Let stand in a warm, humid place for 2 hours or until the dough has doubled in size.
- Place the grain mixture in a large bowl.
- With your hands, in the bowl, knead the dough for 30 seconds, folding it back on itself. Place dough in large bowl and coat well with grain mixture. Place the dough in a 25 x 10 cm (10 x 4 in) loaf pan with a capacity of 1.5 liters (6 cups). Cover with plastic wrap. Let stand in a warm, humid place for 30 minutes or until the dough protrudes from the pan.
- Place the grill at the center of the oven. Preheat the oven to 220 ° C (425 ° F).
- Bake for 50 minutes. Let cool on a rack before unmolding.
Carrot cake jam toast
With its naturally sweet taste, the carrot is perfect for an original jam. It is precooked then it is crushed before mixing it with pineapples, cinnamon and ginger, and we make it candy. Spread the jam on a slice of nut raisin bread, with cream cheese and pecans to recreate the flavor of the traditional carrot cake. A breakfast dessert? Yes thanks!
- In a pot of boiling water, cook the carrots for 15 minutes or until tender. Drain. In a small food processor, finely grind the carrots.
- In the same saucepan over medium heat, combine the carrots, pineapple, sugar, lemon zest and juice, and spices. Bake 20 minutes or until the jam thickens. Remove the cinnamon stick and compost it. Transfer the jam to an airtight container. Let cool. Cover and refrigerate. The jam will keep for 2 weeks in the refrigerator.
- Spread the slices of bread with cream cheese. Top each slice with 30 ml (2 tbsp.) Of the “carrot cake” jam. Sprinkle with pecans, if desired.