• Heterocyclic amine toxins present in red meat
cooked under high temperatures.
According to the National Cancer Institute, polycyclic aromatic hydrocarbons and heterocyclic amines form when meat is
cooked under high temperatures, as happens during smoking over an open flame or by grilling.
Not exact matches
Because of its
higher amylose content and
higher gelatinization
temperature relative to corn, tapioca and potato native starches, it shows excellent stability in
high temperature cooking and
under variances in pH levels.
Unlike many soy sauces with additives, tamari does not «flash» or become too salty
under high temperatures but rather maintains its flavor, making it great for stir - fries and other
cooked dishes.
Uses: It is more stable than Aspartame, it does not break down
under high temperatures and so can be used in all processed foods and in
cooking.
I use avocado oil when roasting or
cooking at
high temperatures because it has a
higher smoke point (about 520F), and coconut oil if it's
under 350F.
Uses: It does not break down
under high temperatures and so can be used in all processed foods and in
cooking.
Traditional kibbles are
cooked under extreme pressure at very
high temperatures — this process kills the germs and renders the finished product shelf - stable.
It is obtained when the meat processing plant has taken in a lot meat and food items (which include animals that could not be used to produce anything better such as dead and diseased ones),
cooked them
under high pressure and
high temperature over and over again and finally created a grey goo which is of no use to anyone.