Sentences with phrase «cooking temperatures lead»

As a rule, gentle cooking of starchy plants leads to a lower glycemic index and high cooking temperatures lead to a higher glycemic index.

Not exact matches

Our pizza stone is kiln - fired, lead - free and designed to withstand extreme temperatures so you can cook like a professional chef.

Although the cooking process that occurs during extrusion or retort increases starch and protein digestibility, excessive temperature, pressure, or processing time leads to decreased protein and amino acid digestibility.

Cooking at high temperature with non-stick pans can emit poisonous fumes that lead to cancer and birth defects.

Because canned foods are processed at high temperatures and also cooked, further cooking, freezing and reheating may lead to a loss of precious nutrients.

Cooking protein - rich food at high temperatures, such as broiling or barbecuing meats, can lead to the formation of many potent carcinogens that are comparable to those found in cigarrette smoke (i.e., benzo [a] pyrene).

«The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure,» said Gang Liu, Ph.D., lead author of the study and a postdoctoral research fellow in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.

«Our results highlight the importance of the interactive effects of vegetation type, temperature and moisture in determining of the response of soil decomposition to climate change,» says lead author Julia Bradley - Cook, who conducted the study as part of her doctorate in Ecology and Evolutionary Biology at Dartmouth and who is now a Congressional Science Fellow.

Dr Alison Cook, who led the work at Swansea University, says: «Scientists know that ocean warming is affecting large glaciers elsewhere on the continent, but thought that atmospheric temperatures were the primary cause of all glacier changes on the Peninsula.

I ask this as olive oil, being a monosaturated oil, when heated (as the sauce would be used in cooking at higher temperatures) would lead to free radicals formation.

Consuming meat that has been cooked at very high temperatures and consuming fewer phytonutrient rich foods can lead to increased levels of oxidative stress.

With a drier future and higher regional temperatures amplifying possible late - century droughts, the situation presents a major adaptation challenge for managing the region's water needs, explains Ault, who along with lead author Benjamin Cook and Jason Smerdon, both of NASA, published their new study, «Unprecedented 21st Century Drought Risk in the American Southwest and Central Plains Drought Risk in Western North America.»

«We know from basic physics that warmer temperatures will help to dry things out,» the study's lead author, Benjamin Cook, a climate scientist with Columbia University and NASA's Goddard Institute for Space Studies, said in a statement.

«Now, it's become so warm thanks to climate change, grape growers don't need drought to get these very warm temperatures,» said lead author Benjamin Cook, a climate scientist at Columbia University's Lamont - Doherty Earth Observatory and NASA's Goddard Institute for Space Studies.

So the climatologists are not crazy to say that the positive feedback in the global - warming dynamic can lead to a factor of 3 in the final increase of temperature: That can be true, even though this feedback wasn't able to cook the Earth during previous periods of high CO2.

«It's become so warm thanks to climate change, grape growers don't need drought to get these very warm temperatures,» said Benjamin Cook, the lead author and a climate scientist from Columbia University's Lamont - Doherty Earth Observatory and NASA's Goddard Institute for Space Studies.