Sentences with phrase «when cooked at a high temperature»

When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction.

As part of a new study from The University of Texas MD Anderson Cancer Center, published online this week in the journal CANCER, researchers also discovered that individuals with specific genetic mutations are more susceptible to the harmful compounds created when cooking at high temperatures.

«Increased meat consumption, especially when cooked at high temperatures, linked to elevated kidney cancer risk: Individuals with certain genetic variations more vulnerable to dietary risk.»

The field trials are part of TSL's Potato Partnership Project to develop a Maris Piper potato that is blight and nematode resistant, bruises less and produces less acrylamide when cooked at high temperatures.

Wouldn't Organic Extra Virgin Coconut Oil (important distinction) in moderation be superior to unsaturated vegetable oils when cooking at high temperatures given the free radical production of those «healthier» oils in such settings?

Coconut Oil is more heat stable than other plant based oils, and so does not create trans fatty acids when cooked at higher temperatures.

When cooking at high temperatures, stop when meat is still slightly underdone, by 5 to 10 °F / 3 to 5 °C for steaks and chops, 15 to 20 °F / 7 to 10 °C for large roasts.

Not exact matches

Acrylamide naturally forms when plants and grains are cooked at high temperatures.

The compound can form when food is cooked at high temperatures, through processes like frying, baking and roasting.

Animal cells within the meat are surrounded by a thin membrane that is easily dissolved by digestive juices, however, when cooked quickly and at high temperatures, this membrane will toughen, slowing digestion and impairing nutrient uptake.

The health benefits of honey are numerous but are only preserved when they are not cooked at high temperatures, making honey the perfect sweetener for this no bake dessert.

This is an easier temperature to work with when cooking on the stove or baking at higher temperatures.

When animal protein is cooked at high temperatures it creates highly reactive free radicals.

It could be that, perhaps, your stove cooks at a higher temperature when set to medium - high.

If you do quadruple it (or more), I would suggest using a really big pan that is preheated for a while, or dividing it into multiple pans — it tastes best when the veggies are cooked at a fairly high heat, and added a lot of them at once to a small pan would bring down the temperature.

My oils of choice are Coconut and Olive, when choosing an oil to cook with you want an oil that will not be damaged by high cooking temperatures and Coconut oil can be used at higher temperatures without heat - induced damage to the oil.

Simon Cotton, a Senior Lecturer in Chemistry at the University of Birmingham, discusses the connection between consuming acrylamide - a molecule formed when food is cooked at a high temperature - and developing cancer.

Due to the burn factor, regular butter is great for baking but not so great when it comes to cooking, especially at high temperatures.

Acrylamide — formed when foods containing carbohydrates are cooked at high temperatures — was detected for the first time and is common in the U.S. population.

Cooking meat at high temperatures or over an open flame, such as when barbecuing or pan-frying, is known to result in the formation of carcinogens, including 2 - amino -1-methyl-6-phenyl-imidazo (4,5 - b) pyridine (PhIP) and amino -3,8-dimethylimidazo (4,5 - f) quinoxaline (MeIQx).

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

HCAs form in meat when it's cooked at a high temperature.

In this report, the WHO didn't look at fish, but other research has shown that even white fish cooked at high temperatures may also be linked to cancer risk, especially when it's cooked for a longer length of time.

Then there's also the link between bacon and cancer; in 2015, WHO announced that processed meats like bacon are definitely a carcinogen, since cancer - causing substances can develop when meat is cooked at high temperatures, such as frying.

Higher levels of cancer - causing substances are formed when red meat is cooked at high temperatures, like grilling, barbecuing, and frying.

Before when baking salmon, I'd cook it at too high a temperature & it was so dry.

If you remember, acrylamide is a carcinogen that is formed when you cook any starch at a high temperature.

Acrylamide12, 13 is another highly toxic byproduct produced when starchy or carbohydrate - rich foods such as potatoes and grains are fried or cooked at high temperatures.

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.

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.

When these meats are cooked at a high temperatures, even more chemicals are leeched into the food.

Acrylamide is a toxic substance that forms in starchy foods when they are processed or cooked at high temperatures.

Furthermore, it's a very delicate compound and is obliterated when you microwave it or cook it at high temperatures.

Several studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled.22, 23 Part of the reason may be that meat becomes a source of carcinogens and / or mutagens, such as HCAs, that are formed while cooking meat at high temperatures.