Everyone has their tastes when it comes to cooking, and we are not referring to the amount of salt or the type of spices we use but to the point of doneness. There are those who like meat well done almost charred and others undercooked, to the point, normal, etc. Today we are going to discover why it is not a good idea to eat burned food, not meat, not fish, not vegetables, or anything.
When we go to an authentic pizzeria with a wood-fired oven, the pizzas sometimes come out with burnt edges, or when we barbecue, the black lines on the grid are always marked, or when we gratin cheese in the oven … there is always a part that burns , but it is not as good an idea or harmless as you think.
Applying heat to food prevents us from getting bacteria and makes the food tastier, but exposing that food to high temperatures, whether in an oven, griddle, pan (fried) or barbecue is not a good idea.
Preparing food at very high temperatures and leaving the food burned, especially in the case of fish and meat, pastries, breads and pizzas or biscuits, causes the formation of substances and compounds toxic to humans and animals.
Burnt food increases cancer risk
Eating burned food can be unhealthy in the long run. This is mainly due to the fact that if a food put directly to the fire is raised to more than 120 degrees it generates substances that are harmful to us. These substances are peculiar to cooking and are known as heterocyclic amines and acrylamide.
These substances are identified by the International Agency for Research on Cancer as carcinogenic to humans. That is, eating churruscado foods is not a good idea, not even eating a little sporadically.
It is that even the liquids (juices and fats) and substances that the food releases when it comes into contact with heat, generates a smoke (hydrocarbons) that remains impregnated in the food and are highly harmful to our body and that of the animals.
So, if we like crunchy and charred food a lot, it’s time to improve our lifestyle if we don’t want to tempt our luck.
What should be done in these cases?
It is recommended not to eat burnt edges of pizza, or extremely gratin cheeses, or smoked fish, or grilled meats, reduce a lot of barbecues, or at least not let the food get scorched, etc. Another recommendation is not to let the food be directly in contact with the flames to avoid hydrocarbons.
Also, removing the burned part minimally reduces exposure to carcinogens like acrylamide, but the substances are already inside. We have to opt for less intense cooking options such as cooking everything just right, steaming, sautéing, cooking at lower temperatures or with protectors so that the food does not burn, being vigilant, etc.
