Over Cooked Foods
Foods that have been overcooked, especially meats, can generate carcinogens. High heat when cooking meat reportedly produces heterocyclic amines (HCAs) and carcinogenic PAHs. By changing your cells’ DNA, these drugs may make you more likely to develop cancer.
While cooking at high heat or over an open flame, you run the risk of overcooking your meal. Example of this cooking methods are:
- grilling
- barbecuing
- pan-frying
Also, the Food and Drug Administration [6] claims that overcooking starchy foods, such as potatoes, causes more acrylamide to develop. Choose healthier cooking techniques to lessen your chance of exposure to carcinogens from high-heat cooking. Examples include:
- frying under pressure poaching
- bake or roast at lower temperatures
- slow cooker slow cooking crockpot