Is food cooked at high temperatures unhealthful?
Frying or charbroiling meat or fish may cause carcinogens on the surface by the action of the heat. Smoking or nitrite curing meats may also form carcinogens. These carcinogens may not be harmful when consumed in small quantities and particularly when we eat them with fruits and vegetables that contain protective botanical factors. It is wise to use lower heat methods for most of our cooking methods such as steaming, braising, poaching, stewing or microwaving. Marinades help to make cooked meats safer.
