Why Frying Food Triggering Cancer?


At the bottom of the site has been two years of analysis listed Prof. Dr. dr. Li Peiwen (a medical doctor expert cancer specialists as well as traditional Chinese medicine) on the number of cancer incidence in India more than China. Because people like to eat Indonesian fried, he said. From crackers, fried bananas, fried cassava, fried tempe, fried chicken, fried potatoes, fried rice ... the main day without eating no fried food.

According research, the carbohydrate-rich foods such as potatoes, cassava, cassava, bananas, rice, etc. will unravel if fried, and then reacts with the amino acid compound karsinogenik (trigger cancer) called akrilamida. They also grilled food. Are raw food, boiled, steamed, or did not experience such a reaction, so it does not produce akrilamida. Even if there is, very small measure.

Research on mice shows that the experiment akrilamida cause tumor, DNA damage, nerve damage, the level of fertility, and resulted in a miscarriage. Seporsi fried potatoes are cooked at a temperature of 220 OC akrilamida contain approximately 2500 mikrogram. In the mouse experiment, this amount is already cause mutation genes. What happens if every day we eat French fries, ote-ote, crackers, fried bananas, fried cassava, fried tempe, and gorengan-gorengan others?

Self-fry

One of the tips healthy eating fried food is a way to fry your own food. With our own fry can always use new oil. Oil that has not been used to fry still expected from akrilamida and oxygen-oxygen karsinogenik other. Also, we can set the temperature at the time of fry oil that is not too hot and the results are fried time, too brown before let alone burn.

Food habits seller is using a frying oil which is very much, very hot (up to 300 OC), with a large fire (repeated up to black), so that the results obtained fried that intricate and dry. More preoccupied indeed, but also more karsinogenik the compound to be a "bonus" it.

Fried food will absorb the oil in the surrounding areas. Food is oily, and compound-compound in the oil karsinogenik also participated in the entrance to our bodies.

With the fry themselves, we can set the temperature not too hot, ie, using a small fire, and use a little oil so that not too many akrilamida or other compound that karsinogenik and participate in the food to be merged. And do not forget to eat before, the remnants of the oil patch in the absorption of food we use tissue paper first.


4 comments:

ami said...

luar biasa sekali sangat bermanfaat informasinya... terimakasih banyak atas informasinya... semoga suksesnya....

putri said...

luar biasa sekali sangat bermanfaat infonya..
Banyak pelajaran yang saya dapatkan pada blog ini...
Makasihnya...Semoga sukses...

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