Tag: Reducing carcinogens

According to the Food and Drug Administration (FDA), acrylamide, a chemical that can form during high-temperature cooking of plant-based foods, is a human health concern, though further research is ongoing. This natural byproduct of the Maillard reaction is found in everyday items like potato chips, coffee, and toast. Implementing specific strategies can significantly reduce its presence in the foods you prepare at home.

According to the American Society for Nutrition, cooking meat at high heat can increase the formation of advanced glycation end products (AGEs) and other potentially harmful compounds. Determining what is the healthiest way to cook beef involves choosing methods that enhance nutrition while minimizing these risks.