ခဲပတ္ ငါးကင္ စသျဖင့္ျမန္မာျပ
အကင္ဆိုင္ေတြက အစားအစာေတြကို
အလူမီနီယံ စကၠဴခ်ပ္ေတြ ပတ္ၿပီ
အကင္ဆိုင္ေတြက အစားအစာေတြကို
အလူမီနီယံ စကၠဴခ်ပ္ေတြ ပတ္ၿပီ
Doctors Are Warning: If You Use Aluminum Foil, Stop It Right Now And This is The Reason Why
JAN 11, 2017by ADMINin HEALTH
We all use aluminum foil in the kitchen, for cooking, and wrapping, and we often use it to treat some common ailments. Yet, a recent study has found that there are some important things we do not know about this kitchen staple.
First of all, aluminum is a neurotoxic heavy metal that has severe side-effects on the function of the brain and has even been associated with Alzheimer’s disease.
According to medical experts, the exposure to this heavy metal might cause long- lasting adverse effects, including mental decline, and loss of balance, memory, coordination, and bodily control.
This study has found that cooking with aluminum foil affects the bones, as aluminum builds up inside the bones and takes the space of calcium, reducing its levels.
Moreover, researchers have related cooking with aluminum foil with pulmonary fibrosis and other respiratory issues as a result of the inhalation of aluminum particles. The same effects are achieved in the case of grilling with aluminum.
Numerous people are still unaware of the fact that when aluminum foil is exposed to high temperatures, it emits parts of the metal into the food, and the heavy metal might leech in it.
Dr. Essam Zubaidy, a chemical engineering researcher at the American University of Sharjah, has evaluated the effects of aluminum on cooking and found that a meal cooked in aluminum foil can include up to 400mg of aluminum.
Ref>Jewsnews.co.il
ဒီ မနက္မွာ ခဲပတ္ (Aluminium foil) အကင္ေတြရဲ႕ အႏၲရာယ္ အေၾကာင္းေရးခဲ့ပါတယ္။
အမွန္ ကေတာ့ ခဲပတ္ အကင္ေတြသာ စားသံုးသူေတြကို အသက္အႏၲရာယ္ ႐ွိေစတာမဟုတ္ပါဘူး။
ယေန႔ အကင္ဆိုင္ေတြမွာ ပံုမွန္ စားသံုးသူေတြ စားေနတဲ့ အသားကင္(Grilled Meat) ေတြ အားလံုးဟာအႏၲရာယ္ ႐ွိတဲ့ အစားအစာေတြျဖစ္ပါတယ္။
အသားကင္ ငါးကင္ေတြ မျကာခဏ စားသံုးျခင္းျဖင့္ ႏွလံုးေသြးေၾကာက်ဥ္းေရာဂါ၊ ဆီးခ်ိဳေရာဂါ၊ ရင္သား
ကင္ဆာ၊ အူမႀကီးကင္ဆာ၊ အစာအိမ္ ကင္ဆာ၊ အဆုတ္ ကင္ဆာ၊ အသည္းကင္ဆာ စတဲ့ ကင္ဆာ မ်ိဳးစံု ကိုျဖစ္ပြား ေစႏိုင္တယ္လို႔ ဆိုပါတယ္။
ကင္ဆာ၊ အူမႀကီးကင္ဆာ၊ အစာအိမ္ ကင္ဆာ၊ အဆုတ္ ကင္ဆာ၊ အသည္းကင္ဆာ စတဲ့ ကင္ဆာ မ်ိဳးစံု ကိုျဖစ္ပြား ေစႏိုင္တယ္လို႔ ဆိုပါတယ္။
အသား ငါးေတြကို မီးနဲ႔ ကင္လုိက္တဲ့ အခ်ိန္မွာ ဓာတ္ျပဳမႈ (Chemical reaction) ေတြ ဘယ္လိုျဖစ္ေပၚၿပီး၊ဘာ့ေၾကာင့္ေရာဂါမ်ိဳးစံုျဖစ္ေပၚေစတယ္ ဆိုတာ ေဒါက္တာမာကိုလာက အေသးစိတ္႐ွင္းျပ ထားပါတယ္။
ေဒါက္တာမာကိုလာဟာ အေမရိကန္ အမ်ိဳးသား က်န္းမာေရးစင္တာ က ေဆးသိပၸံပညာ႐ွင္ ပါရဂူ တေယာက္ ၿဖစ္ပါတယ္ဗ်ာ။
What Happens to Meat When It’s Grilled?
June 22, 2016
Story at-a-glance-
Cooking is chemistry in the kitchen, or on the grill. The addition of heat to your food (an organic material) creates changesGrilling increases the number of mutagenic chemicals produced with cooking. This may lead to stomach, liver, skin, gastrointestinal or breast cancersIt’s important to clean your grill grates safely to avoid the risk of injury to your mouth, throat and tonsils. Over 1,600 injuries have been reported between 2002 and 2012 from wire-bristle brushes after cleaning grill grates
By Dr. Mercola
Memorial Day weekend is often the start of outdoor grilling season. However, depending upon how close you live to the equator, you might be grilling outdoors all year long. Perfect weather, good friends and an outdoor barbecue grill may be your recipe for one of the joys of summertime.
While you may have discovered there is a growing mountain of research pointing to grilling and barbecuing meat as one way of ingesting cancer-causing chemicals, there are ways of enjoying your summer grilling that reduces the potential for trouble.
Many living in the U.S. find that grilling satisfies their need for good taste, and for keeping the number of pots and pans to a minimum. Some people find it personally satisfying to cook over an open fire, and others just enjoy entertaining friends and family at home.1
Whatever your personal reason for using the outdoor grill, it's important to understand the risks involved and how to reduce them.
It's All About Chemistry
Cooking is a form of chemistry. As you apply heat to different types of organic material (food), you get a chemical reaction you find either pleasing or distasteful. Meat, vegetables and fruit go through a unique process specific to the chemicals and nutrients found in them.
Different types of cooking produce different types of chemical reactions. This is why foods cooked in the oven will taste different than those sautéed on the stove or grilled over an open flame.
The addition of spices and marinades also changes the chemicals present during the cooking process and therefore the chemical reactions occurring while you cook.
Unfortunately, grilling gives you both a distinctive flavor combination in the meat and vegetables, as well as changes to the foods that may produce cancer causing chemicals.
Three important chemicals potentially produced during grilling are heterocyclic amines (HCAs), advanced glycation end products (AGEs) and polycyclic aromatic hydrocarbons (PAHs).
Heterocyclic Amines
These chemicals are formed in muscle meat when it's cooked at high temperatures. Even cooking at high temperatures over the stove can cause the formation of these chemicals in the meat.2 In experiments in laboratory animals, HCAs are mutagenic.
This means the chemicals cause changes to the DNA in the lab animals, increasing their risk of cancer. HCAs are not found in appreciable amounts in other cooked foods, other than meat cooked at high temperatures. Once you eat the meat, the HCAs are metabolized in your body by specific enzymes.
Researchers have found that this group of enzymes has varying degrees of activity in different people. This may be relevant to how much or little the HCAs increase your specific risk of cancer.3
The amount of HCAs appear to be dependent on the type of meat, how well-done it is cooked and the temperature used to cook the meat. For example, researchers have found that well-done meat has 3 1/2 times more HCA than medium-rare meat, and fried pork has more than fried beef or fried chicken.4
To date, there have been more than 10 different HCAs identified from cooking meat and fish. When HCAs have been fed to rodents they developed cancer in multiple different organs, including the colon, breast and prostate.5
Advanced Glycation End Products
AGEs, also known as glycotoxins, are present in your body and in the meat you eat. These are highly oxidant compounds linked to increased inflammation and oxidation stress in your body.6 Damage by AGEs has been associated with diabetes and cardiovascular disease.
Based on study findings, dry heat from grilling or broiling may increase the formation of AGEs between 10- and 100-fold greater than in uncooked foods. Animal meat, rich in fat and protein, is generally rich in AGEs.
Researchers found a reduction in the formation of new AGEs cooking with moist heat, using shorter cooking times, cooking at lower temperatures and using acidic ingredients.7
The formation of AGEs in your body is a normal part of metabolism. The addition of more AGEs from the food you eat increases the likelihood the amount of circulating AGEs will become pathogenic. Grilling, broiling, frying and searing foods increases the formation of AGEs in the meat you eat.
Studies have found mice that ate diets rich in AGEs suffered from kidney disease, diabetes, atherosclerosis and slow wound healing. Mice fed diets low in AGEs experienced a significantly reduced risk of the same health issues.8,9,10,11
Your body does not get rid of or digest these end products easily. Instead, they are stored in your organs, and over time cause damage.
A database containing foods and the associated AGEs shows fats have a low amount of AGEs per serving as compared to muscle meats, such as steak, chicken and frankfurters. Lamb and eggs have relatively less than other meats.12
Polycyclic Aromatic Hydrocarbons
PAHs don't originate in the meat, but rather from the wood, gas or coal you use for the fire. They are also formed when fat from the meat drips on the grill and creates smoke.13The compound is in the smoke and is deposited on anything within reach.
This means the PAHs will cling to the meat and your clothing, and you will inhale them as you stand over the grill. Exposure is known to cause skin, liver and stomach cancers in lab animals.14
However, the story of PAHs doesn't stop there. When the PAHs from the fire mingle with the nitrogen from the meat you're cooking, nitrated PAHs (NPAHs) are formed. These are even more carcinogenic and one reason that grilling meat may be hazardous to your health.
Cooking that exposes the meat you're eating to smoking or charring (those dark grill marks on the meat) may increase your consumption of PAHs.15 Animals exposed to PAHs in their diets developed leukemia and cancers of the digestive tract and lungs.16
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