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This popular way of cooking garlic makes it deadly dangerous

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Jiya Saini
Jiya Saini is a Journalist and Writer at Revyuh.com. She has been working with us since January 2018. After studying at Jamia Millia University, she is fascinated by smart lifestyle and smart living. She covers technology, games, sports and smart living, as well as good experience in press relations. She is also a freelance trainer for macOS and iOS, and In the past, she has worked with various online news magazines in India and Singapore. Email: jiya (at) revyuh (dot) com

Garlic is an ingredient that is present in many dishes from traditional cuisines around the world. Despite having a large number of very healthy properties, excessive consumption of this food and a certain way of cooking it can cause serious health problems.

Although the allicin contained in fresh garlic has many healthy properties, but its wrong consumtion can cause damage to health, such as irritation and stomach discomfort.

People who suffer from gastrointestinal diseases are the ones who should use it carefully when cooking. To avoid adverse effects, one should eat between one or two cloves of garlic a day and no more, said scientist Ellen Tattelman, from the Albert Einstein School of Medicine at Yeshiva University, USA.

According to a user from the Chinese network WeChat, the amino acids, lipids, starch and saccharides contained in this food are converted into acrylamide when garlic is fried. 

Some scientific organizations, including the International Agency for Research on Cancer, qualify this organic compound as a possible carcinogenic substance that consequently is capable of contributing to the development of malignant tumors. For this reason, it is advisable to reduce the number of dishes in which this ingredient is added.

However, there is a way of cooking garlic that not only reduces the secretion of acrylamide, but also preserves allicin, says the Internet user. For the consumption of this fried food to be healthy and safe, one must fry it at a low temperature until its pieces turn slightly brown or golden.

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