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RE: Polycyclic Aromatic Hydrocarbons in Foods
Interesting that this occurs not just with chargrilled or BBQd meat, but also vegetables. It's common here in Thailand to blacken eggplants on hot coals, and then use that to make chili. Really interesting, relevant and useful material. Thank you!
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Hi @artemislives. Thank you very much for reading and appreciating this publication. With your comment you complement this information. In truth, sometimes we believe that preparing food on direct and intense fire is something beneficial; however, it is very harmful to the organism.
First time that I use the label #ecotrain; I did it by reference of my husband @ulisesfl17 who has used it to share part of his publications according to the themes.
I loved your comment. A hug
A hug back to you @arac Welcome to use the #ecotrain tag for things that speak to eco-community and the environment. Preparing food well is something we could ALL learn a lot more about.