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Cooking with refined oils at high temperatures
Cooking with refined oils, such as soybean, corn or canola oil, at high temperatures can lead to the formation of toxic compoundssuch as acrolein and acrylamide, which are associated with increased cancer riskaccording to studies.
Acrolein is a byproduct of the decomposition of some vegetable oils when heated. Studies have shown that acrolein exposure may be associated with an increased risk of lung cancer and breast cancer.
To avoid this, you can opt for oils that are more stable at high temperatures, such as extra virgin olive oil or coconut oil, and use gentler cooking methods, such as steaming or roasting at lower temperatures.
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Use old, scratched pans
Some scratched kitchen utensils can release harmful substances when heatedlike the teflon for non-stick pans. These substances have been linked to an increased risk of cancer.
Avoid using scratched or damaged utensils, as they can release toxic substances into the food during cooking. Opt for safer cookware like stainless steel, cast iron or ceramic cookware.
