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(NaturalNews) Many health-minded individuals
understand that eating fried or overcooked foods is unhealthy due to the
chemical transition of normally stable fats to trans fats that have been shown
to dramatically increase heart attack risk. Researchers from the University of
the Basque in Spain publishing in the journal Food Chemistry are the first to
discover compounds released from common cooking oils that significantly
increase the risk of neurologic degenerative diseases and a variety of
different cancers.
Breakdown chemical structures known as
aldehydes are formed in cooked vegetable oils such as sunflower oil when heated
to normal frying temperatures,and are also released into the air where they can
be inhaled. Alternate food preparation methods such as roasting, steaming and
broiling are safe methods of cooking foods to avoid the dangerous release of
aldehydes andprovide a shield against cancer-forming particles and
neurodegenerative decline.
Prior studies have identified the health
degrading nature of aldehydes, where their presence in organisms is linked to
different types of cancer and neurodegenerative diseases such as Alzheimer's
and Parkinson's. Researchers also know that these compounds remain in vegetable
oils after they have been used to fry foods and wanted to determine how they
interact with proteins, hormones and enzymes in the body to impede its correct
functioning.
Many common vegetable oils produce
dangerous aldehydes when heated
The study team heated three types of oil
(olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees
Celsius for a period of forty hours (twenty hours was used for the flaxseed
oil). This length of time was used to approximate oils used commercially at a
restaurant where fryers remain heated for extended periods of time. The oils
were then analyzed using gas chromatography/mass spectrometry techniques.
Researchers found that the sunflower and
flaxseed oils degraded significantly and are the ones that create the most
toxic aldehydes in the least amount of frying time. These oils are high in
polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the
health-demoting aldehyde compounds that permeate the air and penetrate into the
food. Olive oil, known to be high in monounsaturated fat, generates aldehydes
to a lesser degree and after cooking much longer.
The research team concluded "The fact that
significant concentrations of these toxic compounds were found in some oils ...
is a cause of concern for human health." Although the scientists did not
use coconut oil in their tests, studies have shown that the medium-chain fatty
acid does not rapidly convert to deadly trans fats when heated, and may be less
likely to produce aldehydes when compared to other vegetable oils. While fried foods
are not part of a healthy eating plan, it is important to avoid cooking with
low flash-point oils that produce aldehydes and increase the risk of neurologic
disorders and cancer.
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