News
Thuesday, June 08, 2010
Cooking and food contaminants
How often have we heard from our mothers who cook the food had to be deliberate and served at least to eliminate much of the presence of contaminants. This was and is a very widespread idea in most homes, but after the completion of the investigation carried out by the Universitat Rovira i Virgili (URV) the issue is not so clear. This study, funded by the Catalan Agency for Food and Seguretat by Gemma Perelló, researcher at the URV, belies some of these beliefs.
The crude product
According picks up the newspaper La Vanguardia ', the statements of Dr. Mercedes Gómez, Department of Biochemistry of the URV, the study "reveals that the problem is in the product raw, cook each one as you like." In this sense, Gemma Perelló explained that if I had to choose a form of cooking would be boiling with, because "it is the one with a smaller presence of pollutants, although the changes are not so significant".
Not fat
Although this study breaks with some preconceived ideas, it does certify some others, as it is better to do without the fat. One of the conclusions of this study is that removing the fat, either before or after cooking, it significantly reduces the presence of chemical contaminants (lead, arsenic, mercury, dioxins ...) in food, it is in the fat where the presence of toxins is much greater.
More information on the attached document.