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Our data represent, to our knowledge, the first documentation of damage to food DNA as a result of cooking and suggest a possible new etiology for genetic risk from cooked foods. Our findings add support to previous conclusions that high-temperature cooking confers a significant health risk with frequent and long-term consumption.
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Our
experiments revealed distinct differences in the level of damage by types of cooking, with roasting (220 °C) causing more damage than boiling (100 °C) relative to raw foods.
bolje experiment nego believe
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Ukratko, prenapuhuješ ranu studiju nedokazanih hipoteza.
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jebat ga, pametnom dosta, ima mi smisla da se prženjem na 200 stupnjeva uništi nešto, ae