When foods are fried and have turned brown, they have been burned. The nutrients in the browned material have been destroyed. Proteins turn into carcinogenic acrolein; starches and sugars are caramelized through molecular destruction; fats and oils turn to smoke by destruction of fatty acids and glycerol. The rule of thumb is the higher the fat content of the food and the greater the temperature reached in cooking, the more carcinogens are produced.


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