Grillades, barbecue : comment réduire les risques pour votre santé ?

Par Juliette Pouyat - Journaliste scientifique Publié le 07/11/2022 Mis à jour le 18/11/2022 Edition Abonné
Article

Les cuissons à haute température favorisent la formation de composés toxiques et cancérigènes. Bien sûr avoir recours aux cuissons douces règlerait le problème. Mais si l’appel des grillades se fait trop sentir, sachez que vous pouvez limiter les dégâts en adoptant de bonnes pratiques. LaNutrition vous dit lesquelles.

La cuisson a ceci de particulier : elle modifie la composition des aliments. Elle peut diminuer la quantité de certains composés, c’est le cas avec les vitamines sensibles à la chaleur, mais elle peut aussi en ajouter, particulièrement lors des cuissons à haute température - barbecue, grillades, cuisson au four – qui...

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