New Delhi: The roti , which is lightly baked in the chatu, swells like a balloon when it is burned directly in the fire. Even after a long time of leaving the bread, it remains soft and it is also convenient to tear. But does it cause any damage to the body? According to recent research, the heat of excessive fire during cooking produces ‘heterocyclic amines’ or HCA and ‘polycyclic aromatic hydrocarbons’ or PAHs, which are directly linked to cancer.
According to a study published in the journal Environmental Science and Technology, pollutants of carbon mono-oxide, nitrogen dioxide from natural gas stoves and cooktop fires used in cooking are responsible for respiratory problems. Not only that, but some
In this case, it also causes heart problems. But what’s most worrying is cancer. Because, it has been reported that the risk of getting cancer can increase from food boiled directly in the fire. However, most people adopt this method to make bread in less time.
A 2011 report by Chef Scientist of Food Standards Australia and New Zealand said that when the flour or flour goes directly into the fire, a type of chemical is emitted from it. Which is known as ‘carcinogenic’. This type of burnt food for a long time is not at all healthy for the human body. However, to be sure, more detailed observations are needed, the researchers said.
