Enjoy your food !
Here is what Jacqueline Lagacé writes about the hypotoxic cooking of vegetables, fruits and legumes which "are not prone to developing large quantities of glycotoxins. However, it is recommended to cook fruits and vegetables as little as possible at high temperatures to preserve the most vitamins and mineral salts. This is why it is preferable to cook them gently with steam, but if desired, vegetables can be cooked in the oven. Vegetable papillotes are acceptable. Potatoes cooked in water are in accordance with the diet since the boiling point does not exceed 100 degrees C. On the other hand, fries and potato chips cooked at more than 230 degrees C (especially when deep-fried) should be avoided because potatoes contain quantities of asparagine which can be very high and, when cooked at high temperatures in the presence of starch, lead to the formation of large quantities of acrylamide, a glycotoxin which is particularly toxic in the long term. Homemade fries cooked in the oven and Brushed with olive oil, cooked below 230 degrees F are acceptable. French fries and potato chips cooked at high temperatures (deep-frying) should be avoided due to the development of acrylamide, one of the most harmful glycotoxins."
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