Скачать или смотреть From Grill to Gut: How Burnt Food Affects Health | Dr. Mohana Vamsy

Grilled food is often considered healthy — but over-grilling and charring can quietly harm your body. In this video, Dr. Mohana Vamsy explains what happens when food is cooked at very high temperatures and develops black or burnt portions.

When meat or vegetables are charred, they can produce harmful compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These substances increase oxidative stress, inflammation, gut irritation, and long-term cancer risk when consumed frequently.

Occasional grilled food is not dangerous — but regular intake of heavily charred or smoky food can strain the liver, irritate the gut, and contribute to lifestyle-related diseases. Safer grilling practices include cooking on moderate heat, avoiding direct flames, trimming burnt parts, and balancing with fresh vegetables.

Bottom line: Grilling is fine — burning is not.

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