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DrCarney.com Blog

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Research Summaries

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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This web site is provided for informational purposes only and does not contain medical advice or create a Physician/Patient relationship. Please do not use information from this site to diagnose and/or treat any sickness or disease. Changing to a whole-food, plant-based, no-oil, low-fat dietary regime may significantly reduce the need for medications. Please consult a knowledgeable Physician to help guide you through the transition.

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