Not everything that takes to the table is as harmless as it appears. Researchers have been studying the effects of food clothing methods and warns of possible risks associated with certain ways of cooking this vegetable, very common in Portuguese cuisine.
Curgete, one of the most versatile vegetables of national cuisine, is among the foods now analyzed. Although appreciated by its light taste and ease of use in various recipes, there are concerns about how certain culinary techniques can change their natural components.
Chemical transformations under high temperatures
Experts cited by the Spanish newspaper explain that this vegetable contains nitrates, natural compounds that, when subjected to high temperatures, can become nitrosamines, substances linked to possible changes in DNA.
Grilled and fried with more risks
Grilling or frying curgete directly over intense heat accelerates this process. These common culinary daily practices can facilitate the formation of these compounds, raising issues in the field of public health.
Peppers also require care
But the alerts are not limited to the curgete. Piments, another legume often present in Portuguese meals, also enter the list of foods that require special care during preparation.
The structure of the skin of the peppers favors carbonization when exposed to frying or intense grills, releasing benzopyrene, a compound associated with tobacco smoke and exhaust gases, considered potentially carcinogenic by several international entities.
Frying with high temperatures aggravates the problem
In addition, the use of vegetable oils at high temperatures in the making of these vegetables further enhances the formation of harmful substances, warns the nutritionists involved in the studies.
Despite the warnings, the purpose of the researchers is not to create alarm. According to the same source, the intention is to inform the public about more conscious kitchen choices and long -term impacts on health.
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Safer
Alternatively, you are suggested with the softer clothing methods. Steam baking, baking at moderate temperatures, or preparing the vegetables in low heat are practices that significantly reduce the formation of harmful compounds.
According to experts, cited by the same source, “there is evidence that methods such as steam or oven, at moderate temperatures, help preserve the nutritional benefits of curgetes and peppers, avoiding the formation of toxic compounds.”
Culinary habits under investigation
This line of research is part of a broader movement that analyzes the effects of culinary habits on public health, focusing on the consequences that only reveal themselves in the medium and long term.
Knowing how to cook is increasingly essential
Even with the promotion of vegetable consumption by doctors and nutritionists, the way foods are prepared is becoming increasingly relevant to ensure truly healthy meals.
International guides set the example
Some countries already include guidance in their dietary guides, advising clothing methods that protect nutrients and avoid harmful substances. In Portugal, the theme has been gaining attention from those looking for healthier lifestyles.
Balance is the keyword
According to, the secret seems to be in balance. Cooking consciously and informed allows you to enjoy the flavors and benefits of vegetables, without taking unnecessary risks that could be avoided with simple adaptations.
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