When unsaturated fatty acids (UFAs), typically deemed healthy, are heated above 150 degrees Celsius, they can undergo a process known as trans-isomerisation. This molecular transformation converts ...
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Can cooking onion and garlic on high temperature be harmful? Here is what new study claimsStudies indicate that unsaturated fatty acids (UFAs), usually considered beneficial, can undergo trans-isomerisation - a molecular reconfiguration that transforms them into TFAs when heated at 150 ...
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