Some Health Dangers of Cooking Food at High Temperatures Dr Hector Perera London Most people are unaware of the adverse effects of high temperature cooking. We cannot blame our good old “kussi amma” because they were totally unaware of those matters but now the present generation with more modern cooking facilities must be aware of the good and bad side of high temperature cooking. Clay pots are bad conductors of that means it takes time to heat anything in them. I think the slow heating of the food inside a clay pot is really good because the food itself are bad conductors of heat. Once the food get heat lots of chemical changes takes place quite slowly, some juice ooze out while some get in. I am sure those clay pots cook the food but as I said it takes time to get them heated up. In the meantime most ...

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