Foods to avoid in the oven
As we have already said, some foods are not suitable for baking in an oven. This is mainly due to the high temperature. Here are 5 foods that can become harmful if they are baked in the oven
Some starch-rich foods Acrylamide, a potentially carcinogenic chemical, is formed when certain starch-rich foods (such as bread or potatoes) are cooked at high temperatures. This is indicated in a 2008 EUFIC report.
According to this document, which is based on research by the WHO and the FAO, this substance appears when starchy foods are exposed to temperatures above 120oC (248oF). This can happen in an oven.
As you can see, the fries are made from potatoes. They are therefore subject to the formation of acrylamide. According to the FAO/WHO Committee, french fries account for between 16 and 30 per cent of total acrylamide intake in most countries.
Coffee (to be avoided) According to the same EUFIC study, coffee accounts for a large share (13% to 39%) of the exposure to acrylamide formed during high-temperature cooking. It must therefore be avoided to be placed in the oven.
Red pepper Red pepper, which is particularly rich in vitamin C, loses much of its benefits when cooked. According to Bioconsumers, this essential vitamin begins to degrade beyond 50 degrees Celsius. A baked red pepper therefore loses a significant part of its nutritional value.
