Specialists from London University College came to the conclusion that grilled dishes can adversely affect the condition of the skin. Regular use of such food contributes to premature aging and wrinkles.

Studies have shown that during grill preparation, special molecules are formed that harm the elasticity and elasticity of the skin. They are products of accelerated glycosylation - a process in which carbohydrates are connected to proteins or fats under the influence of high temperatures.

The higher the cooking temperature, the more such compounds are formed in food. They accumulate in the body and accelerate the destruction of collagen - the main protein responsible for the elasticity of the skin. Over time, this leads to the loss of elasticity, the appearance of dryness and the deepening of wrinkles.

In addition, grilled foods can contribute to inflammatory processes in the body. They not only accelerate aging, but also increase the risk of developing various diseases, including cardiovascular.

Scientists advise limiting the consumption of dishes prepared on open fire, and give preference to more sparing methods of heat treatment. For example, baking at low temperatures or steaming helps to maintain the beneficial properties of products without the formation of harmful compounds.

Although it is not necessary to completely abandon the grill, a reasonable reduction in its diet can positively affect not only the condition of the skin, but also the general health.

E-News. Com. UA.