Cooking

Did you know that cooking methods could affect the air you breathe?  Polycyclic Aromatic Hydrocarbons, or PAHs, are released into the air during inefficient burning processes.  They could be present around the house in smoke from wood burning or in certain foods.  Increased PAH levels are found in smoked foods, foods high in fat, and foods that have been cooked over high temperature.  Exposure to these chemicals could result in cataracts, jaundice, kidney and liver damage, and cancer.  Proper ventilation, eating fewer smoked or charbroiled foods, and cutting back on fatty or oily foods will help combat this problem.

Sources:

http://www.idph.state.il.us/envhealth/factsheets/polycyclicaromatichydrocarbons.htm

http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1f.shtml