Poultry

Description

Poultry is the Meat from those species of domesticated birds that are raised in order to provide food for humans.

Immune System

 Carcinogenic Heterocyclic Aromatic Amines (HAAs) are created within Poultry during most types of Cooking:

 HAAs form when Amino Acids and Creatine present in Poultry react at high temperatures (above 100° C).  Temperature is the most important factor in formation of HAAs.  Frying, Grilling, and Barbecuing produce the largest amounts of HAAs because the Poultry is cooked at very high temperatures. Roasting and Baking are done at lower temperatures, so lower levels of HAAs are likely. Microwaving, stewing, boiling, or poaching are done at or below 100°  and cooking at this low temperature creates negligible amounts of HAAs.