Hidden Dangers in Your Kitchen: Doctor Reveals Toxic Compounds Formed During Cooking

Bucharest, Romania - June 5, 2025 - A recent video by Dr. Mihail Pautov, a general surgery specialist, has sparked a discussion about the hidden health risks associated with cooking food. The video, which has already garnered 409 views, highlights the formation of two toxic compounds during the cooking process: polycyclic aromatic hydrocarbons (HPAs) and advanced glycation end products (AGEs). "De fiecare dată când prăjești mâncarea, apar o serie de produși toxici care pot dăuna organismului," explains Dr. Pautov in the video, translating to "Every time you fry food, a series of toxic products appear that can harm the body." He details how HPAs form when fats are burned during cooking, and AGEs result from the interaction of sugars and proteins at high temperatures. The video's call to action encourages viewers to engage with Dr. Pautov for further discussion. The popularity of the video underscores the public's interest in learning about healthier cooking methods. Dr. Pautov's expertise and clear explanation make this a valuable resource for health-conscious individuals.