Garlic seeds will produce harmful substances after frying, but they will not have any impact on the human body.

Garlic will indeed produce harmful substances such as acrylamide after frying, but the amount of garlic produced when used as an ingredient in a pot is not enough to cause much damage. However, compared with other fried and grilled foods in life, For similar foods, on the one hand, the dose produced is small, and on the other hand, the total amount of food consumed is also small. Therefore, it will not cause any adverse effects on the human body.

Garlic is a vegetable food and contains amino acids and oligosaccharides. Oligosaccharides are a type of reducing sugar. Reducing sugars include all monosaccharides such as glucose, fructose, glyceraldehyde, etc., as well as lactose, maltose and oligosaccharides. Garlic does not produce acrylamide, a carcinogen, when it is generally heated and cooked; however, garlic chips that have been fried at high temperatures may cause a Menard reaction and produce acrylamide. It is recommended that the public eat them in moderation.

Extended information

Garlic stew does produce the carcinogen acrylamide, but the amount is very small. This substance is a Class 2A carcinogen and is not known to be carcinogenic to humans. Class 1 carcinogen. Animal tests have shown that acrylamide is potentially neurotoxic, genotoxic, and carcinogenic, but studies have not yet confirmed an association between acrylamide intake, related biochemical marker levels, and human cancer risk. ?

Toxic substances such as "acrylamide" produced during the cooking process are actually by-products of the "Maillard reaction" in food. The so-called "Maillard reaction" refers to the non-enzymatic browning phenomenon during food processing and cooking. It is the key to producing aroma and deep color.

To reduce the intake of acrylamide, the oil should not be too hot when cooking garlic. The garlic particles should be slightly yellow. When cooking food on a daily basis, try to steam and stew as much as possible and fry and bake as little as possible. Do not overheat at too high a temperature or for too long to help reduce the formation of acrylamide.

Reference source? Ifeng.com - Debunking food rumors: Does garlic stew really cause cancer?