There are many crises in modern people's food, including thousands of pesticides, fertilizers, herbicides, countless toxic heavy metals, hundreds of chemical food additives, mycotoxins produced by improper food storage, or toxins produced by improper preparation methods. For example, when curing food or fermenting food, specific strains need to be at the right temperature and in a good environment to achieve their goals; Once the conditions are right, if you are not careful, you may cultivate highly toxic bacteria or harmful substances (the content of privately brewed methanol is too high, and the unfortunate death of many drinkers is a living example). There is a huge potential crisis and we should not be careless.

As for the food in the cooking process, it is most likely that high temperature changes the molecular structure of food and produces carcinogenic toxins.