| http://www.w3.org/ns/prov#value | - The reason for this is that heat damages food, and the higher the heat, the more damage is done.High heat:??? creates carcinogens,??? creates trans fats,??? generally breaks down and alters proteins and other parts of the food.350 degrees Fahrenheit (175 C) is one number I seem to remember from my reading about a good goal temperature for keeping food below, where the damage really starts to occur
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