The truth is the amount of PAHs found in liquid smoke is minute, and though we don’t recommend drinking straight from the bottle over a long period of time, the small amounts you use to flavor your food are basically harmless in the grand scheme of things. Extended, regular exposure to PAHs can cause long-term health effects. In large quantities, PAHs can be carcinogenic. Smoke itself is a byproduct of combustion, and whether that flavor comes from actual smoking or through a liquid version, it will always have a trace amount of the organic compound polycyclic aromatic hydrocarbons – or PAHs. This yellow-brown liquid is the liquid smoke you’ll see on sale in the grocery store Is liquid smoke safe? Modern methods condense the steam through a cooling tube, filter out the soot and ash impurities and distill into a concentrated form. Smoke and water vapor are byproducts of burning wood, and when the water vapor – in the form of steam – comes in contact with cold air, it is condensed into a black liquid. Liquid smoke occurs naturally when the smoke from burning wood is condensed into liquid form. The flavoring is used in all sorts of dishes adding smoky flavor without using a smoker or live fire. Wright’s Liquid Smoke was first produced in 1895 and is still sold in stores today. Ernest conducted experiments to recreate the liquid via wood combustion and condensation of the fire’s exhaust, and thus liquid smoke was born. He later became a chemist and realized that the black liquid he saw as a youth was the smoke coming in contact with cold air and condensing into liquid. As a teenager working at a print shop, Wright noticed a black liquid dripping from the stovepipe that heated the print shop he worked in. Wright of the brand Wright’s Liquid Smoke.
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