Home - cooked food is less carcinogenic

Home cooking is back in style, and making your meals protects you from toxic chemicals related to reproductive problems and cancer, as a new study suggests.

People who eat more cooked food at home have lower levels of carcinogenic chemicals and infertility in their bodies, the study reveals.

Scientists at the Silent Spring Institute found that people who ate cooked food most frequently at home had fewer of these chemicals known as PFAS on their bodies.

These chemicals can be found in many places in our environment, and they enter into our food, especially in packaged products, such as fast - food wrappings.

The exposure to these chemicals, which do not decay in the environment or body, has been linked to higher cholesterol, disruptions of the hormone and immune systems, and higher risk of cancer.

They are found in many foods but not in an equal spread from product to product, while home cooking is more protected.