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Heated like what? Do you mean in an oven, or in a manner in which part of it chars? I haven't heard anything specific to pepperoni; but I have heard that about
by pc86 5y ago
Heated like what? Do you mean in an oven, or in a manner in which part of it chars?
I haven't heard anything specific to pepperoni; but I have heard that about charred meat generally (primarily beef), but there are so many confounding factors in everything from genetics to temperature to cooking method to cut of meat it's all but a worthless statement.
- colechristensen 5y agoAs with all things the size of the effect matters. There are many risks I’m willing to take and unless the expected value of eating a pizza sometimes is going to take years off my life, I just don’t care (and I’m thinking of buying a motorcycle so it’s not like very many risks actually matter any more)
- t_mann 5y agoThe charring, yes. Some of the salts used in curing salami undergo some unfavourable reactions what I remember. So it is much more specific than red meat in general.
- BenjiWiebe 5y agoCitation? I did some googling and some wikipeding and can't find anything like that.
- atdrummond 5y agoHe’s referring to nitrates becoming nitrosamines. The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture characteristics for pork products like bacon and pepperoni. See: https://www.sciencedirect.com/topics/neuroscience/nitrosamines https://www.sciencedirect.com/topics/neuroscience/nitrosamin...