2 ms·
Something is off here though, grilled pork chops wouldn’t necessarily be exposed to smoke, just maybe the PAH coming from charred areas which could happen to an
by porknubbins 4y ago
Something is off here though, grilled pork chops wouldn’t necessarily be exposed to smoke, just maybe the PAH coming from charred areas which could happen to any meat. Using bad or wet charcoal you get what BBQ people refer to as a “creosote” taste, ie bitter unpleasant white smoke.
Still if a 10 min pork chop could be that bad I can only imagine that a 5 hour smoked brisket would be absolutely off the chart.
- steve_adams_86 4y agoI think you’re right - foods like this seem like they should be once per year indulgences rather than weekly or biweekly. And yes, it is an odd discrepancy but smoked and grilled foods are combined in a few of the studies I came across. I suppose they both contain the same carcinogens, and the goal was only to measure those carcinogens and not so much to evaluate specific foods.