4 ms·
I'm curious about how much of that is due to the charring that comes from grilling meat, or simply cooking meat to well-done, generating heterocyclic amines (HC
by metamet 4y ago
I'm curious about how much of that is due to the charring that comes from grilling meat, or simply cooking meat to well-done, generating heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
It'd be really hard to do a controlled study on such a thing, though.
- hoosieree 4y agoYeah, as a vegetarian who enjoys grilling, I'm curious about this too.
- brnt 4y agoI mean what else can you do that's palatable? Boiling is obviously not an option.
- rngname22 4y agobaking, air frying (aka convection oven baking), steaming, sauteeing, sous vide.
- lapetitejort 4y ago> sous vide That's the ticket. A properly cooked sous vide carrot tastes completely different from any other cooking method. All of the nutrients and flavor stays in the carrot. Add in herbs and spices and it will completely transform how you experience vegetables.
- kingnothing 4y agoOf course you then have to be concerned about your food sitting in warm water in a plastic bag leaching chemicals. Silicone is an option but most people don't do it.
- uoaei 4y agoGonna echo steaming. The trick is to stop shortly before it's at optimal doneness. Doneness can frequently be assessed by the bright, rich color of the veggies: too raw and they're dull and tough, too cooked and they're gray and mushy.
- z9znz 4y agoWok and other pan cooking typically doesn't char or burn the contents, but you get the texture and chemical changes from the cooking (and whatever sauces and seasonings you used with it). Baking vegetables in the oven is super easy and results in very enjoyable food. Obviously how long and at what temp depends on what you're cooking, but it's possible to put zucchini, onion, red/yellow/green peppers, mushrooms, eggplant, etc. in one baking pan with just a drizzle of olive oil and a little salt and get out surprisingly tasty food 30-45min later.
- brnt 4y agoIs stir fry really that different from grilling? Is it really just a matter of avoiding charring?
- t0bia_s 4y agoThis makes our bill for energy much higher. Warming up whole oven for few pieces of vegetables could be quite expensive. But yes, it is tasty and hearty food.
- carlmr 4y agoYou could use a small toaster oven or hot air fryer.
- kzrdude 4y agoOft cited is that in particular cured meats, sausages are proven to increase risk of cancer
- candiddevmike 4y agoLunch meats and hams especially. Jimmy Johns causes cancer.
- boltzmann-brain 4y agoI thought jerky and lunch meats was shown to be due to the nitrites.
- tsol 4y agoWell except the tuna. That just gives you mercury poisoning.
- olyjohn 4y agoJust remember when buying bacon, that uncured bacon is still cured.
- hansvm 4y agoThis really ought to be a crime. They explicitly label it as uncured with no added nitrates and then have a dominant ingredient as a "natural" source of concentrated nitrates to exploit exactly the same chemistry the "cured" bacons have. To the extent that food labels have any legal standing, this is obvious fraud.
- tpm 4y agoAdd to that nitrosamines (from curing salts and secondary from meat proteins) and heme iron, both with known association to cancer.
- AlexandrB 4y agoInterestingly, Impossible adds heme to their plant-based meat products: https://impossiblefoods.com/ca/heme https://impossiblefoods.com/ca/heme I wonder if there are any differences between this plant-sourced heme and the heme found in red meat.
- eternityforest 4y agoThey talk a lot about how it is identical. I don't think I'd trust it to be health food, although I will put a bit of it in lasagne, just not often anymore because it's expensive.
- rsync 4y ago"I'm curious about how much of that is due to the charring that comes from grilling meat, or simply cooking meat to well-done, generating heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)." I'll bet it's much more boring than any of that. I'll bet it's all about fiber content and gut motility and nothing else.
- hinkley 4y agoIt seems like the whole 'bone broth' fad is based in part on realizing that diets 100 years ago had a lot more variety of animal-sourced compounds than we have now, where we have narrowed a lot of our intake to specific cuts of meat. Gout was a rich man's disease, caused by similar conditions. I'd love to see a study that separated diets where meat is an ingredient from those where meat is the main course.
- eternityforest 4y agoI keep hearing about organ means and bones and stuff, but there doesn't seem to be all that many studies. Some organs are full of all kinds of active stuff needed to do their jobs. Seems like eating liver especially(Is that a trend or just one youtuber?) would have some kind of effect, that might or might not be wanted. I think I'll stick with plants, but it would be great to see some actual science. Everyone just talks about nutrients and assumes more nutrients means more health, without citing anything.
- tpm 4y agoLiver is mostly fat and blood. Except for dogs, their liver contains lots of vitamin A, arctic explorers used to die of vit.A overdose, you can imagine why. Yeah too much nutrients is not good, also overdosing on iron can be pretty bad as the body can't shed iron, so it accumulates and causes bad stuff.
- hinkley 4y agoIf memory serves a bite of polar bear liver can have enough vitamin A to kill you.