Re: smoked oysters (was herring)

[Guest guest]

i eat one (smoked0 oyster a day. The amount of " smoke " is very small.

on 3/18/2004 7:36 AM, Rodney at perspect1111@... wrote:

> The only canned

> oysters I have been able to find are smoked. So I am fixing my zinc

> deficiency with a supplement, at least for now.

[Guest guest]

Hmmm...the " smoke " in my herring is natural smoke flavor, a GRAS (generally

recognized as safe) food additive. Is there some trepidation regarding this?

Thanks!

>From: Francesca Skelton <fskelton@...>

>Reply-

>< >

>Subject: Re: [ ]smoked oysters (was herring)

>Date: Thu, 18 Mar 2004 09:53:19 -0500

>

>i eat one (smoked0 oyster a day. The amount of " smoke " is very small.

>

>

>

>on 3/18/2004 7:36 AM, Rodney at perspect1111@... wrote:

>

> > The only canned

> > oysters I have been able to find are smoked. So I am fixing my zinc

> > deficiency with a supplement, at least for now.

>

[Guest guest]

Hi :

I have long been under the (perhaps mistaken) impression that smoked

products are somewhat dangerous (carcinogenic??). Presumably

the 'smoke' flavor comes from burning something, and generally that

produces all kinds of byproducts I would have thought we know nothing

about. (Barbecued stuff for example, cigarette smoke, exhaust fumes,

charred meats ........). Smoked meats in particular I seem to

remember as being a hazard.

Presumably if it is GRAS though, we should presume it is OK.

Perhaps the smoke flavor isn't produced by burning?

My information about this is VERY unreliable. Just an impression I

have always had.

Rodney.

> >

> > > The only canned

> > > oysters I have been able to find are smoked. So I am fixing my

zinc

> > > deficiency with a supplement, at least for now.

> >

[Guest guest]

You are most likely correct, Rodney-

I hadn't really closely examined the ingredients of the " kippered " herring

before. I think I will be switching to herring without this additive:

" This product is produced by burning hickory chips and condensing the smoke

into a liquid form. The liquid is then scrubbed and filtered to remove all

impurities. It is used to flavor meat poultry and seafood. "

>From: " Rodney " <perspect1111@...>

>Reply-

>

>Subject: Re: [ ]smoked oysters (was herring)

>Date: Fri, 19 Mar 2004 00:43:47 -0000

>

>Hi :

>

>I have long been under the (perhaps mistaken) impression that smoked

>products are somewhat dangerous (carcinogenic??). Presumably

>the 'smoke' flavor comes from burning something, and generally that

>produces all kinds of byproducts I would have thought we know nothing

>about. (Barbecued stuff for example, cigarette smoke, exhaust fumes,

>charred meats ........). Smoked meats in particular I seem to

>remember as being a hazard.

>

>Presumably if it is GRAS though, we should presume it is OK.

>Perhaps the smoke flavor isn't produced by burning?

>

>My information about this is VERY unreliable. Just an impression I

>have always had.

>

>Rodney.

>

>

> > >

> > > > The only canned

> > > > oysters I have been able to find are smoked. So I am fixing my

>zinc

> > > > deficiency with a supplement, at least for now.

> > >

>

[Guest guest]

I know there is a smoke flavoring out there as I have used it on extremely rare occasions. The thing is to be a real 'kippered' fish means it has been smoked, i.e., cooked slowly over a fragrant wood fire as in smoked salmon.

Ruth

From: " Dowling " <dowlic@...>

Reply-

Date: Thu, 18 Mar 2004 22:35:45 +0000

Subject: Re: [ ]smoked oysters (was herring)

Hmmm...the " smoke " in my herring is natural smoke flavor, a GRAS (generally

recognized as safe) food additive. Is there some trepidation regarding this?

Thanks!

>From: Francesca Skelton <fskelton@...>

>Reply-

>< >

>Subject: Re: [ ]smoked oysters (was herring)

>Date: Thu, 18 Mar 2004 09:53:19 -0500

>

>i eat one (smoked0 oyster a day. The amount of " smoke " is very small.

>

>

>

>on 3/18/2004 7:36 AM, Rodney at perspect1111@... wrote:

>

> > The only canned

> > oysters I have been able to find are smoked. So I am fixing my zinc

> > deficiency with a supplement, at least for now.

>

[Guest guest]

Eating very small amounts of smoked/cured foods (i.e like my one tiny oyster

a day) or a portion very occasionally, is probably harmless. But every day

in normal portion amounts doesn't sound like a good idea. If I remember

correctly, has been shown to be carcinogenic.

on 3/19/2004 10:19 AM, Ruth at cccucc@... wrote:

> I know there is a smoke flavoring out there as I have used it on extremely

> rare occasions. The thing is to be a real 'kippered' fish means it has been

> smoked, i.e., cooked slowly over a fragrant wood fire as in smoked salmon.

>

> Ruth

[Guest guest]

Whether smoked over a fire or smoke flavored, I think the issue remains the

same: is smoking or smoke flavoring possibly carcinogenic or otherwise

detrimental to one's health?

>From: Ruth <cccucc@...>

>Reply-

>< >

>Subject: Re: [ ]smoked oysters (was herring)

>Date: Fri, 19 Mar 2004 07:19:41 -0800

>

>I know there is a smoke flavoring out there as I have used it on extremely

>rare occasions. The thing is to be a real 'kippered' fish means it has

>been

>smoked, i.e., cooked slowly over a fragrant wood fire as in smoked salmon.

>

>Ruth

>

>From: " Dowling " <dowlic@...>

>Reply-

>Date: Thu, 18 Mar 2004 22:35:45 +0000

>

>Subject: Re: [ ]smoked oysters (was herring)

>

>

>Hmmm...the " smoke " in my herring is natural smoke flavor, a GRAS (generally

>recognized as safe) food additive. Is there some trepidation regarding

>this?

>

>Thanks!

>

>

> >From: Francesca Skelton <fskelton@...>

> >Reply-

> >< >

> >Subject: Re: [ ]smoked oysters (was herring)

> >Date: Thu, 18 Mar 2004 09:53:19 -0500

> >

> >i eat one (smoked0 oyster a day. The amount of " smoke " is very small.

> >

> >

> >

> >on 3/18/2004 7:36 AM, Rodney at perspect1111@... wrote:

> >

> > > The only canned

> > > oysters I have been able to find are smoked. So I am fixing my zinc

> > > deficiency with a supplement, at least for now.

> >

>

>

>

>

>

>

>

[Guest guest]

My favorite of all types of tea is Lapsang Souchong. But I only very

rarely drink it because it is dried/flavored over smoking pine

needles. (Which is why it tastes so interesting).

Rodney.

> > >

> > > > The only canned

> > > > oysters I have been able to find are smoked. So I am fixing

my zinc

> > > > deficiency with a supplement, at least for now.

> > >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

" High intakes of pickled, salted, and smoked foods that contain nitrosamines

(produced from nitrates and nitrites) and other potential carcinogens are

linked with stomach and esophageal cancer. Some experts suggest limiting

consumption of charcoaled and grilled foods because they may contain

hazardous compounds formed when fats and proteins come into contact with

high heat.

According to the Surgeon General's Report on Nutrition and Health, stomach

cancer has been found among populations who eat lots of pickled vegetables

(Japan), salted fish (Norway) and smoked trout and mutton (Ireland).

Esophageal cancer is common in Chinese who eat a lot of pickled vegetables.

Even drinking lots of very hot foods and beverages is associated with cancer

in some parts of the world. "

http://www.ext.vt.edu/pubs/nutrition/348-141/348-141.html

http://snipurl.com/577k

>From: Francesca Skelton <fskelton@...>

>Reply-

>< >

>Subject: Re: [ ]smoked oysters (was herring)

>Date: Fri, 19 Mar 2004 10:30:42 -0500

>

>Eating very small amounts of smoked/cured foods (i.e like my one tiny

>oyster

>a day) or a portion very occasionally, is probably harmless. But every day

>in normal portion amounts doesn't sound like a good idea. If I remember

>correctly, has been shown to be carcinogenic.

>

>

>on 3/19/2004 10:19 AM, Ruth at cccucc@... wrote:

>

> > I know there is a smoke flavoring out there as I have used it on

>extremely

> > rare occasions. The thing is to be a real 'kippered' fish means it has

>been

> > smoked, i.e., cooked slowly over a fragrant wood fire as in smoked

>salmon.

> >

> > Ruth

>

[Guest guest]

Notice the key word is " high " intakes.............

on 3/19/2004 2:38 PM, Dowling at dowlic@... wrote:

> " High intakes of pickled, salted, and smoked foods that contain nitrosamines

> (produced from nitrates and nitrites) and other potential carcinogens are

> linked with stomach and esophageal cancer.

[Guest guest]

You know there is a "benefit" associated with garlic as well as garlic being a toxin. But nitrosamines have no benefits, right?

So there's no reason to eat any of it.

Taste is in the imagination and it can be changed.

Regards

----- Original Message -----

From: Francesca Skelton

Sent: Friday, March 19, 2004 1:52 PM

Subject: Re: [ ]smoked oysters (was herring)

Notice the key word is "high" intakes.............on 3/19/2004 2:38 PM, Dowling at dowlic@... wrote:> "High intakes of pickled, salted, and smoked foods that contain nitrosamines> (produced from nitrates and nitrites) and other potential carcinogens are> linked with stomach and esophageal cancer.