Re: Re: possible explanation for SFA/ill health correlations

[Guest guest]

>Does overcooked meat,

>when slowly cooked in liquid, have the same amount of carcinogens as

>dry cooked, well done meat cooked at high temperature?

>

>

I don't think so ... water never gets above 220 degrees or so,

and the long slow cooking releases gelatin and other nice

stuff. However, a friend of mine gets shoulder pain if it

is cooked slowly with vinegar, so possibly vinegar and proteins

make some form of MSG (lemon juice is ok for her though).

Besides, long slow cooking is the whole basis of all those

nice bone broths!

-- Heidi Jean

[Guest guest]

>How do we know at what temperature carcinogens form?

I don't recall the details, but there were specific carcinogens identified

in char-broiled meat, and they formed at 500 degrees or so. How they

figured that out I don't know, but it probably involved some lab work.

>> and the long slow cooking releases gelatin and other nice

>> stuff.

>

>Right, but if you didn't " release " it, it would be in the meat, so

>you get the gelatin either way.

Would you? There is so much history about bone broth and gelatin and

digestion, it seems that it acts differently when it is in soup form.

Though I can't say I've compared it to raw cow hooves and cartilage

in my own life.

>> Besides, long slow cooking is the whole basis of all those

>> nice bone broths!

>

>That's a benefit for the nutrition from the bone, but it might be

>better to eat most of your meat rare, and primarily eat bone-stuff

>from stocks.

Might be. Might depend on the cut. I just made a batch of oxtail soup, which

makes me biased! I don't think you can eat oxtails rare, they are too tough.

But if you cook them a long time they sort of fall apart and make the BEST

soup! And one bowl just filled me up. It wasn't just bone, it's the cartilage

that sort of dissolves.

Now when it comes to sirloin it just HAS to be rare, period!

-- Heidi Jean