The Healthiest Ways to Cook Meat

cookingguide
(mcebis) #1

Interesting info. Pity they don’t compare Brenda Zorn​ raw T-bone for health.

(Richard Morris) #2

sous vide to pasteurize and turn collagen into gelatin - searing hot cast iron to give it a little bark. IMO of course :slight_smile:

(I like to post memes!) #3

Bark. Yum!

#4

Bark like in :deciduous_tree: or bark like in :dog2: ?

(I like to post memes!) #5

Mmmmm. Steak bark :deciduous_tree:

#6

I must resist urge to buy sous vide :slight_smile: is it another set of gadgets or worth it for family cooking?

(AnnaLeeThal) #7

Yes to this. Sous-Vide for the win!

(mcebis) #8

My takeaways’ were that:

  1. Pressure cooking is OK- I always worried about the higher temperature.
  2. Always make and eat the gravy from a roast
  3. Watch out for direct flames and meat- Hmmm did aborigines have a cancer problem?
  4. Heston Blummenthal’s mantra of ‘low and slow’ is good- Sous Vide
(Kipp Howard) #9

Been reading some of the studies about PAH exposure and they are still uncertain if consuming PAHs are carcinogenic. A good summary can be found at:

From their own admission:

Population studies have not established a definitive link between HCA and PAH exposure from cooked meats and cancer in humans.

They also admit to:

Currently, no Federal guidelines address the consumption of foods containing HCAs and PAHs.

And the studies they have done are “epidemiologic studies” which are generally not as reliable as “clinical” studies as they rely on people writing down what they ate which has been questionable at best. They also mention a rat study where they gave the rats 1000s of times of doses of HCA and PAHs. I’ll bet if you gave 1000s of times of anything to a rat, they will have problems. They appear to have a number of additional research studies going on so maybe something will come from them.

Here is the conclusion from one of the papers referenced in the original article:
http://journal.waocp.org/article_31798_367c77c51aecff01df75c67e4eda9b1f.pdf

In conclusion, in sum, to better evaluate the exposure
of PAHs, it would be necessary to obtain more details
information about barbecuing, consumption of smoked
foods and occupational exposures. Unfortunately, there is
still lacking of studies on the bioaccessibility of PAHs in
food since most of the studies only been focused in soil.
It is therefore we suggested that more studies should be
conducted on the other meat and fish products to estimate
the bioaccessibility of PAHs which available for human
absorption. Since cancer risk associated with dietary
intake of contaminants increased, health risk assessment
through bioaccessibility is crucial as a tool to detect the
presence of food contaminants in food. It is essential to
decrease food contaminants accumulation especially in
meat products as it gives large contribution in people’s
diet worldwide. Prevention, cure as well as control
efforts toward the sources and factors contributing to the
formation of contaminants can be applied through the
health risk assessment

Am I reading any of this wrong?

These conclusions smell a lot like the studies that Keys did where they didn’t have proof but felt that they should make a recommendation before proper research had been completed.

(mcebis) #10

I would love you to be right. Certainly when you cook over an open fire you get lots of burnt stuff in meat. The aborigines in Australia cooked most of their meat this way very simply so there is a kind of paleo argument there too.