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Carcinogens Questions

Carcinogens

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by 2272 · June 22, 2014 at 4:37 AM

I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)

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ivymcivy 0 · June 22, 2014 at 4:37 AM

The problem with most home cooks is that they are afraid to cook with high heat. The Maillard Reaction is what creates caramelization and flavor - even a rare steak needs a decent sear on it to be delicious. If you are afraid of heat, don't cook... (more)

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by 3886 · August 21, 2012 at 2:12 PM

Okay, I got this book http://www.amazon.com/Rheumatoid-Arthritis-Infection-Connection-Targeting/dp/0961726865/ref=cm_cr_pr_product_top And I was skimming around when I came to the section on foods to avoid. Direct quote: "Pickles, Anchovies,... (more)

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Matt_11 0 · August 21, 2012 at 2:12 PM

I'm guessing they're concerned about nitrates/nitrites in the food, in theory these can form nitrosamines in the digestive system which are known carcinogens. I had a question previously if any studies have shown that nitrosamines formed in situ... (more)

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by 13928 · July 12, 2012 at 12:05 AM

That's it. That's my question. Is burnt meat bad? Should I avoid burning my bunless burgers? Should I slow-cook everything?

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Tacosaurus 0 · July 12, 2012 at 12:05 AM

I have seen lots of comments over the years and handful of decent research that says burned meat is bad, causes cancer, AGES, blah blah blah. That said I think the poster who commented that worrying about the burned meat is probably worse in... (more)

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by 50 · December 09, 2011 at 6:15 PM

I just read this in Harold McGee's book "Keys to Good Cooking". Does anyone know any more about this and would like to comment on the accuracy of this claim?

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Wcc_Kamal_Stabby_fan 0 · December 09, 2011 at 6:15 PM

I've seen that info also. Here is more info backing up what you have already read: http://news.health.com/2008/08/22/marinades-grilled-meat-safe/ (more)

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by 30 · May 06, 2013 at 8:47 PM

Most beef jerky recipes I come across call for liquid smoke. Anyone have any thoughts on whether liquid smoke is safe to eat? It seems to me that it might be a mild carcinogen, but probably not any more dangerous than grilling some meat. Does... (more)

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jesuisjuba___paleorepublic_com 0 · September 11, 2011 at 7:36 PM

I looked at a couple and the two that are literally "smoke" only without any other additives are Lazy Kettle: smoke is captured and run thru distilled water, filtered, bottled. Smoke in a bottle, nothing else. Wrights: smoke is collected in a... (more)

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by 2741 · May 26, 2011 at 4:59 PM

So supposedly grilled meat isn't all that great for you because the burned part is carcinogenic. Is the same thing true with grilled vegetables? I LOVE grilling zucchini and eggplant, etc, and my favorite part is the black part.

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Casey_1 0 · May 26, 2011 at 4:59 PM

This article suggests that you're safe, so long as you don't char your vegetables - cook them over indirect heat. So, brown but not black. I think you'll still get that caramelization you're looking for. (more)

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by 6832 · March 17, 2010 at 3:01 PM

In light of the new advice to 'let our skins be exposed to sunshine' (for the Vitamin D it gives us), but also taking into account the increased risks we then have of skin cancer and the carcinogenic chemicals in sunscreens (when we do use them),... (more)

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Meng_Weng_Wong 0 · March 17, 2010 at 10:28 AM

KGH has written extensively about this... (more)