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I never that this!!……. 
 
 “Cooking meat at high temperatures (especially when frying, broiling and barbecuing) produces heterocyclic amines as well as polycyclic aromatic hydrocarbons, the compounds found on charred food, both are known carcinogens.”
 
 
Is this true?? My mom always cut the burnt fried piece off my meat and i would yell at her all the time cause the was the tastiest part

More info!! Let me know your thoughts about this…
 
 
 
“The longer the meat is cooked and the higher the temperature, the more of these compounds are produced
Also, what few people realize are some other problems associated with commercially produced processed meats.
 
The FDA has approved a potent mixture of six bacteria-killing viruses designed to be sprayed on these ready-to-eat meat and poultry products.
 
 
Although many people falsely believe this is a good idea – to prevent disease – they fail to realize the truth: processed meat manufacturers should NOT BE PRODUCING bacteria-laden meat that needs to be purified with viruses. How about addressing the problem at its source?
 
 
Solution: Cook foods as little as possible. This does not mean you should go out and become a raw food vegan. Eat grass fed meat and eat it as rare as possible. Support local, small family farms that are healthy, clean & safe and produce high quality food that is superior to commercially produced food.”
 
 

Does this apply only to meat?  What about chicken and fish? I over cook everything with pam so its nice and crispy??

 

 

yes it’s true. if you microwave the meat for a few seconds before cooking it (not enough to actually cook the meat) it can reduce the amount of HCAs by up to 90%.
also, if you use grass-fed beef, which natrually have much fewer bad bacteria, then you don’t have to cook your meat at as high heat or worry if you undercook it a little

and in case you were wondering, we can ingest raw meat without getting sick - it’s the bacteria that make you sick, not the meat. it might not be appetizing so i wouldn’t recommend it but it’s doable.

I like my steak pretty rare but i never thought that over cooking it could be an issue…
 
Why would microwaving the meat help more then actually cooking it?
 
I don’t get this at all… This is the first time I am hearing about this…
 
I always hear about the benefits of eating grass fed beef (more nutrients ect) but they never mentioned bacteria being one of them…
 
 
Does this apply to chicken and fish??

I really see this as a problem!
 
 
Cooking creates chemical compounds
 
http://www.precisionnutrition.com/all-about-cooking-carcinogens
Heat plus food molecules can create several products in the process of chemical conversion known as cooking.
 
The most concentrated sources include grilled/charred meats and fish. However, ready-to-eat commercial breakfast cereals, processed carbs, fats/oils, and tobacco smoke also contain high amounts of PAHs. PAHs in vegetables and fruits occur mostly due to environmental contamination of air and soil.
 
Four factors influence HCA formation:
 
-Type of food
-Cooking method
-Temperature
-Cooking duration
 
Temperature is the most important factor. Problems begin at 212 F (100 C), with the real nasty HCAs forming at about 572 degrees F (300 C).
 
 
PAH formation is influenced by:
 
-Temperature of cooking
-Duration of cooking
-Type of fuel used in heating
-Distance from heat source
-Fat content of the food
 
-Essentially, the hotter and longer a meat is cooked, the more HCAs and PAHs. Direct heat methods like frying and grilling produce more than indirect-heat methods like stewing, steaming or poaching.
 
AGEs can be created inside our body with aging and high blood sugar. But we also eat AGEs. Virtually any food exposed to extreme heat can scorch, generating AGEs.
 
Adding dry heat to uncooked food can increase that food’s AGE content by 10 to 100 times. But AGEs can be produced during pasteurization, drying, smoking, frying, microwaving and grilling. Any food that contains sugars, fats, and proteins is fair game.

Foods with the highest AGEs
 
-Meats (note: tofu cooked at high temperatures is also quite high, but slightly lowerthan -most meats)
-Butter
-Processed cream cheese
-Margarine
-Mayonnaise
-Refined oils
-Roasted nuts
 
The lowest AGEs
 
-Unprocessed grains
-Legumes
-Breads
-Milk/yogurt products
-Vegetables (especially with no added fats)
-Fruits 
 
Animal models, AGEs contribute to:
 
-inflammation
-atherosclerosis
-kidney damage
-neurodegenerative disease
-muscle loss
-cancer cell metastasis
-insulin resistance
-alterations in cell receptors
-a shorter life
-oxidation

What can we do about them?
“AGEs are ubiquitous and addictive, since they provide flavour to foods. But they can be controlled through simple methods of cooking, such as keeping the heat down and the water content up in food and by avoiding pre-packaged and fast foods when possible.”
 
–Professor Helen Vlassara, AGE researcher from the Mount Sinai School of Medicine
Method of food preparation is critical here.
 
-Heating foods over 446 degrees F (230 C) seems to be the most problematic.
 
-For example, the same 90 gram chicken breast can vary from
1000 to 9000 AGEs:
 
-Frying, grilling, roasting, or broiling: 4000 to 9000 AGEs
-Boiling, steaming, or stewing: 1000 AGEs
To immediately start consuming 50% less AGEs, poach, stew, or steam meals. This 50% reduction can decrease plasma levels of AGEs by 30% within a month.
 
 
Thus:
 
-Cook food at a lower temperature
-Don’t char it or cook the heck out of it
-Avoid processed foods, which have more AGEs — home prepared versions (such as French fries) have fewer AGEs compared to their processed counterparts
-Use liquid in cooking (for example, in braising)
-Use acids such as lemon juice or vinegar in marinades and cooking liquid — these will also help decrease AGE formation
 

 
It’s looking more and more like good ol’ brisket, smoked just over 200 degrees for a number of hours, kept moist the whole time, is actually health food.  Tasty, tasty health food.

What other “meat” recipes would you cook like that besides brisket…
 
I am cutting down on cooking meat fish and chicken at high temps…