With outdoor grilling now in full swing, it's a good time to look at some safe practices for using your barbeque. Harvard scientists report that when meat is cooked at high temperatures, amino acids react with creatine to form heterocyclic amines, which appear to be cancer- causing. That's why cooking meat by grilling, frying, or broiling can be a problem.
Grilling is double trouble because it also exposes meat to cancer- causing chemicals contained in the smoke that rises from burning coals and any drips of fat that cause flare-ups. How long the meat is cooked is also a factor in heterocyclic amine formation; longer cooking time means more heterocyclic amines. Depending on the temperature at which it's cooked, meat roasted or baked in the oven may contain some heterocyclic amines, but it's likely to be considerably less than in grilled, fried, or broiled meat.
But did you know that there is a way to reduce these cancer-causing byproducts by as much as 90%? Simply precook in the microwave: According to research, just two minutes of precooking in the microwave can have a very significant impact on your health.
A) Anything from blogspot is just a come-on to get you to click through to the ads.
B) I've looked at these issues, and the risk is small from either polycyclic aromatic hydrocarbons (PAH) or heterocyclic amines (HCA) in smoked and grilled meats, respectively, as compared to N-nitroso compounds formed in cured meats no matter how they are cooked. Anybody who doesn't know that is propagating [censored] advice.
Stay away from cured meats, if you care about such things. Don't worry about the rest of it.
It's time to organize a boycott of the advertisers on blogspot. They are responsible for all this [censored].
A) Anything from blogspot is just a come-on to get you to click through to the ads.
B) I've looked at these issues, and the risk is small from either polycyclic aromatic hydrocarbons (PAH) or heterocyclic amines (HCA) in smoked and grilled meats, respectively, as compared to N-nitroso compounds formed in cured meats no matter how they are cooked. Anybody who doesn't know that is propagating [censored] advice.
Stay away from cured meats, if you care about such things. Don't worry about the rest of it.
It's time to organize a boycott of the advertisers on blogspot. They are responsible for all this [censored].
Mark, I'm happy that you've got your own views, and that you can express these on Usenet. I don't think yours is "[censored] advice," despite that mine came from Harvard.
I have the same right to post - in this case, the full text of an article I wrote. We're not selling any grilled meats on "Sham vs. Wham" which is simply a compendium of health articles. There are no click through ads, no Google links, etc. My biosketch lists my affiliations, which are clearlly stated and linked.
I have the same right to post - in this case, the full text of an article I wrote. We're not selling any grilled meats on "Sham vs. Wham" which is simply a compendium of health articles. There are no click through ads, no Google links, etc. My biosketch lists my affiliations, which are clearlly stated and linked.
This is a discussion newsgroup, not a place for spamming your COMMERCIAL web site. Which you've also spammed to many other newsgroups.
If it upsets you that your Internet-get-rich-quick went over like a lead balloon, that's great! Spammers like you should be as upset as possible.
With outdoor grilling now in full swing, it's a good time to look at some safe practices for using your barbeque. Harvard scientists report that when meat is cooked at high temperatures, amino acids react with creatine to form heterocyclic amines, which appear to be cancer- causing. That's why cooking meat by grilling, frying, or broiling can be a problem.
Grilling is double trouble because it also exposes meat to cancer- causing chemicals contained in the smoke that rises from burning coals and any drips of fat that cause flare-ups. How long the meat is cooked is also a factor in heterocyclic amine formation; longer cooking time means more heterocyclic amines. Depending on the temperature at which it's cooked, meat roasted or baked in the oven may contain some heterocyclic amines, but it's likely to be considerably less than in grilled, fried, or broiled meat.
But did you know that there is a way to reduce these cancer-causing byproducts by as much as 90%? Simply precook in the microwave: According to research, just two minutes of precooking in the microwave can have a very significant impact on your health.
I have the same right to post - in this case, the full text of an article I wrote. We're not selling any grilled meats on "Sham vs. Wham" which is simply a compendium of health articles. There are no click through ads, no Google links, etc. My biosketch lists my affiliations, which are clearlly stated and linked.
This is a discussion newsgroup, not a place for spamming your COMMERCIAL web site. Which you've also spammed to many other newsgroups.
If it upsets you that your Internet-get-rich-quick went over like a lead balloon, that's great! Spammers like you should be as upset as possible.
Your post is hilarious. You can only find trolls like you on the Usenet . . . Most blogs aren't really commercial. They may link to commercial sites, but so does the NY Times.
I write for many prestigious journals and yet I enjoy writing for my own blog more than any of the others, because I am free to write about what I want, and editorialize as much as I want. And when I do write something that is of interest to a particular newsgroup, I'll use my right on the Usenet to post it there and perhaps start a discussion. I'll post the full text, so that no linking back to my blog is necessary. It's a right that's called "freedom of the press" when applied to written publications. So troll . . . get lost.
With outdoor grilling now in full swing, it's a good time to look at some safe practices for using your barbeque. Harvard scientists report that when meat is cooked at high temperatures, amino acids react with creatine to form heterocyclic amines, which appear to be cancer- causing. That's why cooking meat by grilling, frying, or broiling can be a problem.
Quoted message said:
Grilling is double trouble because it also exposes meat to cancer- causing chemicals contained in the smoke that rises from burning coals and any drips of fat that cause flare-ups. How long the meat is cooked is also a factor in heterocyclic amine formation; longer cooking time means more heterocyclic amines. Depending on the temperature at which it's cooked, meat roasted or baked in the oven may contain some heterocyclic amines, but it's likely to be considerably less than in grilled, fried, or broiled meat.
Quoted message said:
But did you know that there is a way to reduce these cancer-causing byproducts by as much as 90%? Simply precook in the microwave: According to research, just two minutes of precooking in the microwave can have a very significant impact on your health.
Here is a hint: Don't burn the meat. Works for me.
TC - that's the secret to success. The problem is that most people put meat on the grill and walk away. Come on back 8 minutes later, and you've got one side seriously striped with grill marks. Another suggestion (from the Harvard people) is to turn the meat quite frequently so that it doesn't have a chance to "burn" at all on either side.
With outdoor grilling now in full swing, it's a good time to look at some safe practices for using your barbeque. Harvard scientists report that when meat is cooked at high temperatures, amino acids react with creatine to form heterocyclic amines, which appear to be cancer- causing. That's why cooking meat by grilling, frying, or broiling can be a problem.
Quoted message said:
Quoted message said:
Grilling is double trouble because it also exposes meat to cancer- causing chemicals contained in the smoke that rises from burning coals and any drips of fat that cause flare-ups. How long the meat is cooked is also a factor in heterocyclic amine formation; longer cooking time means more heterocyclic amines. Depending on the temperature at which it's cooked, meat roasted or baked in the oven may contain some heterocyclic amines, but it's likely to be considerably less than in grilled, fried, or broiled meat.
Quoted message said:
Quoted message said:
But did you know that there is a way to reduce these cancer-causing byproducts by as much as 90%? Simply precook in the microwave: According to research, just two minutes of precooking in the microwave can have a very significant impact on your health.
Here is a hint: Don't burn the meat. Works for me.
TC - that's the secret to success. The problem is that most people put meat on the grill and walk away. Come on back 8 minutes later, and you've got one side seriously striped with grill marks. Another suggestion (from the Harvard people) is to turn the meat quite frequently so that it doesn't have a chance to "burn" at all on either side.
Dave- Hide quoted text -
- Show quoted text -
Grill marks are not burn marks. Have you ever heard of the Mallaird reaction?
Grill marks are not burn marks. Have you ever heard of the Mallaird reaction?
How would he know that, and why would he care?
He's just a spammer trying to drum up traffic for his commercial web site. He doesn't care about getting the facts right. He only wants to exploit fear to get people to click to his site.
Grill marks are not burn marks. Have you ever heard of the Mallaird reaction?
How would he know that, and why would he care?
He's just a spammer trying to drum up traffic for his commercial web site. He doesn't care about getting the facts right. He only wants to exploit fear to get people to click to his site.
> With outdoor grilling now in full swing, it's a good time to look at > some safe practices for using your barbeque. Harvard scientists report > that when meat is cooked at high temperatures, amino acids react with > creatine to form heterocyclic amines, which appear to be cancer- > causing. That's why cooking meat by grilling, frying, or broiling can > be a problem.
Quoted message said:
Quoted message said:
> Grilling is double trouble because it also exposes meat to cancer- > causing chemicals contained in the smoke that rises from burning coals > and any drips of fat that cause flare-ups. How long the meat is > cooked is also a factor in heterocyclic amine formation; longer > cooking time means more heterocyclic amines. Depending on the > temperature at which it's cooked, meat roasted or baked in the oven > may contain some heterocyclic amines, but it's likely to be > considerably less than in grilled, fried, or broiled meat.
Quoted message said:
Quoted message said:
> But did you know that there is a way to reduce these cancer-causing > byproducts by as much as 90%? Simply precook in the microwave: > According to research, just two minutes of precooking in the > microwave can have a very significant impact on your health.
Here is a hint: Don't burn the meat. Works for me.
Quoted message said:
TC - that's the secret to success. The problem is that most people put meat on the grill and walk away. Come on back 8 minutes later, and you've got one side seriously striped with grill marks. Another suggestion (from the Harvard people) is to turn the meat quite frequently so that it doesn't have a chance to "burn" at all on either side.
Quoted message said:
Dave- Hide quoted text -
Quoted message said:
- Show quoted text -
Grill marks are not burn marks. Have you ever heard of the Mallaird reaction?
We're talking about burned meat here TC, not the pleasant taste or changes in color that come from the Maillaird reaction. We're not talking about a slice of toast coming out of your toaster, but the seriously charred backside of a steak that was on the grill too long. (By the way, you spelled it wrong.) I'm not a food scientist TC -- you certainly could be. I'm just a science writer, reporting on research that was recapped in a Harvard Health Letter. I guess we've found via this interesting thread that the work these guys have done is still quite arguable.
We're talking about burned meat here TC, not the pleasant taste or changes in color that come from the Maillaird reaction. We're not talking about a slice of toast coming out of your toaster, but the seriously charred backside of a steak that was on the grill too long. (By the way, you spelled it wrong.) I'm not a food scientist TC -- you certainly could be. I'm just a science writer, reporting on research that was recapped in a Harvard Health Letter. I guess we've found via this interesting thread that the work these guys have done is still quite arguable.
And it exposes your complete incompetence in assessing risks.
Here's what a fact-based risk assessment looks like:
Note the position of charcoal-broiled steaks on this list, as compared to things like eating peanut butter.
Your advice is [censored]. Your commercial web site is [censored]. You are not competent to judge risks because you do not have a basic understanding of science or statistics.
We're talking about burned meat here TC, not the pleasant taste or changes in color that come from the Maillaird reaction. We're not talking about a slice of toast coming out of your toaster, but the seriously charred backside of a steak that was on the grill too long. (By the way, you spelled it wrong.) I'm not a food scientist TC -- you certainly could be. I'm just a science writer, reporting on research that was recapped in a Harvard Health Letter. I guess we've found via this interesting thread that the work these guys have done is still quite arguable.
And it exposes your complete incompetence in assessing risks.
Here's what a fact-based risk assessment looks like:
Note the position of charcoal-broiled steaks on this list, as compared to things like eating peanut butter.
Your advice is [censored]. Your commercial web site is [censored]. You are not competent to judge risks because you do not have a basic understanding of science or statistics.
You give science writers a bad name.
Mark, you are simply a troll. I'm not going to answer your posts any longer. You've had tens of thousands of usenet posts. My guess is that you are sitting around on your computer posting a lot of angry messages as your daily work. Have you EVER posted a nice word to anyone, on any forum?
Basically, go away troll. You want to argue with Harvard, go ahead.
We're talking about burned meat here TC, not the pleasant taste or changes in color that come from the Maillaird reaction. We're not talking about a slice of toast coming out of your toaster, but the seriously charred backside of a steak that was on the grill too long. (By the way, you spelled it wrong.) I'm not a food scientist TC -- you certainly could be. I'm just a science writer, reporting on research that was recapped in a Harvard Health Letter. I guess we've found via this interesting thread that the work these guys have done is still quite arguable.
And it exposes your complete incompetence in assessing risks.
Here's what a fact-based risk assessment looks like:
Note the position of charcoal-broiled steaks on this list, as compared to things like eating peanut butter.
Your advice is [censored]. Your commercial web site is [censored]. You are not competent to judge risks because you do not have a basic understanding of science or statistics.
You give science writers a bad name.
Mark, you are simply a troll. I'm not going to answer your posts any longer.
That's because you can't. My posts are always fact-based and backed up with links to primary sources. Yours are just [censored] designed to scare people into clicking through to the links to your advertisements.
You are spamming scum. It's people like you pissing in Usenet newsgroups that pollute the free exchange and discussion of ideas.
Microwaving food destroys living enzymes and does have a profound effect on food. I avoid the damn thig as much as possible. It alters the chemical compounds in food. As a grill chef myself, I prefer to precook meat, such as chicken or ribs, in the oven before grillng, the grill is used to add flavor in the smoking Was the study done with meat laced with antibiotics and growth hormones? I am sure these compounds would have had an effect on the tests. 100% organic free range beef or bison should yield a different result. Did the study use lighter fluid? NEVER use lighter fluid to grill, for health and taste reasons. Did they use natural lump or briquettes? Was the smoke generated with chips or pressed pellets? Was it done with a gas grill?
I use cast iron over teflon or aluminum. Teflon at high temperature creates a poisonous gas and aluminum has been linked to alzhiemers. Cast iron is just plain old good.
