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Thread: Marinated Meats Less Toxic

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    Veteran Member mellowsong's Avatar
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    Default Marinated Meats Less Toxic

    Jon Barron
    11 August 2008

    Even vegetarians sometimes admit that the smell of meat cooking on the grill makes them swoon with pleasure (or pain). But that sultry aroma masks the fact that grilled meats are highly carcinogenic, because cooking at high temperatures causes meat to produce compounds called heterocyclic amines (HCA), which have strong links to colorectal, stomach, lung, pancreatic, breast, and prostate cancers. And it's not just grilling that causes this problem; it's cooking meat at high heat, whether by broiling, frying, or barbecuing. In fact, cooking in any form at temperatures above 375 degrees F (190.5 degrees C) raises the HCA levels by enormous amounts. One study found a threefold increase in HCA levels when cooking temperature was increased from 392 to 482 Fahrenheit.

    Read more : http://www.jonbarron.org/natural-hea...pplements-meat

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    Veteran Member sollyb's Avatar
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    Default Re: Marinated Meats Less Toxic

    Good to know the temps that are considered "high temperature". My husband doesn't like crispy browned meat, so we both probably benefit from his preferences. Left to myself, I'd cremate everything, at least on the outside. Maybe that grilled kinda burned crispy brown surface on meat is addictive, LOL.

    I wish he had given recipes for the marinades, and stated whether they were dry rubs or mixed into a liquid of some kind so that the meat was soaked in liquid marinade. I brine a lot of meats, but probably that doesn't do the same thing.

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    Veteran Member mellowsong's Avatar
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    Default Re: Marinated Meats Less Toxic

    I could be wrong but I think brining would accomplish much the same thing. I thought marinading was soaking in liquid....different from a dry rub.

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    Veteran Member StephenX's Avatar
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    Default Re: Marinated Meats Less Toxic

    I have gone without meat since 1965. I draw my line at creatures with backbones. I am thin and healthy and in better shape than most people 30 years younger. But I do admit that the smell of quality bacon being cooked can still make my mouth water.

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    Veteran Member sollyb's Avatar
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    Default Re: Marinated Meats Less Toxic

    Been there, done that, got steadily sicker and sicker. Possibly I did not do it right, but my health did not begin to turn around until I added meat and animal products back into my diet about 10 years ago.

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    Veteran Member highlander's Avatar
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    Default Re: Marinated Meats Less Toxic

    Quote Originally Posted by sollyb View Post
    Left to myself, I'd cremate everything, at least on the outside.
    When I ate meat (growing up) that's the only way I would eat it. I would order steaks well-done. People were horrified and my family made fun of my skimpy charred burgers. If I found pink anywhere I wouldn't eat it. I think that I just don't like the actual taste of red meat but I do like that grill flavor -- love grilled veggies.

    I eventually went vegetarian for about 15 years but added fish back in on occasion (and very rarely white turkey) because I think I struggle to get enough protein.

    It's good to know that the herbs help with reducing the HCA levels in meat cooked at high temps. It's probably the same basis for putting herbs in sausage.

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    Veteran Member StephenX's Avatar
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    Default Re: Marinated Meats Less Toxic

    Quote Originally Posted by sollyb View Post
    Been there, done that, got steadily sicker and sicker. Possibly I did not do it right, but my health did not begin to turn around until I added meat and animal products back into my diet about 10 years ago.
    Mind you, I do eat eggs and dairy products for an animal protein source. I don't eat fake meat. I had some lobster tonight (no backbone) and it was most delish.

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