From: "Julia Thompson" <[EMAIL PROTECTED]>
> Michael Harney wrote: > > > Regardless of that though, you still have the problem of cooked meat having > > far more carcinogens than vegetables. > > That may depend on how you cook it. If what I've read recently is > believable, boiled meat has less in the way of carcinogens than baked, > fried or grilled. > > How do grilled vs. steamed vegetables come out as far as carcinogens > go? I know that for many vegetables, raw is better than any cooking > method at least in terms of preserving vitamins. > > Julia Boiling meat does produce far less carcinogens, as IIRC carcinogens usually start to form in meat when it starts to get seered or over-cooked, boiling prevents that, but it is worth noting that that is probably the least used method of cooking meat in the United States, and the same is probably true in other industrial nations. >From what I have heard on vegetables, all common methods of cooking produce fairly low carcinogen levels except for deep-frying, in which certain vegetables will produce high levels of certain carcinogens. From a vitamin and carcinogen standpoint, steaming vegetables is probably the best way to prepare them if you don't want to eat raw vegetables. Boiled vegetables lose a lot of their vitamins. Pan frying, grilling, or baking probably produces a bit more carcinogens than boiling and steaming, but is not much compared to meat cooked similarly. Deep frying? Well, that depends on the vegetable you are cooking. Michael Harney [EMAIL PROTECTED] "Man had always assumed that he was more intelligent than dolphins because he had achieved so much... the wheel, New York, wars, and so on, whilst all the dolphins had ever done was muck about in the water having a good time. But conversely the dolphins believed themselves to be more intelligent than man for precisely the same reasons." - Douglas Adams _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
