--- Julia Thompson <[EMAIL PROTECTED]> wrote:
> 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.
I was reading recently somewhere...I am sure someone can provide feedback...
that suggested that cooking (even cooking vegetables) reduced carcinogens and
increased vitamin absorption.
I think it was Scientific American...maybe it was a dream?
=====
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Jan William Coffey
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