Cooking For Engineers

[dorfeb]

I wish I could link the entire article, but I saw it on the medicine shelf in my school's library (see http://www.pcrm.org/magazine/gm06summer/fire.html).
Needless to say, the title caught my eye. The article seemed to have a lot of hand-waving, and I must remind the authors that correlation does not mean causation, but I haven't seen the actual studies. Does anyone know anything about this topic, specifically HCAs ans such.

I figured this was a good place to post, a scientifically minded cooking community. I was a vegetarian for 8 years, and now I only eat chicken and fish (I mean a lot of chicken). Any suggestions from the biochemists?

Best,
Eric

[Matt]

Interesting article. I was curious regarding the organization behind the article, so I've been doing a little digging through google.

While I don't take everything a website says as truth, there do seem to be some indicators that this organization is somewhat slanted. I could be wrong of course, and am taking a netrual position until I see some conclusive proof either way. For the reference of those reading, there is a wikipedia entry for the "Physicians Committee for responsible medicine". Obviously, Wikipedia is by no means the be-all-end-all source of information, but I did find it an intriguing entry.

http://en.wikipedia.org/wiki/Physicians_Committee_for_Responsible_Medicine

[dorfeb]

I think that was on point, and they certainly do seemed bias. However, as you said, I'm still not sure how valid their claims are and would hope someone who reads this form would know a bit about the ungoing research and such...

[Dude111]

[cliffgb7]

I have just read an article in Naturalnews that stated that the FDA has finally admitted that chicken in the USA contains cancer causing arsenic. What is interesting is where the arsenic comes from. It is purposely added to the chicken feed. One manufacturer of the chicken feed containing the arsenic has withdrawn its product. In animal studies arsenic was essential for growth, development and reproduction.

[Dude111]

Welcome to the site!!

Of course its PURPOSELY ADDED.... Food in this country is extremely bad and getting worse all the time

[Diane B.]

I'm reading this long after the question was asked, but yes the grilling does create carcinogens (as can other high-heat cooking methods, but grilling adds a few).
The info about HCA's and PAH's are pretty well known and accepted, even though most of the general public hasn't really heard anything about it.

There are some things-to-do though that can reduce the carcinogens (even a lot), like marinating first even a short time (actually, no herbs, etc, necessary)**, cooking shorter times or smaller pieces or not on hottest part of grill, using leaner meats, and more.

http://www.beinghealthy.tv/archives/grill
https://www.google.com/search?q=grilling+flame+carcinogen

** " . . . even briefly marinating foods is effective in reducing the amount of HCAs - in some cases, as much as 92 to 99 percent.
Scientists aren't sure exactly what causes this effect. A marinade may act as a "barrier," keeping flames from directly touching the meat.
Or the protective powers may lie in the ingredients of a typical marinade. Vinegar, citrus juice, herbs, spices and olive oil all seem to contribute to the prevention of HCA formation. . . ."


.

[barryblue]

I think in this day and age there are carcinogens everywhere and in everything. With all of the processes garbage these animals are fed it is hard to avoid. I once read that a vegetarian is 40% less likely to develop cancer than a meat eater