tag:blogger.com,1999:blog-8859456735165996893.post738927204782210921..comments2024-03-28T02:36:04.078-07:00Comments on Health Correlator: Slow-cooked meat: Round steak, not grilled, but slow-cooked in a frying panNed Kockhttp://www.blogger.com/profile/02755560885749335053noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8859456735165996893.post-90734586431840944002011-01-27T17:11:00.793-08:002011-01-27T17:11:00.793-08:00What's the condition that results when you ove...What's the condition that results when you overcook meat?<br /><br />Heterocyclic Amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) or advanced glycation endproducts (AGEs)?<br /><br />What do you think of Hawaiian Black Lava Sea Salt? Supposedly healthier due to more minerals, but has charcoal which I would think is the same as charred meat?Dan M.noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-9437476504204766282010-11-03T17:49:00.025-07:002010-11-03T17:49:00.025-07:00Hi Jeromie. No, I don't turn them. Enjoy!Hi Jeromie. No, I don't turn them. Enjoy!Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-62038456828459184742010-11-03T12:28:57.505-07:002010-11-03T12:28:57.505-07:00Question about your cooking method: Did you turn t...Question about your cooking method: Did you turn the steaks at all? I have some deer meat that I am going to use to experiment with your method. Looking at your photos makes my mouth water while my steaks are seasoned in the fridge waiting for the 2-3 hour mark before meal time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-60738743158141662992010-10-26T06:32:37.308-07:002010-10-26T06:32:37.308-07:00I reviewed the full text version of the Birlouez-A...I reviewed the full text version of the Birlouez-Aragon et al. article that Justin sent me. I'll need a separate post to include everything. <br /><br />The bottom line is that the article doesn't get even close to indicting charred meat as a source of serum AGEs. It seems to indict industrial vegetable oils though.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-30205639297805672002010-10-25T07:40:11.334-07:002010-10-25T07:40:11.334-07:00Got it Justin, thanks.Got it Justin, thanks.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-73985462201926403542010-10-25T03:28:29.705-07:002010-10-25T03:28:29.705-07:00Ned,
Check your email. I just sent you the paper...Ned,<br /><br />Check your email. I just sent you the paper. Thanks for taking the time to review these papers.<br /><br />JustinJustin Cainnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-27221279198685132062010-10-23T08:18:36.481-07:002010-10-23T08:18:36.481-07:00fwiw, i love this book
http://www.amazon.com/Bob...fwiw, i love this book <br /><br />http://www.amazon.com/Bob-Wardens-Slow-Food-Fast/dp/0984188711/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-9404683737300582532010-10-23T07:47:34.612-07:002010-10-23T07:47:34.612-07:00I'm not one for round steak, which has less fl...I'm not one for round steak, which has less flavor than most cuts. But an excellent slow-cooking method is to sear thick steaks or roasts and then slow roast in the oven at about 180°F until the desired internal temperature is reached.Susan Collinshttps://www.blogger.com/profile/12172811912362868507noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-11037877982927063322010-10-23T06:58:25.694-07:002010-10-23T06:58:25.694-07:00Okay, just did an initial search on the Birlouez-A...Okay, just did an initial search on the Birlouez-Aragon et al. article, which is unequivocally titled: "A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases."<br /><br />No luck in getting the full text version at this point, but I noticed something suspicious in the results section of the abstract:<br /><br />"RESULTS: In comparison with the steamed diet, 1 mo of consuming the high-heat-treated diet induced significantly lower insulin sensitivity and plasma concentrations of long-chain n-3 (omega-3) fatty acids and vitamins C and E [-17% (P < 0.002), -13% (P < 0.0001), and -8% (P < 0.01), respectively]. However, concentrations of plasma cholesterol and triglycerides increased [+5% (P < 0.01) and +9% (P < 0.01), respectively]."<br /><br />The full abstract is here:<br /><br />http://www.ncbi.nlm.nih.gov/pubmed/20335546<br /><br />What is suspicious about this? Among other things, the decrease in plasma concentration of vitamin C and the increase in trigs. These are usually telltale signs of a diet rich in refined carbohydrates and sugars.<br /><br />Often researchers say things like they do in this article: "These 2 diets differed mainly in their contents of Maillard reaction products (MRPs)."<br /><br />But when you get the full text version of the article, you end up seeing things something like this: "Since the diet with greater MRPs had slightly lower caloric content, a small amount of sucrose was added to the diet to ensure that calorie intake in the two diets was identical".<br /><br />Yes, I am speculating here, but I've reviewed enough research articles on nutrition, and I've seen this type of thing more often than not.<br /><br />If you Anon or anybody has access to the full text, I'll be happy to take a look at it.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-5619592418098943132010-10-23T06:56:22.822-07:002010-10-23T06:56:22.822-07:00This comment has been removed by the author.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-84440532215203879012010-10-23T06:53:13.866-07:002010-10-23T06:53:13.866-07:00This comment has been removed by the author.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-17356250042110697752010-10-23T06:41:54.259-07:002010-10-23T06:41:54.259-07:00Hi Anon.
The first ref is not very helpful, becau...Hi Anon.<br /><br />The first ref is not very helpful, because the subjects were already experiencing significant levels of glycation endogenously:<br /><br />"Design: Twenty inpatients with T2DM [ (±SEM) age: 55.4 ± 2.2 y; glycated hemoglobin: 8.8 ± 0.5%] were investigated."<br /><br />This is not only T2DM, it is uncontrolled T2DM.<br /><br />I'll take a look at the second ref. Seems interesting at first glance. I hope it will not be a big waste of time like with the refs in the roasted pork post.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-89441328747605847252010-10-23T02:42:39.834-07:002010-10-23T02:42:39.834-07:00I'm going to try this method Ned, thanks.I'm going to try this method Ned, thanks.Ellenhttps://www.blogger.com/profile/14287083009456218214noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-47263877976134609292010-10-22T23:34:09.182-07:002010-10-22T23:34:09.182-07:00a couple more references
http://www.ajcn.org/cgi/c...a couple more references<br />http://www.ajcn.org/cgi/content/abstract/85/5/1236<br />http://www.ajcn.org/cgi/content/abstract/91/5/1220Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-38422288044137833942010-10-22T05:54:03.438-07:002010-10-22T05:54:03.438-07:00Hi Michael.
I keep the water just above boiling p...Hi Michael.<br /><br />I keep the water just above boiling point.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-64876056228419487552010-10-21T19:27:06.981-07:002010-10-21T19:27:06.981-07:00Ok, Ned, this sounds pretty good and I've got ...Ok, Ned, this sounds pretty good and I've got a piece of steak in the fridge ready to go.<br /><br />I'm still a little unsure on how low the fire should be. I'm thinking that this is basically simmer.Michael Barkerhttps://www.blogger.com/profile/04768809529849718860noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-17389532721547533962010-10-21T18:25:10.594-07:002010-10-21T18:25:10.594-07:00Thanks Tony, that looks like a very good book.Thanks Tony, that looks like a very good book.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-63527178483630157722010-10-21T10:54:13.318-07:002010-10-21T10:54:13.318-07:00Here is one of my favorite cookbooks on slow cooki...Here is one of my favorite cookbooks on slow cooking. It is a Beard Foundation award winner:<br /><br />http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303Tonyhttps://www.blogger.com/profile/04761991139839359541noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-28222629521106118132010-10-20T06:45:07.681-07:002010-10-20T06:45:07.681-07:00One more thing on slow cookers, from some reading ...One more thing on slow cookers, from some reading I've done a while ago.<br /><br />It seems that their temp range (175-200 F) is not high enough to remove some toxins from certain foods, even though it will kill parasites in meat.<br /><br />The certain foods that I am talking about are certain grains, such as beans.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-42224321027560832102010-10-20T06:38:04.119-07:002010-10-20T06:38:04.119-07:00Hi Jim, thanks.
Indeed, we need that fat that get...Hi Jim, thanks.<br /><br />Indeed, we need that fat that gets removed for health reasons. Many people think that only carbs spare muscle, especially when one exercises, but some research suggests that fat is even more effective at that.<br /><br />Btw, almost nothing increases HDL cholesterol as effectively as saturated fat, including the much vilified palmitic acid.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-38640455536434630942010-10-20T06:34:00.060-07:002010-10-20T06:34:00.060-07:00By the way, virtually all of what I've read su...By the way, virtually all of what I've read suggests that slow cooking is quite enough to kill parasites. In fact, it is often recommended for pork. Grilling will do that too though.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-55332203518963451612010-10-20T06:32:30.074-07:002010-10-20T06:32:30.074-07:00Hi Anon.
Kangaroo meat and the meat of small game...Hi Anon.<br /><br />Kangaroo meat and the meat of small game seems to be very low in fat. Probably not what our ancestors consumed because of the threat of "rabbit starvation" (overconsumption of lean meat, with no fat).<br /><br />Still, I think they are fine, as we can add fat to them - cook them slowly with a bit more coconut and olive oil added to the water. The coconut and olive oils combined mimic (to some extent) the fact that naturally comes with big game, which is mostly saturated and monounsaturated.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-79897304714213775892010-10-20T06:26:44.590-07:002010-10-20T06:26:44.590-07:00Hi Anna, thanks. I do like bison prepared this way...Hi Anna, thanks. I do like bison prepared this way too.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-86248042238353036852010-10-20T05:54:26.150-07:002010-10-20T05:54:26.150-07:00Interesting post, Ned.
We view the exogenous AGEs...Interesting post, Ned.<br /><br />We view the exogenous AGEs the same. Not something I'm going to obsess about given how long our species has been cooking meat over flames, among other reasons.<br /><br />Pork chops are good slow cooked in a frying pan also. I've noticed a lot of 'water' being exuded which delays browning unless the cover is removed to allow evaporation near the end. Unfortunately, nowadays most of the fat is removed by the processor.Jim Suttonhttps://www.blogger.com/profile/10885310290484161911noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-21227138085851539932010-10-19T19:57:29.522-07:002010-10-19T19:57:29.522-07:00What about kangaroo meat? I read that grass fed k...What about kangaroo meat? I read that grass fed kangaroo is not only healthier (cla, etc), but also friendlier for the planet (Cows apparently produce a lot of gas!)<br /><br />I bet rabbits, and ostrich would also be a greener choice, unfortunately, the established meat system is too indoctrinated in chicken/beef for this to ever change. <br /><br />What I'm wondering though, is the use of the convenient slow cooker. Can raw meat be placed in a slow cooker without first browning on the grill? I would love to experiment but I'm scared that without the high frying temperatures, there could be parasites that don't get destroyed!Anonymousnoreply@blogger.com