Cooking Animal Foods
Sous-vide, slow water cooking, gentle pan searing, and low-temperature cooking are preferred methods. Charred, smoked, grilled, deep-fried, and extremely high-temperature meat cooking are linked to PAHs and advanced glycation end products.…
1 sources - 5 claims
Sous-vide, slow water cooking, gentle pan searing, and low-temperature cooking are preferred methods. Charred, smoked, grilled, deep-fried, and extremely high-temperature meat cooking are linked to PAHs and advanced glycation end products. Raw liver is presented as experimental rather than recommended for the public. Raw egg whites are avoided because avidin binds biotin. Cooking meat is framed mainly as a way to reduce surface pathogens.