cyclops
Member
- Joined
- May 30, 2017
- Messages
- 1,636
Wondering how bad, good, or neutral cooking food on an outdoor gas grill is? What about compared to a charcoal grill?
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Ray has spoken about the relative time of cooking. Of course you don't want to burn your food and eat it.Hasn't Peat said that AGEs are just as bad as PUFA? Maybe someone can post relevant quotes.
I don't even fry onions in oil. I cook everything in water. Read Seignalet's book.
Hasn't Peat said that AGEs are just as bad as PUFA? Maybe someone can post relevant quotes.
I don't even fry onions in oil. I cook everything in water. Read Seignalet's book.
that depends on how much you use it.
I don't eat a ton of meat and eat even less directly cooked meat (its usually in something else)
so if you're talking 1 or 2x a week I'm sure its fine
daily use? no clue.
Advanced Glycation End-product.Not sure what AGEs are. Could you tell me?
I use the grill allot. Really like the convenience and taste. Hoping its not harming me.
But also note the statements of WF Koch on the way in which non-rancid fresh PUFA's are co-catalysts in re-establishing lost natural immunity. This is supported by the many reported positive results of th so-called Budwig diet employing flax as a primary source. Moreover, some PUFA's are essential by virtue of the anti-inflammatory action of certain prostaglandins made enzymatically, one example being gamma linolenic. My read is that PUFA's as a class cannot all be lumped together as being either good or bad, sort of like people. Each one is different and should be judged on the merits of their roles, some being more or less essential and/or beneficial than others. In fact, we know that we absolutely need some PUFA's, example being the absorption in the gut tract of beta carotene when even a tiny amount of oil is present. I believe the same holds for the ubiquinones and the menatetrenones, and likely to other oil-soluble substances which are essential to health. As for propane being employed as cooking gas for having the combustion vapors contact the food, the answer depends in part at least on the quality of the combustion. One way to judge it might be to place a plate of tempered glass above the flame at the approx. location of where the food would be, and look to see if soot deposits. If it does, then you know that you'll lkely be eating some of that soot, which may obviously contain polycyclic aromatics. If you actually try this, it is essential to wear gloves and safety glasses, and to expect that the glass will likely shatter at some point if held above the flame, I'd suggest the test be done quickly. Or alternately, a clean plate of polished stainless steel might be a safer way to observe the sooting. good luck