Amazoniac
Member
Thanks for the link.Do you remember the data on bacteria and polyamine production? Only some strains of bacteria can produce polyamines, and only a few select others are capable of cleaving proline peptide bonds. You'd think the intestinal biome would matter a great deal, but even more in those consuming a high protein diet.
There's an interesting study out there showing boiled meat to be a greater risk factor for colon cancer than grilled. This apparently places Koch's diamines higher than 'polycyclic aromatic hydrocarbons' as a cause, what are commonly thought to be the greatest risk factor. Obviously, boiled meat has no PAHs but would likely have more linoleic acid and different diamine kinetics. Ray Peat had mentioned that linoleic acid becomes conjugated linoleic acid upon grilling, or course destroying its prostaglandin potential in the process.
It indeed points Koch's amines as culprits but what is strange is that I expected grilled meat to be a better substrate than boiled. Unfortunately the angelords combined pork with red meat, I think if red meat was isolated it would be better boiled than grilled. I'm supposing that by boiled they meant stewed, if that's the case beef fat should be stable during cooking; the flesh comes out nearly melting, which should facilitate digestion; and it incorporate spices that prevent microbial action, contrary to grilled meat which is usually just salt on the surface AllahI mean, à la the Nusr'et guy that insist on hitting the knife's blade before cutting. I mentioned before how honing a knife before almost every cut adds steel particles to the food, it's a bad habit. But I digest. Pork fat should be damaged after prolonged cooking.
People that really enjoy and crave meat tend to prefer it lightly browned, almost rare. Otherwise they claim that it destroys the meat. This preference can be interpreted as a sign of proper meat digestion. However the same people tend to consume meats in excess.
Polyamine generation from microbial action is avoided by keeping the intestines moving fast, which is why I posted those previous links mentioning that tend to occur once carbs are exhausted. There won't be too much time for putrefaction and those gurus that generate it only appear if they're allowed to, after the environment became favorable. Otherwise ownivI mean, omnivores would be in pretty bad shape, which doesn't happen. It's expected that, as people get older and weaker, digestion becomes impaired and the person is forced to reduce meat intake despite being blossomtheadorable able to extract less and in theory needing more to make up for it. At some point the negatives become greater than the positives, and some people, especially men, aren't in tune with these variances and never back off or change ways when needed, and this is when the situation gets out of control. #emasculatedfood
Can you puncture my brain and infuse knowledge on the reason why you prefer that font?
I find it weak for some reason, similar to a light handwritting that angels attribute to unsureness, which is in dissonance with your holystic content.
What's the name of that traditional one from older studies? The one that makes you feel safe because you associate them with a period of actual curiosity from the authors?
Perhaps one day I'll learn from you to not hide myself behind the references.
Side note: charliezord installed Garamond just because of narouz.
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