Why spicing it up and the low and slow is the healthiest way to cook!

Discussion in 'Messages for All Guests and Members' started by werdwolf, May 8, 2010.

  1. werdwolf

    werdwolf Master of the Pit OTBS Member

    Came across two pieces of information that might be interesting to those who are interested. This is why it is good for us to eat some Q! (sorry, pulled pork excluded[​IMG])

    First that spices reduce the risk of Coronary disease and cancer causing effects of cooked meats:
    Second is how to keep the meat healthy for you:

    "I believe that most of the negative health associations of eating meat is related to the fact that the meat is cooked. Just as cooked vegetables are not as healthy as uncooked ones, meat undergoes damage when heated. Even if it isn’t heated over a barbecue, when you heat it over 170 degrees you will cause damage to the proteins similar to that occurs when milk is pasteurized.

    So the first level would be to add homemade spice rubs, herb-enhanced marinades or even fresh blueberries to your meat prior to cooking it. This will impart some health benefits and also cut down on the harmful substances formed.
    The next level, then, would be to use the same spice rubs and marinades, but eat the meat only lightly cooked or raw. Cooking reduces spices’ antioxidant levels by 45-70 percent, so not only will this result in higher levels of antioxidants, but also lower levels of toxins.
    Meat products from animals raised outside in the sun are also rich in biophotons, which contain bio-information that controls complex vital processes in your body. The biophotons have the power to elevate your physical body to a higher oscillation or order, and this is manifested as a feeling of vitality and well-being. Cooking your food destroys these important biophotons, while creating toxic substances."


    I found these at Mercola.com.


    The link to the actual study for those of you inclined:
    http://www.ajcn.org/cgi/rapidpdf/ajcn.2009.28526v2
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Doc.[​IMG]


    Bearcarver
     
  3. gofish

    gofish Smoking Fanatic OTBS Member

     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Well, whataya know........

    Very interesting reading in the study. Looks like I could expand my dry rubs to include a few more from this list...hmm...gonna have to do some more experimenting.

    Thanks for the info!

    Eric
     
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    N= 10, very small sample. Two rules to live by-Everything in moderation and If it tastes good it is good. 'Nuff said.
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    cause tape worms, brain worms, trichinella worms and e-coli don't cause cancer.
    Were all gonna die, ask a mortician. Might as well die with a belly full of Polycyclic Aromatic Hydrocarbons. Hmmm, i wonder if my diesel will run on them?? [​IMG]
     
  7. biggeorge50

    biggeorge50 Fire Starter

    If this is the healthiest way to cook, why do my pants keep shrinking?
     
  8. ismoke

    ismoke Meat Mopper

    LOL!!! My coworker's think I'm a crazy guy right now I was laughing so hard!

    Anyways, I think I missed the part where low and slow is better than cooking over high heat, as long as you're taking the meat to the same temp. For instance, a brisket cooked to 190* low and slow would have the same damage as one cooked on a high heat to 190*, right? I'm probably missing something here, just trying to clarify.
     

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