Geoffrey Purcell wrote:
> Of course, there are many other issues re zero-carb, cooked or otherwise, such as the inevitable drastic drop in physical performance re sports,(some anecdotal reports re stress of no-carb diets on the thyroid),  and other issues.
>   
Hmm. Anecdotally, I know several people whose thyroid issues ceased to 
be a concern after going zc. I also know ppl who experienced the same 
going LC, or just giving up grains. I also know ppl who experienced no 
change at all from any of these diets, so there you go :)

Some people find their energy and performance (in athletics) improves, 
some don't. Again...who knows. You find what works best for you, and you 
do it.
>
> Geoff
>
>
>   
>> Date: Thu, 18 Jun 2009 09:46:24 -0400
>> From: [log in to unmask]
>> Subject: Re: How fire made us human
>> To: [log in to unmask]
>>
>> On Thu, 18 Jun 2009 09:08:47 +0100, Geoffrey Purcell 
>> <[log in to unmask]> wrote:
>>
>>     
>>> There's a much bigger worry:- the fact that animal foods(fats in particular) 
>>> produce far more heat-created toxins after cooking(such as advanced 
>>> glycation end products etc.) than any other foods, thus speeding up the 
>>> incidence of various age-related diseases.
>>>       
>> I though AGEs were only a problem within the body and are caused by 
>> glycation (from glucose).  From Wikipedia: "AGEs may be formed external to 
>> the body (exogenously) by heating (e.g. cooking) sugars with fats or proteins."
>>
>> How are AGEs formed in cooked meat int he absence of sugar?  
>>
>> BTW, also from Wikipedia: "They [AGEs] are absorbed by the body during 
>> digestion with about 30% efficiency."  
>>
>> Personally, there is nothing tastier to me than a seared piece of beef fat!
>>     
>
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