On Mon, 30 Apr 2007 12:11:54 -0400, Kathryn Rosenthal
<[log in to unmask]> wrote:
Haven't archeologists found sites that
> indicate that early humans cooked by digging holes in the dirt & slow
> cooking meats, etc. by placing them in a "hot" hole w/ coals & covering
> the hole.
Nope. Early humans ate raw.
> Meats baked for hours.
I used to do what I call a "restaurant style" roast.
Choose the toughest cheap roast. Cook 'til it's done rare - internal meat
thermometer, then turn off heat and open oven door for 30 minutes. Cover
roast, close oven door and set thermostat to target temperature - usually
145 to 150F. Ignore for 24 hours.
You will never taste better cooked beef - got rave reviews from everyone
who ate this, and no digging in the dirt required.
> Sounds like our bodies are probably best suited to this form of cooking.
Disagree. It's our culture that makes us do it.
> And.... steaming/boiling as stated in the article.
I made a decent stew, but if you are after health, destroying nutrients is
not the way to go.
>> A new class of toxins called advanced glycation end products
>> (AGEs), which your body absorbs when you eat grilled, fried or broiled
>> animal products, such as meats and cheeses, have been linked to
>> inflammation, insulin resistance, diabetes, vascular and kidney
>> disease, and Alzheimer's disease. They are also produced when food is
>> sterilized or pasteurized.
This is old. Mercola reported A.G.E.s years ago, and IIRC Aajonus
Vonderplanitz before him.
They include both protein and carbohydrate.
William
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