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Heterocyclic Amine Reduction Techniques

Answered on August 19, 2014
Created September 30, 2012 at 8:54 PM

With all the meat you guys are eating what kind of techniques do you use to reduce consuming huge amounts of HCAs with cooked meat?

9c4ba98a3b480408bcf207f558fe659b

(355)

on October 01, 2012
at 10:19 AM

I think the occasional blackened food is completely fine, and that the griddled hamburger is a delicacy (including bun)!

194d8e8140425057fe06202e1e5822a7

(3979)

on September 30, 2012
at 09:05 PM

Wikipedia says marinating meat before cooking reduces HCAs up to 90%. Use lemon juice, olive oil and garlic.

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2 Answers

1
9c4ba98a3b480408bcf207f558fe659b

(355)

on October 01, 2012
at 10:15 AM

Moist cooking mainly. Steaming and poaching fish and eggs and simmering beef and lamb.

When a recipe calls for browning meat, I will often skip it. Avoiding high heat cooking will also lessen the likelihood of damaging the more fragile fatty acids.

9c4ba98a3b480408bcf207f558fe659b

(355)

on October 01, 2012
at 10:19 AM

I think the occasional blackened food is completely fine, and that the griddled hamburger is a delicacy (including bun)!

0
Eed7dabde3d61910685845e04605267f

on October 01, 2012
at 11:11 AM

Fry it with rosemary! (And don't do it every meal everyday...)

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