My impression is that the worst things you can cook are unsaturated oils and proteins.
Saturated fats can stand the heat - and carbs tend to turn into simpler carbs - unless you actually burn them.
This makes the need to heat fish to sterilise it problematical.
The Japanese seem to have mastered the art of eating raw fish without very many adverse health consequences. There are occasional bacterial infections - and perhaps a bit of extra stomach cancer - but IMO they manage it pretty well - with minimal signs of resulting parasitic infections.
I'm beginning to suspect that they have got this right - the additional risks of eating raw fish are beginning to seem more attractive to me than the problems represented by cooking the proteins and fats.
I'd be interested to learn of any studies comparing the hazzards of cooked vs uncooked fish - or attempting to quantify either risk. -- __________ |im |yler timtyler.orgtimtyler.orgOpen ↗ [email hidden] Remove lock to reply.
On Thu, 25 Mar 2004 22:03:17 GMT, Tim Tyler <[email hidden]> posted:
Quoted message said:
My impression is that the worst things you can cook are unsaturated oils and proteins.
Saturated fats can stand the heat - and carbs tend to turn into simpler carbs - unless you actually burn them.
This makes the need to heat fish to sterilise it problematical.
The Japanese seem to have mastered the art of eating raw fish without very many adverse health consequences. There are occasional bacterial infections - and perhaps a bit of extra stomach cancer - but IMO they manage it pretty well - with minimal signs of resulting parasitic infections.
I'm beginning to suspect that they have got this right - the additional risks of eating raw fish are beginning to seem more attractive to me than the problems represented by cooking the proteins and fats.
I'd be interested to learn of any studies comparing the hazzards of cooked vs uncooked fish - or attempting to quantify either risk.
I cook my fish by giving thin fillets in lemon juice two minutes in the microwave, or until the protein visibly denatures by going from translucent to opaque. Delicious!!!
