CS: Cooking red meat

Hey CS,
I read in a couple threads a while ago that you only cook red meat to medium rare.
Is it best to avoid eating red meat if you cook it anything above medium rare or are there still some health benefits? What are the healthiest ways to cook red meat (oven,bbq,etc.)?
Thanks for your time,
william

william wrote:Hey CS,
I read in a couple threads a while ago that you only cook red meat to medium rare.
Is it best to avoid eating red meat if you cook it anything above medium rare or are there still some health benefits? What are the healthiest ways to cook red meat (oven,bbq,etc.)?
Thanks for your time,
william

Cooking any type of meat automatically creates oxidized-fat and cholesterol. Oxidized-cholesterol is known to promote atherosclerosis!

misterE wrote:

william wrote:Hey CS,
I read in a couple threads a while ago that you only cook red meat to medium rare.
Is it best to avoid eating red meat if you cook it anything above medium rare or are there still some health benefits? What are the healthiest ways to cook red meat (oven,bbq,etc.)?
Thanks for your time,
william

Cooking any type of meat automatically creates oxidized-fat and cholesterol. Oxidized-cholesterol is known to promote atherosclerosis!

In all seriousness, how would one's body react to eating the meat straight off of the cow? I know that I do best on almost raw meat, but how about super raw meat?

http://rawfoodsos.com/2010/03/18/what-is-the-optimal-diet-for-humans-part-2/

william wrote:Hey CS,
I read in a couple threads a while ago that you only cook red meat to medium rare.
Is it best to avoid eating red meat if you cook it anything above medium rare or are there still some health benefits? What are the healthiest ways to cook red meat (oven,bbq,etc.)?
Thanks for your time,
william

There are still benefits of red meat when cooked beyond medium-rare, although the b-vitamins will not be present much beyond it. That said, it would be a good idea to take a supplement (brewer's yeast or an active b-complex) to compensate.

Red meat is loaded in carnosine (very potent anti-glycation agent), it also has CLA, and of course amino acids and minerals.

blackjack - Nice link on what humans are really supposed to eat.

misterE- The information you're bringing up about saturated fat and cholesterol is not only dogma, no one worth their salt in the scientific community believes that anymore, it's been proven false over a decade ago.

I don't see wolve or lions dropping over from heart attacks. We ate more real food like butter and meat (not those junk fats) before 1900 and heart disease was rare.

Also the only thing responsible for blockages are the adulterated polyunsaturated fatty acids. I've got brand new research that not only confirms that, but it goes much deeper.

Unfortunately, it probably doesn't matter what is posted or whatever studies are presented because they will be ignored.

Cholesterol is abolutely essential to life. This is basic physiology.

I would like to think this forum is mostly ahead of the curve, but with statements like saturated fat and cholesterol being villians is far from cutting edge, it's utter dogma to the highest level.

This may be off topic, but honestly, going vegetarian and cutting fat in general has been great for me. Inflammation is virtually gone and I am nearing the slimmness I enjoyed in my twenties. I've bounced around a bit with protein supps and have now arrived at this one, which seems pretty good with no downside that I can see (the goat's milk protein had too much calcium and didn't seem to work as well):

http://www.iherb.com/Healthy-N-Fit-100-Egg-Protein-Vanilla-Ice-Cream-Flavor-2-lbs-32-oz/6023?at=0

Also, Beta-alanine is supposed to be a great way to boost carnosine. Haven't tried it, but body builders seem to like it.

CausticSymmetry wrote:

misterE- The information you're bringing up about saturated fat and cholesterol is not only dogma, no one worth their salt in the scientific community believes that anymore, it's been proven false over a decade ago.

Actually the three doctors who reversed the "big-three" diseases associated with MPB believe it and for good reason to; it works! That is why they has successfully reversed these diseases, unlike anyone with the diet you recommend.

CausticSymmetry wrote:
I don't see wolve or lions dropping over from heart attacks. We ate more real food like butter and meat (not those junk fats) before 1900 and heart disease was rare.

I don't see wolves or lions cooking meat either. Cooking meat creates heterocyclic-amines, a powerful carcinogen, not to mention the oxidized fat and cholesterol I mentioned earlier. CS, are you suggesting that cooking cholesterol doesn’t create oxidized cholesterol? Also isn’t it the oxidized cholesterol that form fatty-streaks inside the arteries causing inflammation?

The fact that we ate more butter prior to the end of WW2, doesn't mean it's healthy. We probably got away with using butter by eating fresh organic vegetables, which everyone grew in their back-yard garden before WW2. Believe it or not, America had mostly a vegetable-based diet prior to WW2, after that everything changed; meat and dairy became easily accessible and cheap, processed-foods, trans-fat and other cooking oils all came out around this time. So of course people are going to give up their beans and vegetables for chicken and gravy or steak and eggs. We really lost our way after WW2, eating wise that is.

America had mostly a vegetable-based diet prior to WW2, after that everything changed; meat and dairy became easily accessible and cheap,

In the American diet from 1909 to 1999, as reported by the USDA:

Consumption of whole milk dropped 49.8%

Consumption of skim milk increased 57.8%

Consumption of butter dropped 72.2%

Consumption of margarine increased 800%

Consumption of shortening increased 275%

Consumption of lard and tallow dropped 50%

Consumption of salad and cooking oil increased 1,450%

Consumption of fruit increased 29%

Consumption of vegetables increased 15.6%

Consumption of potatoes dropped 23% (of fresh, unprocessed taters, it fell by 73%)

Consumption of grains dropped 30.6% (corn by 50%, wheat by 30%)

Consumption of pork dropped 19%, eggs dropped 13.5%, beef increased by 22%, poultry increased 278%

Consumption of legumes and nuts increased 37.5%

And, drumroll please…

Refined sugar and syrup consumption increased by 74.7% (up about 1,600% from 1809)


overall carbohydrate consumption fell from 57% of calories to 46% of calories. High-glycemic starches were displaced by lower glycemic high-fructose corn syrup and crystalline fructose.

To eat a 1909 diet today then, we must, as a nation, eat less margarine, shortening, vegetable oil, fruit, vegetables, skim milk, poultry, nuts, legumes, refined sugars, and beef…


And eat more butter, lard, tallow, potatoes, corn, whole wheat, pork, eggs, and whole milk.

Naturally, I second blackjack!

misterE - How do you explain that in a study women who ate the most saturated fat (presumably from cooked meat) had lower atherosclerosis?

How do you explain all the other dozens of studies we've provided you? You cannot.



Sure and my friend's dog speaks Greek too!

Okay misterE - I had some fun at your expense. HCA's are a problem if you cook your meat too much. I recommend medium rare or less. However, if you marinate the steak, it will neutralize these--just in case you decide to eat some real food one day.

CausticSymmetry wrote:

misterE - How do you explain that in a study women who ate the most saturated fat (presumably from cooked meat) had lower atherosclerosis?

Compared to what? If she ate more saturated-fat compared to cooking-oils like canola which is mainly polyunsaturated-fat, she would have less fatty-streaks because polyunsaturated-fats oxidizes easier. I agree with that.

Will you post the study please?

what marinade do you use CS? Most the ones available seem to have all sorts of crap in them. Ive been using a bit of balsamic vinegar which goes really well with steak

CausticSymmetry wrote:just in case you decide to eat some real food one day.

I don't consider a corpse "real-food".

CausticSymmetry wrote: HCA's are a problem if you cook your meat too much. I recommend medium rare or less. However, if you marinate the steak, it will neutralize these

Is there proof of your claim, that marinating meat neutralizes these carcinogens ... I sure don't want to assume you are right with something as serious as this (carcinogens).