Exercise / Bodybuilding / Re: Glycogen in muscles/short bursts of energy on zero carb
« on: April 15, 2011, 06:13:05 am »Are there really any studies or food tests showing the damage done to cooking meat at low temps besides the fact that it produces carcinogens at higher temps?
Cooking denatures proteins making the meat more tough and less digestible, it inactivates certain nutrients, creates toxic compounds etc. Cooking at low temps or just lightly searing might mitigate some of these effects but it still has consequences.