Author Topic: To Cook or Not To Cook: The Question of Heterocyclic Amines  (Read 3268 times)

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Offline Eric

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To Cook or Not To Cook: The Question of Heterocyclic Amines
« on: September 04, 2014, 01:15:55 am »
Greetings folks, I just posted a new piece on my blog titled To Cook or Not to Cook: The Question of Heterocyclic Amines. As one might surmise, it's a brief post that summarizes some of the literature on the toxic effects of heterocyclic amines and how they're formed in meat exposed to high temperatures during cooking, particularly grilling, broiling and frying.

My goal is to do a series of posts on heat-created toxins in foods, starting with this post on HCAs, then with a post on acrylamides that I hope to finish by next Monday. If anyone has recent (1990-present) references for studies on heat-created toxins, particularly that focus on epidemiological evidence linking them to particular diseases or recent literature reviews that are comprehensive, I'd love to see them. I'm doing a fair amount of research too, of course.

I'll post future pieces on the topic of heat-created toxins here too, probably in their own threads.
Eric Garza
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Offline PaleoPhil

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Re: To Cook or Not To Cook: The Question of Heterocyclic Amines
« Reply #1 on: September 05, 2014, 09:32:49 am »
Birlouez-Aragon I, Saavedra G, Tessier FJ, et al. A diet based on high-heat—treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. Am J Clin Nutr 2010;91:1220-1226. http://ajcn.nutrition.org/content/91/5/1220.abstract?ijkey=8de560da0bfef7e4a3b741a35fd3687ec4b52eda&keytype2=tf_ipsecsha


Richard D. Semba1, Emily J. Nicklett2 and Luigi Ferrucci3, Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype?
Received December 12, 2009, a "review of the scientific literature," http://biomedgerontology.oxfordjournals.org/content/65A/9/963.full


Stig Bengmark, MD, PhD, FRACS (hon), FRCPS (hon). Advanced Glycation and Lipoxidation End Products–Amplifiers of Inflammation: The Role of Food, 2007. [A review of 800 full papers and thousands of abstracts]
http://www.ncbi.nlm.nih.gov/pubmed/17712153
http://pen.sagepub.com/content/31/5/430.full


Henle T. AGEs in foods: do they play a role in uremia? Kidney Int 2003;63(suppl 84):S145-S147.
http://www.nature.com/ki/journal/v63/n84s/full/4493792a.html


Glycation in food and metabolic transit of dietary AGEs, 2003, http://www.biochemsoctrans.org/bst/031/1383/0311383.pdf


Šebeková, Katarína et al. Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet, 2001, http://www.springerlink.com/content/6mhb24hyajh4qkk1/fulltext.pdf
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline Eric

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Re: To Cook or Not To Cook: The Question of Heterocyclic Amines
« Reply #2 on: September 05, 2014, 11:12:20 am »
Thanks for the links Phil. I'll definitely do a post on AGEs, but wanted to do the other main heat created toxins first. While doing research just on HCAs, I felt like there was enough material to write a short book on. It's amazing to me how much research has been done, yet how little this issue is covered by the media...
Eric Garza
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Offline PaleoPhil

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Re: To Cook or Not To Cook: The Question of Heterocyclic Amines
« Reply #3 on: September 06, 2014, 06:02:56 am »
Yeah, it's no surprise since there's little profit in it. The confirmation bias regarding rawness and cooking in even the so-called Paleo community is appalling.
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline Eric

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Re: To Cook or Not To Cook: The Question of Heterocyclic Amines
« Reply #4 on: September 06, 2014, 09:37:03 am »
Quote
...The confirmation bias regarding rawness and cooking in even the so-called Paleo community is appalling.

Hah! You can say that about 65 times. I linked to my post in a thread on Mark's Daily Apple, and while a few people seem to be genuinely interested most are pretty dismissive.
Eric Garza
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Offline Synbios64

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Re: To Cook or Not To Cook: The Question of Heterocyclic Amines
« Reply #5 on: September 06, 2014, 09:54:36 pm »
 Dr. Gerhauser on YT has a video on AGE's and amines. Highly recommended (They're ad-free too, which is nice)

AGE's:

https://www.youtube.com/watch?v=Cand2N1bLuw&list=UU5TNqGNsXDwg1ocvZPKMy3g

Amines:

https://www.youtube.com/watch?v=xBql93K0HaM&list=UU5TNqGNsXDwg1ocvZPKMy3g

He's got hundreds of other great videos as well. He seems to be a really great and smart guy; he opposes the mainstream medical system, knowing that it only poisons us.

 

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