Where are the lab studies showing the effects of eating raw meat?
Where are the lab studies showing the effects of eating raw meat?
These are the studies cited in the video I posted earlier.
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.
Analysis of cooked muscle meat for heterocyclic aromatic amine carcinogens
https://www.sciencedirect.com/science/article/pii/S0027510797000353?via=ihub
Abstract
A number of related heterocyclic
aminesthat are mutagenic in bacterial test systems and
carcinogenic in animals are formed during the cooking of food. The most commonly reported and abundant compounds are PhIP, MeIQx, DiMeIQx, IQ and AαC. Using analysis by
solid-phase extraction and
HPLC, amounts found in foods range from less than one ng/g for products from fast-food restaurants, up to 14 ng/g in commercially cooked products and over 300 ng/g for well done flame-grilled chicken breast meat. Interestingly, marinating meat for 4 h greatly reduces the amount of PhIP produced during cooking, but not MeIQx. Comparing mutagenic activity in meat samples to the mutagenic activity accounted for by the known heterocyclic amines shows that most samples have activity that cannot be accounted for by the
aromatic amines we can currently identify. This suggests that additional compounds are present in these foods and need to be investigated, particularly those grilled over open flames.
Mutagenic activity of heterocyclic amines in cooked food
https://ehp.niehs.nih.gov/doi/pdf/10.1289/ehp.94102s6201
Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150°C. These compounds are present from 0.1 to50ppb, depending on the food and cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish,and chicken, but are also present at lower levels in baked and fried foods derived from grain. .....
....In our laboratory we have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese hamster ovary cels(CHO).We have also been able to show a statisticaly significant increase in mutations in the pancreas of the "mutamouse" following PhIP exposure. The pancreas also shows relatively high DNA binding compared to other organs in the mouse.
Cancer risk of heterocyclic amines in cooked foods
Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research
The above article are not doing anything to confirm raw meat is good, just saying that cooked meat is not so good.
From what I can see on a quick search, not many out there really want to delve into the science of the benefits of eating raw meat, as if it’s taboo. The agenda would surely prefer raw vegan. You can look up why aspartame is good for you and get an answer (if that’s what you’re looking for to confirm a bias) but as far as raw meat, when I search it’s like nearly all I see are crickets chirping in the dark. There are a few of course, Aajonus and another Sally Fallon of the Weston A. Price Foundation fuelling most of those studies.
It’s getting late and I just want to finish this post. I’m not sure it’s going in the direction where it’s benefitting anyone to keep on pushing the issue of raw vs cooked because there’s an argument for either angle.
Someone out there has done the final bit of work for me that have have to share before I go to bed.
Night night.
The health benefits of eating raw meat? | Keeper of the Home