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Can Your Well Done, Over Cooked Meat, Be Unhealthy?

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Can Your Well Done, Over Cooked Meat, Be Unhealthy?Todayshealthsite.com

Todays Health Article

November 17th, 2011

Today with the numerous reports of Illnesses related to under cooked foods, a lot of people have perhaps realign or have shifted their thinking, to the more well done, over cooked, and many times blackened, or what I call charcoaled meats. The thought being carried out one step further, is I will just cook it a little bit longer, to make sure it’s done, Right!

Meats are usually characterized by their flavors, by how well they are cooked, and of course to your liking, as you are the one eating it. I think though, that we must be careful to understand… especially when cooking meat on the barbecue, that we may  be adding  additional health risks to ourselves and others.

The Basic Categories… How Well Done

Many people, when asked especially when eating out, the person waiting on you, other than a fast food place, ask you how you want your meat cooked…and you may reply to by one of these statements: Rare, Medium or Well Done

Temperature

Temperature  is the definition or description of how thoroughly cooked a cut of meat is based on the meat’s color, juiciness and internal temperature when cooked. The grades or levels of cooking are most often used in reference to cooking our beef steak or roasts.

It also could be  applicable to other meats such as lamb, pork, poultry, veal, and even seafood .

These Gradations, their description, and their associated temperature ranges may vary regionally from your local restaurant and their own terminology.

The table below is from an American reference book  and pertains to beef and lamb.

In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 °C (145 °F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.

USDA temperatures for beef, veal, lamb steaks and roasts
Term (French) Description Temperature range[1] USDA recommended[2]
Extra-rare or Blue (bleu) very red and cold 46–49 °C 115–120 °F
Rare (saignant) cold red center; soft 52–55 °C 125–130 °F
Medium rare (à point) warm red center; firmer 55–60 °C 130–140 °F 145 °F
Medium (cuit) pink and firm 60–65 °C 140–150 °F 160 °F
Medium well (bien cuit) small amount of pink in center 65–69 °C 150–155 °F
Well done gray-brown throughout; firm 71-100 °C 160-212 °F 170 °F
Overcook blacken throughout; crispy >100 °C >212 °F >220 °F

After Cooking

What you may not know is that the interior of a cut of meat will still increase in temperature 3–5 °C (5–10 °F) after stopped being cooked.

The meat should be allowed to "rest" setting before being served, which allows for the juices in the center to return to the edges. The whole meat, and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior. The temperatures indicated above... are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.

The Health Risks

The health risks have been prompted by past studies , but by a more current study has brought  this topic back into the lime light.The past was argued that mice are nothing like our human intestines, but now this may be more like our own set of conditions.

Scientists have warned that overcooked meat is twice as likely to cause cancer than previously thought.

This Warning comes, after that charcoal or blackened, dark crust formed on the outside of a well-done steak or joint of red meat,  now more than doubles the risk of intestinal tumours.

This is Why... Frying and Grilling are particularly risky, because the intense heat turns the sugars and amino acids of muscle tissue into high levels of cancer-causing compounds.

Cancer-causing substances

These so-called food mutagens, occur at high temperatures when frying or grilling. Cooking meat until it is very well done or even charred, creates  these chemicals called HCAs, which are carcinogenic. Other cancer-causing substances,  the so-called food mutagens, also occur at high temperatures when frying or grilling.

Latest Study

The scientists at the Norwegian Institute of Public Health have inserted human enzymes into the mice to get a better idea of how it affects us.

They found that after the “human-like” mice ate the overcooked meat crust, their risk of developing a cancerous tumour soared.

“We wanted to study tumour development in the intestines of the ‘human-like’ mice and compare this with tumour development in normal mice given the same food mutagen,” the Daily Express quoted the researchers as saying.

“The results showed that the incidence of intestinal tumours increased from 31 per cent to 80 per cent in ‘human-like’ mice after consuming substances from the meat crust.

Todays Health Comments

Today, we have so much knowledge at our discretion', perhaps sometimes too much to digest, but without it we would now be lost, having no hope. Yet, to live a healthier life, we must not ignore the facts that Cancer is prevalent, and we do not have to encourage the aspects by our eating habits. Most of the meats you eat are much more tastier, if they are not over cooked, and turned into a charcoal briquette.

 

 

November 18th, 2011 | Tags: , , , , , | Category: Todays Foods | 1261 comments

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