From:
sukieferret
Date: 2002-06-10 14:44:00 UTC
Subject: slow cooked goodness?
Okay, we all know that there have been past studies which found
carcinogenic substances created in charred meat cooked at
high temperatures. Then there were studies indicating that
roasting coffee might do the same thing in high temps. Now
there have been studies in Britain, Sweden, and Norway which
indicate that starches cooked at high temps carry carcinogenic
dangers as well due to formation of acrylamide after exposure to
the high temps. The worst were found in two potato products:
fries and chips. Now, this is an area which needs more study,
certainly, but might it be that the temperature of cooking has
more bearing on food safety than other factors previously
discussed here? If so, might we find down the line that ferret
foods will advertise themselves as slowly cooked, or "cooked at
low temperatures"? The FDA is now reveiwing the methodology
of the studies.