Re: heating cooking oil causes cancer

Bargyla Rateaver (brateaver@earthlink.net)
Tue, 27 Jul 1999 00:57:48 -0700

Yeah, that's right, Mr. London. I did not mention that also, but it is true,
carbon like that of burned toast and caramelizing, also cause cancer. I know
this kind of info just makes most people angry, but it appears to be true
data. Should not eat browned, burned foods. We used to love what the natives
in Madagascar called "hena ritra"--meaning ripened meat--usually stew meat
first browned and then cooked with water--a good brown gravy. Yeah, it tasted
so good, but that was because a child learns very early to like the food it
gets, usually, so grows up thinking that tastes "so good". I still love that
taste too, but try to not indulge it. I cut off the burned edges of toast, and
I don't use anything caramelized.
When you stop to think of it, so many food we got used to are just not good
for us.
Anyway, no matter how you twist it,REMEMBER, EVERY OTHER AMERICAN WILL GET
CANCER. What a record for a country only 200 yrs old, that started with a
clean, beautiful, wooded landscape.

Lawrence F. London, Jr. wrote:

> On Mon, 26 Jul 1999, Mark wrote:
>
> > Subject: Re: heating cooking oil causes cancer
>
> from eating rancid oils heated or not
>
> from nitrosomines generated during the browning of food during cooking
> (in oil or dry)
>
> this is documented and has been in the news over the years
>
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