Overcooking leads to a drier, less tender, less juicy, less succulent cut of beef. But there may be other reasons why overcooking steak or other types of foods, for that matter is actually not good from a health standpoint.
Growing evidence in nutritional journals and various sources online argue that cooking meat too long result in a less nutritious food product. This is very much true for other types of food — including vegetables, starches, gains and so on.
Any of these foods will rapidly lose nutrients beyond a certain point of cooking, and the same is generally true with the amino acids, proteins, and healthy fats locked in that raw piece of beef in the cooler. The National Cancer Institute has a good summary, here.
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Is it safe to overcook beef or other meat? Ask Question. Asked 9 years, 5 months ago.
Active 9 years, 5 months ago. Viewed 17k times. Improve this question. Village Village 1, 8 8 gold badges 28 28 silver badges 47 47 bronze badges. It is safe, but the meat will turn out dry and rubbery. Who says it is dangerous to eat beef that is not cooked enough?
The scientists found that the greater the degree of overcooking, the greater the increase in white blood cell concentration. The research indicates that the body has a far more difficult time digesting overcooked food compared to raw or lightly cooked foods.
The longer food is cooked, particularly at high temperatures, the longer it remains in the gut, as the digestive tract takes longer to break down and absorb nutrients at the cellular level.
Foods cooked at high temperatures over long periods of time, especially meat products, release chemicals known as heterocyclic amines HCAs and polycyclic aromatic hydrocarbons PAHs which have well established carcinogenic properties. Meats that are charred or exposed to smoke during the cooking process contain especially high concentrations of HCAs and PAHs. Scientific research has established a strong correlation between overcooked meats and numerous forms of cancer.
Clinical trials on animals fed with food containing high concentrations of HCA quickly developed tumors of the skin, lung, breast, prostate, and liver. Experts have strongly advised against exposing meat to an open flame, and caution that cooking meats at high temperature for prolonged periods should be avoided. Experts say the biggest concern is that over browned food generally contains cancer-causing chemicals. What makes these foods so tasty, are the chemical reactions that take place when they are cooked at high temperatures.
Prof Henry director of Clinical Nutrition Research Centre in Singapore, stated in the article, that for starchy items like bread and potatoes, the sugars in them combine with proteins to create the enticing flavours and aromas we associate with toast or french fries.
With charred meat the taste comes from the rearrangement of amino acids and sugars in the meat. Unfortunately, cooking carbohydrate rich starchy foods at high temperatures results in the formation of a chemical called acrylamide.
Similarly, char-grilling meats creates compounds know as heterocyclic amines and polycyclic aromatic hydrocarbons PAHs. There are no clear guidelines on the amount of charred and browned foods people can consume, but it's best to keep in mind that there is an increased risk of cancer when excessive amounts are consumed.
Prof Henry stated in the The Straits Time, 'those who are really worried can take steps like cutting the crust off the toast before eating. He added that, interestingly, marinating meats can actually help to reduce the levels of cancer causing substances in foods and it's important we keep everything in moderation.
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