Remember the scary news from a few weeks back that processed meat increases your chances of colon cancer? Red meat was implicated as well, and colon cancer might not be all you need to worry about; other studies have found that meat cooked at high temperature may increase the risk of kidney cancer, pancreatic cancer, and prostate cancer. The good news? The humble slow cooker could save your bacon. A new study published in the journal Cancer has concluded that baking, sous-vide, and slow cooking are all associated with a lower cancer risk. Perhaps counterintuitively for those of us taught that burning is better than under-cooking, prepping meat at a low temperature is a smart move for your health. |
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