Jerky Callers
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Some of the callers on the radio interviews are absolutely hilarious. Not sure if they're pranking, but the guy at 35:00 is unbelievable. Jerky Boys-esque.
https://bioenergetic.life/clips/522db?t=934&c=20
Of course, if you are this guy, and you were serious, I apologize! Health problems are no laughing matter!
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@Corngold said in Jerky Callers:
Some of the callers on the radio interviews are absolutely hilarious. Not sure if they're pranking, but the guy at 35:00 is unbelievable. Jerky Boys-esque.
https://bioenergetic.life/clips/522db?t=934&c=20
Of course, if you are this guy, and you were serious, I apologize! Health problems are no laughing matter!
Ray, "some recommended cooking practices create toxic oxidized forms of cholesterol , for example steaming fish or cooking at low temperature instead of frying or grilling it. But it actually increases toxic oxidized cholesterol. So steamed salmon have more toxic oxidized cholesterol than grilled beef stake."
How steaming food would create more oxidized cholesterol than grilling ? (assuming equal amount of time) What 's the logic behind this statement ?
Though I read in Ray Peat articles that grilling meat creates conjugated linoleic acid (CLA) from PUFAs due to high temperature. Even if it is so it has to be a very througly grilled stake to reach this effect...not medium rare.I hardly can believe that people binging on barbeque would be healthier than those eating lightly steamed meat/fish. I read people in China tradtionally prefer steaming fish or meat and in general they are healthier and live longer .
Also example of Traditional Pork Dish From Okinawa (usually simmed for at least one hour)
