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Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It's always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.
You’re throwing out entire continents worth of cuisine. You’re essentially saying “do not sauté or stir fry anything.”
But here’s the sad reality: you could live your whole life eating nothing but bland, boiled food and still get lung cancer from VOCs and PM2.5 particles in the air due to the pollution of city life.
That's a great comment. So we shouldn't fry foods which combine fat carbs and protein. Those are mostly the invention of modern industrial processes beginning in the 1800s. Most cultures had fairly healthy ways of cooking foods prior to the 1800s. And soups and stews are universal dishes native to all cultures going back into antiquity and probably the invention of pottery.
I have a funny story. Ghengis khan, as he got older, began to think about improving his health. He sent for a man ( daoist) rumored to be an immortal. The man admitted he was not an immortal but he was very old. At least 70. The great khan said that he would like to live longer.
The Daoist replied:
"For starters you could eat less fried meat and boil it instead."
The Khan's response seemed plagiarized from a patient in a doctor's office today and the world's greatest conqueror, a bloodied steppe warrior, probably made the pinched face of a baby rejecting vegetables.
For some reason lightly burning food makes it incredibly delicious but it also releases dangerous compounds which oddly broadly increase cancer rates. I think even lung cancer risk increases. But we've known about it since antiquity and so few cultures ate them in large quantities until the modern era.
“For some reason”
You seem like a curious person. You should do some more research into cooking and why the Maillard and caramelization reactions produce such delicious food. It isn’t the carcinogenic byproducts that taste good (those tend to be quite bitter), it’s all the other complicated compounds produced from those reactions of proteins and sugars. By the way, these reactions can be achieved without burning the food at all, just not with most traditional cooking techniques.
Even still, you can get cancer from cooking without burning food at all. Heat up a bunch of oil to its smoke point and throw some water in there. In addition to creating a huge oily mess, you’ll fill the air with countless tiny droplets of oil and polycyclic aromatic hydrocarbons (PAHs) which are a known carcinogen. However, you can reduce the risks by not reheating used cooking oil, instead using only fresh oil every time.
You can also greatly reduce the risks by not heating the oil to its smoke point. It’s actually not necessary to heat oils to their smoke point in order to achieve the desirable browning flavour reactions.
As for life time of only eating bland boiled food: I would trade away a couple extra years of lifespan for avoiding that. Keep in mind that many of the most delicious soups and stews feature lots of seared, roasted, or fried ingredients anyway. Plus as I said, you can still get cancer even if you never eat or drink anything unhealthy. The air, the soil, and the water are all polluted with carcinogens. Even switching to electric cars will not help: the road, brake, and tire damage creates loads of PM2.5 particles which will destroy your lungs. This damage increases with the 4th power of vehicle mass, which means electric vehicles (that are far heavier) are actually far worse at producing this pollution!
I mean, surely switching to EVs will help since then you’d only be dealing with road, brake, and tire particulate rather than those things in addition to emissions.
Great comment. So that is true but also a common misconception about the older soups or stews. It is common in modernity to braise or fry meat before adding it to a stew but that is because the complex flavors obtained through all day or multi day simmering are more labor intensive and therefore do not fit into modern industrial processes.
The Maillard reaction cannot be achieved through simmering alone. The temperature is too low. Simmering meat over a long period of time is useful for breaking down collagen and making a rich broth but you will not have the same deep, browned flavour as a broth made from roasted meat.