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Comment by sydbarrett74 | Hacker News Reader

The important factors with meat consumption are: 1) how they're prepared ('low and slow' is the best method of cooking, i.e., at a relatively low temperature and for a relatively long time in order to avoid creation of AGE's and trans-fats); and 2) how they're preserved, whether through salting, smoking, application of nitrites (different from nitrates!), &c.

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> The important factors with meat consumption are: 1) how they're prepared ('low and slow' is the best method of cooking, i.e., at a relatively low temperature and for a relatively long time in order to avoid creation of AGE's and trans-fats)

I daily eat beef that has been cooked by sous-vide at 155F for 48 hours and then crisp up in an air fryer at 400F for 20 minutes. Is this over doing it with regards to carcinogen production?

I think the eating beef daily part is more concerning than how it's prepared and that seems to be overdoing it.

That doesn't sound like well balanced protein sources and it's certainly not what our ancestors would have had access to. i.e. some days there'd be little to no food available, some days might only be grains/fruit/legumes/veg and then the occasional feast of meat which might last days or weeks after a hunt.

I agree with that paleo approach to diet, and your conclusions. In my case my gastroparesis prevents me from eating any significant amount of fiber and diabetes II from eating many carbs. Meat is what's left. I tolerate beef best so eat it the most.

I think that the ease of digestion and my health improvements are evidence that this is an eating pattern that we're well adapted to.

I would say your cooking approach is A-OK for the most part. Frying meat in oil is probably the most egregious creator of AGE's and trans-fats.

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