From: Brian Atkins (brian@posthuman.com)
Date: Mon May 12 2003 - 21:17:52 MDT
Harvey Newstrom wrote:
> Cooking and aging have similar biological properties
>
> Cooking foods at high temperatures results in a "browning" effect, where
> sugars and certain oxidized fats react with proteins to form glycotoxins in
> the food. Normal aging can also be regarded as a slow cooking process, since
> these same glycotoxins form in the skin, arteries, eye lenses, joints,
> cartilage, etc. of our body.
>
I am not completely sure LEF has every detail correct in this article.
The article seems to claim that meat changes color when cooked due to
the same process that makes sugary foods turn brown when cooked.
However, the bit of research I've done says that the color of meat is
mostly due to a protein called myoglobin which contains an iron atom.
The status of this iron atom and the myoglobin protein is what causes
meat to assume its various colors, and also is why some meats are redder
than others when exposed to oxygen.
-- Brian Atkins Singularity Institute for Artificial Intelligence http://www.singinst.org/
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