Ty Bollinger: Now I want to ask you then, so as a general rule if you are cooking meat out on the grill, whether
its grass fed or grain fed beef, or whatever it is, if you're burning it then you're
producing those HCAs, heterocyclic amines that you talk about, you're
producing that if you're burning the meat.
Dr. David Jockers: Absolutely!
See you definitely want to stay away from burning the meat.
So if you're chargrilling it or whatever it is and if its got the blackened
areas those blackened areas—I always used to think
they tasted great.
I like the blackened area.
But yeah.
Those are carcinogens.
We want to stay away from that.
If you're smoking it the smoke that's coming up, that's polycyclic aromatic hydrocarbons.
We want to stay away from that too.
My preferred way of cooking meat is just on a good stainless steel pain, lots of coconut
oil. I load up on the oil in there.
The coconut oil will protect the meat.
So I put that in there and I'm very generous with the oil because, again, we want a lot
of these good fats and then I cook the meat in that.
And I just cook it till it just lightly browned and that's good.
Now if you are going to do the grill, okay, an outside grill, you're going
to do charcoal, things like that, you would certainly want to make sure you marinate it.
And you can marinate in things like extra virgin olive oil, lemon,
fresh squeezed lemon, and the lemon and the olive provide an
antioxidant defense to help protect the meat from producing a lot of free radicals when
you cook it.
And again, just don't let it smoke, don't let it
burn.
Try to pull it off there a little quicker and you're going to do a lot better
with that.
Ty Bollinger: Great information on the coconut oil too.
One of the things that we do as a family if the kids want
something fried we'll fry it in coconut oil.
Dr. David Jockers: Absolutely! Ty Bollinger: You know, some organic flour
on the chicken or whatever, dip it in the coconut oil and it tastes
great. Dr. David Jockers: Oh yeah.
Ty Bollinger: But it's actually healthy. You can actually eat a fried food that is healthy for you…
Dr. David Jockers: Exactly! Ty Bollinger: …which is odd because we're
under the impression that all fried foods are bad.
But the reason that all fried foods are bad or that we thought
that is what?
Dr. David Jockers: Well again, it's really a combination of things.
Typically when you go and you get some sort of friend food, French fries, fried chicken,
it's going to be fried in a high omega-6 vegetable oil.
Basically it's going to create a trans fat because
they take these poly unsaturated fats and they cook them at a high
temperature.
And these poly unsaturated fats can't handle that.
So they're taking things like corn oil and soybean oil which are typically genetically
modified as well.
So you've got problems there.
But then they cook them at a really high temperature and they
convert to transfat.
And so it's just basically typical fried foods that
you find in America are loaded, saturated with transfatty acids which are extremely
toxic and destructive in the body.
So we definitely want to avoid that.
On top of that, they're usually using the wrong type of batter so
they've got a lot of gluten in there and genetically modified ingredients in whatever
they're batter is that they're using with the chicken and the French fries.
And of course, typically a chicken's commercially raised and—so
you got a whole bunch of problems right from the start.
Now if you were to take a pasture raised chicken that
was raised properly its going to, again, concentrate omega-3 fats, its going to have a lot more
antioxidants in all of its cells, in all of its tissue.
So now you've got a properly raised animal.
Okay.
Now you use something like coconut flour, which is gluten free,
low carb, good fibers, okay, and you put that in there and then you
deep fry it in coconut oil you're going to have a lot less problems with that.
It's going to be a lot better for the body.
So that's the way to do it.
Ty Bollinger: I think I'm going to have to go right now because I'm getting kind
of hungry because its amazing the way—and again, the key is to use the
proper ingredients.
Dr. David Jockers: That's right.
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