Wok cooking

[Guest guest]

Greg wrote:

 

 

> And try to limit frying. Not only does it creates the AGE cross links but

> it turns good double bond fatty acids (mono & poly) bad.

>

> The Asians with their Wok cooking got it very right.

>

>

 

Their wok cooking is extensively used for frying, which not only transforms

oil (often rancid to begin with) to unhealthy forms, and causes the

carcinogenic cross links, but also contributes to the high incidence of lung

cancer in Chinese women.

 

Kathy

 

 

 

[Guest guest]

-

<ksheabrown

 

Wednesday, November 21, 2001 12:08 AM

Wok cooking

 

 

> Their wok cooking is extensively used for frying, which not only transforms

> oil (often rancid to begin with) to unhealthy forms, and causes the

> carcinogenic cross links, but also contributes to the high incidence of lung

> cancer in Chinese women.

 

Hi Kathy,

 

Wow. Where did that come from?

 

Wok cooking is not frying. It is gently heating mostly veggies for a very short

time in the centre then moving them to

the outer rim to keep warm. Most Asians cook meat by cutting it VERY thin then

quickly plunging in into boiling water

which contains veggies juices.

 

With respect, I suppose you do know the Japanese and especially the Okinawans

are the healthiest and longest living

people on the planet, except for those which start eating " Western " .

 

Here is a link to a 25 year long study of the Okinawans:

http://okicent.org/index.html

 

========================

Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe