Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 Smoke being pure carbon, and carbonizing being what makes grilled meats carcinogenic, I'd guess the liquid smoke is basically condensed cancer agents. Yum. Further, trace amounts are all one needs to dose one's self with dioxins to the point at which it affects health adversely. As with the relatively low chances of getting BSE from meat, why risk it at all? On Tuesday, January 13, 2004, at 08:26 PM, (AT) (DOT) com wrote: > Message: 12 > Tue, 13 Jan 2004 18:39:29 -0000 > " dave " <dave4sale > Re: Liquid Smoke & So On > > I just started reading FF nation. Liquid smoke is made by burning > sawdust, collecting the chemicals in the smoke and putting it into > water. Probably not great for your health, but they probably use a > small amount of it in most foods. > You've got to do your own growing, no matter how tall your grandfather was. ~ Irish saying Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2004 Report Share Posted January 14, 2004 wow, when I make my charcoal fire roasted green chilles for my bean and rice burritos, I didn't know I was flirting with death every time. no wonder they tasted so good. stay cool, Dave Quote Link to comment Share on other sites More sharing options...
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