Tue, Oct-04-11, 07:38
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Senior Member
Posts: 2,550
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Plan: Low Carb Primal
Stats: 170/135/135
BF:
Progress: 100%
Location: New York Metro area
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Quote:
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Originally Posted by aj_cohn
Sorry to be a killjoy/buzzkill, but that nice brownishness is the result of cross-linked proteins, which are damaged. Your body can repair the damage cross-linked proteins do, but why make your body do it?
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Don't understand, please explain cross-linked proteins. Doesn't most everything that's sauted or fried in a pan have brownishness, e.g. bacon, steak, french fries? How can you cook anything without browning it? I'm really curious. |