The Sciences

Grilled Meats & You Are What You Eat

Science & FoodBy Science & FoodJun 30, 2016 2:00 PM
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With the 4th of July holiday rapidly approaching, many Americans are due to enjoy the tasty delights of grilled meats this weekend. We can thank the Maillard reaction and myoglobin for the delicious taste and color on our burgers. Ever wonder why some people can eat as much meat as they want while others suffer high blood pressure, cancer, and Alzheimer's? Scientists have also found potential DNA-based evidence that what our ancestors ate can potentially have a huge impact on the optimal amounts of meat we should eat today. The Science Behind Grilling Meats - Food Republic Is Red Meat Bad for You? That Might Depend on What Your Ancestors Ate - KQED Science

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