Not true. No matter what stove you cook with, cooking can produce large amounts of oil fumes (vaporized oil particles), smoke, and other VOCs from your food. All of this stuff is bad for your lungs.
Unless all you cook is boiled pasta, rice, veggies, gently simmered sauces, and sous vide (but not seared) proteins, you’re going to need a good quality range hood that (ideally) vents cooking emissions outside.
The emissions from the act of cooking itself are not negligible and are never considered in these studies. Or perhaps I haven’t seen one that does; I don’t keep that close an eye on it.
This article reports on a study that measured benzene emissions in some scenarios and then leaps to conclusions based on those measurements. There’s no control.
Tbh, I’m always smoking the house up to get the right crisp on my chicken. I might be using the wrong oil, and I know I’m probably not the only one lol
Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It’s always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.
You’re throwing out entire continents worth of cuisine. You’re essentially saying “do not sauté or stir fry anything.”
But here’s the sad reality: you could live your whole life eating nothing but bland, boiled food and still get lung cancer from VOCs and PM2.5 particles in the air due to the pollution of city life.
That’s a great comment. So we shouldn’t fry foods which combine fat carbs and protein. Those are mostly the invention of modern industrial processes beginning in the 1800s. Most cultures had fairly healthy ways of cooking foods prior to the 1800s. And soups and stews are universal dishes native to all cultures going back into antiquity and probably the invention of pottery.
I have a funny story. Ghengis khan, as he got older, began to think about improving his health. He sent for a man ( daoist) rumored to be an immortal. The man admitted he was not an immortal but he was very old. At least 70. The great khan said that he would like to live longer.
The Daoist replied:
“For starters you could eat less fried meat and boil it instead.”
The Khan’s response seemed plagiarized from a patient in a doctor’s office today and the world’s greatest conqueror, a bloodied steppe warrior, probably made the pinched face of a baby rejecting vegetables.
For some reason lightly burning food makes it incredibly delicious but it also releases dangerous compounds which oddly broadly increase cancer rates. I think even lung cancer risk increases. But we’ve known about it since antiquity and so few cultures ate them in large quantities until the modern era.
Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
The emissions talked about with gas stoves come from the gas being burned.
Electric stoves, like induction stoves, don’t have emissions.
If your food emits benzene, something is wrong with your food
Not true. No matter what stove you cook with, cooking can produce large amounts of oil fumes (vaporized oil particles), smoke, and other VOCs from your food. All of this stuff is bad for your lungs.
Unless all you cook is boiled pasta, rice, veggies, gently simmered sauces, and sous vide (but not seared) proteins, you’re going to need a good quality range hood that (ideally) vents cooking emissions outside.
And if you use the “self-clean” feature on your oven (you shouldn’t regardless), it’s going to spew out some nasty shit.
The emissions from the act of cooking itself are not negligible and are never considered in these studies. Or perhaps I haven’t seen one that does; I don’t keep that close an eye on it.
This article reports on a study that measured benzene emissions in some scenarios and then leaps to conclusions based on those measurements. There’s no control.
But your food doesn’t emit benzene.
It emits high levels of pm2.5 which cause cancer
What does? Your food? Or your stove?
If it’s your food, you might want to change your diet, because that’s not healthy.
Tbh, I’m always smoking the house up to get the right crisp on my chicken. I might be using the wrong oil, and I know I’m probably not the only one lol
Sorry to but into this convo but cooking at around 300 degrees f starts creating advanced glycation end products (age) which is a driver of inflammation. It’s always better to make stews or soups rather than fry in oil or air bake fat, carbs, and protein together.
You’re throwing out entire continents worth of cuisine. You’re essentially saying “do not sauté or stir fry anything.”
But here’s the sad reality: you could live your whole life eating nothing but bland, boiled food and still get lung cancer from VOCs and PM2.5 particles in the air due to the pollution of city life.
That’s a great comment. So we shouldn’t fry foods which combine fat carbs and protein. Those are mostly the invention of modern industrial processes beginning in the 1800s. Most cultures had fairly healthy ways of cooking foods prior to the 1800s. And soups and stews are universal dishes native to all cultures going back into antiquity and probably the invention of pottery.
I have a funny story. Ghengis khan, as he got older, began to think about improving his health. He sent for a man ( daoist) rumored to be an immortal. The man admitted he was not an immortal but he was very old. At least 70. The great khan said that he would like to live longer.
The Daoist replied:
“For starters you could eat less fried meat and boil it instead.”
The Khan’s response seemed plagiarized from a patient in a doctor’s office today and the world’s greatest conqueror, a bloodied steppe warrior, probably made the pinched face of a baby rejecting vegetables.
For some reason lightly burning food makes it incredibly delicious but it also releases dangerous compounds which oddly broadly increase cancer rates. I think even lung cancer risk increases. But we’ve known about it since antiquity and so few cultures ate them in large quantities until the modern era.
Any time the temperature goes above 160-180 is my understanding, and usually more so with frying
Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
Yes I am using standard units
If you reread my comment i noted that it was 300 f and you said no it was much lower.