CenturyLife.Org

Maillard Reactions (Why Food Tastes Good)

Cooking food tends to kill pathogens and improve digestibility, so it’s no surprise that humans have evolved to like the taste of cooked foods. But why does cooked food taste so yummy?

Orange Ginger (left) and Lemon Ginger (right) Roasted Chicken
Orange Ginger (left) and Lemon Ginger (right) Roasted Chicken

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In-Depth Product Review: Lodge 12-inch Cast-Iron Skillet 10SK L10SK3ASHH41B

Lodge 12-inch Cast-Iron Skillet 10SK L10SK3ASHH41B
Lodge 12-inch Cast-Iron Skillet 10SK L10SK3ASHH41B

THE COMPANY

There used to be many American cast iron manufacturers from the 1800s and 1900s, but Lodge Manufacturing is the only survivor, making it something of a hometown favorite, or home-country favorite, if you will. The company originated with Joseph Lodge and is still a private, family company to this day. Its main foundry is still in the original town of South Pittsburg, Tennessee, where bare cast iron cookware is made. Lodge’s enamel-coated cast iron cookware is made in China.

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Does cooking food create toxins and carcinogens?

Bananas grilled over the campfire
Bananas grilled over the campfire

Does cooking food release toxins and carcinogens?

The short answer is “yes,” based on numerous government studies around the world (including the U.S. CDC, NIH, EPA, etc.), but only if you cook at higher-than-steaming/boiling temperatures. Studies indicate probable links between cancer rates and food fried/grilled at high temperatures (see below).

Thus if you’re serious about maintaining good health, you may want to reduce high-temperature cooked foods in your diet. It doesn’t mean you have to avoid such foods entirely, because your body can detoxify itself to some extent, via organs like the liver. But the less you abuse your body, the greater your chance of having a healthy life and old age.

There are four common ways to get carcinogens in your diet:

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In-Depth Book Review: The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery (Cookbook by Rebecca Katz)

This post-in-progress is going to be an ongoing review of Rebecca Katz’s cookbook, The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, where I make various recipes from the cookbook. I’ll write a conclusion after I have made enough recipes from her book to feel confident in appraising it as a whole.

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In-Depth Product Review: The 12 Inch Green Earth Frying Pan by Ozeri, with Textured Ceramic Non-Stick Coating from Germany (100% PTFE and PFOA Free nonstick)

Ozeri 12 Inch Green Earth Frying Pan
Ozeri 12 Inch Green Earth Frying Pan

THE COMPANY

Ozeri is a brand affiliated with Commonpath LLC, a Ventura, California company that imports household goods from overseas and has existed since at least 2009. The company is supposed to have gotten its start by supplying timeshare residences.1

THE PRODUCT BEING REVIEWED

Today, we’re reviewing the 12 Inch Green Earth Frying Pan with Textured Ceramic Non-Stick Coating from Germany (100% PTFE and PFOA Free) model number ZP1-30, though it is applicable to other pieces in the product line. (Ozeri also offers a less-popular smooth version with a less-ergonomic handle that doesn’t seem to perform any better, but won’t give you slight hexagonal impressions on your pancakes.)

I was pleasantly surprised by the Ozeri Green Earth ZP1-30 pan. There are a lot of small companies that import garbage made in China, with little concern for quality or durability. Ozeri seems to pay a little more attention, and we’ll see why, below.

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