6:46 vid

[nutritionfacts.org]

"P53 is a protein we make, illustrated here in pink and red, that binds to our DNA, shown in blue. It activates our DNA repair enzymes. So a big p53 response may be indicative of a lot of DNA damage,and a few of the liquid smoke flavorings activated p53 almost as much as a chemotherapy drug like etoposide whose whole purpose is to break DNA strands.

It turns out that most of these carcinogens in smoke are fat soluble, and so when you make a water-based solution, like liquid smoke, you capture the smoke flavor compounds without capturing most of the smoke cancer compounds. The only time you need to really worry is eating smoked foods, foods directly exposed to actual smoke. For example, smoked ham comes up to here, and smoked turkey breast up to here. So one sandwich and you may be half way to the limit. But one serving of barbequed chicken takes you over the top. Less than a single drumstick and you nearly double your daily allotment of these carcinogens. Nothing, however, is as bad as fish. Smoked herring? 140. And we have to shrink down the graph to fit the worst of the worst, smoked salmon. One bagel with lox could take us 10 times over the limit."



Edited 1 time(s). Last edit at 02/26/2014 02:31PM by Panchito.

Thanks, Panchito. I'll be sending that to someone who eats smoked foods. Don't our family and friends just love our telling them how 'bad' everything they eat is - LOL