Jakarta, Many studies link between satay, steak, or any burnt food, with an increased risk of cancer. But there are healthy ways to keep enjoying it, namely by setting the level of maturity of medium well.
Satay seller indeed seldom, or never offers a level of maturity. Steak restaurant however always had some level of maturity when the option burn flesh, ranging from the medium, medium well to well done, aka mature for once.
Level of maturity well done tends to be overcooked, causing no particular part at the sandbar. Part of that so-called experts on cancer as a carcinogen or carcinogenic substances.
"Medium well is best for who likes to eat steak," said Walta Gautama, Dr. SpB (K) Onk, head of Unit for early detection of Cancer, Dharmais HOSPITAL in the cancer world Memorial Day at Ancol, Mermaid and written on Monday (10/2/2014).
Though not scorched, a medium level of maturity just touted not healthier. According to Dr. Walta, eggs or larvae of germs that comes from an animal, sometimes did not die only with medium maturity level alias half-baked. Germs that can then enter and trigger the disease in people who eat them.
The term medium well worn by Dr. Walta and steak restaurant in General, usually refers to the level of maturity of the three-quarters cooked. That is already quite mature, but not until charred on the surface.
Consumption of red meat on its own, if excessively is often associated with the risk of cancer, especially colon cancer. Penangkalnya is a vegetable and fruit, which contain lots of fiber as a brush to clean the carcinogenic substances in the digestive tract.
(UPS/vit)
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