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Cooking Meat Low and Slow Might Reduce Your Cancer Risk

Cooking Meat Low and Slow Might Reduce Your Cancer Risk

FOOD & WINE - F&W Editors

Recently, the World Healthy Organization rocked every bacon lover’s world when it classified processed meats as a “group 1” carcinogen. Now, we have some good news to counter that. A new study published in the latest issue of Cancer says that cooking meat at lower temperatures could reduce your risk …

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