Paul Saladino· MD
there are so many ways to mitigate that whether it's sous-vide with a non polyethylene bag you can use a polyurethane bag like a stasher bag
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
there are so many ways to mitigate that whether it's sous-vide with a non polyethylene bag you can use a polyurethane bag like a stasher bag
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and so what I recommend to people is they're aware they shouldn't be charring their meat and we should do strategies to mitigate the amount of polycyclic aromatic hydrocarbon part of a cookie matters
when I cook the meat I'm either gonna do with sous-vide in a non plastic bag like one of these stasher bags that doesn't have polyethylene although those may have issues as well or I'm gonna slow cook it in water or I'm just gonna sear it on the pan for a moment