Tag: Well done meat

Over 48 million Americans get sick from foodborne illnesses annually, a number heavily influenced by food preparation methods. The debate between eating rare or well done meat often hinges on personal preference, but what does the science say about which is easier to digest? The answer is not as simple as it seems and depends on a variety of factors, including individual physiology and the type of meat.

According to the National Cancer Institute, high-temperature cooking methods like grilling and pan-frying can cause carcinogenic chemicals to form in meat. This is precisely how well done meat becomes a carcinogen, as the intense heat triggers a chemical reaction involving amino acids, sugars, and creatine within the muscle tissue.