Recent Blog Articles
HIV rates rising: Could new forms of PrEP help?
Careful! Scary health news can be harmful to your health
Post-pandemic weight loss: There’s an app for that
Cognitive behavioral therapy for insomnia by telemedicine: Is it as good as in-person treatment?
Prediabetes diagnosis as an older adult: What does it really mean?
Is blood sugar monitoring without diabetes worthwhile?
Large review study finds low risk of erectile dysfunction after prostate biopsy
Does exercise help protect against severe COVID-19?
A new Alzheimer’s drug has been approved. But should you take it?
Need physical therapy? 3 key questions your PT will ask
Meat in the hot seat
Cooking meat at high temperatures produces cancer-causing chemicals, but grilling can be made safer.
When we eat meat or fish, we're eating muscle tissue — mainly muscle cells, some collagen that makes up connective tissue (the more collagen, the tougher the meat), and fat. Cooking turns the tissue pleasantly firm and juicy by altering protein inside the muscle cells so it gets more compact and squeezes out water, according to On Food and Cooking, Harold McGee's classic book on food science.
To continue reading this article, you must log in.
Subscribe to Harvard Health Online for immediate access to health news and information from Harvard Medical School.
- Research health conditions
- Check your symptoms
- Prepare for a doctor's visit or test
- Find the best treatments and procedures for you
- Explore options for better nutrition and exercise
I'd like to receive access to Harvard Health Online for only $4.99 a month.
Sign Me UpAlready a member? Login ».
Disclaimer:
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.