Roast those dioxins away.Roast those dioxins away
Dioxins, PCBs and other chlorinated hydrocarbons chlorinated hydrocarbons
insecticidal substances which are no longer recommended for use on food animals because of their persistence in animal tissues and entry into the human food chain. Many of them still find industrial and nonanimal use and poisoning of animals can occur. tend to settle into the sediment of the waterways they enter. That's why bottom-feeding fish, such as carp, can accumulate relatively high levels. In some Michigan rivers and streams, bottom feeders have accumulated up to 120 parts per trillion of TCDD TCDD
tetrachlorodibenzodioxin. , the most toxic of the dioxins. But a new Michigan State University Michigan State University, at East Lansing; land-grant and state supported; coeducational; chartered 1855. It opened in 1857 as Michigan Agricultural College, the first state agricultural college. study indicates that cooking can reduce that contamination dramatically.
Nancy C. Stachiw, Mary Zabik and their co-workers charbroiled and roasted restructured carp filets (chopped carp bits pressed into steaks) made from fish netted in Lake Huron's Saginaw Bay Saginaw Bay is a bay within Lake Huron located on the eastern side of the U.S. state of Michigan. It forms the space between Michigan's Thumb region and the rest of the Lower Peninsula of Michigan. . Although the TCDD level of all filets was lower after cooking, certain methods proved more effective in eliminating the pollutant. For example, among filets cooked to an internal temperature of 60[deg.] C (medium rare), initial levels of TCDD contamination--about 40 parts per trillion--dropped 46 percent in those charbroiled, 37 percent in those roasted under covers, but just 24 percent in those roasted uncovered. Fish cooked to an internal temperature of 80[deg.] C (well done) lost even more TCDD -- between 50 and 60 percent, depending on the cooking method.
These differences among cooking temperatures and techniques are impressive enough to justify advising consumers to cook fish they suspect of being contaminated contaminated,
v 1. made radioactive by the addition of small quantities of radioactive material.
2. made contaminated by adding infective or radiographic materials.
3. an infective surface or object. at high head and/or to a well-done stage, the East Lansing East Lansing, city (1990 pop. 50,677), Ingham co., S central Mich., a suburb of Lansing, on the Red Cedar River; inc. 1907. The city was first known as College Park, but was renamed when it was incorporated. scientists write in the July/August JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Moreover, their work shows, a 12 percent increase in surface area (per unit weight) reduced cooked-filet TCDD contamination by 12 percent.
Where does the TCDD go? Although the scientists haven't measured its levels in the drippings, Zabik says it's reasonable to expect that's where the fat-stored chemical ends up--so don't feed carp drippings to your cat.