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Originally Posted by TKDaddict  ok thanks for the advise. but why does the meat have to be pink in the middle? |
Many reasons. As SirDarkSol has pointed out in a different thread it lowers any possible carcinogen count. A bigger reason still is that by being pink(not red, but pink) means that the proteins haven't been denatured. You see when you cook it to a crisp the proteins get damages and this causes problems for our digestive systems. For starters you won't absorb as much of the protein, secondly you will have more waste products to clog the intestinal tract. And there are others but just trust me, pink is best. And tastiest.. hungry now...