tag:blogger.com,1999:blog-12204572.post2975638178735532112..comments2008-09-16T14:59:25.040-07:00Dr. Jonny Bowdenhttp://www.blogger.com/profile/02150142612659187723noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12204572.post-27874361108894368252008-08-20T01:52:00.000-07:002008-08-20T01:52:00.000-07:00I guess you guys are on somewhat the same page. And erring on the side of caution never hurt no-one. Albeit, I have always had a instinctive dislike for blackened meat and thus always eat around it. Also, I like my meat done medium-rare, so blackening is not really an issue.<BR/><BR/>Thank you for your (seemingly) tireless efforts to inform people on a more sophisticated level than the government (both yours and mine; I am Danish) and their various agencies as well as mainstream 'health' associations seem to think is necessary ...<BR/><BR/>I will mention your work on my blog in the near future and maybe get you an audience in Denmark too.<BR/><BR/>kr<BR/>Michaelbudzinskihttp://www.blogger.com/profile/05416518700812233266noreply@blogger.comtag:blogger.com,1999:blog-12204572.post-60762828542595491422008-08-16T13:17:00.001-07:002008-08-16T13:17:00.001-07:00Well, I'm certainly not going to criticize Mike who is a good friend of mine and one of the most respected voices in this whole field, certainly someone I respect enormously. He seems to be saying that he agrees that HCAs are carcinogenic but doesn't think they're too much of a problem for humans. I'd prefer to err on the side of caution. Just a minor difference in opinion and emphasis. You can still have your barbequed meat but just err on the side of caution and don't blacken it... at least that's my opinion<BR/><BR/>warmly<BR/>jbDr. Jonny Bowdenhttp://www.blogger.com/profile/02150142612659187723noreply@blogger.comtag:blogger.com,1999:blog-12204572.post-16797219886665038672008-08-16T13:17:00.000-07:002008-08-16T13:17:00.000-07:00Well, I'm certainly not going to criticize Mike who is a good friend of mine and one of the most respected voices in this whole field, certainly someone I respect enormously. He seems to be saying that he agrees that HCAs are carcinogenic but doesn't think they're too much of a problem for humans. I'd prefer to err on the side of caution. Just a minor difference in opinion and emphasis. You can still have your barbequed meat but just err on the side of caution and don't blacken it... at least that's my opinion<BR/><BR/>warmly<BR/>jbDr. Jonny Bowdenhttp://www.blogger.com/profile/02150142612659187723noreply@blogger.comtag:blogger.com,1999:blog-12204572.post-89993309781763036152008-08-14T01:43:00.000-07:002008-08-14T01:43:00.000-07:00Hm, dr. Michael Eades doesn't seem to be too worried over HCA's as per an answer to one of his commenters to this post:<BR/><BR/>http://www.proteinpower.com/drmike/saturated-fat/changing-dietary-trends-and-the-obesity-epidemic/budzinskihttp://www.blogger.com/profile/05416518700812233266noreply@blogger.com