rcj@burl.UUCP (Curtis Jackson) (08/02/85)
I'll just say one thing to spark interest, and then LET'S MOVE THIS TO net.med!!!!! This discussion is one of the main reasons I started net.med a couple of years ago -- I know it relates to cooking but it is primarily a medical subject and not a cooks subject. My one comment is: Anyone ever seen a study that even attempts to discern the impact not of saccharin, not of red dye #5, not of cigarette smoke, not of cooking charcoal carcinogens, but of what actually happens in real life -- a combination of the above. What may be only mildly carcinogenic by itself can be nasty as hell when you are exposed to other (usually mild) carcinogens in concert with it. Let's talk about it in net.med (if you're interested), and thanks for your consideration in this matter, -- The MAD Programmer -- 919-228-3313 (Cornet 291) alias: Curtis Jackson ...![ ihnp4 ulysses cbosgd mgnetp ]!burl!rcj ...![ ihnp4 cbosgd akgua masscomp ]!clyde!rcj