FOOD

KFC Kernel amazing YouTube footage thank God for YouTube the only bad thing about KFC is they serve LDL bad Cholesterol in KFC chicken & Fries poor diet KFC is brown because the Maillard reaction a non-enzymatic browning reaction that occur when amino acids and reducing sugars react in the presence of heat. This reaction is responsible for the development of brown colors and distinctive flavors in many foods, including seared meats, toasted bread, and roasted coffee. A key cellular byproduct of metabolizing meat, particularly red meat, is trimethylamine N-oxide (TMAO). This compound is produced when gut bacteria convert the nutrient carnitine, found in red meat, into TMAO. TMAO has been linked to increased risks of cardiovascular disease and atherosclerosis. Heterocyclic amines (HCAs) are a group of chemical compounds containing at least one heterocyclic ring (a ring with atoms of different elements) and at least one amine group. They are primarily known for forming during the high-temperature cooking of meat, poultry, and fish. Heterocyclic amines are considered mutagens and potential carcinogens, meaning they can cause genetic mutations and potentially lead to cancer. Formation and Factors Influencing Heterocyclic amine Formation: Cooking Methods: High-temperature method like frying, grilling, and broiling are major contributor to Heterocyclic amines formation. Cooking Time: Longer cooking time, even at lower temperature, can also lead to increased HCA level. Meat Type: Different meat contain varying level of Heterocyclic amines precursors (amino acids, creatine, etc.), leading to different HCA yields. Temperature: Higher pan surface temperatures (e.g., above 220°C or 428°F) result in greater Heterocyclic amines formation. Other Factors: Fat content, water content, and the presence of specific precursors also influence HCA formation. Health Implications: Mutagenic and Carcinogenic: Heterocyclic amines are known to be mutagenic (capable of causing genetic mutations) and carcinogenic (potentially causing cancer). Cancer Risk: Studies have linked HCA exposure, primarily from cooked meats, to an increased risk of certain cancers, including colorectal, breast, and prostate cancer. Reducing Heterocyclic amines Exposure: Cooking Methods: Marinating meat, reducing cooking time, and using lower cooking temperatures can help minimize Heterocyclic amines formation. Microwave Cooking: Microwaving meat as a pre-treatment can reduce HCA formation during subsequent cooking. Dietary Choices: Consuming a diet rich in fruits, vegetables, and whole grains can help mitigate the potential negative effects of Heterocyclic amines. Natural Compounds: Some studies suggest that natural compounds found in certain foods (like cruciferous vegetables and tea) may help reduce HCA absorption. 
https://www.youtube.com/watch?v=ASSl2M3i2xQ&list=LL&index=1072
KFC's Colonel Sanders confesses sin in rare interview
https://www.youtube.com/watch?v=ttdTGPQer-o
Jim Bakker PTL Club with Colonel Sanders 1979
https://www.youtube.com/watch?v=6-cJy2Rdf4I
Colonel Sanders 1979 Interview