Study suggests you should say goodbye to braised pork and tea eggs to avoid cancer
By: Keoni Everington, Taiwan News, Staff Writer
TAIPEI (Taiwan News) — A study by a researcher at Fu Jen Catholic University has
found that the Taiwanese old standbys — aged braised pork, tea eggs, and pork broth — could be carcinogenic, especially after cooked for more than three hours.
“The idea that the longer pork is braised in broth, the better, is a mistaken notion,” said Chen Bing-huei (陳炳輝), a professor at Fu Jen Catholic University’s Department of Food Science, who found in study that reheating pork broth containing meat, soy sauce, sugar and water produces carcinogenic cholesterol oxidation products (COPs), published in a United Daily News report on Monday. [FULL STORY]