I think I can make a personal case study on this topic.
Prior to my son getting UC and loosing his colon.
His preillness diet consisted of eating lots of Philly Cheese Steaks,in case you don't know what they are.
Paper thin sliced steak which is fried, and served in a large roll,anwhere from 8-13 oz meat per sandwich.
The steak in this form comes out very well done.
about 6 months or so prior to his UC,he came down with sulfur farts that could clear a room for 15 minutes.
It seems to me that this paper thin steak,would have a lot of surface area exposed to the high heat and
build up lots/extra maillard reaction products. Scliced and cooked in this form almost the whole amount might be one big pile of maillard reaction products.
Couple this and the fact that UC starts distally,and that maillard reaction products promote SRB's
(sulfate reducing bacteria),interferes with digestive enzymes,decreases protein digestability in the small intestine,
increases protein in the colon where it should not be, we may have something.
New Zealand has a high incidence of IBD,if you check out there diet history,eat lots of meat
Post Edited (Old Mike) : 4/6/2013 10:57:44 AM (GMT-6)