I would say that the fact that browning meat (and vegetables) can accelerate aging is among the things that people should systematically learn before they become adults.
How much accelerated aging do you get per unit of tasting really really good? Do I stop browning meat before or after I consider it worthwhile to start a calorie restriction diet?
How much accelerated aging do you get per unit of tasting really really good? Do I stop browning meat before or after I consider it worthwhile to start a calorie restriction diet?