Cold Smoked Foods, Activated Charcoal
Hey y'all - I was curious if anyone might be able to answer this question for me: are there any known negative effects of cold smoking foods before eating them? I have a cold smoker (The Smoking Gun) that essentially just blows smoke from wood chips onto food to impart a smokey flavor without raising the temperature significantly, maybe a couple degrees. I'm curious as to whether there is any research on the health effects of that micro-smoke material being consumed with any regularity. Given that charcoal has medicinal properties of binding toxins, might this process be similar and even beneficial? This is working with the presumption that the wood is natural, clean, untreated, etc. Thanks so much!