endo-dioxins, charred meat (was: "other" dioxins

[Philip Fleischer <philip@coc.powell-river.bc.ca>]

>endo-dioxins) which act in the same manner as dioxins in the body.
...> These include heterocyclic aromatic
>amines (HAAs) and indole-3-carbinol (I3C).

Can you better describe these?  Can you please post some structure
diagrams for these?

>evolutionary pressure ever since homo erectus started eating charred
>meat in smokey caves 1 1/2 million years ago.  There are indications,

Could you please re-state in simple terms the case you want to make here?

Also tell please us more about these "indications".






Philip Fleischer    Philip@coc.Powell-River.BC.CA    604/483-4701