OK fair point. Probably the right way to do it (which would result in arguments...) would be to create a numerical metric of "goodness" based on a huge number of known macro and micro nutrients found in brats.
I was thinking in my numerical function that total caloric intake is going to be reduced by rendering out fat in the cooking process so it would be a net loss. I was inspired to google and pork is a reasonably good source of vitamin B-6 would have to research its heat stability which I'm not quite motivated enough to do. Also I'm unclear if my google source is talking about B-6 pre or post cooking. It may be there's too much pre cooking (probably not, but maybe)
Haha your reply made me smile :) That would be a really interesting thing to do. It would be cool to have an optimum cooking range for different nutritional benefits. I wonder what nutritional values, outside of fat of course, our tastes are most calibrated for.
I was thinking in my numerical function that total caloric intake is going to be reduced by rendering out fat in the cooking process so it would be a net loss. I was inspired to google and pork is a reasonably good source of vitamin B-6 would have to research its heat stability which I'm not quite motivated enough to do. Also I'm unclear if my google source is talking about B-6 pre or post cooking. It may be there's too much pre cooking (probably not, but maybe)