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BBQ without having to worry about cancer-causing chemicals
July 4, 2006
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Normally I don’t visit Yahoo because of my personal reference, but yesterday I went there and came across this guide to healthy grill — how you can be careful, make wise choices, and enjoy your summer barbeques without having to worry about cancer-causing chemicals in your food. I think you probably want to take note, if you plan to barbecue today as many Americans do on the 4th of July and care about the negative health effects of barbecute. :D
Source: Yahoo Health News.
High-heat grilling can convert proteins in red meat, pork, poultry and fish into heterocyclic amines (HCAs), which have been linked to a number of cancers. Another potential cancer-causing chemical called polycyclic aromatic hydrocarbons (PAHs) is found in the smoke created when fat and juices drip on hot coals or rocks in a barbeque. The smoke can deposit the PAHs on the surface of the meat.
Safe Grilling Tips:
- Select lean cuts of meat. Trim all excess fat and remove skin.
- When using marinades, choose thinner ones. Thicker marinades tend to char, possibly increasing exposure to carcinogenic compounds. Use marinades that contain vinegar and/or lemon.
- Partially cook meat in the microwave before you put in on the grill. This will reduce the time needed to cook the meat on the grill. Making sure meat is thawed will also reduce cooking time on the grill.
- Discard juices before you grill. This will reduce flare ups.
- Flip burgers often – once every minute.
- Place food six inches from heat source.
- Create a barrier — such as a sheet of aluminum foil with holes poked in it — to prevent meat juices from spilling onto hot coals and producing harmful smoke.
- Smaller cuts of meat, such as kabobs, take less time to cook.
- Grill vegetables. They don’t contain the protein that forms HCAs.
Visit FAD’s website for other useful outdoor eating food safety tips: