Friday, August 3, 2012

Safer Grilling

 Even though it’s an American pastime, grilling burgers, chicken or any other meat product isn’t without its health risks. Cancer-causing chemicals, known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), form in poultry, meat or fish when they’re cooked over an open flame or at high temperatures.
 Exposure to these chemicals may increase your risk for several types of cancer, including those of the stomach, esophagus, bladder, breast and prostate. The good news is, you can drastically reduce the amount of carcinogens that form by marinating your meat for at least five minutes before throwing it on the grill.
Just about any marinade will do, so long as it’s not water- or sugar-based. I like oil and vinegar spruced up with fresh garlic and herbs. You can further reduce your risk of exposure by cooking over low heat, trimming all visible fat from the meat, and avoiding charred or well-done food.





2 comments:

Rik smith said...

Some great information to be absorbed in this post. Thanks!

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