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Tips / Tips for Enjoying Grilled Meat Without Risking Cancer
Filed in: Food and Drink
Tagged with advice, tricks,tips, cancer, cancer causing, HCA, HAA, PAH, chemical, BBQ, barbeque, grilling, meat, grill, carcinogen, risk, summer, outdoors
Last Modified Apr 20, 2008 at 05:45 PM PDT by susanphViewed 593 time(s)
Rated 
by 2 Cylivers
Grilling meat, chicken, and fish excessively -- especially when charred or well done -- produces cancer-linked chemicals known as HCAs or HAAs. Animal fat dripping on hot coals creates PAHs. Use the seven tips below to minimize these risks and enjoy grilled food that even tastes better.
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Tip #1. view
It is well known that marinating meat boosts flavor and tenderness. It also reduces by 90% the production of cancer-causing HCAs. This is particularly true if the marinate is olive oil based.
Tip #2. view
When barbequing ground meat patties or burgers, mix a teaspoon of wheat bran. This minimized HCA production, lowers carbs in the meat and makes it juicy.
Tip #3. view
Small pieces of meat cook faster and produce fewer HCAs than larger pieces do.
Tip #4. view
Removing fat from meat reduces grease, fat and carcinogens.
Tip #5. view
Precooking meat in the oven or on the stove means it needs to be on the grill for a shorter period of time. This reduces HCA
Tip #6. view
Flipping the meat frequently reduces HCAs.
Tip #7. view
Barbequing your meat over a grill covered with punctured tinfoil reduces drips and HCAs. It also keeps the grill cleaner.
Comments
- ppiroski, Jun 14, 2008 at 10:01 AM PDT said:
I never knew grilling meat could produce cancer-causing chemicals...interestingly microwave owens also cause carcinogens!
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