So, Memorial Day is coming and you are planning your annual barbecue, but this time we are inclined to healthier choices, since grilling has been linked with cancer.
The cause for concern is two different compounds that can form while cooking meat on a grill, both known carcinogens.
The first is Heterocyclic amines (HCAs) form in protein-rich foods when cooked at a very high heat and Polycyclic aromatic hydrocar (PAHs) form when fat drips and burns on the grill, creating smoke.
While the above can create these carcinogens, there are some smart steps and simple suggestions that can help to protect you.
The shorter the cooking time at high heat, the healthier.
The leaner the cut of meat the better, since there will be less fat to drip onto the hot grill.
Alternately, if you’ve got some time to spare, cook your meat at a lower temp on the grill.
Should part of your meal become charred, cut or scrape it off.
Put the dirty rack into a plastic garbage bag, add water and dishwashing liquid and leave overnight, then brush off the residue and rinse.
There’s also evidence that the way you prepare your meat can make a difference, cooking meat even just for 30 minutes seems to limit carcinogen formation.
A number of spices, in addition, seem to offer particular protection, including red pepper, thyme, sage, garlic and especially rosemary.
Also use fruits and veggies are rich in naturally-occurring, cancer-fighting phytochemicals, and may help combat the damaging effects of overdone meat, as a side dish.
