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Barbecue Health Risks
What I am and am not willing to do...
There is something about meat grilling over a barbecue that seems intoxicating at a primal level. I love everything about the summer BBQ season; the flavorful browned meat, the relaxed atmosphere, or maybe it's because I pass the kitchen food prep baton to my husband when dinner involves the BBQ.
Well, the other day I was researching background info for an article I was writing for WebMD on marinades and I read certain lists of BBQ "Do's" and "Don'ts", as I have several times before. But this time I found myself exclaiming, "Yeah, right!" after a few of the suggestions. Suggestions like:
* Cook your meat half way in the microwave before putting it on the grill (to reduce the grilling time so your meat has half of the exposure to possible carcinogens)
[My "let's get real" response is, "I don't like the way micro-cooked meat tends to come out and even if I did, the last thing I'm thinking about doing when I'm grilling meat is nuking it first in the microwave."]
* Remove all charred or burnt portions off the grilled meat du jour before eating.
[My "let's get real" response is, "Hello, that's the best part!"]
If there is anyone out there, willing to do the above suggestions (which reduce your risk of taking in potential carcinogenic substances), more power to you! I guess I'm just banking on all those antioxidants in the fruits and vegetables I eat with my BBQ'd meat to pay off. Plus here are a few other ways to cut down on HCAs and PAHs. These are things I AM willing to do!
* Reduce The Production of Cancer-Causing Compounds Due To Grilling: Marinating meats before grilling may significantly reduce the amount of HCAs (heterocyclic amines) that can form on the meat exposed to high cooking temperatures. Studies have shown that in some cases even briefly marinating foods is effective in reducing the amount of HCAs as much as 92 to 99 percent, according to the American Institute for Cancer Research. HCAs have been shown to cause tumors in animals and possibly increase the risk of certain cancers. Scientists aren't sure exactly what causes this effect. A marinade may act as a "barrier" or the protective powers may lie in the ingredients of a typical marinade. "Vinegar, citrus juice, herbs, spices and olive oil all seem to contribute to the prevention of HCA formation," notes the American Institute for Cancer Research. You can reduce HCA formation even further by flipping your meat frequently (speeding up the cooking process).
* Help reduce your intake of another potential cancer-causing substance formed during grilling: PAHs (polycyclic aromatic hydrocarbons), by choosing lean meat, trimmed of any visible fat, and using low fat marinades. PAHs form when fat from meat, poultry or fish drips onto hot coals or stones and the smoke and flare-ups deposit them back onto the food being grilled, according the American Institute for Cancer Research.
~~Elaine
Related Topics: Surviving Summer, 8 BBQ Tricks for Avoiding Heartburn
Technorati Tags: BBQ, grilling, grilledmeat, cancer, barbecue
There is something about meat grilling over a barbecue that seems intoxicating at a primal level. I love everything about the summer BBQ season; the flavorful browned meat, the relaxed atmosphere, or maybe it's because I pass the kitchen food prep baton to my husband when dinner involves the BBQ.
Well, the other day I was researching background info for an article I was writing for WebMD on marinades and I read certain lists of BBQ "Do's" and "Don'ts", as I have several times before. But this time I found myself exclaiming, "Yeah, right!" after a few of the suggestions. Suggestions like:
* Cook your meat half way in the microwave before putting it on the grill (to reduce the grilling time so your meat has half of the exposure to possible carcinogens)
[My "let's get real" response is, "I don't like the way micro-cooked meat tends to come out and even if I did, the last thing I'm thinking about doing when I'm grilling meat is nuking it first in the microwave."]
* Remove all charred or burnt portions off the grilled meat du jour before eating.
[My "let's get real" response is, "Hello, that's the best part!"]
If there is anyone out there, willing to do the above suggestions (which reduce your risk of taking in potential carcinogenic substances), more power to you! I guess I'm just banking on all those antioxidants in the fruits and vegetables I eat with my BBQ'd meat to pay off. Plus here are a few other ways to cut down on HCAs and PAHs. These are things I AM willing to do!
* Reduce The Production of Cancer-Causing Compounds Due To Grilling: Marinating meats before grilling may significantly reduce the amount of HCAs (heterocyclic amines) that can form on the meat exposed to high cooking temperatures. Studies have shown that in some cases even briefly marinating foods is effective in reducing the amount of HCAs as much as 92 to 99 percent, according to the American Institute for Cancer Research. HCAs have been shown to cause tumors in animals and possibly increase the risk of certain cancers. Scientists aren't sure exactly what causes this effect. A marinade may act as a "barrier" or the protective powers may lie in the ingredients of a typical marinade. "Vinegar, citrus juice, herbs, spices and olive oil all seem to contribute to the prevention of HCA formation," notes the American Institute for Cancer Research. You can reduce HCA formation even further by flipping your meat frequently (speeding up the cooking process).
* Help reduce your intake of another potential cancer-causing substance formed during grilling: PAHs (polycyclic aromatic hydrocarbons), by choosing lean meat, trimmed of any visible fat, and using low fat marinades. PAHs form when fat from meat, poultry or fish drips onto hot coals or stones and the smoke and flare-ups deposit them back onto the food being grilled, according the American Institute for Cancer Research.
~~Elaine
Related Topics: Surviving Summer, 8 BBQ Tricks for Avoiding Heartburn
Technorati Tags: BBQ, grilling, grilledmeat, cancer, barbecue
4 Comments:
Living in a northern state, we have a limited BBQ season. Our exposure to grilled meat is also limited. My choice is to be aware of the problem but party on!
那月
I figure if this is such a problem, we'd be dropping like flies! Take your vitamins, eat your fruits and veggies, drink your water and ENJOY! Didn't know the thing about the marinades, that's easy!
I use a propane BBQ with 2 burners,
Browning the meat first directly above the burner then shifting it to the side which is off to bake the rest of the way ,hopeful this may reduce the risk.
At least this way it will be cooked all the way thru without burning it.
Happy BBQing to you :)
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