It is BBQ time coming up and these are good tips to remember when cooking our favorite meats over the open flame.
(Berkeley Wellness)
You may be looking forward to firing up your barbecue grill this Memorial Day weekend. But grilling meat exposes you to potentially dangerous chemicals.
Grilling, frying, broiling and other cooking methods that expose meat to extremely high temperatures create potentially cancer-causing compounds called heterocyclic amines (HCAs). This is especially true when the meat is charred or overcooked. Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals. The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.
What if you love grilling? Here are ways to reduce the risks:
• Choose lean cuts of meat and trim any visible fat.
• Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.
• Precook in a microwave or oven and finish on the grill.
•Use lower heat. Turn down the gas or wait for the coals to burn less hot. Don't cook directly over the heat source.
• Flip the meat frequently to avoid charring, and grill just until the meat is cooked through and safe to eat. Use a meat thermometer to check for doneness.
• Go vegetarian. When veggie burgers, tofu, and vegetables are grilled, there is little or no formation of HCAs.
• Stay upwind from grills to avoid breathing in smoke, which also carries health risks. No smoke is good smoke.
(Berkeley Wellness)
You may be looking forward to firing up your barbecue grill this Memorial Day weekend. But grilling meat exposes you to potentially dangerous chemicals.
Grilling, frying, broiling and other cooking methods that expose meat to extremely high temperatures create potentially cancer-causing compounds called heterocyclic amines (HCAs). This is especially true when the meat is charred or overcooked. Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals. The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.
What if you love grilling? Here are ways to reduce the risks:
• Choose lean cuts of meat and trim any visible fat.
• Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.
• Precook in a microwave or oven and finish on the grill.
•Use lower heat. Turn down the gas or wait for the coals to burn less hot. Don't cook directly over the heat source.
• Flip the meat frequently to avoid charring, and grill just until the meat is cooked through and safe to eat. Use a meat thermometer to check for doneness.
• Go vegetarian. When veggie burgers, tofu, and vegetables are grilled, there is little or no formation of HCAs.
• Stay upwind from grills to avoid breathing in smoke, which also carries health risks. No smoke is good smoke.
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