As you get ready to fire up your grill for the July 4th holiday, I want to share with you some tips to make your grilling healthier, as well as more flavorful. For most people, barbecuing is one of the true joys of summertime, but it is unfortunately associated with some real health risks. Research has identified carcinogenic by-products associated with grilled foods, particularly red meat, poultry, lamb, pork and fish.
The two carcinogens to be aware of are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Continue reading “How to Make Your Grilling Healthier”
Recently, I had someone ask me the following question: “In the summer I really enjoy having friends and family over for cookouts. But, I have heard that barbecuing can be bad for your health. Is this true?”
Great question. The answer is yes, but don’t cancel your BBQ plans just yet. Research has identified two carcinogenic by-products associated with barbecuing red meat, poultry, lamb, pork and fish. The two carcinogens to be aware of are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs are formed from high temperatures overcooking or char-grilling meat. Studies have shown that this compound can cause cancer in mice. And, PAHs are formed when fat drips onto the coal or hot surface. The smoke carries the PAHs to the food. They can also form directly on the food when it is charred.
With this in mind, here are ways of making your barbecued foods safer:
Continue reading “5 Tips for Safer Barbecuing”