Cooking healthy:BBQ woes
Barbecues are a great way of having fun and eating tasty grilled morsels but I don’t think you can make a habit out of it. During grilling carcinogenic compounds called heterocyclic amines
(HCAs) are released. These compounds are really dangerous and are even present in the fumes of charbroiled meat.
Grilling has to be done safely. Here are some suggestions based on research from the American Institute for Cancer Research and others.
-Marinate meat using acidic ingredients like lemon juice or vinegar. Garlic and herbs help cut down HCA production as well.
-Cook at a low temperature. Raising the grate also helps.
-Cook the meat first and then grill it later(preferably in small portions) just for the flavor.
-Trim visible fat from meat as this prevents excess burning.
-Aluminum foil or a metal pan placed between the meat and the coals catches any dripping fat.
-Grilled vegetables are safer since these don’t release HCAs.
Read this link:
http://www.aicr.org/site/PageServer?pagename=pub_fg

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