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One of the best things of the summer is the barbecue. The distinct smell of grilled steak, hot dogs, homemade burgers or spare ribs and chicken wrapped in barbecue sauce that floats in the warm summer air is enough to make you salivate. Unfortunately, like many things, grilled meat can pose a cancer risk.
That said, summer without the barbecue is like winter without snow – it 's not fair! Here are some tips to help you reduce the risk of cancer while allowing you to grill all summer
Cancer
You're probably wondering how barbecued meat is supposed to be much healthier than frying, can increase your risk of certain cancers. The good news is that the risk of cancer seems to be mainly related to charred meat and well done (although the type of meat, how high it is and how much you eat is a story for another day). The problem is in this case the high temperatures to which the meat is subjected when it is grilled.
All meat contains protein and when these proteins are exposed to open flames or very high heat, they form specific compounds known as heterocyclic amines. More than 7000 studies show that HCAs can modify your DNA, which can lead to certain cancers. The American Institute of Cancer Research has also shown that processed meats, such as sausages, hot dogs or other salted, salted or smoked meat, increase the risk, as the chemicals in these types of meat increase the risk. production of carcinogenic compounds,
The frequency with which you eat charred or cooked meat is another factor when it comes to your cancer risk. Of course, the more you eat, the higher your risk. In fact, a study from the University of Minnesota showed that regular consumption increased the risk of pancreatic cancer, a particularly deadly cancer, up to 60%. And it was not just a short-term study of a handful of people. This study followed more than 62,000 people over nine years, examining their eating habits, including the amount of grilled or well made meat that they ate.
But eating charred meat is not the only risk, according to studies. This incredible smell that we badociate with roasting is also related to cancer. Researchers at the University of North Carolina have shown that besides HCAs, barbecues also produce polycyclic aromatic hydrocarbons (PAHs) that can be absorbed through the skin and inhaled. Like HCA, PAH can cause changes in your DNA, which can lead to cancer. PAHs are usually produced by fat flowing from meat on hot coals or other heat sources, producing smoke that transports PAHs to meat, skin and clothing where they are absorbed.
But do not throw away the barbecue for the moment. There are some things you can do to reduce your risk.
Ten Tips for Safer Grilling
1. Grill leaner meat with less fat when possible, or cut skin and fat before cooking.
2. Cook meat a little longer at lower temperatures (under 325 F)
. Lift the cooking surface from the heat source. If you use charcoal, move it to the sides of the barbecue.
4. Return the meat more often. A study published in the Health Action Healthletter shows that this can reduce HCAs by 75 to 95%.
5. Marinate the meat in an acid base, such as lemon juice or vinegar, before grilling. Some studies suggest that it can reduce HCAs by more than 90 percent in some cases.
6. Change it by adding some blueberries or cherries to your hamburgers, which are shown to help prevent the formation of HCA.
Grill more vegetables because they do not form HCA.
8. Place the meat on a tin foil stuffed with small holes. This will reduce the amount of juice that will drip on the heat source and cause smoke and PAHs.
9. Always cut the charred meat before eating.
10. Be sure to clean your grill after each use.
Finally, enjoy the summer. It does not last long, unfortunately
If you have any natural health issues or something that you would like more information on, feel free to email [email protected] [19659002] Cynthia McMurray is a Publisher Personal Content with a pbadion for living in good health. She has written several books and research papers for nutritional companies and supplements, and can be found regularly in the health food aisle. She lives in Dartmouth with her family (two and four legs)
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