A major side effect to eat grilled foods, says science
Here's how you can reduce your exposure to harmful chemicals during cooking this summer.
On the four of July Is next weekend and many Americans with large suburban backs have probably already started storing on charcoal bags in preparation for the large outdoor meal. But, if you are worried about ingestiongrilled foods This weekend coming from vacation?
The truth is certain foods onlybest grilled taste, Including Roman lettuce, pineapple, plantain and endive banana. Yet you have probably heard at least once before the foods to be grilled on a coal bed could increase your risk of adverse health outcomes, including cancer.
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The good news? Current research suggests that can not ask for fruits of meat or vegetables. Charcoal by itself is not carcinogenic, it iscookingFood with charcoal that is the question. When cooking food, charcoal helps to create very high temperatures than the number one of the risk. Risk number Two is that charcoal creates a lot of smoke. Together, these risks can produce CAN carcinogenic effects, but more particularly whencooking.
According toThe National Cancer Institute, When muscle meat such as beef, pork, fish or poultry is cooked using high temperature methods including stove or grilling, two chemicals form called heterocyclic amines (HCA) and aromatic hydrocarbons Polycyclic (PAH). InLaboratory ExperiencesThese chemicals have been revealed mutagens, which means they can cause changes in DNA that can increase the risk of cancer.
Thus, the carbonized outside of a grilled chicken pestle indicates that AHC have formed. Chemical forms due to high temperatures causing amino acids in the meat to react with creatine (an amino acid) In the meat. Meat and seafood are the only foods that naturally contain creatine, which explains why grilled fruits and vegetables are generally considered safe to consume.
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When the juice of the meat on the carbon cars and other metal surfaces, it can cause flames and smoke, which causes PAHs to form. This chemical rods with cooked meat. Keep in mind, that people areregularly exposed to PAHs Via inhalation of motor vehicle exhaust gas, cigarette smoke or wood smoke, for example.
As the notes of the National Cancer Institute, severalEpidemiological studies Driven the researchers to find that the high consumption of well done, fries, or grilled meats in the barbecue was associated with an increased risk of colorectal cancer, pancreas and prostate cancer.
Here are four ways you can reduce your risk of exposure to chemicals.
Return the meat often.
Turn meat as routine found above a naked flame can helpReduce the training of HCA Compared to meat that are not so often spilled everything on the grill. Also, try to grill at lower temperatures if possible to avoid carbonization.
Remove the carbonaceous parts of the meat.
If carbonization occurs, try and remove the carbonized parts of meat to reduce your exposure to hazardous chemical agents. Also, avoid using the sauce that is made from walls to reduce exposure to PAHs.
Grill fish instead of red meat.
Red meat And the meats processed like hot dogs are rich in fat which means they will be dripping on the coal more, which increases the risk of exposure to PAHs. Not to mention, these meats becomes longer than to grill meat meats like chicken, turkey, and even fish. Although this does not completely remove the risk of HCA exposure, it certainly reduces.
Grill more fruits and vegetables.
Fruits and vegetables do not contain creatine, as a result, you do not have to worry about AHC or PAH!
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