Eat this only thing in a barbecue could increase your risk of cancer, the study says
This popular summer rate could be a more important threat to your well-being that you only realize the experts say.
Barbecues are just as long as beach trips, with countless families and friends gathering cooking tables on hot weekends every year. Unfortunately, there is a barbecue clip that could put your health in danger - and we are not just talking about this dubious potato salad that has been sitting in the sun for hours. If you want to protect your health and well-being this summer, you would be wise to avoid you from this classic kitchen dish. Read it to find out what popular food could potentially increase your risk of cancer.
RELATED:If you see it in a barbecue, do not eat it, the USDA says in a new warning.
If you eat well done meats, your risk of cancer can increase.
If you think you cook a steak until it is almost blackened either virtually a crime, your well-made meat aversion can really protect your health. According to a research of the 2009 research published in the journalNutrition and CancerThe cooked meats contain heterocyclic amines (HCA), compounds related to breast cancer, colorectal and prostate.
High heat cooking, like cooking, can increase theEXPRESSION OF HCA In the meat, you can cook meat until it is particularly well done. According to the authors of the examination, the research they examined confirmed that "exposure to HCAs by well-done meat consumption can increase the risk of certain cancer in humans".
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Insufficient meat can also increase your risk of rare cancer.
Unfortunately, eating your meat on the rare side can increase your risk of another serious health problem - and it is not only a food poisoning that you need to worry. According to a study 2021 published in theInternational Cancer Journal,Toxoplasma GondiiA bacterium that can be contracted by insufficient meat consumption can have a link to a rare shape of brain cancer.
The authors of the study found that among a group of adult study topics, those who had glioma, aA rare form of brain cancer, were also more likely to haveToxoplasma Gondii The antibodies, indicating that they had been infected with the bacterium at some point. However, the authors of the study noted that this did not necessarily indicate a strict causality and that the relationship between bacteria and cancer should be studied further.
A food thermometer can help you avoid these risks.
If you want to make sure that the meat you eat is a temperature appropriate for consumption, your dish will not just cut it.
The United States Department of Agriculture (USDA) recommends cooking poultry at 165 degrees Fahrenheit (F); baking beef, lamb, pork and veal chops, roasts and steaks at 145 F; Cooking chopped beef, lamb, pork and veal at 160 F; Fish cooking at 145 F; and cook eggs at 160 F. AReliable food thermometer is the best way to accurately evaluate how hot your food is.
Follow the two-hour rule when you came out.
Although hot weather can feel nice, it can also encourage the rapid growth of dangerous bacteria in your food. If you take a hot day, the USDA recommends keeping your hot food in warm-keeping containers and keep your cold food on the ice, making sure to refrigerate or rid it.within two hours.
If the day is 90 F or above, pathogenic bacteria can increase rapidly in a short period of time, so at these temperatures, your food is sure to eatDuring a window of one hour, the USDA warns.
RELATED:Never put this on your meat after barbecue bar, CDC warns.
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