Make Your Barbecue Cancer Free

It's spring and the warming weather comes a change in the air: the smell of smoke from the fireplace winter gives way to call the backyard barbecue flavor. Few things bring to mind the joys of summer better than a hamburger or steak sizzling hot on an outdoor grill.

Of course, I would never dream of something so "UN-American," and suggesting that anyone limit their enjoyment of outdoor cooking on the grill. However, ruining prime piece of meat is not the only thing you have to worry about when you're cooking at high temperatures. There are some hidden dangers to the health of your family dancing in the flames. Cooked incorrectly, that steak, burger or chicken can increase the risk of cancer, heart disease and other health complications. Fortunately, a few simple steps can allow you to turn out even grilled masterpiece that is both healthy and delicious.

problems arise from two sources: the interaction between heat and meat products, and burn coal or gas. With the right techniques of both these dangers can be minimized.

Cooking any animal protein (including beef, chicken, pork, lamb, fish or whatever critter you choose to grill) at high temperature causes the amino acid reacts with creatine, a muscle component to form a group of cancer-causing chemicals known as Heterocyclic amines (HCA). These compounds make up just about any time of the meat cooked at a temperature above 300 degrees F. The higher temperature and longer cooking the meat is cooked, the more HCA is formed. One gram of rare steak may have only 2.5 nanograms at HCA. Cook the steak well done the same and will have 10 times more HCA (30 ng ).

is still gore.Pocrnio Chicken Grilled chicken breast May be as much as 480 ng HCA, nearly 200 times as much steak, at least in part well done meat.

HCA and are associated with increased risk of raka.2002 study showed 70% increase in risk of colon cancer in people who ate an average of 2 ounces of well-done meat a day. Another study in 1998 looked 42,000 women in Iowa and found that those who loved their steaks, hamburgers and bacon very well done is 4.62 times as likely to get breast cancer compared with women who liked their meat medium or rare. However, other studies found no increase in cancer in conjunction with over-cooked meat.

There May also be health risks related to the products of combustion from the barbecues. Incompletely burned wood or charcoal produces another class of chemicals known as polycyclic aromatic hydrocarbons (PAH). These compounds are present in cigarette smoke and air pollution, but the greatest level of exposure is usually from food. PAHs form in smoke from the charcoal and when fat drips on the grill causes the flame to flare up.

Many commercially available charcoals contain additives to light charcoal and keep it burning night. These additives can form PAH when burned, such as lighter fluid to be many of us are used to start the grill.

Many commercially available charcoals contain additives to light charcoal and keep it burning night. These additives can form PAH when burned, such as lighter fluid to be many of us are used to start the grill.

1 using a gas grill . Gas burns more completely than coal and produces fewer PAH's to coat the food.

2 . Use a natural charcoal without additives . Of course, there are many barbecue purists who would never dream of using a gas grill. Many people think that higher temperatures and charcoal grills to add a sign that the meat can not be duplicated with a gas grill. In that case, avoid "self-lighting" charcoals and charcoals with additives. Avoid using lighter fluid. Start a fire with an electric heater or a delight. Use a natural charcoal, such as NorAm de Mexico Sierra Madre 100 percent oak wood charcoal.

This product does not contain petroleum products and sustainably harvested. It's available at Sam Clubs.3 .. Use temperature.Viša lower temperature, the more HCA produced in the flesh. Using medium heat will help to avoid charring which produces the highest levels of HCA. (Also, keep in mind that the barbecue and grilling are two different terms used very loosely by many. Most of us grill the meat directly over high heat. In its proper use, the grill is done with indirect low heat for a long period of time and produces much less HCA in the final product)

3 Do not overcook the . Rare or medium rare and it tastier and safer. If you really need your meat well done, you can reduce the amount of time necessary to heat through cooking smaller pieces or even partially before cooking it in the oven or microwave pećnici.Manje time spent over direct, high heat on grill, meat safer.

4 marinate. You will not only add more flavor and help tenderize your meat (if the marinade contains acids such as lemon or vinegar), the increase in humidity can reduce the formation of HCA's as much as 90%. Even a quick marinade before cooking can make a significant difference.

5 Flip often . As much as that pains my cooking instructor, who was always taught that real cooks just turn the meat once more turn help to avoid overheating and burning out. This will reduce HCA formation.

6 Cut the fat . Flare-ups on the grill to create PAH and blackening of the meat that score high in HCA's. Use lean cuts the meat on the grill to minimize dripping fat.

7 away from the flare-up . When the fat starts to fall, move the meat from the flare-up. These high flames may look dramatic on TV cooking shows are not healthy for cooking.

8 grill some vegetables . Barbecues are not just for meat. All kinds of vegetables and fruits taste great when grilled. And, they do not make toxic chemicals in contact with high heat. Filling up with some great grilled vegetables also helps to reduce the intake of meat, what is even healthier.

9 Have some wine. anti-oxidants in wine can provide at least a partial antidote to the HCA and PAH. Open a good bottle of wine, let the steak rest for a few minutes after you download them grill, invite some friends and family and enjoy one of the best parts of summer.