We all love to eat grill food in winter, barbecue parties are the most lovable thing for this season.
Grill the food and eat it without any guilt is so easy, but is it safe?
Grilling over high heat releases fat from cooking meat. That’s why grilled meats are typically lower in calories than the same meat fried and dripping with grease. But, high temperature and fat are also at the heart of a potential problem.
According to the National Cancer Institute, when muscle meat, including beef, pork, fish, and poultry, is grilled, the chemicals that release it may cause cancer. Some of these potentially harmful chemicals form when fat burn over an open flame, others develop when high heat causes a chemical reaction in the cooking meat.
The smoke that comes from grilling has polycyclic aromatic hydrocarbons (PAHs), which are very dangerous chemicals. It presents in the air and also in your food. When you stand near the food while grilling, the toxins you inhale is really dangerous. These toxins can damage your lungs.
Char makes your food tastier, but it comes with heterocyclic amines (HCAs) that can cause cancer.
Here are some tips for a healthy barbecue! It is important to keep these tips in your mind when you are going to grill food.
If you coat meats with marinades, use thyme, pepper, or rosemary. Marinades can lower carcinogens by up to 96%.
Cook your meat first: In a skillet or oven, cook meat halfway to remove some of the fat and reduce the amount of time needed to grill. Use aluminum foil to reduce the dripping from smoking: By doing this, lower amounts of PAH will go to your food and your lungs. You can also cut leaner meat to remove excess fat before grilling.
Grilled meats are tasty, lower in fat and calories, but they may contribute to cancer risk. Keep this in perspective. If you enjoy grilled meats, don’t stop grilling. But, grill more intelligently by using these tips.
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