It's Grilling Season.....
So does grilling create toxic chemicals that cause cancer ? Well, rest assured that the occasional burger at the outdoor cookout probably won't raise your cancer risk. But a little caution can't hurt. If using lighter fluid to light the coals, remember that lighter fluid is a toxic flammable substance. Wait until the coals are ash in color to be sure all the chemicals have been burn out and diffused.
So when beef, pork, chicken, or fish is cooked at very high temperatures- as in grilling, broiling, or pan frying- heat reacts with the creatine and amino acids in the muscle of the meat or fish to form compounds that are know to be cancer causing in rats. These substances abbreviated HCAs, were shown to cause various types of cancers when fed to rats in high dosages. Also, when the fat from meat drips onto a grill's heat source, the resulting smoke contains toxic chemicals called PAHs, which have been linked to cancer in animals. It's not clear whether these dangers translate to humans-or what doses might be dangerous. So the bottom line is limit your exposure.
To do so, slice large cuts of meat into smaller pieces and flip it frequently while grilling to reduce cooking time and charring. Use lean cuts of meat and remove all fat prior to cooking. Studies show that marinating meat can thwart HCA formation-use garlic and onions for the best protection.
This Health Message is brought to you by
Middlesex Chiropractic Center and Health By Nature
724-586-9777 or 724-586-6635
The information contained in theis newletter is not meant to diagnose, treat or cure any illness, disease or health condition. Please contact a licensed health care provider with any question or concerns that you may have about your health.