In particular,  health concerns revolve around the potential exposure carcinogenic compounds such as Hetrocyclic amines (HCAs) that increase as meat is charred on the grill and Polycyclic aromatic hydrocarbons (PAAs) that are created when fat and meat juices drip onto the coals and stones.

Back in 2005,  HCAs, which has been shown to cause tumors in animals and possibly increase the risk of breast, colon, stomach, pancreatic, and prostate cancer in humans, was added to The National Institute of Health’s hit list of cancer causing agents.

But that doesn’t mean you should stop BBQing.

It just means you need to grill safer.

Here’s how:

1. Marinade, marinade, marinade. Apparently marinading will not only make meats taste so much better. It also significantly reduces the amount of HCAs. But make it thin not thick as thicker marinades can increase the potential for charring.

2. Grill more vegetables than meats. Get creative. Put vegetables on skewers, make some veggie or tofu burgers. And don’t forget the quesadillas and tortillas.

3. Ensure proper cleaning of the grill before and after each use. Make sure that any burnt bits are scraped off the grill. Any residue left on the grill most likely will contain high levels of HCAs.

4. Frequently flip the burgers and cook at a lower temperature. Frequent turning not only accelerates the cooking process but also helps reduces the level of HCAs and can also help kill any bacteria.

5. If you’re cooking with coal, make sure you don’t place any meat directly over the coals. Best to cover the grill with aluminum foil. But don’t forget to pokes some holes in it first. Covering the grill also reduces harmful smoke that can result from meat juices spilling on the coal.

6. Reduce the grill time by pre-cooking or microwaving the meat before putting on the grill.

7. Never ever eat blackened or burnt meat.

Stop by tomorrow to discover some interesting and healthy marinades to try.

(image source)

Post from: Healthbolt