Barbeques and Carcinogens
The way you barbeque may release harmful cancer causing agents (carcinogens) into your food. These carcinogens are released when smoke is created when fat drips onto a heat source. These carcinogens cover our food when the smoke rises. Another carcinogen is created when meat is overcooked or charred. Here are some tips to reduce carcinogens when you barbeque:
• Cook meat at a lower temperature to prevent charring.
• Marinating meat allows it to tenderize, adds flavor, and reduces the cancer causing elements.
• Make kabobs to reduce cooking time and to cook meats more evenly.
• Precook meat prior to barbequing and finish on the grill for flavor and grill lines.
• Cover the grate with punctured aluminum foil to prevent flames from touching the food and drippings.
• Trim fat from meats, cook chicken with the skin and then remove the skin prior to eating.
• Grill plenty of vegetables – grilling vegetables does not release cancer causing compounds. You can even grill fruit too!
