How to cancer proof your barbecue
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

How to cancer proof your barbecue

on

  • 272 views

Keep a watchful eye to avoid barbecue flare-ups and the resulting charring of your food. Charred food is linked with the creation of carcinogens.

Keep a watchful eye to avoid barbecue flare-ups and the resulting charring of your food. Charred food is linked with the creation of carcinogens.

Statistics

Views

Total Views
272
Views on SlideShare
272
Embed Views
0

Actions

Likes
1
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft Word

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

How to cancer proof your barbecue Presentation Transcript

  • 1. Summer is here. With it come vacations, lush gardens, and barbecues with friends and family. Unfortunately, barbecued food has been linked to an increased risk of cancer. But you can have your barbecue and your health too with if you follow these suggestions: 1. Keep a watchful eye to avoid barbecue flare-ups and the resulting charring of your food. Charred food is linked with the creation of carcinogens. 2. Cook over lower temperatures. Use low to medium cooking temperatures. When foods like meat are heated over high temperatures or come in contact with flames, compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form. Both compounds are known carcinogens. Of course you don’t need to pronounce them or spell them to reduce your risk of exposure to these carcinogens. Of course if you’re cooking meat or poultry always be sure that the inside temperature reaches a high enough temperature to kill microbes. 3. If you’re cooking meat or poultry, marinate it in olive oil and lemon juice-based marinades. Research shows that these two items reduce the formation of cancer-causing compounds by up to 99% while cooking, while adding flavor and helping to keep it moist. 4. Choose naturally low fat foods like vegetables, lean cuts of meat, poultry or fish. Heterocyclic amines and polycyclic aromatic hydrocarbons are primarily formed when fats are heated to high temperatures or fall into the flames and create smoke. Low fat foods reduce the chance of these compounds forming at all. 5. Trim excess fat from meat prior to cooking it (for the same reason as number 4). 6. Add fresh or dried herbs to cut your cancer risk. These herbs include: basil, mint, rosemary, thyme, oregano, and sage. Food Safety Consortium scientists at Kansas State University discovered that using basil, mint, rosemary, thyme, oregano, or sage in marinades drastically reduces the formation of HCAs. Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking. They reduce cancer risk and add tremendous flavor. www.gourmetrecipe.com