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Loading...9 Ways to Cancer-Proof Your Next Barbecue
- Michelle Schoffro Cook
- June 21, 2012
- 5:11 pm
- 83 comments
There is a link between barbecued foods and an increased risk of cancer. Basically, when foods like meat or oils are heated over high temperatures or come in contact with flames, certain compounds can form. These compounds are called: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). These compounds are known carcinogens. But, you don’t need to remember their names to lessen your risk of exposure to them. Here are some simple ways to lessen your cancer risk and still enjoy your next barbecue.
1. Choose foods that are low in fat 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. By choosing lean cuts of meat and of course vegetables which are naturally low in fat, you reduce the chance of these compounds forming at all.
2. Trim excess fat from meat prior to cooking it.
3. Pay attention while you’re barbecuing. This helps to lessen the likelihood of flare-ups, intense smoking, and charring, thereby resulting in healthier meals.
4. Avoid charring food excessively and, of course, avoid eating burnt parts of food as much as possible.
Keep reading to discover the marinades that reduce cancer-causing compounds by up to 99 percent…
Read more: Basics, Cancer, Diet & Nutrition, Eating for Health, Food, General Health, Health, Health & Safety, Household Hints, Michelle Schoffro Cook, Outdoor Activities, barbecue, BBQ, cancer, cancer prevention, cancer-proof, carcinogens, Dr. Cook, food, HCA, health, healthy, healthy barbecue tips, healthy eating, heterocyclic amines, Michelle Schoffro Cook, nutrition, pah, polycyclic aromatic hydrocarbons, prevent cancer, protect yourself from cancer
Michelle Schoffro Cook
Michelle Schoffro Cook, MSc, RNCP, ROHP, DNM, PhD is an international best-selling and 14-time book author and doctor of traditional natural medicine, whose works include: 60 Seconds to Slim, Healing Recipes, The Vitality Diet, Allergy-Proof, Arthritis-Proof, Total Body Detox, The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and The Phytozyme Cure. Check out her natural health resources and subscribe to her free e-magazine World's Healthiest News at WorldsHealthiestDiet.com to receive monthly health news, tips, recipes and more. Follow her on Twitter @mschoffrocook and Facebook.
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people are talking
Thanks for sharing!
Funny! Thanks!
yep sounds good
Fascinating, thank you Katie.
Thanks :)
83 comments
+ add your ownI will not stop eating bbq but thanks for the tips anyway. No I will not stop eating meat.
The BBQ is a delight, be it with portobello mushrooms, bell peppers or a sizzling steak. One just has to practice moderation in all things.
Thanks for the great advice!
Thanks for the advice, will use it.
Am I correct in assuming, that those tips should go for broiling, since the temperature is very high. The only thing is vegetables would not work in a broiler. I always thought that the most healthful methods of cooking were roasting, broiling, parboiling and stewing. Am I wrong?
i didn't know that
Your not cooking a Great Steak or Hamburger if it don't flare up! With all of the crap that is in the air we breed, do you really think that I am going to start worrying about that! When I think of all those charred marshmallows I use to eat and still do, occasionally!
I liked this article.
Great information I will pass it on .
noted
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