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…