5 Tips for Cancer Free Safe Grilling

For many years there has been controversy whether grilled meat causing rak.Nekoliko studies have found that grilling and broiling cause meats (red meat, poultry and fish included) for the production of carcinogenic compounds. These compounds known as HCAs (heterocyclic amines), have been shown to cause tumors in animals and possibly increase the risk of breast, colon, stomach and prostate in humans.This confirmed officially by the National Institutes of Health, Department of Health and Human Services service in January 2005, when it added heterocyclic amines in the hit list of cancer causes.

Does this mean grilling is not great? Not always. Large doses of meat and especially red meat has never been recommended by doctors. According to most researchers, grilled vegetables and fruits, burnt toast and dishes in which only the spice
was burnt present significantly less risk of cancer. You can still eat meat, but make sure you eat it in moderation. Below are 7 tips you can apply immediately to make your grilling safer and free of cancer causing.

1.Dobra idea is to grill vegetables instead of meat ever. Try grilling marinated vegetables on skewers, grilling tray or wrapped in foil. Other healthy barbecue choices are veggie burgers, tofu or quesadillas and even tortillas.

2 Marinating meats before grilling may significantly reduce the amount HCAs.Marinada is usually acidic and always flavorful.Kiseline in marinades do not tenderize meat. However, some store bought marinades will tenderize the meat as it contains enzymes.

3 One of the most important tips is to clean the grill thoroughly. Scrape the burned bits from the grill grates using a paint brush or even strugalicom.Ostatak left on the grill often contains high of HCA's.

4 PAH (polycyclic aromatic hydrocarbons) are cacogenic substances that occur when fat from meat comes into contact with coal and other hot items. These chemicals are deposited on food during flare up during evaporation. Avoid letting juices from falling into the flames or charcoal, which causes smoke and flare-ups. Use tongs or a spatula to turn foods, instead of piercing meat with a fork. Covering the grill with punctured aluminum foil, not placing meats directly over coals and keeping a spray bottle of water on hand (to control flare-ups) and other ways to reduce drips.

5 Flip often. Recent research has found that cooking Hamburger patties at a lower temperature and turning them often accelerates the cooking process, helps to prevent the creation of HCAs and equally effective in killing bacteria.