Title : Grilling lower grille 99 percent carcinogens
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Grilling lower grille 99 percent carcinogens
The issue of carcinogens grill is probably the last thing you want to focus on the game, while that for a cookout summer, especially in the fourth week of July. The truth is that when we're playing softball, enjoying a family picnic or watching the fireworks, there is a good chance that is in front of a grill cooking up some hot dogs, hamburgers, shrimp, ribs or even vegetarian skewers. Normally, we write out only this time as a throat Fest once a year, turning a blind eye to health problems as well. I'm not saying your burger and bratwurst bonanza can not pack on pounds and clog arteries, but the good news is that 4 July cookouts not have to be bad for you in other ways, such as increasing your risk of Cancer. With just a few simple steps, you can not only prevent errors roasting and drastically reduce the amount of grilling carcinogens grill hide in their meals, but you can improve the taste much better, too.
Background grilling carcinogens grill
All meats are amino acids such as creatine , and sugars. If the grill them at very high temperatures, however, these naturally occurring substances called heterocyclic amines molecules (HCA), toxic compounds also found in cigarette smoke. We have known of these agents cause cancer for 15 years.
We can not change the fact that the meat is composed of amino acids and sugars. It is what it is. Also, we can not change the fact that the meat can be chemicals that are very, very bad for you. What can control is the total amount of HCA we eat. The easiest way to do this is to monitor how well done you take your meat and what kind of meat you eat.
- well done meat contains 3.5 times more HCAs than medium rare meat.
- When different types of meat are compared, unfortunately (and tragically), the highest concentration comes from Bacon . The second highest is the fried pork, followed by chicken meat below. (This particular study did not look at the fish.) ( 1 )
When the burn is better
This is great news for people who veg out on the grill. Feel free to scorch away and flame up. Plants do not have the combination of creatine and sugar found in meat, nor have the remains of fat up in smoke other carcinogens induced grill called polycyclic aromatic hydrocarbons.
grilled pineapple is fabulous with a little sesame oil on top. We apricots and peaches grilled in exactly the same way, and are delicious.
but what if you're a meat-o-Phile?
Of course, you want to be healthy, but ... bacon. Yes, you want to consume less carcinogenic but ... ribs. And he would like to go all lean and green, but ... salmon .
The good news is cutting carcinogens does not mean you have to cut back on flavor, meat or grilled. Here are some simple and tasty suggestions are presented to help reduce their exposure to cancer-causing compounds before, during and after the grill
Reduce Carcinogens grill :. Pre-Grill
The Research Center of Hawaii Cancer teriyaki marinade found that a 67 percent reduced HCAs. A turmeric -garlic the sauce reduced by 50 percent. The key here is to use a thin sauce, vinegar-based, sans sugar.
Compare this with a thick, commercial barbecue sauce with concentrated sugar additives, which can actually triple the number of HCAs in meat.
The researchers conducted experiments to find out how herbs and spices can lead to reduced HCAs in meat. Basil, mint, rosemary, sage, savory, marjoram, oregano and thyme possessed potent action against cancer in grilled meats. Most of these herbs are rich in three compounds - carnosic acid, carnosol and rosmarinic acid - all of which are potent antioxidants. ( 2 )
Therefore, be sure to include these savory herbs that fight cancer in its marinade.
Reduce Carcinogens grill: Mid-Grill
you have many settings on your barbecue, but do not opt for the torch approach when it comes to grilling meat. To avoid creating carcinogens, start with a medium-high heat and turn the meat often. This prevents charring and prevent HCA.
Another great technique if you have multiple burners inside your grill is grilled up each side quickly and then turn off the burner that is directly under the meat while keeping the other burners power on. Basically transitions your grill in an oven
Reduce Carcinogens grill :. Post-Grill
Once you have cooked the food, there is a very common thing that you can do to maximize flavor and minimize carcinogens.
not eat coal. Think about it. Char . It only burned the flesh. It is carbon. I know you like the idea of going all caveman with his mammoth singed side, but Char does not even have any flavor. Do not eat it - cut it. If you do a simple thing, it will remove many of the HCA way they do despite their protection marinade.
Concluding remarks on grilling carcinogens
even marinating briefly food is effective in reducing the amount of carcinogens - in some cases by up to 92 percent to 99 percent. As a general rule, use the cup near a means of marinade per pound of food, although larger pieces may need more to cover the surface of the food properly. ( 3 )
The amount of marinating time depends on you, because it only takes a few minutes to get the full effect to prevent cancer. longer times just added more flavor -. good health has never been so tasty
By going low and slow, and refuses to eat char, you can go outside, grill and add to your barbecue flavor without endangering their health.
Will Clower, PhD, is the founder and CEO of Mediterranean wellness and has worked with companies around the world to improve the health of their employees by providing the necessary to incorporate the Mediterranean diet habits in their daily life tools.
Dr. Clower, author of The Fallacy fat French Do not Diet Plan applies his doctorate from neuroscience to explain how the Mediterranean culture can help people lose weight, improve heart health and liver longer. this behavioral neuroscience training applies to the science of eating behavior.
Dr. Clower's work has been featured on Dr. Oz, The View, Fox News, MSNBC, CBS, ABC, US Today New York Times and Readers Digest .
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