The Hidden Health Hazards of Grilling And Barbecuing

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Title: The Hidden Health Hazards of Grilling And Barbecuing

Word Count: 685

Author: Mangano

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The Hidden Health Hazards of Grilling And Barbecuing

Copyright 2006 Mangano

Many people enjoy a tender grilled chicken breast, sirloin

steak, or filet of fish, and nothing says summer quite like

a good old fashioned barbecue. But if you aren’t careful, a

summer of enjoying barbecued cuisine can prove deadly to

your health.

It has been well documented that undercooking meat can

cause a variety of food borne diseases. But it’s now

apparent that overcooking can be just as bad, if not worse,

as studies reveal that it can cause cancer.

The true culprit is charred meat, the portion of the meat

that’s essentially turned into charcoal due to overheating.

Scientists found that charred meat produces a compound

called PhIP, which has been shown to cause various types of

cancers in rats.

The findings were revealed at a conference for the American

Association for Cancer Research in April, wherein they

showed that when PhIP was mixed in with rats’ food, their

spleens, prostates and intestines underwent cancerous

genetic mutations after four weeks.

If this isn’t bad enough, other evidence suggests that PhIP

isn’t the only malignant compound that’s produced when meat

is charred. Another compound called heterocyclic amines, or

HCAs, can increase the risk of various cancers in humans,

including prostate, colon, stomach and breast cancer.

Yet another compound worthy of concern is called polycyclic

aromatic hydrocarbons, or PAHs. PAHs form when fats from

chicken, steak and types of fish are re-deposited onto the

barbecued slab, due to the high heat and smoke brewing from

the hibachi, after the fatty oils have dripped on the hot

coals below.

So, do findings like this mean you should swear off

barbecuing forever? Certainly not. And even if it did, it’s

not likely that the thousands of Americans who barbecue

regularly even would. However, caution can and should be

taken when eating and preparing for a barbecue:

Get the Grill Goin’—If you haven’t used the grill for

awhile, its best to give it a good clean by turning up the

heat to high and closing the lid for about 10 minutes. This

will remove the caked oil and grease from past grilling

Cut the Fat—Not only does trimming the fat off meat reduce

saturated fat content, it also greatly reduces the

likelihood of PAH compounds forming

Remove Charred Meat Portions from the Meat Before Serving

or Eating

Marinade Meat—Marinating does mean extra preparation, but

scientists believe that the ingredients in marinades act as

a sort of shield for the meat, reducing the chances of

carcinogenic compounds forming significantly

Wash Your Hands—This is common sense, but cleaning your

hands thoroughly—for at least 20 seconds—is essential when

handling raw meat

Avoid Cross Contamination—The easiest way to avoid this is

to use two different plates when handling food: One plate

for raw meat, another plate for cooked meats. The same

standard should apply for cutting raw and cooked meat

products (i.e. different utensils and cutting boards)

Pre-cook Meats—Boiling chicken wings or heating up pieces

of swordfish or steak in the oven prior to grilling is a

great way to ensure it’s fully cooked

Flip Frequently—Once you’ve made it to the grill, don’t

just leave it alone only to flip the burger once or twice.

Research indicates that flipping frequently at a low heat

hastens the time it takes to get the barbecued fare from

the grill to the dinner table.

Exercise Portion Control—The thicker the meat, the longer

it takes to cook thoroughly. Keeping the cuts small will

fix this

Keep a Thermometer Handy—Judging whether or not meat is

cooked thoroughly enough shouldn’t be done just by

examining its inner color. The U.S. Department of Health

advises that chicken should be cooked to at least 165

degrees, hamburger to 160 degrees, pork to 150 degrees and

hot dogs to at least 140 degrees. Steak should be cooked to

145 degrees for medium rare and 160 degrees for medium

Following these 10 tips will help provide you with yet

another fun, safe and delicious season of barbecue bonanza.

About the Author:

Mangano dedicates his life to finding solutions for

people interested in reducing their risk of health problems

and improving their overall quality of life naturally

without the use prescription medication. To learn more,

visit one of the most comprehensive sources for natural

health information on the web:

http://www.naturalhealthontheweb.com