GRILLED FOOD and CANCER PROBLEMS

Besides the fact there’s more available information many Americans still do not know that grilling can be unhealthy. The cancer risk from grilling, however, is real, but it changes dramatically with what you grill and how you do it.

The problem with traditional grilling comes from the combination of meat with intense heat. Whether you are using red meat, poultry or seafood, substances in the muscle proteins of these foods react under high heat to form carcinogenic compounds called heterocyclic amines (HCAs). HCAs can damage the DNA of our genes, beginning the process of cancer development.

Consumption of HCAs is mostly clearly linked to cancers of the colon and stomach. One study found that people who eat the most barbecued red meat (beef, pork and lamb) almost doubled their risk of colon polyps, compared to those who did not eat these foods. Colon polyps can develop into colon cancer. Some evidence also suggests that these carcinogenic compounds can travel through the bloodstream to other tissues. This would explain why HCAs could be a factor in breast cancer and other cancers.

So, does Grilling Pose A Cancer Risk?

Grilling is not bad for your health. But it appears that bad grilling may be bad for your health. Bad grilling is the way people grill food including all restaurants.

According to the United States Department of Agriculture (USDA): “Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.”

The keywords are “some studies suggest” and “without charring”. It appears that charring the meat can create compounds called Heterocyclic Amines (HCAs) that probably are capable of causing colon cancer, lung cancer, or breast cancer if consumed in excess. But, like so many areas of preliminary research, there is conflicting and contrary information. For example, it is not known how many HCAs are problematic.

According to one of the country’s primary researchers in the field, Dr. Rashmi Sinha of the National Cancer Institute “There’s a clear relationship between very high temperatures and the risk of cancer-causing agents.”

Dr. Sinha has some healthy cooking advice that all good chefs can agree with from a tasty cooking standpoint. She says we need to avoid blackening meat on the outside. This charring creates potentially hazardous compounds. And, I might add, it just plain tastes bad.

She says we should avoid flare-ups caused when fat hits the flame. Flare-ups just burn the food and deposit soot on the surface. You can avoid flare-ups by using a gas grill with metal flavor bars between the food and the flame, of by using a 2-zone cooking system on a charcoal grill and by having a squirt gun handy.

Dr. Sinha adds that if there are burned parts of the meat, especially burned fat, just cut them off. “It’s important to help consumers understand how to cook without undercooking or overcooking,” to which the National Cancer Institute (NCI) ads “That’s one more reason to use a food thermometer.” Amen.

In their report on Heterocyclic Amines in Cooked Meats, NCI says “Four factors influence HCA formation: Type of food, cooking method, temperature, and time. HCAs are found in cooked muscle meats; other sources of protein (milk, eggs, tofu, and organ meats such as liver) have very little or no HCA content naturally or when cooked. Temperature is the most important factor in the formation of HCAs. Frying, broiling, and barbecuing produce the largest amounts of HCAs because the meats are cooked at very high temperatures.”

They also added “Researchers found that those who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare.” I might add that well done meat is tougher and drier.

It is important that consumers understand that much of the relationship between HCA and cancer is still not thoroughly understood, that there is a lot of research yet to be done, and that eating burned steak once or twice a year probably isn’t going to make you sick. Nor is eating well done steak. The real message here is that good food is also good for you and that if you’re going to grill, do it right.

AFTER READ THIS YOU CAN CONCLUDE:

GRILLED FOOD IS NOT BAD! BAD IS THE WAY IT IS COOKED!

How many people do it right? None! Some can try to avoid it but, to do it properly some methods need to be used that are not available in the market. However there are some tricks you can use in order to make an Healthy Grilled meal. (Click HERE and your will learn how to make it happen).

HEALTHY GRILL USA IS THE FIRST FOOD PROJECT ABLE TO PROVIDE GRILLED FOOD FREE OF THOSE CARCINOGENS!