Near the end of the year, it's time to clean your barbecue net and enjoy your outdoor barbecue. You need to make sure you bake your steak, vegetables and seafood in the healthiest way to avoid the risk of cancer.
Barbecue is not the cause of cancer. But because of the high temperature of barbecue meat and vegetables, chemical carcinogens are produced outside the food.
The high temperature (350 degrees or higher) caused by barbecue, baking and even frying makes the amino acids in the meat react with creatinine and form heterocyclic amines or HCA. Studies have shown that these substances lead to the formation of tumors.
The National Cancer Institute said that experimental animals fed HCAs developed cancer, but the research on humans is not clear. However, the AARP study of the National Institutes of health found that eating lots of red meat cooked at high temperatures may increase the risk of pancreatic cancer in the elderly.
Suggestion: don't put away your baking tongs and apron. Just follow these five simple barbecue tips to reduce your cancer risk:
Apply with marinade or spices. Just marinate meat for 30 minutes before barbecue can reduce HCA formation by up to 90%.
Turn the heat down. Keep the cooking temperature moderate instead of frying and frying.
First roast the meat in the microwave oven, and then finish it on the grill. This can reduce the exposure time of meat to high temperature, which can reduce the formation time of carcinogens. The additional advantage is that the meat will be more juicy.
Choose lean meat for barbecue. Lean meat has less fat dripping, which causes the charcoal to ignite, so that the roast meat is free from high temperature.
Remove the charred part before eating, and the burned part is the most carcinogenic part of HCA.
