Safe Cooking: How to Reduce Cancer Risks When You Grill
Did you know that grilling meat increases the production of compounds that are linked to a greater risk of certain cancers? According to an article published by the American Institute for Cancer Research (AICR), researchers have found evidence of heterocyclic amines (HCAs) in meats that are cooked on outdoor grills.
The good news is that there are plenty of things you can do to reduce that risk. Follow these five tips to cook great barbeque safely and deliciously.
1. Marinate meats for at least 12 hours. Evidence suggests that this simple step can reduce the amount of HCAs that are formed when grilling by as much as 99 percent.
2. Try kabobs instead of large pieces of meat, such as steaks. The less time the meat spends on the grill, the better. Kabobs have short cooking times because meat is cut into small, bite-size pieces. If you must cook large portions, pre-cook the meat by baking it, and then grill for a few minutes at the end of the cooking process for added flavor.
3. Grill meat at low temperatures, and flip frequently to avoid charring.
4. Remove burnt or blackened parts of meat before eating.
5. Trim the fat from your meat before grilling to avoid drips, which cause flare-ups and charring.
About the Author
Vanessa Kirkland is successful freelance writer and outdoor cooking enthusiast whose articles offer valuable tips and advice for online purchasers of barbeque accessories, gas grills and charcoal grills.