Meat is loaded with health benefits, but do you know that grilling meat can expose you to cancer? It has been found that cooking any kind of meat at high temperatures produces cancer-causing chemicals- carcinogens, also known as heterocyclic amines, or HCAs....CONTINUE READING
These compounds can stick to the surface of the meat and increase the risk of cancer. Have a look at these 7 smart ways to lower the cancer risk of grilling.
1. Cook smaller pieces
It is suggested to cut meat into smaller pieces, so that they cook quickly and have a shorter exposure to high cooking temperatures. This act lowers the risk of exposing the meat to carcinogenic compounds. (Image: istock)
2. Choose leaner meats
According to experts, choosing leaner meats like chicken, seafood, and skinless turkey with less fat reduces the flame and smoke containing harmful hydrocarbons.
3. Flip regularly
If you have the habit of putting the meat on the grill and leave it for several minutes, you are inviting cancer home. It is suggested to flip the meat frequently, so that neither side of the meat has time to absorb or lose too much heat.
4. Marinate properly
When it comes to grilling, even and proper marination plays a key role. It is suggested to marinate the meat and let it rest for at least 30 minutes before grilling, to decrease the formation of HCAs. The marination creates a barrier between the meat and the heat. According to researchers, using vinegar or lemon juice is highly effective in creating the barrier.
5. Pre-cooking
The smart way of grilling your meat without exposing it to harmful chemicals is to partially cook it in an oven, stove or microwave. This reduces the exposure time of meat on the grill. Make sure that you shift the meat immediately from oven to grill to keep it safe from bacteria.
6. Temperature control
Instead of using a charcoal grill, prefer to use a gas grill for better control over the temperature. While using the gas grill, light the outside burner and place the meat in the centre for even cooking of the meat.
7. Choose fruits and vegetables and wrap
According to a study, grilling fruits and vegetables produces no HCAs. Also, consuming plant-based foods reduces the chances of cancer risk. You can use products like carrot, asparagus, corn, mushroom, squash, peppers, pears, peaches, or pineapples. Also, make sure that you wrap them in foil, because grilling them along with meat could potentially expose them to carcinogenic compounds.
