Summer is synonymous with grilling, and you probably shared the food this season. Cooking on fire has the advantages of being able to cook in large quantities, less disruption in the house, and spending time outdoors, but hear about the health concerns associated with barbecue, such as the carcinogens produced during cooking. You may have had it. On the flame. Fortunately, this doesn’t mean you have to pass the grill forever, there are a few things to consider first.
As a starting point, you need to know that the risk of cancer that may be associated with grilling is related to cooking meat. If you tend to cook your vegetables on flames, continue and load those vegetables!When it comes to barbecuing your meat, there are several mechanisms working that can increase your production. CarcinogenA carcinogenic compound.
Creatine, which naturally occurs in meat, turns into a carcinogenic compound when exposed to high heat. After that, when fat drips from the meat and touches the flame, carcinogenic compounds are formed and rise and attach to the meat.
Both of these compounds can be present in meat that has been grilled over an open flame for a long time. Here’s what you can do to reduce the production of carcinogenic compounds in grilled meat: Also, for healthy cooking tips, see a healthy lunch recipe that takes 10 minutes (or less).
Eat more antioxidants
There are many ways to increase antioxidants in your diet. These compounds protect cells in the body from carcinogens and can even reduce the production of carcinogens when grilled. One way to introduce antioxidants to the grill is to marinated the meat for at least 20 minutes before cooking.
Homemade marinades of citrus juices, seasonings and olive oil are an easy solution. If you prefer the bottled option, look for one that is low in sugar and salt. You can also add antioxidants to your diet by eating more healthy fats such as fruits, vegetables, avocados, nuts, and seeds.
Sign up for our newsletter!
Reduce grilling time
The longer the meat is exposed to high heat, the more carcinogenic compounds are formed. There are several ways to reduce the amount of time your meat is on the grill. Meat can be cooked as finely as a cabob. This will reduce the total time on fire. You can also partially cook the meat in the oven or stove before finishing it on the grill. In addition, wrapping the meat in foil reduces the amount of fat that drips into the flame and reduces cooking time.
Try plant-based options
There are many plant-based burgers, sausages and patties on the market, and there are many ways to replace traditional roasted meat with vegetable protein. These vegan options do not contain animal protein and are often less fat than animal protein, so the grilling process can produce much less carcinogens. Some products are intended to mimic animal meat very well, while others have a unique flavor and texture. Choose that using these plant-based options will consume less carcinogens and may provide additional nutrients such as fiber that meat does not have.
Additional ways to reduce carcinogens during grilling include using thin cuts of meat to reduce fat dripping into the flame, not burning the meat, and completely grilling before use. This includes cleaning and preparing a water canister to blow off the flame if it burns.
