10 Best Insert Bbq Grills

Best Insert Bbq Grills in 2023

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Grilling and Barbequing: Is It Putting Me at Risk for Cancer?

Through recent studies, the risk for cancer may be significantly increased through the use of grilling and barbequing meats at signficantly high temperatures. Understanding the theory behind these findings, may decrease the risk of developing cancer.

With statistics reflecting an increase in cancers among both men and women, many Americans are seeking methods in which to prevent the chronic disease and cancer. For some, a dietary modification often leads to improved health by restricting certain types of foods. For others, the addition of cancer fighting foods and vitamin supplements are recommended. And, for many Americans, utilizing both dietary modifications and the use of cancer fighting foods and supplements is aggressively pursued. Interestingly, studies are showing it may not be the food, itself, that causes cancer but, instead, the method by which the food.

Through recent research development, studies have shown high levels of carcinogens can be produced in meat which has been heated to very high temperatures. This may include barbequing, grilling and even frying the meat in a fatty oil at high temperatures. Through a heat stimulated reaction with protein in the meats, the beef, poultry and fish become a toxic food to the body and may, in some research findings, cause significant increases in breast and colon cancer. What is commonly believed is that the highest level of risk is associated with open flame, chargrilled grilling in which the meat becomes cooked in a burnt type fashion. Unfortunately, this research does not suggest a difference in the cancer risk when using charcoal versus gas grills. What is important to understand is the meat, itself, may not create the cancer risk but, instead the method by which it is prepared.

To prevent the development of these carcinogens, in your meat product, preparation, consider a variety of optional cooking methods including basting excessively with a very liquified sauce. Other optional meal preparations might include eating meats in medium rare condition or avoiding meats altogether and enjoy a nice grilled entree of vegetables. When choosing to grill meats, trim all excess fat and grill at low temperatures, flipping the meat often. In doing so, the extreme heat will not activate the proteins which may attribute to the cancer risk.

Additionally, when grilling, should meat become excessively burnt, consider removing the outer layer of overcooked meat and enjoy the savory flavor of the inside of the meat layers. Although high temperatures are implicated in the cancer risk, removing this outer layer of burnt meat will offer one additional avenue to reduce the risk of cancers, including colon and breast cancer.

Grilling and barbequing are a favorite past time for meal preparation in American homes. For individuals concerned about the risk of cancer development, following simple meal preparations, by avoiding overly cooked meats, will work to ensure a more safe and pleasant meal experience. For more information regarding the risks associated with grilling meats, visit www.cancer.org.