Grilling is widely used outdoors during a picnic, a simple celebration or during holidays. But do you know the dangers of eating grilled meat or fish using the traditional methods or even Char-broiler? Any form of cooking that involves direct heat to the meat is actually dangerous. To begin with, grilling should be properly done and if not it can be totally dangerous to your health. Going back to Science, Biochemistry to be particular, heat causes denaturation of proteins. When a meat/fish is cooked in high heat (particularly in grilling), the amino acid form cell damaging oxidants. According to researchers, having too much of oxidants may shorten your lifespan.
Wrong Grilling increases toxic exposure. The more heat the food gets the higher toxins you get. These toxins are called advanced glycation enzymes or AGEs which leads to Diabetes and Myocardial Infarction. Diabetes is classified into two different types; we have Diabetes Mellitus 1 (Juvenile Diabetes) where insulin production of the pancreas is impaired and can only be treated through insulin injection, Diabetes Mellitus 2 (Adult Onset Diabetes) is characterized by obesity and often treatable by proper exercise and healthy diet. Diabetes Insipidus which is a disorder characterize by increase in urine production, this disorder is called as Polyuria. Myocardial Infarction commonly known as Heart attack occurs when there is a blockage or a rupture in the artery or any part of the heart. The reason behind why Myocardial Infarction is associated with grilled meat/fish is because of the intake of bad cholesterol coming from the meat/fish knowing that humans cannot digest cholesterol. Other form of coronary heart disease is Atherosclerosis which is a common form of arteriosclerosis where in fatty substances are deposited on the lining of the arterial walls. It will be much better if we eat protein that contains good cholesterol such as tuna that is high in omega 3 fatty acid which is good for the heart.
Grilled meat/fish contains carcinogens that form when amino acid and creatine (both are proteins) are heated together at above 100 degrees Celsius. Carcinogen is known to produce cancer causing substance that may lead to certain types of Cancer. Cancer is a disease in which cells undergo division beyond normal limits and the only treatment available is chemotherapy that causes excessive hair loss and vomiting.
It’s good to know that grilling meat/fish such as barbequing, the use of infrared griller or in any other regular ways is dangerous to our health. I am not suggesting that we need to stop grilling because we really don’t have to. I just want you to be informed and be very cautious with your health. There are alternative methods to grill at home in a saver way – Broiling. We need to admit that Myocardial Infarction, Diabetes and Cancer is today’s one of the leading cause of death.
Here are some tips on how we can prevent ourselves from getting sick in the future; If you don’t have a Broiler you can use the kitchen oven (Check for grilling tips at this Blog) do the cooking inside; if you don’t have it and if you insist in using the grill, pre-cooking meats in a microwave oven before grilling minimizes the formation of carcinogen; make sure the griller is clean and free from rust before grilling; scrape off blackened meat/fish; never burn your food and avoid cooking in high heat. Now that you know the dangers of grilling meat, I think this is the right time for us to minimize and protect our healthy body from these harmful chemical agents without avoiding grilling or eating the food that we love to eat.
Dani king in HELIUM – Where knowledge rules
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