Today I would like to share a short article (abbreviated) about the main topic of this blog – The advantages and disadvantages of the grill, which makes them dangerous and solutions.
I found this information dated March 20th on “Health Talk” .
Like any other information about the subject, this shows how finally the attentions are increasingly targeted and objective.
“Grilling is one of the best food preparations that is present in every culture. Unknown to many, grilled foods offers harmful chemicals that can cause diseases such as cancers. This article will discussed more about the true nature of grilling and to help stir your health out of trouble.
The known cancer-causing compound present in grilled products is heterocyclic amines or simply called HCAs. This carcinogen can increase your risk of different cancers which depends on what grilled food you are eating. To better give you some insights, the Caner Project determined the volume of HCAs on different popular grilled foods.
- chicken breast – 14,300 ng/100g2
- steak – 810 ng/100g3
- pork – 470 ng/100g4
- salmon – 166 ng/100g5
- hamburger – 130 ng/100g3
How grilling can cause Cancer?
HCAs are produced during the cooking
of different animal meats which includes popular grill products like chicken, beef, pork and seafoods. A known mutagenic and cancer-causing compound, The US federal government has included HCAs as one of critical carcinogens that contributes in the development of cancer diseases.
HCAs are also found in the meat itself, making it more unpreventable. The reactions between chemicals in meat itself due to high heat or prolonged grilling may cause carcinogenic properties to arise. Additionally, HCAs are also reactive not just in grilling, but also in other forms of cooking such as frying and many others.
Another compound that can cause cancer in grilled products is polycyclic aromatic hydrocarbons or simply known as PAHs
. This compound are from imperfect combustion due to smoke and burned meat. In large quantities, PAHs are discovered fatal to humans, causing cancer in the process.
Are all types of grilling equally harmful?
It is said that open flame grilling with high heat are the one that can cause more harm. Slow grilling or low heat cooking with minimal flame exposure are said to cause less impact in human health
, although it also contains carcinogens in less quantities.
A well-done grilled meat are said to cause high levels of HCAs and PAHs, …”
This shortening of the article just reinforces what I have been commenting on my posts.However, the question that grilling is highly carcinogenic should not apply in general especially when those who write the articles are not aware of all the existing techniques and concepts.It is a reality, using any of the existing concepts – commonly used by the population and in restaurants – the production of carcinogenic still exists, but this does not apply when grill food is produced according to “Healthy Grill USA”