As a result of the contact established with two major national organizations (USA) responsible for research and dissemination of methods to combat cancer, today we received two emails in response.
On both emails, some articles came as attachments to explain what we have been done for long time.
The first one from the National Cancer Institute:
“This NCI fact sheet explains how certain chemicals are formed in meat that is cooked using high-temperature methods, such as pan frying or grilling, and describes the results of research on the relationship between consumption of these chemicals and cancer risk.
Chemicals in Meat Cooked at High Temperatures and Cancer Risk – http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats”
And the second one from the American cancer Society:
“On an extra note, you may like to review our information below that discusses how cooking meat affects cancer risk as well as fish and fats:
Common questions about diet and cancer –
Well, after we analyze if there was something new in relation to what existed in all the research and studies done on the subject since the early 70s’ to the present day, we find that nothing has changed.
Yes, we know all that is mentioned in the articles that were sent us. By this fact, we can confirm that, through the concepts of food preparation, the products and the cooking methods we use, the project Healthy Grill USA, is unique.
In the concept of Healthy Grill restaurants, we cook food without producing carcinogenic that are mentioned in articles. For this, the project Healthy Grill USA contemplates becoming the first grill restaurant concept to become a legitimate sponsor of actions and organizations that can contribute to research and fight against cancerous diseases.
One of the articles suggests something in order to reduce the exposure to the HCA/PAH and its consumption by using several cooking methods.
The suggestions are:
1 – Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding prolonged cooking times (especially at high temperatures) can help reduce HCA and PAH formation.
2 – Using a microwave oven to cook meat prior to exposure to high temperatures can also substantially reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking.
3 – Continuously turning meat over on a high heat source can substantially reduce HCA formation compared with just leaving the meat on the heat source without flipping it often.
4 – Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure.
Our answers to those suggestions and the result of what we do are:
1 – No, we don’t cook any food exposing it to open flame. The contact with metal surfaces is lower than 0.0393 inches and in some situations 0 inches (simply doesn’t exists). As wide and long is the metal surface, higher chances of producing carcinogens. We control cooking times and temperature levels according to each type of food don’t allowing the production of charred pieces or extreme caramelization.
No commercial known restaurant does that!
2 – We don’t need to use this method because we don’t have that problem. As final result we will not change the flavor characteristics or even the nutritional values of those using microwave as a strategy.
We grill any food maintaining the natural flavors and keeping up to 80% of their nutrients maintaining them juicier. Without any tricks we produce the juicier grill food people can have.
3 – This concept make sense if using any of the regular grill cooking methods. We don’t need to do that to avoid or eliminate the production of carcinogens.
Turning the food often contributes to loose their juices and, in a regular grill system also contributes to increase the charred parts of the food. This happens because you are changing the food contact points with the grid (metal surface), creating new ones.
4 – Each type of food has a different preparation method before go to grill. A proper marination contribute to reduce carcinogenic effects, however even doing that, we don’t have the issues that regular systems have, in order to avoid them.
After explaining all that (but we have more good things), isn’t it clear that, we definitely are the innovative, unique and healthiest “grill restaurant concept” in the food service industry?
Result of several y
ears of researches and development, this project contemplates much more than everything that is recommended by these organizations.
Next step will be to meet them and not just explain but show them what we do to get incredible results. For sure will be something that will surprise them. We have learned during all these years but now we also have an educational side!