His eating barbecue without the fear of cancer

The baking dish while the most excellent flavor but also contain many hidden dangers to health. Many nutritional experts have warned the fire directly on the barbecue is the cause produces the carcinogenic amines hetero ring polycyclic aromatic hydrocarbons (HCA) and (PAHs).

1. Do not select aluminum Grill

The quality of the Grill also has an important role. Choose the type of grill made of high heat-resistant ceramics and stainless steel. Absolutely do not use aluminium blister type due to the reaction between the acid and aluminum foil while grilling will create toxic substances.

A compound is harmful for health name PAHs was born when the juice of the meat down to the small charcoal or other hot surfaces cause gas. The smoke contains cancer-causing substances, clinging to the back surface of the barbecue.

After baking, if baking tools are not well-prepared, the plaque left over to easily continue to create toxic smoke. To limit the risk on, you need to clean the baking tools immediately after use and before baking.

2. Limit the fat meat Grill

Limit fat source of fire flowing down below by removing the fat of the food before grilling. The most secure is to choose the grilled lean food, does not contain much fat.

3. Use spice spicy

According to research by scientists at the University of Bristol (uk), spicy sauce can reduce the formation of amino cancer hetero ring (HCA), so don't hesitate to sprinkle over grilled red peppers when laced marinated.

Spices like thyme, garlic ... can reduce HCA up to 60% compared to when not laced marinated.

Also extracts of Rosemary can reduce HCA to 90%.

4. Use sauce made from lemon and vinegar

Sauce made from vinegar and lemon has the effect as an "invisible shield" alter the concentration of acid in the meat and prevent carcinogenic PAHs substances arise.

The sugary sauce type should only be used over a period of 1-2 minutes on the grill.

Breaded marinated or need food should be grilled with sauce before baking. Marinade also works to increase the flavor of the dish also can increase safety for the baking dish. Fluid layer of sauce covered food will reduce the amount of grease to flow down, thus limiting the toxins. The more special sauce as highly effective.

5. Add wine when laced marinated

The wine is full of antioxidants, help reduce the harmful effects of the barbeque. A study by the University of Porto, Portugal has pointed out the marinated beef in red wine 6 hours before baking to do reduce the amount of carcinogens to 40% in comparison with the beef was not marinated.

6. Use more vegetables in the baking dish

Unlike meat, vegetables do not create carcinogen when exposed to coal. Looks great when using the barbeque live vegetables eaten fruit or other types of grilled meat together. Vegetables also reduces with altitude of the baking dish while minimizing harm to health.

7. food processing through the microwave before baking

With the meats used to bake, set directly onto the charcoal you can via the cooked in the microwave for about 1-1.5 seconds. This will reduce the time of food in direct contact with the coal and eliminate water from food (easy to generate smoke).

Should the grill at low heat or just right to limit smoke. Often come back and grilled meat are cooked, to help avoid scorch one side. Limited baking time by Thai food smaller and thinner.

8. Don't eat scorch

When the baking dish to remove most of the parts were scorch because is contains more toxins. Should not eat many baked dishes that should only used limit, no more than 2 times per week.=

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