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The world of cooking has many legends, rumors and myths. We are trying to gather all the facts and present them to you.
Grilling can be a tasty, low-fat way to prepare foods. But,
when food meets flame, potential cancer-causing compounds
may form, particularly in meats and poultry. Heterocyclic
amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)
are chemicals produced during grilling that in animal
studies have caused cancer.
How long a food sits on the grill and whether flames
touch the food are two factors that create HCAs and PAHs.
To help reduce the risk:
1. Reduce grilling time by partially microwaving meats first.
2. Marinate meat before cooking.
3. Grill poultry with its skin on (remove skin before eating)
4. Keep flames from touching meat.
5. Scrape away charred portions of meat. |