Healthier Grilling
“Undercooking meat has always been a concern in food safety, but in recent years, overcooking—especially burning and charring meat, chicken and fish on the backyard grill—is being linked to a more long-term health threat,” states Canada’s National Post newspaper. When meat is cooked at high temperatures, carcinogenic compounds called heterocyclic amines (HCAs) are formed. The report suggests that using a simple marinade that includes “an acidic component, such as lemon juice, orange juice or vinegar,” may make grilling safer. In repeated trials, researchers at the American Institute for Cancer Research “found that the marinated foods had 92% to 99% fewer HCAs than their non-marinated counterparts—and it made no difference whether they were marinated for 40 minutes or two days.”
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