BBQing meat and cancer…
If this is true, I’m screwed….
Yes, there is evidence to suggest that a heavy intake of barbecued meat could increase cancer risk. Compounds in cooked meat called heterocyclic amines (HCAs) are to blame. Grilling, broiling and frying meat at high temperatures creates HCAs that are not present in uncooked meat. They’re formed when amino acids (the building blocks of protein) and creatine (a natural compound found in muscle meats) react at high temperatures.
I BBQ year-round. Rain, snow, -35… it doesn’t matter.
Ah, but there is hope!
That said, there is no need to give up barbecued foods this summer. Instead, do what you can to minimize the formation of HCAs in cooked meat. And be sure to eat less than 18 ounces of red meat per week.
18 ounces??? Screwed again…
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