BBQing meat and cancer…
If this is true, I’m screwed….
The question
I’ve heard that barbecued food is cancer causing. Should I avoid it altogether this summer?
The answer
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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This post has already been read 566 times!
Trashy,
Ottawa, Ontario
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Tags: bbq, cancer, meat
This entry was posted on Wednesday, August 10th, 2011 at 3:31 pm and is filed under health. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
I don't think this is good enough, do you?
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I’m sorry, but eating uncooked meat is way less healthy than eating bbq’d meat
But I notice that the article suggest that a healthy serving of onions with your steak will cancel out the carcinogens.