How To Lower Your Cancer Risk When Grilling
Recent studies have suggested that grilling can increase the risk of cancer. The reason is that a chemical reaction occurs in meat and fish when cooked at high temperatures. (This reaction occurs regardless of the cooking method if the temperatures are high).
A Wall Street Journal article republished in our local Daily-Herald newspaper provides some surprisingly simple tips for lowering the risk of cancer when grilling. Among those tips are:
- Microwave foods for about one minute before cooking
- Eats lots of vegetables with the meat
- Use marinades, particularly those with reduced amounts of oils
- Flip the food often
- Cook red meat to medium or rare, not well done
The article explains the logic behind each of these steps as well as explaining the link between cancer and grilling. It can be found on either the Wall Street Journal’s site or on the Daily-Herald’s web site.
posted by Netsweat.com @ 8/27/2007
|
1
comments
1 Comments:
Thanks for posting these tips! For anyone trying to lower their risk, the amount of time meats should be marinated to lower the HCA's is at least 40 minutes. This reduces the production of heterocyclic amines by 90 percent. The recommendation to eat meats rare was shown to lower the risk of pancreatic cancer, but should only be done with cuts of meat where the inside is not exposed to bacteria. Hamburger should always be cooked "well-done" to avoid infection with a dangerous form of E.coli that can be life threatening. Thanks!
Lynne Eldridge MD
Author, "Avoiding Cancer One Day At A Time"
http://www.avoidcancernow.com
Post a Comment
<< NetSweat Fitness Blog Home