Tip: Grilling and Cancer Risk

Grilling meat at high temperatures can produce compounds called heterocyclic amines and polycyclic aromatic hydrocarbons which have been shown to cause cancer in lab animals.

Grilling meat at high temperatures can produce compounds called heterocyclic amines and polycyclic aromatic hydrocarbons which have been shown to cause cancer in lab animals. Grilling or pan-frying until it is well-done produces large amounts of both these compounds.

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Cooking methods such as braising, stewing, roasting and other low temperature cooking methods produce much lower amounts of heterocyclic amines and polycyclic aromatic hydrocarbons than grilling or pan-frying.

When grilling to reduce intake of cancer causing compounds, marinate meat before grilling using an acidic ingredient such as vinegar or citrus juice.

To your wellness,

Lynn

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