Recent research suggests that grilling foods might lead to cancer
We have grown up on tandoori food, and the new Western concept of barbeques has also taken the Indian culinary world by storm of late.
We have grown up on tandoori food, and the new Western concept of barbeques has also taken the Indian culinary world by storm of late. But recent research suggests that grilling foods might lead to cancer.
But don’t be too quick to dispose that grill. Armed with these tips and some common sense, you’ll be able to protect yourself and your family — while still enjoying the taste of barbequed foods. Let’s take a closer look.
Cooking and cancer
Cooking is really chemistry. And heating foods can cause reactions that in turn affect our bodies — even at the level of our DNA. Heating foods — especially meats — at higher temperatures poses the biggest risk. And pickled, smoked, barbecued or processed meats (e.g. bacon, ham, sausage, hot dogs, salami, bologna, luncheon meats, corned beef) seem most problematic of all.
Is cooking all bad?
No. In fact, cooking has some major health benefits. It can make food safer and reduce spoilage. It can soften tough (but nutritious) foods, making it easier for us to enjoy them. It allows us to get more energy from food. And it concentrates flavors, making food taste great.
How to manage the risks:
The truth is, it’s impossible to eliminate all carcinogens in food. And we flat out need to cook a lot of the foods we eat. So your goal is not to get rid of the risk but to manage it.
In general, you can:
- Eat more plant foods: Why? Because plant based eating helps balance the negative effects of some carcinogenic compounds.
- Consider boiling, steaming, braising, and stewing. These cooking methods do not create the same carcinogens as grilling, frying, broiling, or roasting.
- Eat fewer processed foods, especially processed meats.
When you are grilling:
- Clean your grill.
- Use leaner meats.
- Marinate your meat in lemon juice, vinegars, wines and olive oil; these can markedly reduce dangerous compounds.
- Add some herbs, like basil, mint, rosemary, and thyme; these can also markedly reduce dangerous compounds created when grilling.
- Don’t show off for your grilling buddies with flare-ups.
- Don’t overcook.
- Use skewers, alternating meat chunks with veggies or fruit.
www.menshealth.about.com
( Source : deccan chronicle )
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