You are a barbecue favorite, but you also know very well the potential risk to health when eating barbeque, what to do?
A. Limit processed meats and grilled red meat
You should limit the grilled meats such as sausages prepared such that often add nitrate-impregnated to preserve, it can increase the risk of colon cancer. Besides, you also need to limit consumption of red meat including pork, beef, lamb ... because when baking them is synonymous with increased cancer risk.
You should give priority to grilled fish, seafood and skinless chicken because they are safe for health. Can also grill vegetables and fruits to increase fiber, vitamins for the body. When baked fruit you should sprinkle more cinnamon or honey laced up their surface to enhance flavor and retain nutrients.
If you enjoyed beef or pork steaks, should be limited to around 200gram eat meat once and no more than 3 times a week to ensure healthy.
Two. Do not burn food
Note the top when baked foods are charred they should not do so then, the food will produce two chemicals that can cause cancer from heterocyclic amines and polycyclic aromatic hydrocarbons. We can increase the risk of stomach cancer, colon and liver.
To avoid being scorched meat, you should note:
- Cut the cooked meat color and thin to shorten the baking time to heat is not too large.
- Cut the fat collage, limiting fat can catch fire because the meat.
- Turn the food surfaces often.
- If you use charcoal, the gap between the grill to prevent burning of coal and food.
3. Cook Profile before baking
Apart lowering baking temperature, you can cook Profile food or grilled Profile via in microwave before bringing them grilled on kitchen coal.
This way you can limit the time of exposure to heat food and heat, also means limiting the carcinogens are produced which retains the taste and smell of smoke grilled food needed.
4. Thoroughly chilled before baking
Use sauce to marinate foods before grilling is a way to increase the taste just has prevented the creation of heterocyclic amines when baked. Chilled lemon juice or vinegar added to foods if possible. Food is marinated for 30 minutes before baking will reduce 96% of the heterocyclic amines are created.
Five. Keep the grill clean.
Scrub clean the grill after each grilling food to remove the fire array of food will stick to prevent carcinogens from sticking to grill new food.
Rather new grill if the grill is old or hoen rust, grease on the grill to avoid burning and sticking to food grill.
