In recent years, people have been shying away from grilling meat because the process can cause cancer. In fact, the NIH in 2005 added heterocyclic amines, or HCA, caused by grilling meat on either a charcoal or propane grill, to its list of cancer-causing factors. Previously, the NIH told us to limit out intake of red meat, advice given for years by our doctors. However, that does not mean that we must abandon using the grill entirely.
Instructions
1. Marinate your meat beforehand to substantially reduce HCA levels. Besides, marinades will add flavor to your meat, and some even will tenderize them.
2. Do not overcook meat on the grill, because it will contain more HCAs. Higher concentrations of HCAs have been shown to significantly increase colon and breast cancer, as well as cancer of the pancreas, prostate and stomach.
3. When cooking hamburgers, turn them often and cook them at a lower temperature. You will be accelerating their time on the grill, thus lessening the HCAs, while effectively reducing bacteria.
4. Consider not serving meat, but grilling vegetables instead. They do not cause cancer, because they contain no carcinogens. It's simple to marinate vegetables and place them on skewers, wrap them in aluminum foil or place them directly on the grill's grating after treating it with a bit of cooking oil. You can do tofu or veggie burgers on the grill, and you can even “go Mexican” with quesadillas or tortillas. There's a world of choices besides red meat that everyone will enjoy, and they won't be exposed to cancer-causing agents.
5. Make sure that your grill is cleaned frequently, because what you leave on the grill is high in HCAs if you have cooked meat in the past. Be sure you scrape your grill often with a wire brush to eliminate the burned residue.
6. Don't allow juices from the meat to drip into your heat source, because they contain another carcinogen called polycyclic aromatic hydrocarbons, or PAHs, when they make contact. This chemical will infiltrate your food during a flare-up. To avoid this, always use a spatula or tongs to turn your meat instead of piercing it with a fork. You can also lay a piece of aluminum with holes on your grate to keep meat from causing this problem. Or you can choose a cheaper cut of meat, or cook at a lower temperature, and that will create less drip.
Tags: your meat, because they, because they contain, cause cancer, grilling meat, have been