For many people, summer season is also grilling season. But for your next cookout, the Academy of Nutrition and Dietetics mentions these barbecue safety suggestions:
• Buy two sets of grilling tools (one for raw meat and one for cooked meat), as well as a meat thermometer to make sure your food is thoroughly cooked.
• Grill lean meats to avoid flame flares caused by fat drippings.
• Don’t allow your food to become charred. Some studies suggest charred meat may be linked to cancer. Let your meat marinate for a few hours before cooking to help reduce the chances of charring.
Additionally, there are two carcinogens that you should be aware of:
What are HCAs?
Heterocyclic amines, or HCAs, are carcinogenic compounds created when meat is heated up. It has been shown to increase the risk of breast, lung, stomach, pancreatic, and prostate cancers.
Marinate meat. It can lower HCAs by as much as 99 percent. Rosemarry, tumeric, and avocado oil are some of the best ingredients to use.
What is acrylamide?
Acrylamide is a naturally-occurring compound formed when starchy foods are cooked at 250° F or higher. Based on lab animal studies, the International Agency for Research on Cancer classified acrylamide as a “probable human carcinogen.”
Soak potatoes. Soak raw, sliced potatoes in water for two hours to slash acrylamide by nearly 50 percent. Avoid storing potatoes in the refrigerator, which encourages them to produce more acrylamide during cooking.