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http://todayshealthsite.com/the-risks-of-barbecuing-and-health-benefits-of-a-good-barbecue.htmlThe Risks of Barbecuing and Health Benefits of a Good BarbecueTodayshealthsite.com

Todays Health Article

May1, 2011

Today is always a good day to barbecue…knowing that the food is always going to taste delicious!  Many folks will be digging out the ole barbecue here shortly… perhaps its the sign that comes along with Spring Fever and our long winters. I like others though, use the barbecue year round and there is nothing better tasting than good barbecued food, if done right! However the question is what are the health risks and benefits when barbecuing your favorite meats or foods.

Poor Barbecuing Techniques Creates Health Risk

  Barbecueing incorrectly can dangerous byproducts. Their technical terms are known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). A proper enplanation of both terms will help to understand how many people may be putting themselves and others  at risk of these byproducts.

HCAs

They’re created when red meat, poultry, and fish “muscle meats” are subjected to intense high heat.

They have been shown to cause cancer in lab animals, and may increase the risk of cancers of the breast, colon, stomach, and prostate in humans, according to the American Institute for Cancer Research.

Some heterocyclic amines (HCAs) found in cooked and especially burned meat are known carcinogens.  Further research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. For this example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish.

 Researchers have identified 17 different HCAsresulting from the cooking of muscle meats that may pose human cancer risk. Heterocyclic Amines in Cooked Meats”. National Cancer Institute. 15 Sep 2004. http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines. Retrieved 2007-08-09.

 NCI’s Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meat. 

 Other studies for colorectal, pancreatic, and breast cancer is associated with high intakes of well-done,  or barbecued meats.

Heterocyclic Amines in Cooked Meats”. National Cancer Institute. 15 Sep 2004. http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines. Retrieved 2007-08-09.

A Fact 

People who eat medium-well or well done beef were more than three times as likely to suffer stomach cancer as those who ate rare or medium-rare beef^.

Eating organ meats such as liver or heart have very little or no HCA content naturally or when cooked. Heterocyclic amines and neurological disorders

Harmane, a β-carboline alkaloid found in meats, has been shown to have strong neurotoxic characteristics, and in particular, is ‘highly tremorogenic.’These chemicals are formed during the cooking process of meat, particularly the longer they are cooked, and the more they are exposed to high temperatures during cooking.http://www.informaworld.com/10.1080/15287390601172015 >.

 PAH’s

 They are formed when animal or fish fats drip onto hot coals. The smoke and fire flare-ups drive these residues into the food. PAH’s are thought to increase the risk of stomach cancer.

 Ways to Minimize or Reduce HCA or PAH

 There are a few simple ways to minimize or reduce HCA and PAH contamination.

 Reducing the heat is the first. HCA’s need intense heat to form, which is why they are absent in boiled or baked foods. One study found a threefold increase in HCAs when cooking temperatures were raised from 392 to 482 degrees.Correct cooking time is also important. Meats and fish cooked longer at high temperatures dry out and split open, exposing the inner layers of the food to more intense heat — and more HCA’s.

A nice low heat … makes for a better tasting and more tender dish. Also precooking meat in a microwave helps cut down HCA’s and allows lower temperature barbecuing.  You should also have proper ventilation, which cuts down the amount of smoke that permeates meats and increases PAH levels.  Those grills with top vents should keep open to allow smoke to escape.

A healthier alternative to barbecuing is grilling — simply leave the hood open or off. Food selection is also critical. HCA’s are found in cooked “muscle meats.”

Anti-cancer marinades

One of the biggest surprises  occurred a few years ago, when research chemist Mark Knize of Lawrence Livermore Labs brought a chicken stick from a local street fair back for HCA testing, and found little of the carcinogen. Kinze’s subsequent research revealed that the thick oil and sugar barrier was the key in an anti-carcinogenic marinade. Combining low-heat cooking, a thick marinade, and healthy spices can maximize potential health benefits.

Marinades,

 Marinades along with proper cooking, are the secrets of a great barbecue. Most folks belief the opposite, that all that tasty marinades are what takes away from being healthy. You are in control here. These tasty marinades and flavored spices which also contain many beneficial phytonutrients:

•  Garlic,” Touted as “the spice wonder-drug” by Louis J. Vanrenen, author of Power Herbs, garlic contains allicin, a potent anti-cancer agent.
•  Onions — Red and yellow onions contain quercetin, “which inhibits both cancer and heart disease,” says dietitian Laurie Deutsch Mozian, author of Foods that Fight Disease.
•  No salt , because it can raise your blood pressure,
• Peppers  to spice it up
• Tomato to add that special taste

All of these flavors or tastes offer special health benefits. For further reading on how to spice up your life and health.” http://todayshealthsite.com/spice-up-your-health.html ”

Todays Health Comments

Todays barbecue can be healthy if some simple steps are followed. The regulation of heat is the most important, with gas heat or propane users the temperature can be a quick heat but is much hotter than that of the old way… charcoal briquettes. Managing heat with a good thermometer is great way…the newer ones have them already. Also great way to know approximately when the particular meat will be cooked. I have barbecued forever and I have gone through the various kinds and have finally settled in on a charcoal fired with a propane lighter. The temperature is easy to manage and the taste is delightful. No waiting for the briquettes to get fired as they are going in a few minutes. No lighter fluid, nor it’s after taste, and very capable of providing you a healthy meal. The meat if marinated does provide selected taste to the desired cut, but also can help to ward off some of the risks apparent to barbecuing with high heat. So turn down the heat and enjoy a healthier barbecue.