Experts have warned that those who relish on grilled meats have an increased risk of developing cancer.
Elizabeth Schaub, registered and licensed dietician on the medical staff at Baylor Regional Medical Center at Plano, has claimed that eating grilled meats too often can boost the chances of cancer.
Advertisement
"Grilling is a low-fat method of cooking. But we have to be aware that it can increase our risk of cancer if we eat grilled meats too often," says Schaub.
Schaub said that the juicy burgers, particularly the charred ones, are likely to contain cancer-causing carcinogens.
"When you grill meat some of the fat does drip down on to the charcoal and when fat meets that really high temperature it develops a carcinogen and the smoke carries the carcinogen back up to the meat which can be dangerous for our bodies," explains Schaub.
However, Schaub suggested that one way to grill safer is to simply avoid burning or roasting meats. She said that cooking food longer at lower temperatures is best the best alternative.
"To also cut down on carcinogens you can decrease the amount of time that the food is actually on the grill. Precook the meat in either the oven or the microwave then finish it up on the grill just to give it a little bit of crispness and a little bit of flavor," Schaub says.
"Skinless chicken or lean beef or pork. Decreasing the amount of fat that's able to drip down onto the coals also will decrease your carcinogens," she adds.
And finally, Schaub explained that its just meat cooked on the grill, not other foods, that can form cancer-causing chemicals.
"You really don't get carcinogen development when you grill fruits and vegetables and those can be a nice, flavorful accompaniment to a low-fat piece of meat for a meal," adds Schaub.
Source: ANI
SRM/B
"When you grill meat some of the fat does drip down on to the charcoal and when fat meets that really high temperature it develops a carcinogen and the smoke carries the carcinogen back up to the meat which can be dangerous for our bodies," explains Schaub.
Advertisement
However, Schaub suggested that one way to grill safer is to simply avoid burning or roasting meats. She said that cooking food longer at lower temperatures is best the best alternative.
"To also cut down on carcinogens you can decrease the amount of time that the food is actually on the grill. Precook the meat in either the oven or the microwave then finish it up on the grill just to give it a little bit of crispness and a little bit of flavor," Schaub says.
"Skinless chicken or lean beef or pork. Decreasing the amount of fat that's able to drip down onto the coals also will decrease your carcinogens," she adds.
And finally, Schaub explained that its just meat cooked on the grill, not other foods, that can form cancer-causing chemicals.
"You really don't get carcinogen development when you grill fruits and vegetables and those can be a nice, flavorful accompaniment to a low-fat piece of meat for a meal," adds Schaub.
Source: ANI
SRM/B
Advertisement
Advertisement
|
Advertisement
Recommended Readings
Latest Diet & Nutrition News
The nutritional profile of American diet can be significantly improved by substituting small amounts of pulses for refined grains and common protein sources.
Lowering the intake of isoleucine in diet can extend lifespan, promote a slim body, anti-aging properties, and reduce cancer and prostate health issues.
Keep Thanksgiving leftovers safe: Refrigerate promptly, use airtight containers, label and date, and reheat properly.
Poor nutrition raises the risk of type 2 diabetes, and mental issues like anxiety and depression. Nutrition interventions aid in managing these health issues.
Micronutrient deficiencies may play a crucial role in the worldwide surge of antibiotic resistance.