How Charcoal Grilling can put you at Risk for Cancer

Charcoal grilling of meats can put you at risk for cancer. This has been a known fact for quite some time now, but maybe we don't know how this is possible. And we certainly do love the backyard barbecue and charcoal grilling. The charcoal grilling also smells so good that our mouth begins to water for the delicious barbecued taste and we feel revived by the picnic atmosphere.

But charcoal grilling is dangerous to our health, if we do it to excess. Burning charcoal or any wood causes the formation of hydrocarbons and soot particles that are hazardous to our health and pollute the air.

There are two types of carcinogenic compounds formed with the charcoal grilling of meat: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

The process works this way: PAHs form when fat from the meat drips onto the charcoal. This burnt fat rises from the charcoal unto the meat. It can also form directly on the meat. The longer meat is cooking and the hotter the temperature, the more HCAs are formed.

HCAs not only form when charcoal grilling but also when broiling and pan frying meats, fish, and poultry, especially if they are cooked at a high temperature and are well-done. The high temperatures break down the amino acid creatinines into PAHs and HCAs.

How to Minimize Your Consumption of Charcoal Grilling Toxic Chemicals:

Here are some suggestions for minimizing your intake of unhealthy chemicals and carcinogens caused by cooking with charcoal:

1) Avoid eating blackened or burnt meat.

2) Precook in the oven and then charcoal grill.

3) Serve grilled vegetables and fruit as part of your charcoal grilled meal. Fruits and vegetables do not produce dangerous hydrocarbons when grilled.

4) Reduce your meat intake and eat smaller portions.

5) Eat grilled meats only occasionally and not on a regular basis.

6) Try skewering your bite size pieces of meat with vegetables and fruits. This will also reduce the chemicals produced by charcoaling.

7) Buy natural charcoal brands.

Here is a list of Natural Charcoal brands that are safer for you and the environment:

1) Noram de Mexico's Sierra Madre 100% oak hardwood charcoal - contains no coal, oil, limestone, starch, sawdust, or petroleum products. It is certified by the Rainforest Alliance's Smart Wood Program as being harvested sustainably. Can be purchased at Sam's Clubs. (www.rainforestalliance.org/programs/forestry/smartw ood).

2) Greenlink. (www.greenlinkcharcoal.com).

3) Lazzari. (www.lazzari.com)
(www,foodreference.com/html/a-chargil-warm.html).

Following these few simple suggestions can minimize our cancer risk when outdoor barbecuing with charcoal. Also knowing the consequences of burnt or overcooked food can make us aware of the potential for cancer risk and quell our overindulgence in faulty charcoal grilling practices.

Source:
(www.cancer.org/docroot/PED/content/DED_11-1_Harmf ul_Chemicals_In_Grilled_Meats.ASP)

Learn more about this author, Colette Georgii.
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