What's a Safe Way to Grill Foods So They Don't Cause Cancer?

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Americans love to grill, and not just in the summer time, I know people who grill all year long, even outside on their deck in the snow. And it's fine, and it makes food taste good, and in the Summer certainly, it's a basis of social interaction, all your friend barbecues, and parties. However, there is a downside to grilling too. Certain substances form when you're grilling that increase the risk of cancer, these are called polycyclic aromatic hydrocarbons, or heterocyclic amines.

These can form when food is charred, or burnt, or also when the juice or the fat drips on to those coals and combust, carcinogens form, they come up with the smoke, and sort of or deposit it on whatever is on the grill. So there is some easy fixes for this. First of all, if you are turning some kind of meat, use tongs or spatula, because then you are not piercing it and releasing the juice or the fat, line your grill with tin foil, and poke holes in it that will help protect those carcinogens from rising back up again.

And don't burn. We like the grill lines on food, but don't char and burn things, because a lot of the carcinogens are in the charred and burnt part of those foods. Cook your meats thoroughly, but don't burn them. And also if you're going to use meat, use very lean, very little fat, cut off any visible fat, and marinate it in some sort of vinegar or lemon marinade.

Those seem to reduce some of the formations of those carcinogens. And finally, you might want to grill something other than meats on the grill. You can grill veggie burgers, you grill tofu, you can grill vegetables. You can even grill fruit for some delicious, alternative, fun things to have at your summer or outdoor barbecues.