What you need to know about the health (and profits) of the grill

If you are looking for a lean protein, fish or chicken breast is an attractive choice. But the meat is unhealthy?

You may have heard that Grilly Grillata could raise cancer. Many people know that it is safe to enjoy this summer ceremony.

Although there are potential risks, the grid should not get off the table.

By understanding these risks and how to make a healthy grate, you can enjoy the grill in this summer.

Why are people worried about grilled meat

Grill-related health concerns mainly from two mixtures formed during cooking high heat (1):

• Heterocycular aminins (HCAS) Predictions, sugar and meat substances are created in the high heat reaction. They are especially high in meat in meat or blackened meat.
• Applied hydrocarbons of polyclinics (Pah) Form when fat and juices from muscle to hot places during the grill or on fire. The burning fat or juice will produce smoke in the Pah, then stick to meat when cooking. Pahs may also be formed during processes such as smoking meat.

Hca and brothers are absolutely. So they can cause changes in DNA, which can lead to cancer (1).

Does the meat squeeze unhealthy meat? What is the scientific

Studies show that HCS and high dose of HCS and high dose could result in animal cancer in animals (1). But the amounts used in these research are usually much higher than things you usually consume through the grill (1).

People are hard to determine the exact connection between cooking meat and cancer, because of the effects of XCA and POX and there are many factors (1). In addition, Pax is not only food, but from other environmental sources (1).

Nevertheless, some of some observations mean that the consumption of many good, roasted or barbated meats can increase the risk of stomachs and prostate Eces (1).

In general, we need more research to fully understand how HCA and Pah will affect our health. But the highest level of one thing can create chemicals that cause this harmful, cancer (1).

Thus, accepting a healthy gridomy practice is a smart way to do your back yard more safer.

How to make the meat on a healthy way

There are no clear instructions on how much meat is currently in the safety of meat (1).

But this doesn’t mean you should stop the grid meat at all. With listening to your habits, you comprehensive that you will affect unhealthy combinations (1, 2).

How to make grilling to be healthy:

1. Choose a sharp cut of meat

The American Societential Scientific Institute (AYRR) is not only weeping how you crying about how you cry (2):

• Limit red meat like beef, pork and lamb. High reception is associated with colorectal cancer. If you eat, and when you eat red meat.
• To prevent or reduce processed meats dogs and sausages like. Small amounts of consumption increase the risk of colorectal cancer. Backup them for special situations.
• Chose hoof Like a chicken chicken, Turkey is often compared to burger, fish and sea.

Camel meats get additional benefits for healthy grill. They usually cook faster and create low-fat drops, so they cause smoke and paxs in cooking (3).

If you consume fatty meat, cut the excess fat and remove the skin before cooking. It helps to reduce some parts and paxs (4).

2. Feed your meat

Marinal meat means moistening in a fragrant liquid sauce (pickled)4). But it’s not just about flavor – it’s a great way to reduce XCA harmful xcas.

In fact, the decline is more effective than reducing cooking rather than prevent HCA formation (2). It is an important step for healthy granion.

Studies show that MarinaDes can reduce HCA formation by 90% (5, 6).

How to marinate meat like Georga before playing grill:

• Use acidic marinads: Combine acidic compositions like vinegar or citrus juice olive oilherbs and spices. The acid changes the meat of meat, it helps to form harmful hcs and pahs (2).
• Add antiokoid-moped grasses and spices: Plants and spices in garden and spices can help stop forming Hcs (4).
• Marinay for at least 30 minutes: Minimum 30 minutes can significantly reduce HCS production (meat4).
• Avoid the marinades: Have marinals with sugar or honey. They burn easily and enhance the creation of harmful combinations (3, 4).

3. Frequently turning down, not extracting

Leave the meat in the upper heat source, frequently flick, it can increase the HCS formation (7). It also leaks meat and grid from fat and grid, smoke and flames (3).

Excessive meat is another important factor in the formation of hcas (8).

To minimize these risks, make sure:

• Carefully monitor your grill (or share the grilles and share the fenceful functions.
• It is frequent to prevent frequent conversion and reduction of your meat.
• Make sure the meat is fully cooked, but too much.

Make sure you can remove any of the unrecied or condescending parts before serving (1).

4. Use a barrier or indirect heat

The grill helps to reduce the level of harmful combination formed in your meat (indirectly7).  

How can you apply this:

• Save food At least six inches from the heat source to minimize direct exposure to flames or hot metal surfaces (3, 7).
• FRILLING IRRA or OTHER MEETINGS with holes for the protective barrier (3). This allows you to experience a passage without direct contact.
• Use indirect heat Copy coal to the side and meals in the middle of the grill (2). Cook the meat directly to the side of the fire, not directly to the meat in Propan Grill.

Try to avoid using aluminum foil. This aluminum can be added to food, especially acid and spices, which is from your marinade (9).

5. Limit the time and temperature of cooking

Helping the amount of HCS and pax to avoid the grill and avoid high temperatures and helps form the amount of pax in your food product (3, 7).

Helping the time of cooking at the grill and some tips to limit the temperature:

• Melt the meat in the refrigerator before you get cooked before cooking with frozen incisions (3).
• In the microwave, it will also reduce cooking time in the grilling (2). Make sure the partial grill is partially cooked to ensure food security (2).
• Smaller parts are cook faster than kebab, reduces high heat ties (3).
• Small heat reduces XCA, Pax, burning and scars in holding meat water (2).

But can you make sure that your meat is safe without the time and high temperatures cooking your meat? Use a thoramometer of meat!

Various cooking temperature. So find out what kind of temperature you should reach your meat before taking the grill.

6. Add grill fruits and vegetables to Mik

Add more fruits and vegetables helps to balance your plate and reduce the total volume of meat consumption.

In addition, grill fruits and vegetables does not produce HCA, produces a safer, fragrant and nutrity option to cook (4).

They are packaged with fiber, Microelesand the compaction of Fitrochemical Plants called Fitrochemical Plants Called to the Reduction of certain Cancer (4).

However, as you can find them in other scars, I need to cut them out (7).

Do you need some ideas? There are many options of great products to move on the grill:

• Fruits: pineapple, peach, ihgah, other, pear, watermelon
• Vegetables: Asaparagus, Slav Pepper, corn, eggplant, onions, tomatoes, pumpkin

When it comes to fruits, you can plant them for kebabs or pieces on the SeDarboard for sweet and smoking flavor.

Try to hit them with olive oil, crumbled garlic and beloved spices for vegetables, and then put them on the basket to easily handle them.

Bottom line

Lead to the creation of grilling meats (1). But the grid with the right methods still can still be rich in protein, vitamins and minerals (10).

Choose lazeless meats and feed them, prevent burnt, and use moderate heat, you can taste the taste of grilled proteins when minimizing the risk of potential health.

Remember to win the meal, antiokide-packaged grinder grazing fruits and vegetable products for balanced summer plates.

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