I love the taste of bbq’d meats and vegetables (as do a lot of people) but unfortunately grilling on the BBQ does increase the amount of carcinogens in your meats.
I personally don’t think you have to completely avoid the using the bbq – but there are definitely ways on how you can decrease the amount of carcinogens in your bbq’d meats!
1. Cook at a lower heat. Carcinogens called heterocyclic amines are created when the heat surpasses 300 degrees. By cooking at a lower heat, you can reduce the amount significantly.
2. Less cooked the better. The longer you cook the meat, the more carcinogens will develop into your food. If you’re cooking chicken, I recommend grilling it and then tossing it onto a plate, covering it with aluminum foil and let it continue cooking (actually juicier this way!)
3. Trim the fat or use leaner cuts of meat! Fat that drips onto the grill creates smoke that is full of chemicals called polycyclic aromatic hydrocarbons, which essentially transfer into the meat.
4. Make sure your grill is clean: Built up grease can cause an increase in carcinogens.
Take home message: Enjoy your bbq and limit your exposure to carcinogens when you can!