July 6, 2001, Newsletter Issue #45: Beware of the BBQ?

Tip of the Week

First off, the meats in question are defined as "muscle meats," which include beef and other meats, poultry and fish...basically your protein-rich foods. The problem occurs when these foods are cooked at high temperatures, resulting in the formation of compounds called heterocyclic amines (HCAs) that form on the surface of the food. These amino acid compounds can cause cancerous tumors in animals.

Add this problem to the issue of the polycyclic aromatic hydrocarbons (PAHs) being formed by the flare ups caused by fat dripping onto hot coals or lava and ceramic bricks - and you might begin to worry about what effect this might have on you and your family.

One important step you can take is to PRECOOK your meat. This simple step helps lessen the amount of time your food spends on the grill, thus lessening the amount of carcinogens able to form.

You can also help reduce smoke and fiery flame-ups by covering the grill grate with punctured aluminum foil and placing the food on it instead of directly on the grill. Make sure to use tongs or a spatula to turn your items instead of a fork to lessen the chance of poking extra holes in the aluminum. If a flare up does ignite, just keep a spray bottle with water nearby to lightly mist out the flames.

To learn about another easy, PROVEN step you can take to reduce as much as 92 percent to 99 percent of HCAs formed on your food, click on the link listed below!

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