Health Alert: Health Hazards of Grilled Foods and How to Avoid Them

Among of the most luscious recipes we enjoy most are the grilled meat and fish. These are so popular in outdoor activities, picnics at beaches in particular. Grilled foods do not cloy easily and even a good antidote to cloying foods, thus its presence in many parties. Also, their inviting aroma is simply hard to ignore, and unmindful of the risk many people take this kind of foods sometimes with complete abandon.

Medical researchers have long found out that grilled meats (chicken, beef, pork, fish) acquired a host of compounds called heterocyclic amines or HCAs, this is primarily due to chemical reactions ignited by the very process of cooking. Burnt fats that combined with smoke also induces another type of chemical compounds that researchers call polycyclic aromatic hydrocarbons (PAH’s)

Unfortunately, it turned out that these chemicals are found to be health hazardous. Anyone who take these foods excessively especially those with weak immune systems have the greater likelihood of developing such life-threatening cancer of the breast, prostate, colon and stomach; a serious danger really!

Are we going to refrain from eating grilled foods then? Not at all. Fortunately, according to the American Institute for Cancer Research (AICR) marinating meats before grilling can result to a significantly lower amount of carcinogen that could have possibly formed.

Doctors also recommend removing the burned (blacken) crust of barbecued pork or chicken before eating for those are the parts where carcinogens are heavily concentrated.

Although, we are not consummately warned from grilled foods intake, carcinogens are still present as long as the recipe is grilled and therefore the health risk. If we really crave for chicken, pork or beef, there are lots of delectable recipes of the same stuff to choose from without having to think of the dangers of cancer being posed by those killer compounds popularly known as carcinogens-cancer causing agents.