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Healthy Barbeque Tips

Summer time is barbeque season. Whether you prefer the taste of food that is barbequed with gas or charcoal is completely subjective. However, when it comes to the healthiest way of cooking, gas is the winner.

Charcoal barbeques are associated with the formation of heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) which coat and penetrate the meat.  HAs form when meat is cooked close to the heat source at high temperatures and PAHs when meat drippings (from fat, water, protein and sugars) hit the coals and cause a flare-up of flames and smoke. The American Cancer Institute has acknowledged that these compounds can alter cellular DNA and change a normal cell cancerous.

Gas barbeques on the other hand usually have covered flames and use radiated heat to cook the food which reduces flare-ups. The temperature can also be more easily controlled and the production of HAs and PAHs in gas cooking is greatly reduced.

If you prefer a charcoal barbeque then you can pre-cook and marinade your meat in lemon-juice before putting it on the barbeque to decrease the production of HAs and PAHs. You should also cut the fat off the meat to reduce flare-ups and flip it frequently. Make sure you eat plenty of vegetables that have an anti-carcinogenic effect like broccoli and brightly coloured vegetables. Drinking green tea and adding rosemary to your food will also reduce the carcinogenic effect of the meal. You can reduce your chemical exposure further by using additive-free charcoal, avoiding fire lighter fluids and cleaning your grill with  chemical-free barbeque cleaner, found at Tigs&Boo.

Sources
http://www.health.harvard.edu/press_releases/cancer-risk-from-bbq-meat
http://www.epicurious.com/articlesguides/blogs/editor/2013/06/grilling-charcoal-vs-gas.html
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats