Health Brief
Barbequing: Some advice to keep it healthy and pleasant
The barbeque season has started! It is so wonderful to get together with family or friends and rediscover this taste of summer! However, despite our infatuation with barbequing, there are some dangers associated with this method of cooking that should not be overlooked.
The fats that accumulate while cooking meat and fish can catch fire when they are in contact with the flames, carbonizing the food. Several studies have revealed that this reaction leads to the formation of substances that are carcinogens. It is good to remember that this reaction is not only attributed to barbequing. All forms of cooking foods at high temperatures increase the risks of cancer.
The quantity of fats burned and the cooking time are the 2 main determinants that form part of the chemical reaction (forming Heterocyclic amines, or HCAs) increasing the risks of carcinogens.
So that you can fully benefit from the joys of barbequing, here are several recommendations from your Plexo health expert:
- Choose mainly lean meats
- Don't forget to «blanch» fatty meats: chicken with skin, spareribs and sausages are better when they are precooked before they are finished on the grill. Whether it is in the steamer, the microwave or directly in boiling water, precooking certain fatty meats allows you to get rid of most of the fats and reduces the cooking time on an open flame;
- Cook foods slowly and avoid carbonizing them;
- Remove the blackened pieces of food before consuming them;
- Place foods at a minimum of 10 cm from the flames;
- Remain at a safe distance from the flames to avoid burns.
- Don't forget that your plate should contain many more vegetables than meat: think about using foil!
Enjoy the summer!
