2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As tasty and preferred as it is, meat cooked on a barbecue is not the best choice for a healthy diet. Even if you cook meat in a pan without fat, black well-fried pieces of meat or fish contain two types of chemical components that contribute to the development of cancer - these are heterocyclic amino acids and polycyclic aromatic carbohydrates.
This should not stop you from this type of food, you just need to take certain safety measures, such as not leaving the meat on the fire for too long or removing the fat from the meat before cooking. This will minimize the risk.
There are a few tricks that will help you continue to eat your favorite meat. To find out where the problems lie, you need to know how harmful chemical components work.
When proteins are cooked at high temperatures, heterocyclic amino acids form in the tanned crust, and polycyclic aromatic carbohydrates appear when meat juice drips onto charcoal or hot surfaces, resulting in smoke.
When it passes through the cooked products, the carcinogens stick to their surface. The more the meat smells of smoke, the more carcinogens there are in it.
To make the most of grilled food, you need to follow some simple tips. You can reduce the cooking time by defrosting the meat beforehand and placing it in the microwave for a few minutes.
Choose leaner meats or remove anything greasy from the meat before cooking. This will avoid the formation of smoke, which leaves carcinogens on the meat.
Marinate the meat in various sauces containing vinegar or lemon juice. This will protect it from the formation of heterocyclic amines. Turn the meat often to drip less juice.
Cut the meat into small pieces or thin steaks to further shorten the cooking time. It is good that the grill is placed at a distance of not less than 15 centimeters from the coals.
Barbecued vegetables are a great food because they do not contain protein, which means that heterocyclic amines are not formed. Fish and chicken are more useful than red meat, no matter how they are cooked.
To avoid the appearance of harmful microbes, you should keep the meat in the refrigerator until the moment you need to put it on the fire. Under no circumstances put the finished meat in the container in which the raw meat was previously.
This is very dangerous because raw meat can contain harmful microbes that are destroyed during heat treatment. If the cooked meat has been in the plate for more than an hour, it is recommended to go through the fire once more. If you follow these tips, you will be able to safely enjoy delicious and healthy cooked barbecue meat.
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