4 mistakes when grilling meat that increase the risk of cancer

If you marinate your meat properly, you can significantly reduce the levels of carcinogenic compounds that are created during the grilling process. But it seems that few people pay attention to health in this case.

1. Use store-bought barbecue marinade

If you marinate your meat properly, you can significantly reduce the levels of carcinogenic compounds that are created during the grilling process. Read the ingredients on most store-bought marinades and you’ll likely find that many contain sweeteners, high-fructose corn syrup, or even honey, which are known to increase your exposure to carcinogens.

Opt for vinegar or lemon and some herbs and spices as an alternative sauce. Experiments at the Cancer Research Center of Hawaii found that teriyaki sauce reduces cancer-causing HCAs (heterocyclic amines) by 67%. Some sauces containing turmeric and garlic also reduce HCAs by up to 50%. However, be careful with sauces with sweeteners, as HCAs can triple.

According to information from the Institute of Cancer Research, knowing how to marinate and marinate food properly can reduce HCA levels by up to 96%.

2. Use aluminum foil

Aluminum foil is still commonly used while baking to line, wrap food, prevent spills, and keep food from getting dirty on the grill or oven, but the problem is that the aluminum in aluminum foil, when exposed to high temperatures, a small amount of aluminum can seep into the food, causing memory loss.

Therefore, you should only use aluminum foil when necessary, avoid overuse.

3. Use non-stick baking utensils

Non-stick cookware, including grills, baking sheets, pans, and more, is appealing to consumers because it is easy to clean after use. The problem is that perfluorooctanoic acid and related compounds commonly found in non-stick products have been linked to obesity, abnormal thyroid hormone levels, and toxicity to the brain, liver, prostate, and kidneys.

That's why you should switch to using products without non-stick coating immediately so that your health is not affected.

4. Skip the step of rare cooking meat before grilling.

The American Institute for Cancer Research recommends that you cook meat rare before putting it on the grill. This will help reduce the amount of fat that drips off the meat onto the grill and turns into smoke containing carcinogenic polycyclic aromatic hydrocarbons. If you are used to grilling meat directly on the stovetop or in the oven, switching to a preheated grill will help reduce the level of PAHs.

According to Young Intellectuals