The Health Dangers of Barbecuing!!

During the summer Barbecuing is one of the most popular activity. According to the Health, Patio and Barbecue Association, more than  80% of all U.S. households own a grill, with almost half of the people grilling at least 1-2 times per week during summer months.But grilling can expose you and your loved ones to hidden health risks. 




Health Dangers:

• Smoke-BBQ smoke contains polycyclic aromatic hydrocarbons(PAHs), toxic chemicals that can damage your lungs. When meat cooks, dripping of fat hit the coals and create PAHs, which waft into the air. The smoky smell on your clothes and in your hair is also coating the inside of your lungs. The more your grill smokes the more PAH is generated. The toxins are absorbed along with that delicious smoky flavor right into your food.
• Char-Char marks in grilled meat looks appealing and gives a tasty flavor, the char is laden with cancer-causing compounds called heterocyclic amines (HCAs) that form when meat and high heat are combined to create a blackened crust. The more char that's created, the more carcinogens result that coat your food. 
• Harmful Byproducts-When food is cooked at very high temperatures, a chemical chain reaction that can occur that creates inflammatory products called advanced glycation endproducts (AGEs) that are harmful to your cells and associated with cellular stress and aging. The problem is your your body cannot digest them or get rid of them easily. Over time AGEs accumulate in your organs and cause damage.

Ways to Avoid the Dangers:

• Use Marinades and Rubs-Using a marinade can reduce the creation of carcinogens by grilling by up to 96%. Marinade also reduces dripping fat and smoke and help prevent char, therefore lowering the risk of all three threats, PAH, AGEs, and HCAs.
• Pre-Cook Meat-Pre-cook your meat halfway over low heat in a skillet or oven before putting them on the grill to decrease toxins. Pre-cooking removes some of the fat that can drip and smoke, and it greatly reduces the amount of time meat sits on the grill being exposed to toxins. Less time at high heat also means fewer AGEs are created in your meat. 
• Reduce Drippings-Using aluminum foil as a protective barrier under the meat helps prevent drippings from smoking, therefore reducing the amount of PAH blowing into your food and your lungs. Keeping drippings in the foil can help to keep your food moist.