Tuesday, May 26, 2009

Tips for reducing grilled-meat cancer risk

When you grill meat, "risky chemical reactions" create an alphabet soup of deadly carcinogens. (NY Times) Sorry. That's just the way it be. For example, fat drippings "create smoke filled with carcinogens" and the high-heat of grills cause (tumor-triggering) carcinogens to form in meat.

Aside from the obvious (don't grill meat), here are some tips for protecting yourself: Pre-cook meat in the microwave (reduces time on the grill), use marinades (to help "blunt the heat"), eat broccoli (which may neutralize grill-borne carcinogens) and, of course, avoid well-done meats.

Can't do any of that?
Try adding rosemary to your marinades.

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I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.