July is #NationalGrillingMonth! Celebrations with family and friends, parades, pie eating contests, barbecues, flags waving in the breeze, and fireworks! Before you fire up the grill for the 4th, consider this from The National Cancer Institute, “Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame. In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer." To help offset these risks, there are some things you can do! 1. Use an indirect method of grilling - Don't cook the meat directly over an open flame. Rather place the food on one or either side of the flame. This will increase cooking time. 2. Use a microwave to start - cooking the meat in the microwave will reduce the exposure to the high temperatures and reduce the formation of HCAs. 3. Flip the meat often - flipping vs. letting the meat sit without flipping will help reduce the formation of HCAs 4. Remove charred parts/don't use drippings for gravy - this will reduce HCA and PAH exposure. 5. Use smaller cuts of meat - think shish kabob! Small portions take less time to cook. This goes great with tip 6! 6. Grill vegetables - HCAs and PAHs don't form on vegetables. Eat more veggies and less grilled meat! 7. Marinate your meat - Marinades significantly reduce the formation of HCAs. Think Southwest, Caribbean, herb and citrus. Happy 4th everyone!
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