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5 cooking mistakes that pose a risk

There’s nothing quite like bringing family and friends together for a weekend barbecue in warm weather. Before you start preparing these healthy grilling recipes, however, keep these 5 grilling mistakes in mind.

Grilling errors pose specific health risks, including exposure to high levels of carcinogenic compounds such as heterocyclic amines (HCAs). HCAs form in the muscle tissue of meat during high-temperature cooking, such as B. when grilling. Although more closely associated with stomach and colon cancer, HCAs also damage DNA and are associated with an increased risk of breast, liver, lung, prostate, and skin cancer. Luckily, there are relatively easy ways to protect yourself from HCAs and grilling carcinogens, as well as other lesser-known cooking mistakes that could endanger your health.

Avoid these 5 baking mistakes

1. They use store-bought marinades

Marinating meat properly can significantly reduce the carcinogenic compounds produced during grilling. However, if you read the ingredients of most store-bought marinades, you’ll find that many of the products contain sugar or high fructose corn syrup, two problematic ingredients that make grilling that much more dangerous. Using thicker, store-bought marinades that contain sweeteners like sugar, high fructose corn syrup, or even honey encourages charring, which can increase exposure to carcinogens. Instead, opt for finer vinegar or lemon juice marinades rich in herbs and spices, including rosemary, which neutralizes carcinogens. For example, a marinade with turmeric and garlic reduces HCAs by 50%.

2. You ignite drugs in the flesh

They say you are what you eat. Well, when you’re preparing factory farmed meat, you’re making one of the biggest cooking mistakes.
Drugs are so prevalent in agriculture today that harmful drugs are regularly found in non-organic meat. For example, we can find traces of medicines such as B.: an anthelmintic for animals, a non-steroidal anti-inflammatory drug, penicillin or other antibiotics and other drugs.

Some of these drugs are associated with neurological effects, allergic reactions, and kidney damage in humans. When these drugs are exposed to high temperatures in meat, they are not always all neutralized and in some cases can make them more toxic. When grilling meat, always choose organic and grass-fed options. Of course you can also choose organic vegetables for grilling.

3. You wrap your potatoes in foil

Wrapping potatoes (or even fish) in foil with a knob of butter is a quick and easy way to cook them on the grill. The problem is that aluminum foil has been shown to leach when exposed to high temperatures. This is worrying as there is a link between aluminum and dementia. A 2011 study published in the International Journal of Electrochemical Science also found that exposure to heat of food wrapped in aluminum foil resulted in leaching at levels that would be considered unacceptable by the World Health Organization.

4. You are using non-stick accessories

Non-stick grilling accessories, including grates, spatulas, griddles, pans and baking mats, are enticing because they can make cleanup a breeze. The problem is that perfluorooctane chemicals and related compounds commonly found in nonstick cookware have been linked to obesity, abnormal thyroid hormone levels, and toxicity to the brain, liver, prostate, and kidneys. Although it requires more muscle power during cleaning, avoid cooking accessories with non-stick coatings and instead use accessories without chemical coatings.

5. You don’t pre-cook

It is highly recommended to pre-cook the meat before lighting it on the grill. This helps reduce “drips” on the grill that turn into smoke full of carcinogenic polycyclic aromatic hydrocarbons (PAHs). Partially cooking meat on the stovetop or in the oven and then immediately placing it on a preheated grill can lower PAH levels.

* Presse Santé strives to convey health knowledge in a language accessible to all. In NO CASE can the information given replace the advice of a doctor.

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